James Saint recipes: Niall McKenna’s Butter-Roasted Chicken, Chicken and Cauliflower Soup

Niall Makina Butter Grilled Chicken With Lemon And Rosemary

With the cost of living on everyone’s mind the moment we all need to find ways to make our food last longer by making more meals out of our products.

Anyone familiar with our recipes knows that we’re at home a big advocate of using leftovers, and the chefs who’ve worked with me know the reason we use clear bags in the kitchen is so we can see what’s been dumped.

If cooking with meat or poultry, you can use the scraps to make more than one serving. During the winter, you can make noodle soup, stir-fry, or pancake.

With kids out of school during the summer, having soup for lunch or dinner is a great way to use up leftovers. It can get a little messy but it’s totally worth it and with our roast chicken recipe, you can then make a delicious cauliflower soup that uses leftover chicken.

For more information about Waterman Cookery School’s free cooking offerings, visit www.waterman.house.

Boiled chicken with lemon and rosemary

(serves 4)

Large fried chicken with butter

3 garlic cloves

1 teaspoon ground cumin

1 teaspoon fresh black pepper

2 lemons

2 tablespoons olive oil

1 bunch of rosemary leaves

BBQ vegetable oil

sea ​​salt


For a butterfly chicken, lay its chest down on a cutting board and use fine kitchen scissors cut along the sides of the spine from the tail to the neck. Remove the spine, flip the chicken over, and press your palms against the breastbone to break it.

Cutting the skin that connects the thighs and the body and bending the thighs outward, resulting in joint fractures. The chicken should now be flat and cook evenly.

To marinade the chicken, mix together garlic, cumin, and pepper to make a smooth paste. Finely grate the lemon peel and juice and add to the mixture with olive oil, rosemary and garlic and mix to combine the ingredients.

Spread the mixture over the chicken on both sides, cover with cling film and place in the refrigerator for 2-4 hours to marinate.

When you’re ready to cook, you can preheat the oven to 180°C or use the Big Green Egg Grill.

If cooking in the oven, remove from the refrigerator, season with salt and pepper and put in the oven, roasting occasionally and with juices. Place the breast side down and flip it over after 15 minutes.

If you are cooking on the grill or Big Green Egg, make sure the bird is not burned and that you are cooking over hot white coals. The chicken will need to be flipped and cooked in less time since the chicken has been flipped.

Chicken and cauliflower soup

(serves 2)

½ head of cauliflower, de-leafed

1 chopped onion

1 bunch coriander, peeled and chopped

3 lemons, juices

1 liter chicken broth

1 skinless, shredded chicken breast

pinch of salt

75gm fresh or frozen peas


To get started, you have to dip the cauliflower into the blender leaving 2 large pieces to get a little bite. Once the cauliflower looks like couscous, remove it.

Put a saucepan on the stove and let the chicken broth come to a simmer. Add the chicken, onions and salt and leave it on the fire until the chicken is cooked. Add cauliflower, frozen peas, and lemon juice and cook until soft. This should take 10 minutes.

Before turning off the heat, add the coriander and season with salt and pepper to taste. To serve, put a piece of lime on the side.

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