Lemon-Thyme Scented Roast Chicken and Caulimash – Daily Dish Recipe #1
Daily Dish is South Africa’s first internet start-up to offer a weekly meal kit delivery service to people who are too busy to shop or just don’t know how to cook. In my opinion this is a concept that is going to take the market by storm. It is practical and convenient especially for the working class consumer who doesn’t have the time to draw up grocery lists, still having to pop out to the shops and stand in long queues. Daily Dish is doing all that for the consumer, making life even easier by printing beautiful recipe cards.
I was recently asked by Daily Dish to review the concept and recipe kit that I chose on my blog which I accepted with gusto. I love new concepts especially involving food.
To find out more about how Daily Dish works, click HERE.
The meal kits are delivered at 8am on Monday’s only (makes sense) so you end up having all your groceries for the week first thing on Monday morning. The meal kit that I chose for my review is the Low Carb option. I chose it because its a huge trend at the moment as most people are striving to eat more healthy, fresh foods. My kit was delivered at 7:49am on Monday morning and I can honestly say I was literally blown away not only by the efficiency but also by the precision packing and packaging.
Over the next few days, I’ll be cooking the meals from my meal kit, reviewing them and sharing with you. The first recipe I made (as per instructions from Daily Dish – some of the ingredients have an order according to freshness) is Lemon-Thyme Scented Roast Chicken and Caulimash.
What I like about this recipe is that it is simple. The ingredients are simple and few but with a huge flavours.
4 free range chicken quarters
4 cloves garlic (crushed, peeled and chopped finely)
10g fresh thyme – strip off leaves
1 lemon – slice thinly and remove seeds
2tsp herbes de provence (seasoning)
1 large cauliflower
100g Fairview black pepper cream cheese
1/2 tsp nutmeg
2 stalks spring onions – cut off ends and chop finely
4 tbsp. olive oil
salt and pepper
Preheat oven to 200 degrees Celsius. Prepare all ingredients as indicated above. Slash the chicken quarters by cutting gashes into the skin every 3cm or so. In a large flat bowl mix the chopped garlic, thyme leaves and olive oil. Now add the chicken quarters and coat well in the oil mixture. Place a layer of sliced lemons on a large roasting pan. Place the chicken quarters on top and pour over the remaining oil mixture. Sprinkle with the herbes de provence and some freshly ground salt and pepper. Roast in the middle of the oven for 35 – 40 minutes until the chicken is cooked through and golden brown.
Prepare the Caulimash:
Bring a saucepan of lightly salted water to boil on medium to high heat. Cut the cauliflower into florets (about 2cm wide) and add to the boiling water. Cook for about 5 minutes or until you can easily pierce the cauliflower with a fork. You want them to be soft but not mushy so be careful not to overcook them. When done, drain the water away and allow the cauliflower to stand in the pot (off the heat) with the lid on for about 2 minutes. Now add the back pepper cream cheese and mash the cauliflower with a potato masher and mix well. Finally add the nutmeg and chopped spring onions.