Roast Chicken in Pepper Steak Seasoning

My apologies for not updating my love for food blog. Some friends are complaining because I don't have new entries but the truth is that we moved to Australia from Indonesia and we were busy looking for a house and trying to settle in. I also got a new computer that needs a different SD card reader so I can't upload the  photos of the food that I took straight away. I wish to have a new camera as a christmas gift... Santa Claus please hear me? hehehe...

Let me tell you this though, the roast chicken I cooked tonight was very tasty! I have no photos to share unfortunately and I hope you can just imagine how we enjoyed our dinner. The meat was juicy and tasty even without a gravy, yummmmmm!

All you need are:

• 1 medium-size chicken
• salt
• pepper steak seasoning
• butter
• 1 stick celery (slice into 4)
• 1 small carrot (slice into 4)
• 1 whole onion
• a few cloves of garlic ( I didn't want a strong garlicky flavour )

-Preheat oven to 180 degrees.
-First of all rinse the chicken thoroughly then pat it dry using a kitchen paper towel.
-Rub salt inside and outside the chicken, sprinkle the seasoning inside and outside of chicken as well. You can put a few whole peppercorns into the chicken cavity if you don't like pepper sprinkled on the skin.
-Put 2 or 3 slices of butter like the size of your thumb inside the cavity then the celery, onion, carrot and garlic. I had about 3 cloves, if you are not too fussy about garlic you can add the whole garlic making sure you prick each clove to release it's flavour and aroma. I did pricked the garlic I put into the chicken cavity.
-Slide 2 or 3 fingers between the breast skin and meat and move from side to side to loosen (the skin stretches easily, but be careful to move slowly to prevent tears) and put some butter.
-Place the chicken breast side up, on rack in roasting pan for about 1 hour and 30 minutes to 2 hours.
-Turn the chicken over once it turns brown then I suggest you start basting from the juices or dripping of the chicken every now and then.

Serve it with steam broccoli and asparagus or mashed potato once cooked. Enjoy!

Salmon Burger

I have been following the book “Eat Right for Your Blood Type” by Dr. Peter D'Adamo (http://www.dadamo.com/program.htm ) since the last week of November 2008. I had been feeling sick before I started this and my cough and cold just won’t go away. It has been quite a challenge to eat right and at the same time enjoy the food that is supposed to be right for my blood type. My blood type is B, hubby is A and our daughter is AB. There are food that I can’t eat that my husband can eat while our daughter is just in between, but she eats most of the food I can have. For dinner though I make sure we have something that we can all eat. Tonight I thought I experiment my own style of salmon patty which turned out to be really good! It will be added on my recipe list of course.


Here are the ingredients:

A.

2 pcs. Salmon fillet (skin removed)
Onion powder
Garlic powder
Dried Parsley
Breadcrumbs
1 Egg
Salt

B.
Cooking oil

C.
White bread or burger bun (or your preferred bread)
Lettuce
Carrots
Beetroot
Cheese

1. Minced salmon fillet and add the rest of the ingredients in A.
2. Heat oil in the pan. Make a tiny patty and fry it. Taste it and check if you need to add more salt or the other ingredients in A.
3. If you are satisfies you can then make big patties (two salmon fillets make 2 or 3 patties) and fry under medium heat until brown.
4. Prepare bread on the plate. Put the lettuce, carrots, beetroot, salmon patty and cheese.
5. Serve hot.