Showing posts with label Roast. Show all posts
Showing posts with label Roast. Show all posts
2011's BEST cooking tip EVER
Buy a meat thermometer that can stay in the meat while it cooks in the oven. You can get roast meats at the PERFECT point of moisture and temperature meaning you NEVER get tough or overcooked meat. Its easier than checking for juices as while the roast rests the internal temperature continues to rise for about 20 minutes. Its the best £12 ever spent.
Gravy (red or white meats)
Remove roasted meat from roasting dish and place on a chopping board for carving.
Add a couple of cups of boiling water to the crusty dish and leave to sit for a moment, attacking with a fork to help the deliciousness dissolve into the water. Pop dish over element on a medium heat and add a good splash or white wine (if cooking white meat) or red wine (if cooking red meat) (optional).
If you dont have a lot of tasty crusty stuff in the pan you might want to add a stock cube (depending on the type of meat) as well.
Add milk until you get a nice creamy colour (use cream if you are being super naughty!). Add a tablespoon or so of flour (any kind) and whisk lumps out with a fork or whisk and continue to heat until it begins to thicken. Make sure it gets a good cookn to ensure the flour dissolves fully. If it doesnt thicken add a wee bit more flour until you get a good consistency.
Season if necessary - you can use a bit of soy if you want rich colour too but be careful not to add salt if you do.
Tip: If you throw a rough cut onion and some whole unpeeled garlic cloves into the base of the roasting dish before you roast the meat you'll get lots of flavour in the juices (as per the roast chicken recipe).
Add a couple of cups of boiling water to the crusty dish and leave to sit for a moment, attacking with a fork to help the deliciousness dissolve into the water. Pop dish over element on a medium heat and add a good splash or white wine (if cooking white meat) or red wine (if cooking red meat) (optional).
If you dont have a lot of tasty crusty stuff in the pan you might want to add a stock cube (depending on the type of meat) as well.
Add milk until you get a nice creamy colour (use cream if you are being super naughty!). Add a tablespoon or so of flour (any kind) and whisk lumps out with a fork or whisk and continue to heat until it begins to thicken. Make sure it gets a good cookn to ensure the flour dissolves fully. If it doesnt thicken add a wee bit more flour until you get a good consistency.
Season if necessary - you can use a bit of soy if you want rich colour too but be careful not to add salt if you do.
Tip: If you throw a rough cut onion and some whole unpeeled garlic cloves into the base of the roasting dish before you roast the meat you'll get lots of flavour in the juices (as per the roast chicken recipe).
Fail-Safe Roast Potatoes
8 tablespoons olive oil (or tub of goose fat)
6 massive potatoes - peeled, halved
1.5 tablespoons flour
Place potatoes in pot of cold water, put on heat, bring to boil and leave for 5 minutes. Strain, let steam rise and potatoes cool and dry a little. Put oil in roasting dish and pop in oven for 7-8 minutes.
Throw flour in to potato pot, put lid on and shake pot to muss up the edges of the potatoes. Empty pan into very hot oil (or one by one with spoon to prevent splashes).
Roast at whatever temp oven is at for roast (180-200c) for about 40 minutes or until super crispy and yum.
6 massive potatoes - peeled, halved
1.5 tablespoons flour
Place potatoes in pot of cold water, put on heat, bring to boil and leave for 5 minutes. Strain, let steam rise and potatoes cool and dry a little. Put oil in roasting dish and pop in oven for 7-8 minutes.
Throw flour in to potato pot, put lid on and shake pot to muss up the edges of the potatoes. Empty pan into very hot oil (or one by one with spoon to prevent splashes).
Roast at whatever temp oven is at for roast (180-200c) for about 40 minutes or until super crispy and yum.
Mammas Roast Chicken
Mammas roast chicken is super easy and ALWAYS a winner.
She melts some butter, fires it on top of the chicken with lots of salt, places in pan with a cup or two or water in the base to stop it sticking and roasts it on fan bake at 175 degrees for about 2 hours. Delish!
