Recipes

How to get a perfect Roast Everytime!

Roast Duck

Roasts shouldn’t be a scary thing. In fact a good roast should be one of the easiest meals you could cook if done right. The secret to a good roast is this, great produce and timing. You don’t need to do much to a good quality piece of meat. It stands out all by itself. All you need to do reader is dress it up a little. Think of bright colours,  adding tomatoes, asparagus or dutch carrots. Even a purple sweet potato makes any boring roast look fantastic! As for the timing. You need to multitask a little. If you can do that your roast will be a hit every time and a favourite for your family dinners! I know it is for mine.

 

 

If you have time, marinate the poultry or meat overnight. In an oven bag. Let’s say that word together OVEN BAG. Now, go out and buy yourself one. Because it keeps the meat moist and tender. No dry skin at all! I should be an endorsement… The amount of times I’ve raved about them. Ha! Follow the oven bags instructions. Ok so let’s look at the combos for Lamb, Beef and Chicken.

Try to peel your potatoes and pumpkin before handling your meat. Once peeled place in boiling salted water until parboiled. Take out of the oven, line a baking tray with baking parchment. Place vegetables on the tray. Cover with fresh herbs, seasoning and olive oil (try duck or goose fat for something really fancy). Have ready to place in the oven at the same time as the meat.

 

For your meat or poultry you can use anything really in your cupboard or fridge. I tend to like these combos.

Duck

After cleaning your Duck, pat it dry.

Season generously on top and inside the cavity. Score the breast lightly. Cover in Olive Oil.

Place inside of Oven Bag.

Add in fresh or tinned (remove seeds) plums. About a cups worth.

2 Cinnamon Sticks

Quince Paste

Splash of Red Wine or Port

1 Star Anise

Place into the oven at the same time as the veggies at 150 degrees for 2 hours.

After one hour, take veggies out, turn them over, press them down. this makes them really crunchy. Add tomatoes on the vine, maybe dutch carrots for colour.

Allow roast to rest for 15 minutes covered in foil and a tea towel. While it’s resting make your gravy and steam any greens you like. We love Broccolini, Asparagus, Beans and Peas.

  • To make a wicked gravy, Use the juices from the Bag, add a tin or fresh plums, about 1 cup worth and simmer until thickened. Season to your liking.

 

Chicken

After cleaning your chicken, pat it dry.

Under the skin of the breast lift it up gently and place equal quantities on each side of

Roast Chicken

Butter, any jam or marmalade you might have (2 tablespoons worth).

2 stalks of:

Rosemary

Lemon Thyme or Thyme

Basil

Flat leaf parsley

* Make this blend up before you go handling the chicken so not to contaminate. *

Inside the poultry place half a lemon, salt and pepper, a few garlic bulbs and 1 fresh bay leaf.

On top of the chicken season well. Add more fresh herbs and olive oil.

Place inside oven bag. In the bag add a good splash of white wine and some celery and carrot if you have it.

 

Place into the oven at the same time as the veggies at 150 degrees for 2 hours.

After one hour, take veggies out, turn them over, press them down. this makes them really crunchy. Add tomatoes on the vine, maybe dutch carrots for colour.

Allow roast to rest for 15 minutes covered in foil and a tea towel. While it’s resting make your gravy and steam any greens you like. We love Broccolini, Asparagus, Beans and Peas.

Roasted Lamb or Beef

Again get yourself a large Oven Bag and follow the instructions before placing your meat inside it.

We love this combination.

Create incisions into the meat. And place slices of fresh Garlic and Rosemary inside

Cover in olive oil

Season generously

Fresh Herbs from my Dad’s Farm

Place inside of bag. And now for the fun part. Add in anything you think is yummy.

1 Lemon cut in half

2 Tablespoons of Tomato Paste

Red Wine ¾ cup

Port

Fresh herbs! Anything you can get your hands on.

Worcestershire Sauce

Balsamic vinegar

Dijion Mustard

*Just a few nice splashes of each.

Again, Place in the oven at the same time as the veggies.

Place into the oven at the same time as the veggies at 150 degrees until cooked to your liking.

After one hour, take veggies out, turn them over, press them down. This creates the crunch factor. Add tomatoes on the vine, maybe dutch carrots for colour.

Allow roast to rest for 10-20 minutes covered in foil and a tea towel. While it’s resting make your gravy and steam any greens you like. We love Broccolini, Asparagus, Beans and Peas.

Lamb Roast. I drizzled my mint sauce over it and some gravy before serving. Keep additional gravy on the side.

Bon Appetite

 

Jennifer X

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