Tag: roast
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Easy Lime And Potato Roast Chicken Thighs
You won’t believe how simple this tangy roast chicken dish is to make. All you need is lime juice, potatoes, chicken thighs and as much garlic as you can handle. Oh and a few readily available herbs and spices. 🙂 Simply Put following ingredients into an oven dish: ~4 large chicken thighs, skinless (works…
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Chinese 5 Spice And Plum Wine Roast Chicken
This marinade is something special. The Chinese 5 spice and plum wine permeates the meat, giving it an amazing taste and aroma. The addition of sugar (or honey if you prefer) brings a lovely red glaze. In this recipe I have slow cooked the marinaded chicken on my rotisserie but it works in an oven…
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Honey Brined Roast Chicken
Brining a chicken before you roast it enhances and locks in flavours and keeps the meat tender and moist. We have some general brining tips here (Ben’s brining tips) and today I am going to be adding honey and cinnamon. Steps Making the brine Brining the chicken Cooking the chicken Serving Equipment 1 chefs knife…
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PK’s Slow Charcoal Weber Lamb Leg Roast
There are few meals more mouth-watering than the Aussie Sunday lamb roast. My favourite is the mini lamb leg roast because it is so cheap yet it always turns out tender across a range of cooking methods. Here I have cooked the roast in my charcoal Weber for ~2.5 hrs using a lowish (130°C) indirect…
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Parboiling Potatoes
Some dishes using potatoes, like roast potatoes, benefit greatly by first parboiling them. Simply put, we put the potatoes in boiling water for 5 to 10 minutes so that their cores are partially cooked. Try and keep all the potato pieces the same size otherwise the smaller ones will be overdone by the time the…
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Scott Rea’s Roast Pork With Perfect Crackling
I have struggled to make roast pork with the perfect crackling forever and a day. Until now! Scott Rea guarantees perfect crackling if you follow his pork roast preparation and oven directions. They really do work and I have even tried to prove him wrong. He isn’t and I have linked to his video at the end…
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PK’s Rib Eye Roast: With Rosemary And Garlic
Here in Oz we call the boned out beef rib eye cut a ‘scotch fillet’ or a ‘cube roll’. The scotch fillet comes from rib area of the animal and has just the right amount of fat marbling (plus a lovely seam) and tenderness. Today, I am roasting it in my Weber charcoal kettle BBQ after first…
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PK’s NoRecipe Rump Pot Roast
This is another easy peasy slow cooker meal that turned a lovely side rump (eye) cut into a tender braised roast beef. It tasted and smelled amazing and the kids came back for seconds 🙂 Steps: I simply browned the rump roast (~600g) in a fry pan before adding to the slow cooker that was on…
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PK’s Chicken Crown Roast With Bacon
I stuffed this chicken crown joint with bacon, sage, thyme, key lime peel and onion. The skin was rubbed in olive oil, cracked black pepper and salt. I roasted it (~ 1 hour: fan forced oven: 200C) in an upright position to let the stuffing drip and infuse through the roast as it cooked. …
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Ben’s NoRecipe Yorkshire Puddings
Yorkies were traditionally served as a first course with gravy, to fill the diner with low-cost ingredients. This would mean that poorer families would make an expensive roast meal stretch further. My grandparents often talked about having a large Yorkshire pudding to start a traditional Sunday roast. Nowadays, the yorkie is a staple part of…
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