Showing posts with label roast dinners. Show all posts
Showing posts with label roast dinners. Show all posts
I'm not sure about you, but one of our favourite meals in this house has to be a Roast Chicken Dinner with all the trimmings. Succulent perfectly cooked chicken, crispy roast potatoes, fresh veg and plenty of gravy. There is not much about a Roast Chicken Dinner I don't like!
I was recently contacted by the people at Hello Fresh and asked would I like to try out and cook one of their recipes in the comfort of my own home. I think all of us can agree that cooking during this Pandemic has been somewhat of a challenge to say the least.
Its been really hard getting grocery slots and when you get one, you can't be guaranteed that you even get everything you have ordered. Its been a bit like playing Russian Roulette at best.
There is nothing more annoying than planning on cooking something, and only having half the ingredients that you need to make it show up! You then have to scramble and think of something else that you can make with what you have gotten.
You might be a person who just doesn't like planning meals and recipes, or you may be a person who finds that a lot of what you buy goes to waste because you have to buy larger quantities of it than you need and its not possible to preserve the leftover bits to use another time. As a small household, that is often the problem with us.
Maybe you are adventurous as a cook and want to try new things and recipes, and new cuisines and techniques, but you don't want to have to buy a whole bottle of something you know you are only going to use maybe once.
Hello Fresh is a subscription recipe and food delivery service, which is considered to be one of the best that is available in this country, according to a fairly recent review in the Independant. They rated its service as one of the best and most thought out, as well as being one of the best value, wih three recipes a week for two people plus ingredients ringing in at £5 a meal. Sounds good.
I had a very extensive list of recipes to choose from to cook. It was really hard to make up my mind, but in the end I settled on this one. Roast Chicken, with Mini Roast Potatoes, Honey Glazed Carrots Broccoli and Pan Gravy. For each meal you choose you will receive the ingredients to cook that meal, along with a recipe card which gives you step by step instructions for cooking that meal from beginning to plating up. I sized the recipe for three.
The ingredients for this meal included:
1 pack of potatoes (three servings)
1 unit of broccoli
3 carrots
3/4 of a bunch of fresh thyme
3 units of skin on chicken breast fillets
1 1/2 TBS plain flour
2 TBS honey
1 unit chicken stock pot
Not included would be any regular seasoning such as salt and pepper, any oil for cooking, and the water (450ml, aproximately 1 1/2 cups) needed for the gravy.
You are also given an extensive list of any equipment you might need to cook the recipe:
•Cutting board
•Knife
•Peeler
•Frying Pan
•Lid
•Saucepan
•Strainer
•Spoon
•Bowl
•Fork
•Plate
It really couldn't be more explanatory.
The instructions went as follows:
1. Preheat your oven to 200°C. Chop the potato into 2cm pieces (no need to peel).
2. Season the chicken with salt and black pepper. Heat a drizzle of oil in a frying pan on medium-high heat and lay in the
chicken, skin-side down. Fry until the skin is golden, 4-5 mins.
Move
to an oiled baking tray, skinside up, and sprinkle over the thyme leaves
(don't wash the pan). Pop on the middle shelf of your oven. Roast for
25-30 mins. TIP: The chicken is cooked when it is no longer pink in the
middle.
3. Meanwhile, put two large saucepans of water on to boil. Once boiling,
add a pinch of salt and the carrot to one pan. Cook until tender, 10-15
mins. When cooked, drain in a colander and return to the pan. Add the
honey and a grind of black pepper. Stir well and pop the lid on to keep
warm. Meanwhile, put the broccoli and a pinch of salt in the other pan
of boiling water. Cook until tender, 5 mins, then drain in the colander.
4. Put the chicken frying pan back on medium heat and add the flour. Stir
the flour into the chicken juices (if the pan is a bit dry just add a
little oil). Cook until beginning to turn golden, 2 mins. Stir
occasionally to combine well. This is the roux that will thicken your
gravy! Pop your kettle on to boil.
