Main Dish: Golden Hearth Chicken
A golden delight to warm the heart and hearth…
Ingredients:
1 whole chicken (4-5 lbs)
3 tbsp honey
2 tbsp whisky (optional)
2 tsp juniper berries, crushed
2 tsp fresh thyme, chopped
1 tsp sea salt
1/2 tsp black pepper
1 tbsp olive oil
1 cup chicken broth
Instructions:
Preheat your oven to 375°F (190°C).
Mix the honey, whisky, juniper berries, thyme, salt, and pepper in a small bowl.
Rub the chicken with olive oil and then with the honey mixture, ensuring it is evenly coated.
Place the chicken in a roasting pan, breast-side up. Add chicken broth to the pan.
Roast for 1 hour and 20 minutes, basting every 20 minutes with the pan juices.
Increase the oven temperature to 425°F (220°C) for the last 10 minutes for a crispy skin.
Let rest for 10 minutes before carving.
Vegetable Dish: Roasted Parsnips with Hazelnut Crumble
“Níl rud ar bith cosúil le boladh na talún.”
(There’s nothing like the smell of the earth.)
Ingredients:
1 lb parsnips, peeled and quartered lengthwise
2 tbsp olive oil
1 tsp sea salt
1/2 tsp ground nutmeg
1/3 cup hazelnuts, chopped
2 tbsp oats
1 tbsp honey
1 tbsp butter (or plant-based alternative)
Instructions:
Preheat your oven to 400°F (200°C).
Toss the parsnips with olive oil, salt, and nutmeg. Spread on a baking sheet and roast for 20 minutes.
While parsnips roast, toast the hazelnuts and oats in a dry pan over medium heat until golden. Stir in honey and butter until combined.
Remove parsnips from the oven, sprinkle with the hazelnut crumble, and roast for an additional 10 minutes.
Bread: Barley Bannock with Herb Butter
“Go mblaisfidh tú an t-arán is fearr le grá.”
(May you taste the finest bread with love.)
Ingredients for Bannock:
2 cups barley flour
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup oatmilk (or buttermilk)
1 tbsp honey
Ingredients for Herb Butter:
1/2 cup butter (or plant-based alternative)
1 tbsp parsley, finely chopped
1 tsp dill, finely chopped
Pinch of sea salt
Instructions for Bannock:
Preheat a cast-iron skillet over medium heat.
In a bowl, mix barley flour, salt, and baking soda. Stir in oatmilk and honey to form a soft dough.
Roll the dough into a 1-inch-thick circle and place it in the skillet. Cook for 8-10 minutes per side until golden.
Slice into wedges to serve.
Instructions for Herb Butter:
Combine butter, parsley, dill, and sea salt in a small bowl. Mix until smooth.
Chill for 15 minutes before serving alongside the bannock.
