Recipe: Tasty Roast dinner

Roast dinner. Whether you go for a succulent sirloin, a gorgeous leg of lamb, or indulgent pork belly, put your oven to work and serve up a feast for friends and family. Not forgetting the deliciously easy veggie sides. A stunning centrepiece, gnarly roast potatoes, gorgeous veg and rich gravy - the roast dinner is a beautiful thing.

Roast dinner Everyone thinks a roast takes a lot of effort but this recipe proves just how simple it can be. A bit of cooking time is all you need! Everyone thinks a roast takes a lot of effort but this recipe proves just how simple it can be. You can cook Roast dinner using 27 ingredients and 36 steps. Here is how you cook that.

Ingredients of Roast dinner

  1. You need of Yorkshire puddings.
  2. Prepare 2 of eggs.
  3. You need 75 g of plain flour.
  4. Prepare 75 ml of milk.
  5. Prepare 55 ml of cold water.
  6. Prepare of Salt and pepper.
  7. You need of Rapeseed oil.
  8. It's of Roast potatoes.
  9. You need of Potatoes, peeled.
  10. You need of Salt.
  11. Prepare of Rapeseed oil.
  12. Prepare of Gravy.
  13. You need 1 of chicken stock cube.
  14. It's 1 tbsp of cornflour.
  15. It's 1 tbsp of bisto gravy powder.
  16. You need of Roast chicken.
  17. You need of Cornfed or free range chicken.
  18. It's of Carrot.
  19. You need of Bacofoil roasting bag or tin foil.
  20. You need of Bread sauce.
  21. It's of Shallot or small portion of onion.
  22. It's 5 of cloves.
  23. Prepare of Bayleaf.
  24. It's 5-6 of peppercorns.
  25. Prepare 150 ml of milk.
  26. Prepare 25 g of stale bread, grated or blitzed in blender.
  27. It's 25 g of butter.

We love roast dinners and there's nothing better for Sunday dinner. We've created an expert guide to the Sunday roast, including recipes for classic roasts and twists on the Sunday roast. Expect roast chicken and classic roast beef with Yorkshire puddings, vegetarian roast ideas, inspiring roast pork (including an expert guide to create the perfect pork crackling), plus many alternative. A roast dinner is the highlight of our week.

Roast dinner instructions

  1. For the roast chicken: Preheat oven to 180°C..
  2. Peel carrot and cut in half lengthways..
  3. Put carrot in roasting bag and put chicken on top..
  4. Seal roasting bag, put into china dish or cover dish with tin foil and cook for 2 hours..
  5. Press spine of chicken, it will be thoroughly cooked when the spine collapses..
  6. Put chicken on a warmed plate..
  7. For the gravy: Pour all of the juices, including the carrot from the roasting dish into a saucepan..
  8. Blitz with a stick blender till carrot has broken down..
  9. Add chicken stock cube and approx 300ml boiling water..
  10. Heat through..
  11. In a small dish or cup, put the cornflour and bisto powder and just enough cold water to make a paste..
  12. Stirring the gravy all the time with spoon or whisk, gradually add the paste to the gravy..
  13. Simmer for 4 or 5 minutes and it should then be ready keep warm on the hob ready to serve..
  14. For the roast potatoes: Preheat oven to 190°C..
  15. Put roasting tin in oven..
  16. Leave small potatoes whole, but cut larger ones to size..
  17. Put into saucepan, add salt and cover with cold water..
  18. Bring to a boil, turn down heat and cook for 10 mins..
  19. Drain water and put saucepan back on a gently heat to steam dry the potatoes..
  20. With the lid on, shake saucepan to fluff up potato edges..
  21. Pour rapeseed oil over potatoes, enough to just coat them and transfer to the hot roasting tin..
  22. Cook in oven for 30 to 40 mins, turning potatoes once or twice through cooking period to get an even crisp coating..
  23. For the bread sauce: Stick cloves into onion..
  24. Put onion, bayleaf, peppercorns and milk in a small saucepan..
  25. Heat up to a gentle boil, take off heat and stir in breadcrumbs and butter..
  26. Put back on a very gentle heat till bread has swollen and thickened sauce..
  27. Remove onion, bayleaf and peppercorns before serving..
  28. For the Yorkshire puddings: Preheat oven to 200°C..
  29. Put oil into 12 bun tin holes..
  30. Heat in and oil in oven..
  31. Put eggs into a bowl and whisk..
  32. Add flour, salt and pepper and whisk well together..
  33. Gradually add in the milk and water, whisking well after each addition..
  34. Put mixture into a jug - easier to pour..
  35. When tin and oil are sizzling hot, pour batter into the 12 holes..
  36. Return to oven straight away and cook for 15 to 20 mins..

Moist, flavoursome meat, crispy roasties, simple green veg and that all important gravy. It's delicious, comforting and just the perfect thing to curl up with on a Sunday afternoon. Enjoy Gourmet Roast Dinners From The Comfort Of Your Own Home. Guaranteed "Tasted absolutely amazing and the portion sizes were massive!!" C. Guaranteed "Really tasty, I will definitely be ordering again.

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