5. Dissolve the chicken stock pot in a measuring jug of boiling water
(amount specified in the ingredient list). Bit by bit, add this stock to
the roux, stirring well to make sure there are no lumps. Bring to a
simmer and keep stirring (or whisking if you have a whisk!). Cook until
thickened to your liking, 3-5 mins.
6. Cut the chicken into 2cm thick slices, serve on plates with the mini roasties, veggies and a drizzle of gravy! Enjoy!
And that was that! Todd and I were able to sit down to a delicious Roast Chicken Dinner that was not only quick and easy to accomplish, but very straightforward as well! With concise instructions, exact ingredients, and perfect timings for every aspect of the meal.
You really can't get much better than this!
The vegetables were perfectly cooked and crispy tender the way I like them. The potatoes, likewise were wonderfully roasted with crisp caramelised edges . . .
The chicken was beautifully cooked, moist, tender, and really flavourful with a lovely crisp skin. The gravy was lush, perfectly seasoned and just thick enough. Also it wasn't loaded with salt like most of the gravy mixes you find out there.
Altogether this was a meal we both really enjoyed. Looking at some of their other recipes, they really do have a huge variety of recipes to choose from.
Sticky Beef with Basmati Rice. Middle Eastern Risotto(with Zataar Portabellos.) Deliciously Ella's Coconut Thai Curry with Chickpeas. Veggie Shepherd's Pie (With Chickpeas, Yellow Pepper and Mushrooms). Dukka Crusted Duck (with Roasted Butternut Squash and Sumac Dressing). Chermoula Prawns (with Roasted Sweet Potatoes.) (Just to name a few.)
And that is just a taste of what Hello Fresh has to offer. There are recipes to cover almost every taste and diet. All in all I am very impressed with the selection on offer, but don't take my word for it. Check it out for yourself.
To find out more about Hello Fresh and what they offer, prices, options, etc. do click over to their Home Page and go from there.
- The option of choosing your own recipes
- Pre-measured ingredients for less waste.
- Delivered safely to your door.
- Convenient weekly deliveries
- Seasonal fresh ingredients
- You are not tied into a contract. You can skip a week or cancel at any time.
Sounds pretty good to me! And it couldn't be a better time to use a service such as this as right now when we are all having to cope with the restrictions and limits we are having to cope with! If you are a person who is lacking in time and inspiration, wanting to save on your food bill, wanting to have your food delivered to your home, wanting to try new things, or wanting to stretch your palate and skills without it costing the moon, I don't think you can get much better than this. I highly recommend!
About six months ago I had bought a couple of racks of lamb at Costco, which were marked down for some reason. They looked fine so I brought them home, repackaged them and froze them to use at a later date. This weekend I thawed one out and roasted it for our Sunday lunch.
It was absolutely beautiful. I can't think why it had been reduced, perhaps the original packaging had been punctured or some such. In any case there was nothing wrong with it at all.
Lamb is not something we ever ate when I was growing up. Mom did try to cook some lamb chops once, but they were not popular with any of us. I suspect strongly that they were mutton and not lamb as they smelled like she was burning a pair of mittens when she was cooking them!
When mom was in the hospital having my brother (over 60 years ago!) she had remembered having a lamb stew and she always talked about how delicious it was. Until moving here to the UK, chops that smelt like burnt mittens and mom's memory of lamb stew were my only experiences with lamb.
I have come to love and enjoy lamb very much here in the UK. We have some of the most beautiful tasting lamb in the world. Our hillsides are covered with sheep, everywhere you look. That was one thing I noticed when I first moved over here and had a chance to wander about in the countryside. Sheep, sheep everywhere.
We also pay a lot more for local lamb than we do for New Zealand lamb. I am not sure what is up with that, but I can tell you, local lamb is worth the extra cost. It's is simply wonderful.
I decided to use a recipe for a glazed rack of lamb that I found on Linger. It sounded delicious with a fabulous Apricot and Mustard glaze.
The original recipe was for the use of two racks of lamb. I cut it in half successfully.
