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This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.

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Ingredients

1.1kg Leg lamb, de-boned and sliced open ready to stuff
1/2 Packet sage and onion stuffing mix, made up
1 Shallot, chopped finely
5 Cloves garlic, 3 crushed, 2 sliced thinly
1 Tablespoon rosemary, chopped finely
8 Sun-dried tomatoes, chopped finely
Sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.)

3. Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. Place in an ovenproof dish and roast for about 1hr 30-45 Min’s or until cooked as desired.

Let meat stand before slicing.

All photos taken by me unless otherwise stated.

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I made this one a few weeks ago now but am just posting it now, this was an excellent roast chicken recipe. I have made a few recipes of this chefs before and have not been disappointed and this one was no exception. I especially loved the marmalade glaze used to finish it off. The chicken itself was full of flavour and came out so moist and tender. To view more photos and read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 (3 lb) Whole roasting chickens
1 Tablespoon melted butter or olive oil
2 Cloves garlic (I used 5, 2 in the chicken and three in the juice)
1 Large orange, peeled and quartered
1/2 Cup orange juice
1/2-1 Teaspoon salt, to taste
1/4 Teaspoon pepper (I use freshly ground black pepper)
1/2 Teaspoon dried rosemary

Glaze

3 Tablespoons orange marmalade
1/2 Teaspoon dried rosemary, to taste

Method

1. Wash chicken and pat dry.

2. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.

3. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.

4. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).

5. Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.

I served mine with roast potatoes, corn on the cob, mixed vegetables and yorkshire pudding.

All photos taken by me unless otherwise stated.

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