Flicking through a beautifully bound cookbook called Jerusalem by Yotam Ottolenghi and Sami Tamimi, I found a recipe for chicken roasted with Jerusalem artichokes, lemon and various flavoursome herbs. The full page photograph that accompanied the recipe showed a generously sized tray of juicy, crispy skinned chicken pieces, with glossy, golden lemons and Jerusalem artichokes snuggled throughout. In fact it was the same photograph that appeared in this week’s Good Living food lift out in the Sydney Morning Herald.  

I decided to make the most of my freshly purchased, plump chicken Maryland pieces and trays of knobbly Jerusalem artichokes by incorporating the lip smacking flavours outlined in the original recipe. Again I was pushed for time, so although I didn’t follow the exact method described, the result was still sensational. As I removed the ready roasted chicken from the oven, I was delighted to see saffron yellow pan juices pooled below each piece. I spooned these over small boiled baby potatoes and sweet carrots, which were served alongside the main meal, with slices of home cooked cornbread – my mother’s marvellous and moreish recipe.  

Oh and don’t be alarmed at using Jerusalem artichokes in your family meals. This root vegetable is not actually an artichoke but a tuber related to sunflowers. Tell that to the kids and watch their eyes grow wide with astonishment at the thought of eating a flower for dinner! The reference to Jerusalem has nothing to do with their origin. This vegetable is actually from North America and its name is due to an original tangled translation of the Italian word for sunflower. Jerusalem artichokes have a slightly sweet and smoky flavour, with a texture similar to baked potatoes. They contain vitamins C, potassium and magnesium along with iron, making them ideal for vegetarians. 

Roasted Chicken with Jerusalem Artichokes, Tarragon, Thyme, Saffron and Lemon. This will serve 8 people. You can halve the quantities if cooking for a smaller group. 

Ingredients
8 plump Chicken Maryland pieces
500 g Jerusalem artichokes, washed and peeled
Extra virgin olive oil – I used about 2 tablespoons
1 teaspoon saffron threads
1/2 tablespoon dried thyme leaves
1 tablespoon dried tarragon leaves
1 large lemon – use the juice and then cut the lemon into thin slices
handful of whole garlic cloves with the skin left on
2 teaspoons sea salt

Combine the chicken and all of the other ingredients with the exception of the sea salt, in a large deep baking tray. Cover with plastic wrap and refrigerate for at least two hours. 

Thirty minutes before baking, remove from the fridge and bring to room temperature. Sprinkle with the sea salt and place in a preheated, fan forced oven at 225 degrees for 45 minutes. Halfway through baking, turn the chicken over to coat and baste in the delicious juices and then arrange again skin side up. 

Best eaten straight from the oven with a selection of side dishes as described above. 


Mum’s Moist Corn Bread 

There is ordinary cornbread, and then there is my mother’s version which ticks all the boxes – it has flavour, texture, moisture and is oh-so-easy to mix and make. 

We grew up easting this dish, warm from the oven with mounds of Greek style yoghurt. The aroma and appeal of this rustic cornbread always brings back fond childhood memories. 

Ingredients
3 large eggs
1/4 cup olive oil
1 1/3 cups self raising flour
1 cup instant polenta
250 g ricotta cheese – we use the full cream variety which has supreme texture and flavour. 
100 g grated cheddar cheese
1/2 teaspoon sea salt
1/2 teaspoon baking powder
50 ml cream
milk to combine

Preheat the oven to 225 degrees fan forced.  Lightly grease a 23 cm cake tin with butter to prevent the cornbread from sticking as it bakes. 

Put all of the WET ingredients and cheeses – with the exception of the milk – into a mixing bowl and stir with a mixing spoon until combined. 

Add the DRY ingredients and stir through, SLOWLY pouring in the milk until the mixture resembles a butter cake batter. 

Use a spatula to scrape the batter into your prepared tin and bake in the oven for about 45 – 50 minutes until it has risen and a skewer inserted into the centre, comes out cleanly. Ovens vary so keep an eye on your cornbread to prevent it from burning.

Cool in the tin for 10 minutes, before turning out, slicing and serving preferably with a good quality Greek style yoghurt or buttermilk.