It called for a full 4 cloves of garlic for the full recipe. I tried it with two, but I could tell that it was going to be obnoxious as soon as I had minced it all with the thyme. The smell was far too strong. I cut both in half yet again and that was perfect.
She talked about the glaze becoming somewhat of a sauce to spoon over the lamb. I didn't end up with a sauce. My glaze was simply a glaze, but it did taste beautiful and I feel it was a smart move on my part to cut back on the garlic and the thyme.
The full whack would have totally over-powered the natural taste of the lamb. I like to taste what I am eating. Any complimentary flavours should do just that. Compliment, not overpower.
Just my opinion of course! But if you are paying a huge price tag for a beautiful piece of meat, lets taste the meat!
The timings were spot on. I ended up with beautifully roasted lamb, nice and pink just like we enjoy it.
I loved the glaze just as I did it. It was fruity and mellow and went perfect with the lamb.
We both really enjoy this delicious entree. I served it with the Balsamic Roasted New Potatoes & Asparagus I shared the other day with you. This was a perfect Springtime menu.
Apricot & Mustard Glazed Rack of Lamb
Yield: 4
Perfctly cooked and glazed rack of lamb, with beautiful flavours. Elegant and yet very simple to execute.
Ingredients:
- 1 1/2 pound rack of lamb, french trimmed
- 1 tsp fine seasalt
- 1/2 tsp freshly ground black pepper
- 1 heaped dessertspoon of apricot preserves (about 1/4 cup)
- 1 heaped dessertspoon of grainy Dijon mustard (about 1/4 cup)
- 2 tsp minced fresh thyme leaves
- 1 clove of garlic, peeled and finely minced
Instructions:
- Line a baking sheet with aluminium foil. Spray the foil with some canola cooking spray. Lay the rack of lamb on it. Season on both sides with the salt and pepper.
- Stir together the apricot jam and the mustard. Stir in the thyme and the garlic. Spread 1/3 of this mixture on both sides of the lamb.
- Let the lamb sit for one hour undisturbed until it comes to room temperature.
- Preheat the oven to 230*C/450*F. gas mark 7.
- Spread 1/3 of the remaining apricot jam mixture on the top of the lamb. Place the baking tray with the lamb into the oven and roast for five minutes. Spoon over another 1/3 of the jam mixture. Roast for a further five minutes. Spoon on the remainder of the jam mixture and roast for 20 minutes longer. (50*C/120*F rare) or for 25 minutes (52*C/125*F medium rare) or for 30 minutes (55*C/130*F medium).
- Remove from the oven to a cutting board. Tent lightly with foil and leave to rest for 14 minutes. Cut each portion alotting two ribs per serving size.
If you have some lamb and are looking for a beautiful and delicious way of preparing it, this would not be a bad choice! I think this would make an excellent dinner party entree with two racks and maybe a Potato Gratin on the side. Bon Appetit as they say!
I totally adore Roast Chicken. Its not something we had very often when I was a child, but a rare treat. I remember reading a book from the school library called "Chicken Every Sunday."
It was a book about a boarding house and the landlady cooked a roast chicken every Sunday. Ever the foodie I guess, I used to long for a roast chicken in our house every Sunday!
The recipe I am sharing today was adapted from the Ina Garten cookbook entitled Cooking For Jeffrey. I bought my first Ina Garten book back in 2003 when I was hired to cook at the Manor.
I think it was her party one. I wanted to be able to cook American as the family I worked for was American. I fell in love with Ina's recipes and style of cookery.
I have gone on to collect about 10 of her cookery books through the years, which is by no means the full extent of what she has published, but I am happy with what I have.
I have somewhat of a cookbook addiction. (Amongst my many other loves!)
The first cookery book I feel in love with was my mother's Money Saving Cookbook by Ida Bailey Allen.
Mom finally ended up giving it to me and it is considered to be one of my most valued treasures.
This is somewhat of an unusual recipe. It is so delicious. You begin by spatchcocking a chicken and making a herbed olive oil.
You can see my tutorial on spatchcocking a chicken here. It is really very easily done. A good pair of kitchen scissors makes the job a breeze.
