Back again with another dish from this issue. There really is a lot of good food in it. Although I haven't made as many as I had planned when first reading through. I am still having fluctuating cooking mojo. Along with that sometimes I just want to make something familiar. The only things I have made lately have been bolognaise sauce, curried sausages and a beef stew (that tastes great but looks vile in a photo). All good food just not all that exciting or really worth blogging. The most recent bolognaise sauce was just a quick, easy version. If I make my long slow cooked version again then I may blog that. Mince, some veg, various tomato substances, wine & herbs really isn't all that thrilling.
Anyway, I made Colin's pot roast chicken one night. It had quite a lot of flavour to it but there was something about it that I just didn't like that much. I don't even know what it was. Mine didn't colour up that much. Not nearly as much as the one he has pictured. Although I have heard quite a bit about how in some cases you don't want your food to look like the photo. I wonder if that happens in food magazine photo shoots? There was a tv show here in Australia called Gruen Transfer that was all about advertising. One of the guests on there one night was talking about how to get that "wisp" of steam coming off a steak. She said that they soaked a tampon in water, microwaved it and then shoved it under the steak for the photo. It weirded me out then and does again now. There was also talk of gluing sesame seeds onto buns, nailing pizza to get the perfect cheese pull and using brown paint for the pour of chocolate... All fascinating stuff and, well, a bit gross too.
The flavour of the chicken was great. It was juicy and all. I just didn't like it for some reason. The recipe is available here on the taste.com.au website.
Perfect recipe. It looks really balanced: diet meet, vegatables and broth. I can imagine this wonderful flavor.
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