For dinner tonight we decide to do things differently. We made turkey breasts with spinach and soft cheese tucked in neatly with skewers, rolled it in egg and breadcrumbs, wrapped it in bacon and dressed it with mozzarella and slow baked it. When cut into slices it made a pretty sight – the white gooey cheese nestled in dark spinach, hugged by soft meat, encased in crispy, salty bacon and the wonderful yellow stringy mozzarella glistening. The breadcrumbs gave it a bit of crunch. This got an 8/10 in feedback.
For the main course we massaged a whole chicken with olive oil and sea salt, stuffed it with lots of garlic, white onions and tons of rosemary. On the side in the same pan went mushrooms and chunky cut potatoes – more sea salt, lemon (next time I am going to stuff the chicken with the lemon) and olive oil. In it went into the oven for over two hours at 190. I am not putting exact measures because we did not use precise units. This was purely instinct. Every now and then the oven door was popped open and the chicken given a drink of olive oil. The aroma was a tangy, woody, roasting delight. In the end a perfect 10. I think butter would have been pretty dangerous and divine had I had the courage.
The pictures are post the decimation session. Note to self: patience for pictures.
Edit: second pic added.