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Mine's a roast chicken dinner with roasties and either January King cabbage or sliced sprouts done with butter and toasted cumin seeds. I use chicken gravy mix in a foil sachet. Used to be Oxo, now branded as Bisto Best. Guess what's on the menu this weekend which got me asking what others like best?
2nd would be roast beef and yorkies and 3rd roast spring lamb with spring greens. Not a big fan of pork, usually find it tasteless and a bit dry.
2 weeks ago had some roast venison, left over from Xmas. Had to freeze half of the joint (haunch) we got as the weather had snowed us in and it was too big for 2. 1kg cooked in 30 mins at very high heat. It doesn''t have any fat, so covered it in streaky bacon. We like our meat rare so very red but tender and delicious. Parsley mash potatoes and stir fried red cabbage, red onion and red apple a la Delia Smith. Used the Bisto Best beef gravy mix added to chopped shallot, garlic, red wine and a dash of port just before serving. It was a delayed Xmas lunch & my birthday with my Dad and his wife which is why I made hot banana custard tarts drizzled with maple syrup and sprinkled with chopped pecans (my excuse and I'm sticking to it
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This last weekend was slow roasted belly pork (4 hours to get the crackling really crispy) with caramelised red onions and carrots cooked under the meat for the last hour. Served with butterbean, apple, sage and garlic mash! Spiced cider gravy and yes I used the BB Pork & Sage gravy mix to add more flavour.
And no I'm not paid to advertise Bisto. Essentially it's just flavoured cornflour and I find it very useful to thicken stews, mince, sauces etc. Just wish they did a fish one.
Oh and I use Nigella's method for roasties. Par boil for 10 mins, drain and dry in pan. Sprinkle with a teaspoon of semolina, shake around to coat, then tip into hot fat, usually lard or goose fat if I've got some left over from Xmas (keeps in freezer in ice cube tray). The semolina absorbs any excess moisture and makes they really crispy. Potatoes I use are usually red skinned Desire or Romano, the white fluffy type, great for mash too!
2nd would be roast beef and yorkies and 3rd roast spring lamb with spring greens. Not a big fan of pork, usually find it tasteless and a bit dry.
2 weeks ago had some roast venison, left over from Xmas. Had to freeze half of the joint (haunch) we got as the weather had snowed us in and it was too big for 2. 1kg cooked in 30 mins at very high heat. It doesn''t have any fat, so covered it in streaky bacon. We like our meat rare so very red but tender and delicious. Parsley mash potatoes and stir fried red cabbage, red onion and red apple a la Delia Smith. Used the Bisto Best beef gravy mix added to chopped shallot, garlic, red wine and a dash of port just before serving. It was a delayed Xmas lunch & my birthday with my Dad and his wife which is why I made hot banana custard tarts drizzled with maple syrup and sprinkled with chopped pecans (my excuse and I'm sticking to it
)This last weekend was slow roasted belly pork (4 hours to get the crackling really crispy) with caramelised red onions and carrots cooked under the meat for the last hour. Served with butterbean, apple, sage and garlic mash! Spiced cider gravy and yes I used the BB Pork & Sage gravy mix to add more flavour.
And no I'm not paid to advertise Bisto. Essentially it's just flavoured cornflour and I find it very useful to thicken stews, mince, sauces etc. Just wish they did a fish one.
Oh and I use Nigella's method for roasties. Par boil for 10 mins, drain and dry in pan. Sprinkle with a teaspoon of semolina, shake around to coat, then tip into hot fat, usually lard or goose fat if I've got some left over from Xmas (keeps in freezer in ice cube tray). The semolina absorbs any excess moisture and makes they really crispy. Potatoes I use are usually red skinned Desire or Romano, the white fluffy type, great for mash too!
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