Sliced lemon and onion, along with some garlic are placed in a deep oven proof skillet and the butterflied chicken is placed on top, after brushing it throroughly on the underside with some of the herbed olive oil mixture.
The herb mixture is made from fresh thyme leaves and dried fennel seed. I ground it in my coffee grinder, but she recommends a small blender.
This gets mixed with salt and black pepper before stirring it into a good olive oil.
You brush the remainder of the herbed olive oil over top of the chicken. And then you roast it in a very hot oven.
The temperature is pretty much as hot as my oven will go. It cooks very quickly.
Half an hour on the high temperature and then you add some white wine to the skillet and cook it for 15 to 20 minutes longer.
You will know when it is done. The legs will twist easily and the juices run clear. It will have a temperature of 72*C/150-160*F at its thickest point.
You squeeze the juice of a whole lemon over top of the chicken, cover the dish tightly with foil and then let it rest for a time.
Just long enough for you to get any sides in place that you may want to serve.
This is not a chicken with crisp skin . . . but it is a chicken with oodles of delicious flavour . . . so tender and moist . . . succulent to the N-th degree . . .
This is roast chicken to write home about . . . to dream about . . .
This is the roast chicken you will find yourself wanting to make again and again . . . I am not surprised that Jeffrey loves it.
We love it too . . . we REALLY loved it too!
It was fabulous with the pan juices and some of the lemon and onion spooned over top. I mashed the lemon up a bit . . . oh boy, but it was some good!
Ina's Skillet Roasted Lemon Chicken
Yield: 4
This is probably one of the most delicious roast chickens I have ever tasted. Adapted from a recipe in Ina Garten's cookbook entitled "Cooking for Jeffrey."
Ingredients:
- 2 tsp fresh thyme leaves
- 1 tsp whole fennel seed
- fine sea salt and freshly ground black pepper
- 80ml extra virgin olive oil (1/3 cup)
- 1 whole lemon, plus the juice of one lemon
- 1 onion, peeled and then sliced into half moons
- 2 large cloves of garlic, minced
- 1 (4-pound) roasting chicken, backborn removed, and spatchcocked
- 120ml dry white wine (1/2 cup) (Pinot Grigio recommended)
Instructions:
- Preheat the oven to 230*C/450*F/ gas mark 7. Have ready a deep oven proof skillet (or baking dish), large enough to hold everything. (I used my 10-inch cast iron skillet.)
- Place the fresh thyme leaves, fennel seed, 1 TBS of salt and 1 teaspoon of black pepper into a mini food processor or spice grinder. Process until ground. I did mine very fine. You can leave it a bit coarser if you want. Measure out the olive oil and then stir the herb mixture into it.
- Slice the whole lemon in half from top to bottom. Lop off both ends and discard. Cut the halves crosswise into 1/4 inch thick halfmoons. Place these into the bottom of the skillet. Top with the sliced onion.
- Spatchcock your chicken. You can freeze the neck to make stock at a later date. Brush the underside of your chicken all over with the herb/olive oil mixture. Place skin side up on top of the lemons and onions. Pat dry. Brush all over with the remaining herb/olive oil mixture.
- Roast in the preheated oven for half an hour. Pour the white wine into the skillet around the edge, missing the chicken. Roast for another 10 to 15 minutes, until the chicken tests done. (leg should move easily in it socket, juices run clear and temperature in the thickest part measure at 72*C/155-160*F
- Remove the chicken from the oven. Sprinkle it with the juice from the other lemon. Cover tightly with aluminium foil and let rest for 10 to 15 minutes. Quarter the chicken, or cut into 8ths. Sprinkle with some salt and serve hot with some of the pan juices, lemon and onions spooned over top. Delicious!
I served it simply with some roasted potatoes, carrots and peas. It went down a real treat. So much so that I couldn't wait until Sunday to share it with you. You NEED to make this. If you love roast chicken and you love lemons, prepared to fall totally and completely in love with this recipe. I guarantee!
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: mariealicejoan at aol dot com
Thanks so much for
visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons