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METROPLUS

CARTOONS

HYDERABAD

THE HINDU

Thursday, December 24, 2015

Six Chix

Peanuts

Hagar The Horrible

Calvin And Hobbes

Tiger

Rose Is Rose

THE GUARDIAN QUICK CROSSWORD - 12020

Bottom Liners

"Our financial future looks good, as long

as we can stay in denial."

Across
1 Defendant in a criminal
proceeding (7)
8 Shape sell pie (anag) (7)
9 Isle of Wight resort (7)
10 Entrails (7)
11 Hawaiian greeting (5)
13 Stuffed toy (5,4)
15 Off the cuff (9)
18 Disgust (5)
21 Louis Armstrongs
nickname (7)
22 Highwayman without a
horse (7)
23 Italian wine (7)
24 Income from
transactions (7)
Down
1 Mixed up (2,3)
2 Central African river (5)
3 Be totally ruthless
(4,2,7)
4 Indeed (anag) (6)
5 Go away! (5,4,4)
6 Not dense (6)

7 Gas-red water heater (6)

12 Machine for weaving (4)
14 Feel pain (4)
15 Ladybird, for example (6)
16 Regional dialect (6)
17 Benet (6)
19 Visit briey (3,2)
20 Open air swimming
pools (5)
Solution will appear in
MetroPlus dated
December 25, 2015.
Solution No. 12019

Get your forks out for this whole roast chicken

This Christmas, delight your taste buds with this recipe

n the occasion of
Christmas, a whole
roast
chicken
makes a perfect
dish for lunch or dinner. Recipe:
Whole Roast Chicken
Ingredients:
1 whole chicken (insides
cleaned). This should be
around 1.5-2 kilograms
3-4 boiled potatoes
1 cup steamed peas
1 cup mushroom (chopped)
2 tbsp Dijon mustard
3-4 tbsp barbeque sauce
4-5 cloves garlic (grated)
Rosemary, Worcestershire
sauce, balsamic vinegar, honey, salt and ground black pepper to taste

CM
YK

Juice of two to three

lemons
Method:
First marinate. Make sure
when you get the chicken it is
cleaned well. Leave the skin
on the chicken as per your
preference. The skin becomes
crispy and the fat under it
melts adding more avours to
the chicken but if you are
health conscious then remove
the skin.
Once youre ready to marinate the chicken place it in a
bowl and pour on it the balsamic vinegar, mustard, barbeque sauce, honey and the
lemon juice. Rub the chicken
with the garlic, salt and pepper. Add rosemary. Let the

chicken stay in the marinade

for at least two to three hours.
The longer the better. Since
the effort is to roast an entire
chicken why not just leave it
in overnight?
Now to roast: Boil the potatoes, take the skin off and
cut them in half. Steam the
peas. One can pressure cook
them and you can add a tablespoon of sugar in the water
to sweeten the peas. One
whistle and they are good to
go. Place the marinated chicken in a nice serving dish. Stuff
the chicken with the boiled
potatoes, steamed peas and
chopped mushrooms. Whatever peas, potatoes and
mushrooms are left place

around the chicken ornamentally. Preheat the oven at 200

Celsius for about 15 to 20
minutes. Put the chicken into
the oven and let it cook for
about 45-50 minutes.
(Note:Every oven has different heat settings so tem-

peratures tend to vary so one

will need to check when the
chicken is done.)
Serve straight out of the oven with bread some brown
sauce, bread, herb-garlic butter and mashed potatoes.
For brown sauce: Take

some chicken stock, bring to a

boil, pour in Worcestershire
sauce, barbeque sauce, garlic
and salt to taste. Add a spoonful of corn our mixed with
water to thicken.
(By Chef Samta Gupta,
Head Chef, Desi Roots)

HY-HY