From the Vicarage Kitchen | Sliced Baked Potatoes (Dairy & Gluten Free)

This potato dish goes very well with roast chicken. It is fairly easy to prepare and the best thing is that the oven does most of the work.

Recipe (Serves 2 to 3)

4 medium potatoes. peeled and thinly sliced (I use organic ones)

2 small shallots, thinly sliced

Dairy free butter, enough to grease the baking dish and to dot the potatoes (I use Stork)

Rice milk, enough to cover the potatoes. (I use Alpro)

Salt

Method

1. Rub the baking dish liberally with the dairy free butter.
2. Arrange one layer of the sliced potatoes.
3. Dot it with dairy free butter.
4. Scatter a few of the thinly sliced onions and season with salt.
5. Repeat steps 2 to 4 until you run out of the sliced potatoes.
6. Pour enough milk to cover the potatoes.
7. Bake in a preheated oven at 170c for about 45 minutes or until the potatoes are cooked.
8. Enjoy!

From the Vicarage Kitchen |Dairy & Gluten Free|Simple Roast Chicken with Gravy

I love a good roast chicken.  Roast Chicken is what we have for lunch most Sundays.   It is so easy to prepare as the oven does all the hard work and the chicken ALWAYS comes out moist.  You can’t go wrong! The recipe for my simple roast chicken is as follows:

Simple Roast Chicken

1 Whole Free Range Chicken

1 Whole Lemon

A few cloves of garlic

About 3 tablespoons of olive oil

Salt and Pepper to season

Method

1. Preheat oven to 150c.
2. Pop the chicken into a roasting tin along with the unpeeled cloves of garlic.
3. Rub the olive oil all over the chicken.
4. Cut lemon in half.  Squeeze one half all over the chicken.  Place the other half (unsqueezed) inside the cavity of the chicken. Place the squeezed half in the tin.
5. Season the chicken well with salt and pepper.  I like to use Maldon salt flakes.
6. Pop the chicken in the preheated oven for about 2 hours.   You will notice that the temperature is lower than usual recommended temperature for roast chicken.  It will take longer for the chicken to cook but the chicken will come out super moist.
7. Remove the chicken from the oven.  Make sure that the juice is clear when pierced.
8. Once cooked, let chicken rest for at least 10 minutes.
9. In the meantime, mash the roasted garlic(that was roasting with the chicken) in the pan and mix it in the pan with the juice from the chicken which will become the gravy.
10. Strain the gravy into a gravy boat and remove the excess oil that would have gathered at the top.
11. Carve the Chicken and serve it with roast potatoes, vegetables, Yorkshire pudding and gravy.
12. Enjoy!

Tip:  Pop the carcass into a bag and into the freezer to make your own stock for soups etc at a later date.  That way, nothing of the bird is wasted.