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Posts Tagged ‘roasting tin’

What you need:

For the goose
1 x 5kg/11lb oven-ready goose
1 onion, peeled and quartered
3 bay leaves, plus extra for garnish
3 small red apples (such as Cox or Discovery), cut in half horizontally
sea salt flakes
freshly ground black pepper
For the stock
goose giblets
1 onion, chopped
2 carrots, chopped into 2cm/¾in pieces
1 celery stick, chopped into roughly 2cm/¾ pieces
2 bay leaves
small bunch fresh thyme
For the apple and sage stuffing
2 tbsp goose fat (reserved from cooking the goose)
2 onions, finely chopped
1 medium-sized cooking apple, peeled, cored and cut into quarters
1 tsp caster sugar
2 tbsp finely chopped fresh sage leaves, plus extra sage leave to garnish
1 goose liver (optional)
100g/3½oz fresh white breadcrumbs
500g/1lb 2oz good-quality sausage meat
For the cider gravy
2 heaped tbsp plain flour
300ml/10fl oz giblet stock (see above)
250ml/9fl oz dry cider

What you do:

Preheat the oven to 200C/400F/Gas mark 6.
Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.

Put the quartered onion and 3 bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
Reduce the oven temperature to 180C/350F/Gas mark 4.

Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)

To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes.

Increase the oven temperature to 220C/425F/Gas mark 7.

Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.

Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and seasoning. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.

For the stuffing: heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool.

Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm x 30cm/8in x 12in shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake.

Place the eating apples alongside the stuffing balls. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.

For the gravy: hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible,
Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug.

Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.

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What you need:

1½ kg  ham joint ( unsmoked)
1  carrot, roughly chopped
1  celery stick, roughly chopped
1 cinnamon stick
20 peppercorns
20 cloves
2tbsp honey
1 tbsp Demerara sugar

For the coleslaw:

½ small  red cabbage, finely shredded
2  medium carrots, coarsely grated
1  red onion, finely sliced
3tbsp  mayonnaise
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped

What you do:

Pre-heat the oven to 190C / 375F /  gas mark  5.

Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.

Pour the cooking liquor out of the pan .

Leave the ham to cool for 10 minutes.

Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.

With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.

In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.

Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.

Leave the ham to cool before slicing. Serve with the coleslaw.

 

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What you need:

1.8kg boneless, rolled leg of pork
3 cloves garlic, halved
3/4tsp /3.75ml  dried thyme
2 onions, cut into wedges
3 1/2oz /100g  apple sauce
1tbsp /15ml   brandy
3 heaped tsp /20ml chicken gravy granules
2tbsp /30ml double cream

What you do:

Preheat the oven to 180C / 350F /  gas mark 4.

Place the pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 1/2 tsp /2.5ml  thyme and salt. Add onions and roast for 2 hours 40 minutes  or until cooked throughout.

Meanwhile, mix the apple sauce with the remaining thyme and brandy.

Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 10 floz /300 ml  Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream .

serve with the pork and apple sauce.

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What you need:

2 small sea bass , scaled and gutted ( you can ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

What you do:

Heat oven to 200C/400F/gas  mark 6.

Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Place the sea bass on top.

Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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What you need:

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove , crushed
2 chicken breasts , skin on
4 slices Parma ham
splash olive oil
juice of half a lemon

What you do:

Heat oven to 200C/400F/gas mark 6.

Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.

Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.

Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

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What you need:

1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme

1tbs chopped fresh basil
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper

What to do:

Pre heat the oven at 180C / 350F / gas mark 4

In a small bowl, mix together the  rosemary,  oregano , basil, & thyme and  black pepper and rub over the  beef.

Place with fat side up on a wire rack in a roasting tin.

Bake uncovered  for 3 – 3 1/2 hours ( or  less if you like it medium rare)

Let the  roast beef  stand for 10-15 minutes before slicing.

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What you need:

1 lb / 500g parsnips, peeled & cut into lengths.
2 tbsp goose fat, or vegetable oil.

Pinch of dried thyme

What to do:

Preheat the oven on 220C / 425F / gas mark 7.
Place the parsnips into a saucepan and bring to the boil. Reduce the heat and simmer for 5 mins.
Place the goose fat or cooking oil into a roasting tin then place in the oven until almost smoking hot.
Place the parsnips carefully into the hot oil, then turn them all over so they’ve all been coated with the fat. Place the parsnips into the oven for around 20 mins, turning occasionally. Sprinkle with a inch of dried thyme.
Serve hot.

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What you need:

1lb of sausage meat
1 onion finely chopped.

What to do :
Preheat the oven to 180C / 350F / gas mark 4.
Place the chopped onion into a mixing bowl and add the sausage meat. Mix all together, then roll into medium sized balls. Place onto a greased roasting tin and cook for around 20 mins.
Serve hot or cold.

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What you need :

1 1/2 lb / 700 g potatoes.
5 oz / 150 g Goose fat.

What to do:

preheat the oven to 200C / 400F /gas mark 6.
Peel the potatoes & put in a saucepan of water, and cook for 15 /20 mins or until soft. Drain well, put back into saucepan and shake slightly to soften the edges ready for crisping up.
Meanwhile , put all the goose fat into a large roasting tin and put in the oven until smoking hot. Remove from the oven and carefully pour in the potatoes. Return to the oven and cook for around 40 mins, turning them twice during the roasting period.

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