food

Back To Basics: Roast Dinner

food

Back To Basics: Roast Dinner

Supplies

Roast Chicken

  • 1 large chicken
  • 100g unsalted butter
  • 4 cloves of garlic
  • Handful of parsley
  • A few springs of Rosemary and thyme
  • Half a lemon
  • Half white onion
  • 25ml veg oil
  • 1 tsp salt
  • 1 tsp pepper
  • Trivet: 1 white onion 1 red onion 2 carrots a few springs of rosemary and thyme 1 bulb of garlic

Roast Beef Joint

  • Sirloin joint of beef
  • 1 tbsp salt
  • 1 tbsp pepper
  • 25 ml veg oil
  • Trivet: 1 White onion 1 red onion, 2 carrots, 2 sticks of celery, few springs of rosemary and thyme and a bay leaf

Chicken Gravy

  • Chicken trivet
  • 2 tbsp plain flour
  • 250 ml of white wine
  • 1 litre of chicken stock
  • Optional glug of Worcestershire sauce

Beef Gravy

  • Beef Trivet
  • 2 tbsp plain flour
  • 250ml red wine
  • 1 litre beef stock
  • 1 tbsp marmite
  • Worcestershire

Roast Potatoes

  • Maris piper potatoes
  • Goose fat (veg oil)
  • Salt and pepper

Mash

  • Maris piper potatoes
  • Garlic
  • Bay leaf
  • Rosemary
  • Thyme
  • 150 ml whole milk
  • 150 ml double cream
  • 100g unsalted butter

Yorkshire Pudding

  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • veg oil, for cooking

Stuffing

  • 8 Cumberland sausages
  • Half a white onion (Diced)
  • Handful of grated parmesan
  • Handful of finely chopped parsley
  • Handful of panko breadcrumbs
  • Salt and pepper

Honey Roasted Carrots and Parsnips

  • Chantenay Carrots
  • Parsnips
  • 4 cloves Garlic
  • 2-3 tbsp honey
  • Salt and pepper
  • 25 mil olive oil

Cauliflower Cheese

  • Cauliflower
  • Pancetta
  • 40g butter
  • 40g flour
  • 400-600ml milk
  • 1 tsp paprika
  • T tsp mustard
  • 50g red Leicester
  • 50g cheddar
  • 25 mozzarella

Tenderstem Broccoli

  • 1 pack Tenderstem broccoli
  • Garlic
  • Lemon
  • Oil

Braised Cabbage

  • 1 small red cabbage (about 900g)
  • 1 sliced red onion
  • 70g soft light brown sugar
  • 70ml cider vinegar
  • 150ml red wine
  • a large knob of butter

Steps

Roast Chicken

  1. Combine garlic, parsley and butter to create a garlic and parsley butter. Lift the skin on the chicken and the get the butter in between the meat and skin.
  2. Stuff the chicken with half a white onion, half a lemon, thyme and rosemary.
  3. Pat skin dry and drizzle with oil and season
  4. Place chicken on trivet and roast at 220 for an hour depending on size

Roast Beef Joint

  1. Season beef joint with salt and pepper and oil the non-fat sides. Score the fat and then place skin side down in a hot pan and then turn on to the other sides for a minute each to get a bit of colour.
  2. Place meat on trivet
  3. Put in oven at 180 for 45 mins for medium rare, 55 for medium and an hour and 5/10 for medium to well done

Chicken Gravy

  1. Place chicken trivet over low to medium heat, using a masher mash the veg. Stir through flour and pour over wine. Cook for a few minutes until the alcohol has evaporated and then gradually add your stock until you have desired consistency (you don’t need to use the full litre). Finally add your Worcestershire and pass through a sieve.
  2. Equipment
  3. Deep sauce pan, Masher, wooden spoon, gravy boat

Beef Gravy

  1. Place beef trivet over low to medium heat, using a masher mash the veg. Stir through flour and pour over wine. Cook for a few minutes until the alcohol has evaporated and then gradually add your stock until you have desired consistency (you don’t need to use the full litre). Finally add your Worcestershire, marmite and pass through a sieve.
  2. Equipment:
  3. Deep sauce pan, Masher, wooden spoon, gravy boat

Roast Potatoes

  1. Add goose fat/ veg oil to tray and put in oven at 200 degrees. Whilst oil is heating bring spuds to boil in heavily salted water for 8 mins. Drain off, steam dry, season, and shake.
  2. Put potatoes in hot oil and cook for 20 mins, turn them over and cook for a further 20-30
  3. Equipment:
  4. Roasting tin, peeler, knife, sauce pan, colander

Mash

  1. Boiling potatoes in heavily salted water for 15 mins. Once boiled pace through a ricer. Once your potatoes are riced we need to infused our butter, cream and milk. Add butter, cream and milk to a pan with bay, rosemary, thyme and garlic. Simmer for 5 mins and remove the aromatics.
  2. Combine creamy mix to riced potatoes together for the perfect mash

Yorkshire Pudding

  1. Drizzle veg oil in 12-hole non stick muffin tin and place in oven at 200ish to heat up.
  2. To make batter combine, egg, milk and flour. Place in fridge for 20 mins to cool down.
  3. Then pour into the hot muffin tin and put in oven for 20-25 mins ensuring you do not open to door

Stuffing

  1. Remove sausage meat from skins and combine all above ingredients. Make into ball shapes.
  2. Cook in oven at 200 for 20-25 mins

Honey Roasted Carrots and Parsnips

  1. Peel and prep carrots and snips. In a bowls combine garlic, honey, oil and S&P. Coat snips and carrots in mixtures and bang in oven at 200 for 25 mins

Cauliflower Cheese

  1. Wash cauliflower, cut into florets and shred leaves. Boil in heavily salted water for 5 mins. Drain off. Fry pancetta.
  2. Now to make the sauce. In a separate pan Melt butter, stir through flour, then start to gradually add milk stirring well over a medium heat once simmering for 2 mins add seasoning, paprika, mustard and cheese. Remove from heat and stir until cheese is melted.
  3. Put cauliflower in over proof dish with pancetta, pour over cheese sauce and top with more cheese. Bake at 200 for 30 mins

Tenderstem Broccoli

  1. Boil broccoli for 7 mins in heavily salted water. Add lemon juice garlic and oil to a pan and toast the broccoli in the pan.

Braised Cabbage

  1. Quarter the red cabbage and remove the core, then finely shred.
  2. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well.
  3. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often.
  4. Remove the lid and continue cooking for 30 mins until tender.