Roast Butternut

I love roast butternut, actually any of the pumpkin family is part of my favourite foods. Roasting pumpkin is yummy and in my opinion brings out the flavour. 

Ingredients

  • Butternut
  • Butter/Fry Lite
  • Ground nutmeg/cinnamon

Method

  • Preheat the oven to 190ºC
  • Cut up and peel the butternut and place in an oven proof dish.
  • If you are using butter, cut the butter into small pieces and sprinkle over the butternut and then sprinkle with the spices to taste
  • If you are using fry lite, spray with fry lite and sprinkle with the spices to taste
  • Roast in the oven for 25 minutes
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Hassleback Potatoes

Hassleback Potatoes

This is another recipe I stumbled across on Pinterest, it’s really easy and super yummy. I tried it this weekend as a low fat version and it works just as well.

Ingredients

  • Potatoes
  • Cooking spray (such as Flora Sunflower cooking oil spray)
  • Salt and pepper to taste

Method

  • Preheat the oven to 180ºC
  • Place the potato in a spoon (the size of spoon depends on the size of potato)
  • Using a sharp knife, cut down the potato leaving the slices connected at the bottom, this should be just up to the spoon
  • Spray the potatoes on top with the cooking spray. You may be tempted to spray loads, but don’t; just one squirt per potato should do it
  • Sprinkle with salt and pepper and bake for 30-45 minutes (based on the size of the potatoes).

Roast Chicken Cooking Times

Roast ChickenIn keeping with the original purpose of this blog, I am posting the cooking times for roast chicken. 

Method

  • Pre-heat the oven to gas mark 5, 375 F (190 C).
  • Place the chicken in the roasting tin
  • Season the chicken all over with salt and freshly milled black pepper
  • Roast for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird.
  • Baste a few times during the cooking
  • For the final 15 minutes of cooking, increase the heat to gas mark 7, 425°F (220°C) to give the skin that final golden crispiness
  • When it is cooked, remove it from the oven and cover it with foil
  • Leave to rest for 30 minutes before serving.

Smashed Potatoes

This is another one of my family favourites that was inspired and born in Pinterest. I can spend absolute days just pinning and searching and repinning and just while away my life. It is my go to for inspiration and to find recipes. This recipe comes via Pinterest from the Pioneer Woman.

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste (I used Sea Salt flakes)
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Method

  • Preheat your oven to 450ºF/230ºC.
  • Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  • On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  • Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  • Bake in a the oven for 20-25 minutes until golden brown.

Baked Potatoes with Crunchy Skins

The initial intention of this blog was always to be my own personal recipe book and as such the recipes may turn out to be super boring. This is one of those, so feel free to walk away now. But if you just want to know how to make Jacket Potatoes, look no further.

Ingredients

  • Potato/es

Method

  • Preheat the oven to 200ºC.
  • Stab the potato with a fork a few times
  • Place the Potato/es in the oven for about 1-1 1/2 hours (depending on the size of the potato).
  • The skin should be browned, and when you squeeze the potato it should give a little.
  • Careful when you take then out, they get really really hot!

Roast Leg of Lamb

I love a good roast, but I’m never sure what the definitive way to roast meat is. Hence this recipe being here.I made a roast lamb over the easter weekend, and it was divine. The recipe is based on one from BBC Good Food, but it of course has my minor adjustments.

Ingredients

  • 5 carrots, cut into chunks
  • 1 small onion, cut into chunks
  • 4 bay leaves
  • small bunch rosemary
  • 2 tbsp olive oil
  • large leg of lamb , about 3kg/6lb 8oz

Method

Heat oven to 160ºC/140ºC fan/gas 3.

Scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil.

Use a sharp knife to make little slits all over the lamb.

Poke a small sprig of rosemary into each one.

Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through.

Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.

The general rule for slow roasting lamb is 35 minutes per 450g/1lb plus an extra 35 minutes. When using a covered tin or wrapping in foil, increase the cooking time by 20-30 minutes. (source)

The secret to a great Roast Pork

I am far from a domestic goddess, and I don’t cook often and why I do venture into the kitchen, it usually turn out to be a complete nightmare. It’s not that the food isn’t good, it’s just that it is sometimes, well, a little odd. You see, recipes to me are a guideline, not an actual formula. So I tweak, and sometimes it’s a mess, and sometimes, it turns out well. This is one that turned out well, so I am documenting the recipe for two reasons: 1. so I have it when I need it again and 2. so anyone else who wants to know how can find it.

Start with a great piece of pork (a loin or belly that’s been tied up with string is great for this) and then some olive oil, salt and some black pepper.

Take note of the pork’s weight (you will need this a little later to work out the cooking time)

Put the oven rack in the centre of the oven

Pre-heat the over to 240 Degrees C for a normal oven or 220 Degrees C for fan assisted ovens

Line the roasting pan with heavy foil (shiny side up), add some olive oil and place in the oven to heat up (the foil makes it easier to clean out the roast pan later)

Score the skin of the roast with a sharp knife, making sure to not cut through the string

Rub the roast with a handful of olive oil, and then rub the salt and black pepper all over the saddle of the roast (the fatty bit).

Wait until the oven is hot, and carefully take the pan with the hot oil from the oven, and place the pork roast in the pan (fatty crackling side up) and put in the oven for 20 minutes

Once the twenty minutes is up, lover the heat to 190 Degrees C (normal) or 170 Degrees C (fan assisted) for the required cooking time. To work out how long you need to cook the pork for, you need to leave the pork in the oven for half an hour per 450 – 500 grams. So if your roast is 1.5 kilograms (as mine was), round to 1 1/2 hours.

Once this is done, turn the heat back up to 240 Degrees C (normal oven) or 220 Degrees C (fan assisted) for a final 10 minutes and voila’! You have a roast pork with crackling.

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