THE callout is on for people to share their family’s traditional roast recipes as part of a campaign to raise awareness of dementia, based on the principle that the smell of a delicious roast can help with memory recall.
West Australian service and support organisation Community Vision has set an ambitious target of raising $250,000 by December, which will pay a dementia bus to carry all the tools, equipment and therapy information to help the thousands who care for a loved one with dementia.
Dementia is the second leading cause of death in Australia behind heart disease.
It can also take away a significant amount of quality of life, from people with the condition and those people who care for loved ones.
Which is why organisers of the A Roast to Remember campaign believe there is significant value in encouraging people to get together and create a memorable experience over a roast.
Today, Rayne Bryant (formerly Embley) shares her recipe for a simple, yet sure-fire sensational, family feast.
Rayne’s recipe is in the running to be included in a fundraising book of recipes that will further support the A Roast to Remember campaign.
If you’ve got a recipe (and photo) of your creation that you’re prepared to offer up and maybe see published, follow the links at www.aroasttoremember.com.au
RAYNE BRYANT’S ROAST CHICKEN (serves 4-6)
A whole chicken
Half a lemon
Salt and pepper
Royal blue potatoes
Wash and pat the chicken dry with a paper towel.
Rub all over with salt and olive oil.
Carefully pierce a hole under the skin on the breast (don’t break the flesh) and stuff in some butter.
Chop a garlic clove across the middle and rub over the skin.
Place the garlic inside the chicken cavity with half a lemon.
Sit in the pan (atop celery sticks if you like to keep the meat off the pan but on the pan is also OK).
Cook at 180C for about 30 minutes for every 500g of chicken
Chop vegies to your desired sizing.
Place potatoes and onion in an ovenproof dish.
Drizzle with olive oil, and salt and pepper.
Bake in oven for about an hour at 180C.
Place carrots, cauliflower and broccoli into a separate pan.
Sprinkle with cumin, olive oil, salt and pepper and place in the oven when the chicken has about 30 minutes to go.
Turn up the heat to 220/240C to make the chicken skin and the potatoes nice and crispy.