Happy Father’s Day to the men, the myths, the legends—our dads. Today, let’s show our appreciation to the guys who bought us our first toy, taught us how to drive, and—for some—started our love for food. Skip the grand lunch, and bond with your old man (and the rest of the family) in the kitchen instead. Trust us, he’ll love having an excuse to stay at home today. You’ll still have something delicious (chef-approved!) to eat at the end, anyway.
The Bistro Group‘s Chef Josh Boutwood (of Savage and Helm fame) dropped by the Pepper kitchen with his daughter Malaya to show us their end-of-week tradition: cooking Sunday Roast. The recipe’s multi-step procedure (don’t be fooled though, it’s super simple!) gives everyone in the family something to do—including wash the many pots, pans, and utensils after. It’s also a way to teach young kids a few kitchen skills, such as slicing, shredding, and hand-mixing.
But of course, as Malaya says, the best part about this recipe is actually eating it with the whole family. The roast chicken, although deceivingly bare, is very juicy—you can actually taste all the spices in it. The vegetable medley is so vibrant, textured, and flavorful that even veggie-skeptic kids will have to stop themselves from eating it. And of course, the creamy, cheesy cauliflower with bechamel sauce will have you scraping everything from the bowl.
Serves: 5-6 people
Active time: 1 hr
Total time: 2 hrs
1 whole chicken
1 bunch fresh thyme
½ garlic head
Salt and pepper, to taste
Cauliflower with Bechamel Sauce
1 head of cauliflower
300g cheddar cheese
80g parmesan cheese or pecorino cheese
2 liters milk
300g potatoes (marble or regular large)
100g feta cheese
30g black olives or kalamata
10g fresh parsley
20g sundried tomatoes
Extra virgin olive oil, as needed
1 pc red onion
Pre-heat oven to 180 to 190C.
Season chicken with salt and pepper on the skin side.
Place lemon, garlic, butter, and thyme inside the chicken cavity.
Roast chicken for 40 to 60 minutes.
Once cooked, let chicken rest for at least 20 minutes to preserve the juiciness of the bird.
For the bechamel sauce, heat butter, flour, and milk in a sauce pan.
Season sauce with salt, pepper, and a dash of nutmeg.
Set aside to cool slightly before adding the cheese to scalding.
For the cauliflower, blanch florets in seasoned water.
Transfer the cauliflower to a oven-safe dish, then pour cheesy bechamel over it and roast in the oven until golden in color.
For the sides, blanch potatoes in seasoned water until fork soft.
Strain potatoes and allow to cool down.
In a bowl, combine feta cheese, black olives or kalamata, sundried tomatoes, fresh parsley, garlic, and red onion.