Lately, I've tried a couple of variations. Cooking roasts every sunday with the neighbours means constant competition so here is my favourite;
Preheat oven to 240 degrees
2 Large carrots - not peeled
2 large onions - peeled
Rough chop both in really large bits
1 whole bulb of garlic, broken to cloves - outer shell peeled but cloves DEFINATELY left in shell
Chuck all in roasting dish, drizzle olive oil generously
Place chook on top of all of the veges (so resting off the base of the dish), follow mammas chicken recipe (minus the water as the veges make their own water) - throwing the salt all over the chick and the veges.
As soon as you put it in the oven, reduce heat to 200 degrees. Leave it for about 1 hour 20 minutes.
The veges taste amazing and the gravy is wicked with lots of flavours.
Enjoy!
She melts some butter, fires it on top of the chicken with lots of salt, places in pan with a cup or two or water in the base to stop it sticking and roasts it on fan bake at 175 degrees for about 2 hours. Delish!
Lately, I've tried a couple of variations. Cooking roasts every sunday with the neighbours means constant competition so here is my favourite;
Preheat oven to 240 degrees
2 Large carrots - not peeled
2 large onions - peeled
Rough chop both in really large bits
1 whole bulb of garlic, broken to cloves - outer shell peeled but cloves DEFINATELY left in shell
Chuck all in roasting dish, drizzle olive oil generously
Place chook on top of all of the veges (so resting off the base of the dish), follow mammas chicken recipe (minus the water as the veges make their own water) - throwing the salt all over the chick and the veges.
As soon as you put it in the oven, reduce heat to 200 degrees. Leave it for about 1 hour 20 minutes.
The veges taste amazing and the gravy is wicked with lots of flavours.
Enjoy!
Oarsome Roast Lamb! Nom!
Hi guys, here is a great recipe for roast lamb, we have just this minute finished sunday night roast and this was really, well and truely delish!
This is for a 1.5kg leg.
Preheat oven to 170 degrees.
On the bench or a board spread a couple of tbsp of flour and roll your lamb leg through, covering completely. Sprinkle salt and pepper liberally.
Take the roasting dish and pour a good wallop of olive oil into it. Put it over the element until its nice and hot then throw a whole bulb of chopped rough garlic.
Chuck in the lamb leg and seal for about 10 minutes - tanning all surfaces.
Take off the heat, throw in a glass of white wine or water until there is about 1cm of liquid at the bottom.
Put into the oven for about 2 hours, uncovered. Baste two or three times while cooking, top up liquids if they dry up too much. Check for pink juices - if clear its ready.
Nom nom.
This is for a 1.5kg leg.
Preheat oven to 170 degrees.
On the bench or a board spread a couple of tbsp of flour and roll your lamb leg through, covering completely. Sprinkle salt and pepper liberally.
Take the roasting dish and pour a good wallop of olive oil into it. Put it over the element until its nice and hot then throw a whole bulb of chopped rough garlic.
Chuck in the lamb leg and seal for about 10 minutes - tanning all surfaces.
Take off the heat, throw in a glass of white wine or water until there is about 1cm of liquid at the bottom.
Put into the oven for about 2 hours, uncovered. Baste two or three times while cooking, top up liquids if they dry up too much. Check for pink juices - if clear its ready.
Nom nom.
Roast Pork
I don't know what recipe mum and dad use for their roast pork, but this is a good 'un and we use this one for Sunday roasts with friends - awesome crackling every time! xx
Sea salt and freshly ground black pepper
2 onions, halved
2 carrots chopped in big bits1 bulb of garlic worth of unpeeled cloves
Preheat your oven to full whack, it needs to be at least 220°C.
Place your pork on a clean work surface, skin-side upwards. Score the skin cutting through the tough bit but not all of the way through to the meat.
Rub salt right into scores, give it a good old massage to get the flavour in there. Brush any excess salt off the surface of the skin and turn it over. Season the pork all over the underside and sides. Place skin side-up in a roasting tray and place in the hot oven.
Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
Lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and whack back into the tray. Roast for another hour. By this time the meat should be meltingly soft and tender. Move the meat to a serving dish, cover with tin foil and leave to rest.
Make gravy as per gravy recipe, but if there is lots of fat on the top of the liquid in the pan, spoon it off before you get started.
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