Cocozelle v2

Sunday
Lunch: Roast chicken with Beetroot and horseradish gratin
Preparation time 20 mins, Cooking time 80 mins (more if
roasting a whole chicken)
Ingredients
Tip: Choose between roasting a large chicken breast per person or
a whole bird depending on the number of portions desired. N.B.
Half of this meal is for a quick and easy Wednesday lunch
• Roast the chicken. If using individual breasts then place in an oven
dish, drizzle with olive oil and the juice of a lemon, roast for 20 mins at
180°C
• Roast a whole chicken, timings will depend on the size of the bird. Stuff
the cavity with quartered lemons and drizzle the skin with olive oil
• For the Gratin
• Preheat the oven to 200°C, Gas mark 6
• Peel the beetroot and potatoes and slice as finely as possible (use a
mandolin or fine bladed food processor)
• Add the cream, milk, garlic and thyme to a saucepan and heat to a
simmer. Remove heat, stir in the horseradish, salt and black pepper to
taste
• Pour a thin layer of cream mixture into an ovenproof dish, layer the
potato and beetroot on top and continue the layers finishing with a
layer of overlapping beetroot. Press the vegetables lightly into the sauce.
• Cover lightly with oil and bake in the oven for 45 minutes, remove the
foil and press the beetroot back into the sauce again. Cook uncovered
for 30 mins until the top is browning at the edges and the beets are
tender
Dinner: Red lentil, chickpea and chilli soup
Preparation time 10 mins, Cooking time 25 mins
• Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for
1 min, or until they start to jump around the pan and release their
aromas.
• Add the oil and onion and cook for5 mins.
• Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for
15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a
rough purée, pour back into the pan and add the chickpeas.
• Heat gently, season well and stir in the coriander. Finish with a dollop
of yogurt and coriander leaves.
Tip: Freeze any remains for a quick meal later on
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