I'm going to try and impress someone on Saturday night and am determined to cook my first roast, does anyone have any tips / receipes?.....I'm scared yet I want to learn how to do it
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Lamb and beef are a bit complicated because you don't want to overcook/dry out the meat it should still have a pink "blush". However if you have a good butcher they'll usually give you all the instructions you need.
Chicken is good because you can't really go wrong. It's easy to see when it's cooked, and if you're unsure just leave it in for a bit longer, covering it with foil if it's getting too crispy. I put a recipe on my recipe blog and a timeline for when you need to do things to have it all finish at the same time. OH to check the chicken is ready stab it in the thigh and when the juice runs clear it's ready.
If it's just for a few people you can plate it up in the kitchen. But if it's for a big group I love having a big bowl for each of the veggies and carving at the table.
Lamb and beef are a bit complicated because you don't want to overcook/dry out the meat it should still have a pink "blush". However if you have a good butcher they'll usually give you all the instructions you need.
Chicken is good because you can't really go wrong. It's easy to see when it's cooked, and if you're unsure just leave it in for a bit longer, covering it with foil if it's getting too crispy. I put a recipe on my recipe blog and a timeline for when you need to do things to have it all finish at the same time. OH to check the chicken is ready stab it in the thigh and when the juice runs clear it's ready.
http://katerecipearchives.blogspot.com/2008/04/stuffed-roast-chicken-with-vegetables.html
If it's just for a few people you can plate it up in the kitchen. But if it's for a big group I love having a big bowl for each of the veggies and carving at the table.
Good luck!
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