Looking for some culinary inspiration this Ramadan while staying at home? Monaco’s Michellin-starred Chef Marcel Ravin has shared the secrets behind his renowned dishes including his famous roast chicken and Nutella and banana cake.
In case you’ve got roast chicken leftovers, he’s also shared a recipe on how you can create a delicious dish out of it.
Marcel’s roast chicken
Ingredients for 4 people
1 free-range chicken 1.2 kg
½ lemon
125 g softened butter
2 garlic cloves, peeled and finely chopped
Leaves of 3 sprigs of fresh thyme
1 squeezed lime or lemon
1 teaspoon of 4-spice mix
½ teaspoon of salt
Method
Rub the ½ lemon all over the inside and outside of the chicken.
Put the butter, thyme, garlic, lemon juice, 4-spice mix and salt in a bowl and mix.
Incorporate the spicy butter mix under the chicken skin and inside the chicken.
Pre-heat the oven to 200°C.
Put in a roasting tray and cook in the oven for 15 minutes.
Lower the temperature to 170°C and baste the chicken with the cooking juice every 10 minutes until the end of the cooking time: 1 hour 20.
Preferably serve with potato purée or small new potatoes and a few green asparagus cooked in salted water.
- Slices of bread with the remainder of the roast chicken with cream cheese and crunchy vegetables
Ingredients for 4 people
Rest of the roast chicken
4 slices of bread
120 g cream cheese or Laughing Cow (whatever you have on your fridge)
Pinch of cumin or aniseed
4 mint leaves
8 cherry tomatoes, halved
8 radishes, chopped
1 carrot, peeled and shredded with your peeler
1 shallot or 1 red onion, sliced
Recipe
Toast the farmhouse bread under the grill.
Crush the cream cheese with a fork and add a pinch of cumin or aniseed and the chopped mint leaves.
Mix with a little of the juice from cooking the chicken.
Spread the mixture on to the toast and add the crumbled chicken and vegetables: tomatoes, radishes, slices of onions and shredded carrots.
- Dessert:
Soft Nutella and banana cake
Ingredients for 4 people
200 g Nutella
80 g dark chocolate, previously crushed
1 banana, sliced
100 g flour
1 egg
1 egg yolk
20 g softened butter
Recipe
Put the Nutella, flour, eggs and melted butter into a bowl.
Whisk together.
Put into 4 cups or a 4 cm-diameter mould.
In each mould, incorporate 3 to 4 slices of banana and 1 soup spoon of crushed dark chocolate.
Bake in an oven pre-heated to 160°C for 12 to 14 minutes.
You can serve with a scoop of ice cream and whipped cream!
