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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.

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

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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This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

If you have been keeping up with the progress of my beautiful handcrafted 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

1kg Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

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This is a wonderful pork recipe!! I stumbled on this one the other day and decided to try it and I am so glad I did it was gorgeous. We loved the stuffing it was excellent, I used sage and onion with lemon stuffing mix and we thought the combined flavours were awesome. The sauce is to die for and one that would pair well with beef as well I think but the combination here was very good. I am the first person to review this one but if you would like to see more photos please click here. I will agree the person who’s recipe it originally was, that this is a company worthy dish but is simple enough to make for an every night dinner as well.

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

Ingredients

500g \pork tenderloins, filet
1 Small apple, peeled, cored, finely chopped
1/4 Cup craisins
1/2 Cup seasoned dry bread crumb, (I used sage and onion with lemon stuffing mix)
1 Lemon, zest of
Cracked black pepper
1/4-1/2 Cup water
6-8 Slices bacon

SAUCE

1 Tablespoon olive oil
1 Small onion, finely diced
1/2 Cup port wine
1/2 Cup chicken stock
1 Lemon, juice of
1/2 Cup cream
1/4 Cup cranberry sauce
1/4 Cup craisins
Fresh ground black pepper
2 Tablespoons chopped parsley

Method

1. Preheat oven to 190c.

2. Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.

3. Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.

4. Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.

5. Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).

6. Secure with wooden skewers, to hold the bacon in place and help keep the meat together.

7. Place on a baking sheet and cook for 30 minutes, or until done to your liking.

8. Allow to rest a few minutes before carving and serving with the sauce.

9. 30 minutes will result in a nice pink juicy roast.

10. Whilst the meat is cooking prepare your sauce.

SAUCE

1. Heat the oil in a fry pan, and cook the onion until golden.

2. Add the port and chicken stock and reduce by half.

3. Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.

4. Add the black pepper and chopped parsley.

All photos taken by me unless otherwise stated.

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This is a wonderful stuffing for lamb I made this the other night with lamb fillets. I sliced them very carefully down the centre being careful not to go all the way through, I opened them out and pounded with a meat mallet. I then placed the stuffing on one side and rolled up and secured with kitchen string just as you would a boned leg. I was only making for 2, hence the lamb fillets and I have been testing recipes for the Christmas table, this one is going on my list it was superb. I served mine over parsnip mash and fresh vegetables with a homemade gravy. If you would like to 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, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4lbs Leg of lamb (boned weight)
Salt and pepper
Kitchen string

For the stuffing

1/2 Tablespoon olive oil
1/2 Large onion, finely chopped
2 3/4 Ounces walnut pieces
2 1/4 Ounces breadcrumbs
5 1/2 Ounces goat’s cheese
8 Fresh figs, quartered
3 Sprigs thyme, leaves only
1 Egg, beaten

Method

1. Preheat the oven to 400 degrees F.

2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.

3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat’s cheese into little nuggets.

4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.

5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.

6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.

All photos taken by me unless otherwise stated.

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This is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules

Method

1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.

2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.

3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.

4. Cook in a preheated oven 200 degrees Celsius for about 20 Min’s, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.

5. Remove from oven and rest while you make the gravy.

6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.

All photos taken by me unless otherwise stated.

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This is a great quick recipe to do with a lovely end result, this dish can either be done with chicken breasts or with a whole roast chicken. I served my chicken over Asian vegetables I have listed the recipe for that below, but you could serve with rice or your favourite vegetables and potato whatever you prefer.

If you have been keeping up with the progress of my beautiful handcrafted 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

4 Chicken breasts or 1 whole chicken (about 1.5kg)
2-2 1/2 Tablespoons honey (depending on the size of breasts)
2 Teaspoons sesame seeds

Spice Mixture

4 Cloves garlic, crushed
1 Teaspoon grated fresh ginger
2 Teaspoons soy sauce
3 Teaspoons curry powder
1 Teaspoon garam masala
21/2 Tablespoons lemon juice

Method

1. Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.

2. Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.

If doing a whole Chicken

1. Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180 Celsius for 45 Min’s.

2. Warm honey and brush over chicken, cook, 15 Min’s longer. Sprinkle chicken with sesame seeds 5 Min’s before cooking is completed.

Cut chicken into pieces and serve.

Asian Style Vegetables

Ingredients

1 Small red pepper, sliced thinly
1 Small yellow pepper, thinly sliced
1 Large carrot, sliced into thin strips with a vegetable peeler
100g Snow peas, trimmed
200g Thin stalked asparagus
1 Onion, sliced thinly
200g Bean Sprouts
1 Clove garlic, crushed
1 Tablespoon peanut oil
1 Teaspoon grated fresh ginger
1 Tablespoon dry sherry
1 Tablespoon soy sauce
3 Tablespoons water
1/2 Teaspoon chicken stock granules
2 Teaspoons sugar

Method

1. In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.

2. Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.

All photos taken by me unless otherwise stated.

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