Archive for the ‘Roast’ Category

From Delicious Magazine
Serves 4



100g butter, softened
1 tbsp dijon mustard
3 tbsp finely chopped fresh tarragon, plus 3 whole sprigs
1.6-2kg British free-range chicken
8-12 baby turnips
For the potato stuffing
30g butter
2 medium onions, finely diced
1 celery stick, finely diced
1 garlic clove, crushed
500g roasting potatoes such as king edward, diced
1 tsp finely chopped fresh thyme
130g fine breadcrumbs, made from stale bread

Heat the oven to 200°C/180°C fan/ gas 6. Put the 100g softened butter in a bowl, then stir in the mustard and chopped tarragon. Season with salt and pepper, then mix well. Rub three quarters of the tarragon and mustard butter all over the chicken and under the skin over the breast meat (loosen the skin by pushing your fingers under by the neck cavity).

Melt the remaining tarragon and mustard butter in a small saucepan over a medium heat. Put the baby turnips in a bowl and pour the melted butter on top. Toss to coat.

To make the potato stuffing, melt the 30g butter in a saucepan over a medium heat. Stir in the onions, celery and garlic, then cover and fry for 2 minutes. Remove the lid and stir in the potatoes, thyme and breadcrumbs. Season with salt and pepper, then cook for 5 minutes, stirring often so it doesn’t burn. Remove from the heat and allow to cool before stuffing the chicken.

Stuff the chicken cavity with the potato stuffing (see tip) until two thirds full. This will allow hot air to circulate inside the cavity so the chicken will cook properly. Put the remaining stuffing in an ovenproof dish and bake alongside the chicken.

Put the buttered turnips in a roasting tin with the sprigs of tarragon and sit the chicken on top. Roast for 1 hour 20 minutes, basting regularly with the buttery juices, or until cooked (a digital probe thermometer pushed into the thickest part of the meat should read 65°C). Take the dish of stuffing out after an hour and keep warm.

When the chicken is cooked, transfer to a lipped board and cover with foil. Rest for 15 minutes before carving. Serve with the baby turnips, stuffing and seasonal veg.



From Jamie’s Dinner
Serves 8

1.6 kg potatoes, peeled and cut into 2.5cm dice
4 lemons
1 handful fresh flat-leaf parsley
2 kg higher-welfare chicken
sea salt
freshly ground black pepper
300 g iberico chorizo sausage
olive oil
2 cloves garlic, peeled and finely chopped


First preheat your oven to 220ºC/425ºF/gas 7, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavour and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a tiny pinch of salt and freshly ground black pepper, and slice your chorizo at an angle, 0.5cm/¼ inch thick.

Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the centre of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.


Carve the chicken and divide between 8 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavour from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one! A rocket salad goes really well with it.




From Delicious Magazine
Serves 4


1kg white potatoes, cut into 1cm slices
1 garlic bulb, separated into cloves
2 fresh rosemary sprigs, leaves picked
1 lemon
½ tsp coarse sea salt
Good knob of butter
1.5kg whole free-range chicken
150g pancetta, cubed
300ml white wine

Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes into a large saucepan of cold water and bring to the boil. Simmer gently for about 5 minutes, until just tender. Drain and set aside.


Meanwhile, place the peeled garlic cloves and rosemary leaves in a mini food processor. Pare the lemon zest into the processor and add the salt. Whizz until it forms a paste. Add the butter and a good grinding of black pepper and whizz again until well blended.


Starting from the neck end of the chicken, loosen the skin with your fingers, then with your hands, being careful not to tear it. Spread the paste between the flesh and the skin, smoothing it down and around the bird as far as you can – make sure you get plenty on the breast, which is the driest part. Quarter the pared lemon and tuck it into the body cavity.


Layer the potatoes and pancetta in a roasting tin, sit the chicken on top and pour over the wine. Season and roast for 1½ hours, until the chicken is golden and cooked through. Rest for 5 minutes, then carve and serve with the flavour-packed potatoes.


I love a good roast chicken. Been experimenting with different ways of cooking it for the last couple of weeks. So this is the first time I have stuffed a chicken between the skin and flesh and it worked quite well. Flavour definitely packs a punch with the pancetta and white wine. Really enjoyed this. Still have two portions left -the breast meat to cook with pasta, and the leg, and wings for another meal. I also saved up the carcass for chicken stock; it’s safely tucked away in my freezer.

