Simple Sunday Lunch Starring Petit Pois And Sage

One of the big changes in our lives since having an allotment is the way that we eat. Or rather ‘what’ we eat. Making what ever happens to be at its peak, fruit, vegetable or herb, the central theme rather than a side show. I am also likely treat it in a far simpler manner preferring to let the flavour and freshness be at the fore.

Yesterday I picked some petit pois and sage from the plot.

The peas served with an admittedly enormous spoonful of salty French butter.

And a spatchcock chicken roasted after marinating for a couple of hours in the sage.

A Simple Marinade For Chicken

Ingredients

A small handful of sage leaves finely sliced

Shallots – as many as you fancy peeled and left whole

Zest of a lemon

Black pepper

60 ml Olive oil

Method

Stir together and rub over the chicken. Leave for a couple of hours.

Roast and baste as normal.

If the shallots get too brown remove them and keep warm

I add a glass of white wine to the pan juices twenty minutes before the end of the cooking time.

Serve with the pan juices spooned over and which ever vegetable is taking the starring role in your Sunday lunch.

    Pin It

5 Responses to “Simple Sunday Lunch Starring Petit Pois And Sage”

  1. Derek Ross July 2, 2012 @ 5:02 pm (#)

    …an impressive way to cook a chicken as the breast meat remained moist. If the weather permits a good way to cook on a BBQ and a very tasty finish. Be careful with the wooden skewers!!

  2. David Ford July 2, 2012 @ 6:35 pm (#)

    Have got to stop reading these delicious posts when I am feeling peckish LIKE NOW!

    • victoriawildman replied: — July 2nd, 2012 @ 7:19 pm

      Laughing. Thank you David. The spatchcock does cook far quicker than normal a normal roast.

  3. Mark Willis July 2, 2012 @ 6:52 pm (#)

    Sounds great – Sage makes a change from Tarragon, which is so often advocated with chicken.

    • victoriawildman replied: — July 2nd, 2012 @ 7:17 pm

      Thank you Mark. Oregano also a good one.

Leave a Comment