Gourmet Recipes - Garlic-Lemon Rotisserie Chicken With Moroccan Spices & Easter Bunny Cakes

Measurements & Ingredients

1 3 1/2-to-4-pound chicken

1 head garlic, cut in half

1 lemon, cut in half

1 tablespoon olive oil

For the rub:

2 teaspoons sea salt

2 teaspoons sweet paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper.

Cooking Directions:

1. Set up the grill for rotisserie cooking and preheat to high.
2. Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
3. Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
4. Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
Yield: 2 servings.

Measurements & Ingredients

4 oz Soft Margarine

4 oz Caster Sugar

4 oz Self-Raising flour

2 Eggs, Beaten

Grated Rind and juice of 1 orange

DECORATIONS:

4 oz Slightly Salted Butter

8 oz Sifted Icing Sugar

4 oz Dessicated Coconut

Blanched Almonds(for ears)

Glace Cherries, halved(for noses)

Angelica Strips (Whiskers)

Currants (for eyes)

Cooking Directions:

Preheat oven to 350F. Grease individual castle-pudding moulds. Put margarine, sugar, flour and eggs in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and juice. Divide mixture between moulds, filling each about halfway (tap tins so mixture reaches bottom). Stand tins on a baking tray and bake in preheated oven for 15-20 minutes until golden brown and well risen.

Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually add icing sugar, beating ingredients together to give a soft, creamy consistency. Trim bases of cakes so they stand level. Holding each cake on a fork, spread buttercream over the top and sides, then roll cake in dessicated coconut to coat. Use blanched almonds, glace cherries, angelica strips and currants to mae bunnies' ears, noses, whiskers and eyes.

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