Spanish chicken and potatoes roast

Posted: March 30, 2014 by nietize in Chicken, Roast
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From food
Serves 4

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced
Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

Italian salmon and broccoli bake

Posted: March 30, 2014 by nietize in Pasta, Roast, Salmon
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Serves 4

250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)


Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

Pot-roasted chicken with apples and cider

Posted: May 12, 2013 by nietize in British, Chicken, Roast
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From the Telegraph
Serves 4

Serves four
4 artichokes or 8 tinned artichoke halves
2 lemons, halved
2 onions, thickly sliced into rings
1 whole head of garlic, unpeeled, halved horizontally
½ bunch lemon or normal thyme
½ bunch sage leaves
2 handfuls of black olives,
1 x approx 2kg/4.4lb chicken, deboned
Olive oil
300ml/10fl oz white wine
A handful of parsley leaves, roughly chopped

Preheat the oven to 200C/400F/gas 6. If using fresh artichokes, prepare them first. Have a bowl of water ready with half a lemon squeezed into it. Remove the tough outer leaves of the artichoke, then slice away the top third and lightly peel the artichoke stem. Slice in half lengthways before scooping out the hairy core. Place them in the acidulated water until ready to use.

In a large roasting tin, spread out the onions in a single layer, then dot the garlic and lemon halves around. Scatter the thyme sprigs, sage and olives over the top. Season the chicken on both sides, then place it, skin-side up, on the onions. If using fresh artichokes, distribute them around the chicken, tucking some underneath. Season them a little. Drizzle the chicken and fresh artichokes generously with olive oil and place in the oven for 25 minutes, adding the tinned artichokes (if using them instead) and pouring over the white wine for the final 10 minutes.

When the skin is golden and crisp and the juices run clear, remove the chicken from the oven. Cover and leave to rest. Remove the chicken from the pan, slice it up roughly, then return it to the roasting tin to serve it with all the other lovely ingredients and the cooking juices. Sprinkle with parsley and serve.

From Waitrose recipes
Serves 3 or 4

2 New Zealand Racks of Venison, each with 3 or 4 ribs
1 tbsp chopped fresh rosemary
2 tbsp olive oil
Grated zest and juice of 1 lemon
200g essential Waitrose Couscous,
Large pinch saffron
1 chicken stock cube
280g jar Waitrose Cooks’ Ingredients Chargrilled Peppers in Olive Oil, drained and cut into thin strips
25g pack fresh flat-leaf parsley, chopped

1 Place the venison in a large dish, add the rosemary, olive oil and lemon zest and juice and rub in well. Leave to marinate at room temperature for 15 minutes.

2 Meanwhile, place the couscous, saffron and stock cube in a heatproof bowl and add 350ml boiling water. Stir well and set aside for 5 minutes until the water is absorbed and the couscous is tender.

3 Remove the venison racks from the marinade then barbecue them over hot coals or under a preheated grill for 10–12 minutes on each side until crusty and well browned but still pink in the centre. Leave
to rest for 5 minutes before carving into cutlets.

4 Stir the peppers and parsley into the couscous. Serve with the venison.

Italian roast chicken with peppers and olives

Posted: November 18, 2012 by nietize in Chicken, Italian, Roast
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From Nigella Lawson’s Nigellissima
Serves 4-6

1 x 1.5kg/3lb 5oz chicken (preferably organic)
1 unwaxed lemon, cut in half
4 sprigs rosemary
3 leeks, washed and trimmed
2 red peppers
1 orange pepper
1 yellow pepper
100g/3½oz pitted dry-packed black olives
4 tbsp olive oil
Sea salt flakes and freshly ground black pepper, to serve

Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.
Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.

Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.

Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.

Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.

Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan.

From BBC GoodFood
Serves 4

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300.0ml hot chicken stock
4 bone-in pork loin chops

Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Something really simple for a Saturday lunch. The key to the taste of this dish is the sun dried tomatoes paste. I couldn’t find any such paste so I did well the next best thing which is to get some sun dried tomatoes in olive oil and to pound it into a paste before adding it to the chicken stock.