There is no better dinner in the middle of winter than a roast - beef, pork, lamb, chicken - whatever! I love them even more these days because they remind me of the days when mum would feed us roast lamb with beautiful crispy roast vegetables on a Sunday night to energise us for the school week ahead.
Boneless lamb roast...
...much easier for the amature carver when there is no bone!
My honey carrots: drizzle of olive oil, big drizzle of honey, wrap in foil and bake at 180 degrees for about 30 minutes. Delish!
No roast is complete without crispy roasted potatoes.
Leg of lamb roast - how mum does it! Pierce the skin in multiple places and poke in some garlic granules before roasting for a slightly garlic inflused flabour through the meat.
A little bit trickier to try and carve around the bone!
Pork roast; so juicy and fabulously delicious. Clearly, need to work on my crackling creating skills. Missed out on the best bit this time!
One night, we decided to make a quick meal out of a supermarket bought roasted chicken. Usually, I have found them to be tender and yummy but the one we ended up with was dry and fairly un-appetizing!
So here came my first terrifying experience with roasting a chicken - I didn't want to poison Pete and his sister after all! So I turned to Stephanie Alexander for advice and this is what she had to say:
Stephanie Alexander's Roast Chicken
Ingredients
1 x 1.8kg chicken
1 lemon, halved
2-3 cloves garlic
Salt
Freshly ground black pepper
1 large sprig rosemary
Walnut-sized piece of butter
2-3 red-skinned potatoes, quartered
Mixed vegetables, cut into chunks
Extra fresh rosemary
1/4 cup olive oil
White wine, vermouth, verjuice, stock or water
1 lemon, halved
2-3 cloves garlic
Salt
Freshly ground black pepper
1 large sprig rosemary
Walnut-sized piece of butter
2-3 red-skinned potatoes, quartered
Mixed vegetables, cut into chunks
Extra fresh rosemary
1/4 cup olive oil
White wine, vermouth, verjuice, stock or water
Method
1. An hour and a quarter before dinner, preheat the oven to 220°C.
2. Rub chicken vigorously inside and out with lemon. Crush garlic with the back of a knife, roll in salt and pepper and insert in cavity with lemon halves, rosemary sprig and butter. Put chicken into a large baking dish.
3. Put vegetables into a bowl and season with salt and pepper. Add a few rosemary leaves and oil and toss to coat. Scatter vegetables around chicken and massage its skin with seasoned olive oil. Turn chicken on its side.
4. Place baking dish in centre of oven. After 20 minutes, turn chicken over onto its other side and carefully turn vegetables. After a further 20 minutes, turn chicken breast-side up, baste with juices, loosen vegetables and roast for another 20 minutes.
5. Reduce oven temperature to 160°C. Transfer chicken and vegetables to a heatproof plate and rest in oven. Discard all fat from baking dish and deglaze over heat with wine. Stir vigorously to dislodge all the cooked on good bits, and lengthen with either a little more wine or add some home-made stock. Carve chicken, arrange on a serving platter with vegetables and pour over juices.
Serves 4.
Find out what to do with the left over chicken meat in the blog post titled 'Winter Soups.'
Bon Apetit!
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