Roast Chicken with Vegemite Masala (Asparagus, Mashed Potatoes)
Ingredients
For the chicken:
- 2 Chicken Maryland with skin
- 1 large onion; cut into large cubes
- 1 cup white button mushrooms
- 1 lime; halved
- 2 tbsp unsalted butter
- 1 medium red onion; finely chopped
- 2 small ripe tomatoes; finely chopped
- 3 garlic cloves; finely grated
- 1 inch ginger; finely grated
- 1 tsp red chilli flakes
- ½ tsp caraway seeds
- ½ tsp cumin powder
- ½ tsp fennel powder
- ½ tsp freshly milled black pepper
- Salt to season
- 1 tbsp vegemite
- Juice of ½ lemon
For the asparagus:
- 12 green asparagus
- 1 large garlic clove; sliced finely
- ½ tsp chilli flakes
- 1 tbsp butter
- Salt to season
For the mashed potato:
- 500 gms potatoes I used russet but you can use any which lends a creamy texture
- 2 large garlic clove
- 5 tbsp unsalted butter
- ½ cup milk
- 1 tsp dried oregano
- 1 tsp cumin seeds; coarsely crushed
- Salt to season
- Black pepper to season
- 1 tsp toasted pine nuts; crushed coarsely
Instructions
For the roast chicken:
- In a pan, heat butter and add the onions. Sauté till light brown and then add the garlic and ginger.
- Sauté for another 2-3 minutes and then add the spices except salt. Mix well and cook on low heat for another minute and then add the tomatoes.
- Increase heat and continue to sauté till the tomatoes have turned mushy and the whole mixture begins to come together.
- At this stage add vegemite; mix well, taste and then season with salt as the vegemite is naturally salty.
- Balance flavours with lemon juice and remove from heat. Allow to cool.
- Rub the chicken pieces with salt and pepper; apply the prepared masala (reserve a little) liberally all over the chicken pieces and refrigerate for at least 30 minutes or as long as you can. Bring to room temperature before roasting.
- Heat the oven to 200°C (fan forced) and line an oven proof tray with baking paper. Place the chicken pieces inside (skin side facing upwards) along with the diced onions. Apply a bit of the reserved vegemite masala over the onions and sprinkle with salt.
- Roast for 15 minutes and then turn the chicken pieces over; add the mushrooms at this stage. Apply the remaining masala over the chicken and roast again for another 10 minutes.
- Turn the chicken pieces over again, increase heat to 220°C and cook for another 5 minutes (or till done) to brown the skin.
- Remove from oven, keep covered and allow to rest for at least 10 minutes before serving.
For the asparagus:
- Trim the thick ends of the asparagus (an inch from bottom) and peel the skin off at the lower end of the asparagus.
- Blanch the asparagus and keep aside.
- Add butter to a pan and add the garlic cloves; cook on low heat till the garlic takes on a light brown colour, then add the chilli flakes.
- Immediately add the asparagus, season with salt and stir fry on high heat for about 15 seconds.
For the mashed potato:
- Cook the potatoes in salted boiling water till soft.
- Add 2 tbsp butter to a small pan along with the garlic; cook on low heat till garlic turns golden. Remove from flame and add the crushed cumin seeds and oregano. Keep aside.
- In another pan, place the potatoes, milk and remaining butter. Mash and cook on low heat whisking continuously till you get a smooth, creamy mixture.
- Season with salt and pepper; remove when desired texture has been achieved. If you want super creamy texture, pass the mashed potatoes through a sieve (I didn’t do this, though).
- Add the melted garlic infused butter to the mashed potatoes and stir through.
- Garnish with toasted pine nuts.
To serve:
- Place some mashed potato in the middle of the plate; create a sort of depression or well with the back of a spoon and place the roast chicken on top. Place 3-4 asparagus on one side of the chicken and finish off with a sprinkle of salt and pepper.
- Serve with love and gratefulness in your heart!