Easter Lunch/Dinner: Stuffed Roast Chicken and Chocolate Squidgy Log

With Easter coming up, I thought I’d post two recipes that we use for special occasions (lunch or dinner) – stuffed roast chicken and squidgy chocolate log.

The squidgy chocolate log recipe is one of my husbands specialities, from before I even met him.  It’s not his recipe though, it’s from Delia Smith’s Complete Cookery Course (omnibus edition 1983).  It has no flour in it, so is gluten free, but does have chocolate, so is high in Amines.

The roast chicken recipe is based on the two recipes in Friendly Food.

 Happy Easter, and I hope it is a food reaction free time for your family.

Stuffed Roast Chicken

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Serves	4-6
Prep time	30 minutes
Cook time	1 hour, 30 minutes
Total time	2 hours
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Main Dish
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Christmas, Easter, Formal Party, Special Occasions

Roast chicken basted with golden syrup and stuffed with sweet potato.

Ingredients

• 1 Whole chicken
• 1 tablespoon sunflower oil
• 1 tablespoon golden syrup
• Sea salt

For the stuffing:

• 2 spring onions (finely chopped)
• 1 clove garlic (crushed)
• 1 tablespoon butter or Nuttelex
• 1 cup home made bread crumbs (refer to basics page, or use rice crumbs)
• 60g sweet potato (grated)
• Salt

Directions

1.	Melt the butter or Nutelex in a frying pan and add the spring onions and garlic. Cook, stirring, until softened. Remove from the heat and set aside.
2.	Combine the bread/rice crumbs and sweet potato in a bowl. Add the spring onion mixture and combine. Season with salt.
3.	Preheat the oven to 180 C.
4.	Wash the chicken and pat dry. Fill the cavity with the stuffing.
5.	Close the cavity by tying the legs together with string.
6.	Combine the oil and golden syrup in a small saucepan and heat until warm. Brush over the chicken, then sprinkle lightly with sea salt.
7.	Place the chicken into a roasting pan, breast side up, and cook as per the instructions, or approximately 20 - 30 minutes per 500g. Cover the chicken with foil if the skin is getting too dark. Take the chicken out every 15 to 20 minutes and baste with the juices from the pan.
8.	To check if the chicken is cooked put a skewer into the thickest part of the thigh. If the juices run clear the chicken is cooked, if they are pink, put the chicken back in the oven. Once the chicken is cooked, remove it and place onto a dinner plate, breast side down, and cover in foil. Let it rest for 10 minutes before carving.
9.	Can be served hot or cold.

Note

Moderate Salicylates, Low Glutamates, Low Amines

Refer to the basics page for home made bread crumbs.

Variations:

• For a gluten-free version use rice crumbs instead of bread crumbs.
• For a dairy-free version use Nuttelex instead of butter.
• For a low salicylate / FAILSAFE version use swede instead of sweet potato.

Don't eat the skin if Amines are a problem.

Chocolate Squidgy Log

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Serves	12
Prep time	1 hour, 30 minutes
Cook time	25 minutes
Total time	1 hour, 55 minutes
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Casual Party, Formal Party, Special Occasions
From book	Delia Smith's Complete Cookery Course (omnibus edition, 1983)

A light moist, wicked flour less cake filled with chocolate mouse and whipped cream.

Ingredients

For the cake:

• 150g caster sugar
• 6 Large eggs (separated)
• 50g cocoa powder

For the filling:

• 225g dark cooking chocolate
• 2 Large eggs (separated)
• 225ml double cream
• Pure icing sugar

Directions

1.	Preheat the oven to 180 C. Oil and line a 29 x 18 x 2.5 cm tin, and lightly oil the baking paper.
To Make the Filling:
2.	Break the chocolate into pieces in a bowl and add 2 tablespoons water. Place the bowl over a saucepan of simmering water and let the chocolate melt. Remove from the heat and beat with a wooden spoon until smooth.
3.	Beat the yolks of the 2 eggs on their own, then add and beat into the warm chocolate. Allow to cool for a bit.
4.	Whisk the 2 egg whites until stiff and fold into the chocolate mixture.
5.	Cover the bowl and chill in the fridge about an hour.
To Make the Cake:
6.	Place the 6 egg yolks in a bowl and whisk until they start to thicken. Add the caster sugar and whisk until it thickens slightly - but don't let it get too thick.
7.	Mix the cocoa powder into the egg yolk mixture.
8.	In a separate bowl, use a clean whisk to beat the 6 egg whites until they form soft peaks.
9.	Gently and thoroughly fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tim.
10.	Bake the cake on the centre shelf for 20 - 25 minutes, until springy and puffy. When the cake is cooked, remove fron the oven and leave it in the cake tin to cool. It will shrink as it cools.
To Assemble:
11.	When the cake is cold, turn it out onto a sheet of baking paper that has been liberally dusted with icing sugar. Peel away the the lining paper from the tin.
12.	Spread the chocolate filling over the cake.
13.	Whip the cream softly and spread over the chocolate filling.
14.	Gently roll the cake up to make a log shape. The cake may crack, but this is normal.
15.	Keep the cake covered and store in the fridge until ready to slice and serve.

Note

Very High Amines, Low Salicylate, Low Glutamates, Gluten Free

Feature image by Grant Cochrane / FreeDigitalPhotos.net