Piglet and I were not able to make it for the usual yearly Xmas Eve dinner so I offered to bring a meal over the following day.
We planned for it to be plant based since we were just back from a road trip couple of days ago and have been overindulging in street food and hawker food.
Menu:
- Meat: roast chicken leg with rosemary and lemon (includes onions, garlic and carrots)
- Mash platter: potato, sweet potato, pumpkin, cauliflower
- Roast vege: tomato, cauliflower and cougette
- Salad: cucumber, peppers, lettuce
- Fruits: pineapple, pomegranate, papaya
- Drinks: wine & pandan water
Pandan Water
I boiled the pandan water early in the morning so there was sufficient time to cool and chill. I used about 10 pandan leaves (crushed) and boiled for a total of 30 minutes. After 20 minutes, I added sieved blended pandan water (2 leaves) and added until it was light green. It took about 4 hours to cool to room temperature and I transferred it into 1.5L plastic bottles then put it in the fridge.
Mash Platter
The fun part of this dinner was the mash platter as it was my first time doing it. I steamed sweet potato, pumpkin and cauliflower until it was soft Pumpkin was soft enough to mash with a fork. I tried it with cauliflower but it still had rough bits so I used a food processor. Also tried a fork with sweet potato but it was really dry. So I put it into the food processor and added water. Then I thought, might as well right… use the food processor for the potato. It ended up so starchy and gluey. Next time will just mash it manually.
Mashed Pumpkin
Mashed cauliflower
Roasted Chicken Leg with Rosemary and Lemon
Chicken leg was roasted in the oven setting 170C 1 hour (covered with foil) then 230C for 20 minutes (foil removed). It browned nicely. I only added in the onions when I removed the foil as it has a tendency to caramelize and burn if left during the whole duration.
Surprisingly the roasted onion chunk was really popular during dinner. I actually thought that there were too much onions and it did not look that balanced.
Roasted vegetables
I wanted to do slow roasted cherry tomatoes but did not have enough time for it. The total roasting time was 1.5 hours 110C. It was not entirely dry but good enough.
The broccoli and courgette were roasted separately on the top rack and set to fan & grill setting when the chicken was roasted covered in foil.
myglasgowkitchen ‘Food Delivery’
We covered it up with foil, placed it into the trolley and loaded it into the car.
Dinner plate
10-a-day! Let’s see (excluding the fruits) sweet potato, pumpkin, cauliflower, peppers, lettuce, cucumber, courgette, broccoli, tomatoes, carrots, onions, garlic…