I'd heard about Rachel Khoo, an English girl who made the move to Paris to study at Le Cordon Bleu before I headed across to Paris myself. I knew she ran an "underground" restaurant from her tiny kitchen in Paris and I also knew she had a BBC series and a cookbook (see here).
On my travels I did come across her cookbook (in French, of course). I flicked the pages, but then put it back on the bookshelf. I'm not sure why I did that. I kinda regretted it.
Guess what Santa delivered....
....and, it's in English!
So what is the first dish cooked from this little magical cookbook, I hear you ask? Well,
Poulet au citron et lavande
(lemon and lavender chicken), of course.
~ ~ ~
1 chicken jointed into 8-10 pieces | 2 tbsp dried lavender | 4 tbsp olive oil | 4 tbsp runny raw honey | 2 sprigs of thyme | finely grated zest and juice of 1 lemon | a generous pinch of salt
- Crush the lavender using a mortar and pestle and combine with the oil, honey, thyme, lemon zest and juice and mix well.
- Add the chicken pieces and marinate for at least 30 minutes (or up to 4 hours).
- When ready, preheat the oven to 200 degrees and put the chicken and marinade into a roasting tin and sprinkle with a generous pinch of salt.
- Roast the chicken for 45 minutes, turning the pieces over halfway.
~ ~ ~
My kitchen smells beautiful and it makes me think back to Provence as I used the dried lavender and olive oil that I brought back with me.
It's so nice knowing that I'm only 45 minutes away from this wonderfully contented feeling I have right now after pulling the chicken out of the oven.