Chef Marcel Ravin’s recipe for roast chicken, leftovers and dessert

Looking for some culinary inspiration this Ramadan while staying at home? Monaco’s Michelin-starred Chef Marcel Ravin has shared three of his renowned dishes, served at Monte Carlo Hotel Bay and Resort, including his famous roast chicken and Nutella and banana cake for dessert. In case you’ve got roast chicken leftovers, he’s also shared a leftover recipe.

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

1. Rub the ½ lemon all over the inside and outside of the chicken.
2. Put the butter, thyme, garlic, lemon juice, 4-spice mix and salt in a bowl and mix.
3. Incorporate the spicy butter mix under the chicken skin and inside the chicken.
4. Pre-heat the oven to 200°C.
5. Put in a roasting tray and cook in the oven for 15 minutes.
6. 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.

Leftover roast chicken cream cheese toast

Ingredients for 4 people

Rest of the roast chicken

4 slices of bread

120 g cream cheese or Laughing Cow (whatever you have in 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

1. Toast the farmhouse bread under the grill.
2. Crush the cream cheese with a fork and add a pinch of cumin or aniseed and the chopped mint leaves.
3. Mix with a little of the juice from cooking the chicken.
4. Spread the mixture on to the toast and add the crumbled chicken and vegetables: tomatoes, radishes, slices of onions and shredded carrots.

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

1. Put the Nutella, flour, eggs and melted butter into a bowl.
2. Whisk together.
3. Put into 4 cups or a 4 cm-diameter mould.
4. In each mould, incorporate 3 to 4 slices of banana and 1 soup spoon of crushed dark chocolate.
5. Bake in an oven pre-heated to 160°C for 12 to 14 minutes.

Serve with a scoop of ice cream and whipped cream