Page 66 of Christmas Wishes at Pudding Hall
Kale and tofu would suffice for Simon and Avian, with some cauliflower rice on the side.
Of course, she would try and infuse flavours to make it more enticing but she laughed to herself at the thought of Simon watching everyone else eat the delicious chickens while he ate the tofu, which she knew he loathed.
Once dinner was prepared, Christa thought about dessert. Now this was becoming fun, she decided. Making things she knew Simon adored eating, knowing Avian wouldn’t let him have them was almost like a sport now.
Oh she knew what it would be that would absolutely ruin him. She checked the pantry for the ingredients and then closed the door, feeling pleased with herself.
Tonight’s dinner would be fun, and she could show Marc some of her best cooking while also showing Simon what he was missing.
Brined Roast Chicken
Ingredients
1 x 1.6kg/3½lb chicken
2 lemons, sliced
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
Brine
1 small bunch fresh bay leaves
2 tablespoons black peppercorns
½ cup/150g/5.3oz rock salt
1 cup/175g/6oz brown sugar
1 cup/250ml/8fl oz malt vinegar
3 litres/100fl oz water
Method
To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat.
Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar have dissolved. Remove from the heat and set aside to cool completely.
Tie the legs of the chicken with kitchen string and place, breast-side down, in the brine. Cover and refrigerate for 4–8 hours.
Preheat oven to 200°C/390°F. Place the lemon slices onto a large oven dish lined with non-stick baking paper. Remove the chicken and bay leaves from the brine, discarding the brine liquid. Place the chicken, breast-side up, on top of the lemon with the bay leaves. Drizzle with the oil and sprinkle with salt and pepper. Cook for 45–50 minutes or until the chicken is golden brown and cooked through.
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‘Wow, that looks incredible,’ said Marc as she placed the platter of chickens onto the table.
It wasn’t a full Christmas dinner but a practice run, she and Peggy had told each other but when she had mentioned to Peggy that she had wanted to show Simon what he was missing out on at dinner that night, Peggy had risen to the occasion. She had set the table in the dining room for eight, with napery and silver cutlery and some sprigs of holly and ivy in the centre of the table. The fireplace was crackling at the end of the magnificent room and the glassware sparkled under the chandelier and candles on the table.
Soft white rolls waited patiently to be torn apart in silver baskets at either end of the table. Pats of butter with the Pudding Hall crest pressed into them lay in cold glass dishes. Salads in glass bowels and crisp, roasted potatoes in silver serving bowls. There was a dark gravy and bottles of red wine already decanted.
And then there was the bowl of kale and tofu with the cauliflower. There wasn’t anything wrong with it. Christa had tasted it and it was all fine, tasty in fact, and probably Avian would be more than happy with it, but she knew Simon would struggle with the choices being made for him.
She was surprised Simon hadn’t bitten back at Avian and her running and food regime so far. He must really want to be camera-ready and famous.
‘This is like something from a magazine,’ said Paul. ‘I should getHouse and GardenorArchitectural Digesthere and do a shoot after you go back to the US, Marc. Christa, Maybe you can come and cook for the shoot. We can do a set-up like this.’
