As there’s a great deal of “home time” these days, I thought we’d create a new section of Coast Culinary Collective to include music, film and television in ways that it relates and/or compliments the world of food and drink. This could be in the form of soundtracks created on Spotify to play whilst cooking or grilling in the backyard, films/documentaries about chefs and the life inside the kitchen, or perhaps some festive debauchery with fine wines. Right now the world could use a bit of laughter and escapism I think.
The first film we’re going to feature is a cult classic and available to watch on the below streaming services. Sorry it couldn’t be as convenient as Netflix but if you do it right, it can still be watched fro free. Plus I’ve added a Youtube snippet for you to test drive. Like many cult films isn’t necessarily everyone’s cup of tea. And very little if any tea was consumed in the movie. “Withnail & I” (1987) was set in London’s Camden Town and Penrith, Cumbria in 1969. The film launched the career of Richard E. Grant and director Bruce Robinson (the early life of whom the film was loosely based). A black comedy, it has a dialogue that it’s many fans (myself) can quote in lengthy tracts. More a film for people in the wine and drinks side than the food fan, we have nevertheless included a recipe to accompany. This is titled “Dinner and a Movie” after all. In terms of drinks to pair with W&I, I recommend Sherry, Claret, Gin, Ale and Cider.
Rosemary Roast Chicken
The choice to use this recipe is a wry nod to Withnail & I. If you’ve seen the film, you’ll get it. Otherwise it’ll come clear once you watch it.
I’ve done a riff of a a couple of ways of making what is a super simple, classic roast chicken dish. Using Thomas Keller’s (French Laundry) technique of total simplicity of just salt and cooking at high heat, I’ve modified it to include butter and herbs. Being that we’re getting into warmer weather, accompany the dish with a salad. Or soup (another nod to W&I).
2-3 pound chicken
1/4 cup butter cubed
1/2tbsp kosher salt
2tbsp fresh chopped parsley
1 tbsp fresh chopped Italian parsley
2 cloves garlic, minced
Heat oven to 450
Wash and then pat down the chicken inside and out with paper towel. Truss it and set it breast side on a rack in a shallow roasting pan.
Melt the butter with herbs, garlic and seasonings and then rub over the top of the chicken. Truss it and set it breast side up on a rack in a shallow roasting dish.
Put in the oven and cook for 50-60 min or until a thermometre inserted into the thickest pat of the thigh reads 170-175.
Take the bird out and let it rest for 15 min before carving.