When to use this roast chicken mix?
Explore the delicate flavours of childhood
This blend of spices will whisk you back to your childhood when the mouth-watering aromas of Sunday roast wafted through your home. This mix will enhance all your poultry, white meat and vegetables. It’s so easy to use that you simply must have it to hand in your kitchen.
How to get the best from your chicken roast mix?
Our recipe ideas for this roast chicken mix:
· Sunday roast: sprinkle 2 tablespoons over your chicken before roasting (check out our recipe below);
· Marinated salmon steak: sprinkle a teaspoon of roast chicken mix over your salmon steaks, add lemon juice and bake en papillote;
· Home-made chicken nuggets: add 2 teaspoons of roast chicken mix to your breadcrumb mixture then dip your chunks of chicken into the breadcrumbs before roasting or frying;
· BBQ pork chops: leave your pork chops to marinate in 1 tablespoon of roast chicken mix with some olive oil;
· Marinated chicken: leave your chicken breasts to marinate in some olive oil and roast chicken mix;
· Oven roasted vegetables: add 2 teaspoons of roast chicken mix to your vegetables before roasting or pan-frying;
· Potato wedges: sprinkle the roast chicken mix over your potato wedges before roasting or frying.
Terre Exotique’s unbeatable Sunday roast
1 farmhouse chicken about 1.5 kg;
3 cloves of garlic;
A drizzle of olive oil;
Juice of one lemon;
1 teaspoon fleur de sel with grilled spices;
2 teaspoons roast chicken mix.
Preheat the oven to 180°C.
Place your chicken and garlic cloves in an oven-ready dish. Drizzle with olive oil and the juice of one lemon. Sprinkle with 1 teaspoon of fleur de sel with grilled spices and 2 teaspoons of roast chicken mix. Pour a glass of water into the dish. You can also add potatoes which will roast perfectly in the juices of the chicken.
Roast for 30 minutes then baste the chicken. Return to the oven for another 30 minutes making sure you baste regularly to ensure your chicken stays moist and tender.
A mix full of childhood aromas
This blend of spices will whisk you back to your childhood with its spicy aromas of paprika, herby thyme, bitter notes of camphor from rosemary and hot Cayenne pepper. Its well-balanced mild flavours will delight your palate.
The joys of the legendary Sunday roast
Roast chicken is the most traditional of all family Sunday lunches! This mix made from paprika, thyme, rosemary, Cayenne pepper and garlic will sublime your poultry, white meat or roast potatoes. In summer, add it to your marinades or on your grilled meat.
The paprika in this mix comes from the Zitava region in Slovakia. Its botanical name Capsicum annuum is part of the Solanaceae family like bell peppers and chilli peppers. It has been cultivated in Slovakia using traditional methods for over 100 years. Paprika, is a mild chilli pepper from Colombia and the Southern states of the United States.
Thyme, whose botanical name is Thymus vulgaris, is an aromatic herb emblematic of Mediterranean cuisine. This perennial plant is part of the Lamiaceae family like oregano or mint. It grows naturally in Southern Europe, and thrives in a warm, sunny and dry climate, releasing strong full-bodied aromas.
Rosemary whose name comes from the Latin Rosmarinus means sea dew. Rosemary or Rosmarinus officinalis grows naturally as a bush all around the Mediterranean. This rosemary is grown on steppes in Crete, in compliance with organic farming specifications, on mountains and hills overlooking the sea. It is then dried in traditional driers, which dry with the wind.
Cayenne chilli pepper is one of the strongest chilli peppers in the world. This red chilli pepper is also called Pili-pili and is harvested in Uganda (“the Pearl of Africa”).
Its scientific name is Capsicum frutescens and is part of the Solanaceae family, like paprika. It is also grown in Madagascar, the Democratic Republic of Congo and Zanzibar.
The botanical name of garlic is Allium sativum, which is a perennial plant from the Liliaceae family. Garlic grows in a bulb and the plant grows about 40 cm high. It is planted in autumn and harvested in summer.
Where does this roast chicken mix come from?
The story behind the legendary Sunday roast
Did you know that roast chicken is the French nation’s favourite dish?
The story behind this traditional dish dates back as far as King Henri IV. Legend has it that after a day’s hunting, King Henri IV returned home starving and requested that a chicken be cooked immediately. When he tasted it he declared “It is my desire that every labourer in my realm should be able to put a fowl in the pot on Sundays”. Over time, this poule au pot was directly grilled on the fireplace which is what later became our beloved roast chicken.
In the 19th century, Napoleon’s cooks always had several chickens roasting in the ovens to ensure that there would always be one ready for the Emperor should he so desire. Today, roast chicken is a traditional homely dish, but which is also served in gastronomic restaurants in Paris.
|Ingredients||paprika, garlic (SULPHITES), salt, thyme, rosemary, Cayenne chili|
|Allergen||Sulfites / Sulphites|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|