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Sunday roast...
Apr. 10th, 2011 10:42 pmNotes to self:
DO:
Rinse chicken, dry with paper towels, place on plate.
Chill the chicken for two hours before cooking by placing it open in the fridge.
Marinade/coat in a mixture of olive oil, paprika, turmeric, salt, lemon juice, garlic powder, ground pepper.
For the potatoes, add only a tiny amount of olive oil and paprika. (I emphasise the TINY amount)
Stuffing does well with a small amount of butter and garlic powder and a tiny shake of 5-spice.
DO NOT:
Let the potatoes sit in any kind of coating for more than one minute. Brush off excess coating. Olive oil must be used sparingly.
Forget to cover stuffing tin with sunflower oil. Never use olive oil.
*****
The gravy definitely came out well. I'll stick to cornflour to thicken rather than a paste of butter and plain flour. I don't make enough gravy for the flour to be able to dissipate well. I'll leave the butter-flour paste for soups and casseroles...maybe stews.
My old recipe for roast potatoes is still better than the recommendations I've read. I'll stick to using a tiny amount of red hot lard instead of oil. Lard evaporated better than oil.
Chicken came out perfectly. Utterly melt-in-the mouth texture, good flavour. Vegetables also perfect. Gravy, quite good, can definitely do better. I think I need to whisk longer on a high heat before simmering.
Very disappointed with the potatoes. They didn't crunch well on the outside, and the inside was heavy rather than fluffy. They also held the slight flavour of the oil. Bleugh.
Stuffing...came out reasonably well. Not sandwich quality, but not inedible either.
Hopefully next week I'll feel well enough to do yorkshire puds too. Maybe hot brownies and ice cream for dessert? Tony had ice cream today after dinner. I think he'd enjoy a hot brownie to melt the ice cream with it next time.
I don't think I'll be doing chicken next week, Tony's been mentioning that the pork is on offer at the Co-Op. We should be able to afford a small joint next week.
...
DO:
Rinse chicken, dry with paper towels, place on plate.
Chill the chicken for two hours before cooking by placing it open in the fridge.
Marinade/coat in a mixture of olive oil, paprika, turmeric, salt, lemon juice, garlic powder, ground pepper.
For the potatoes, add only a tiny amount of olive oil and paprika. (I emphasise the TINY amount)
Stuffing does well with a small amount of butter and garlic powder and a tiny shake of 5-spice.
DO NOT:
Let the potatoes sit in any kind of coating for more than one minute. Brush off excess coating. Olive oil must be used sparingly.
Forget to cover stuffing tin with sunflower oil. Never use olive oil.
*****
The gravy definitely came out well. I'll stick to cornflour to thicken rather than a paste of butter and plain flour. I don't make enough gravy for the flour to be able to dissipate well. I'll leave the butter-flour paste for soups and casseroles...maybe stews.
My old recipe for roast potatoes is still better than the recommendations I've read. I'll stick to using a tiny amount of red hot lard instead of oil. Lard evaporated better than oil.
Chicken came out perfectly. Utterly melt-in-the mouth texture, good flavour. Vegetables also perfect. Gravy, quite good, can definitely do better. I think I need to whisk longer on a high heat before simmering.
Very disappointed with the potatoes. They didn't crunch well on the outside, and the inside was heavy rather than fluffy. They also held the slight flavour of the oil. Bleugh.
Stuffing...came out reasonably well. Not sandwich quality, but not inedible either.
Hopefully next week I'll feel well enough to do yorkshire puds too. Maybe hot brownies and ice cream for dessert? Tony had ice cream today after dinner. I think he'd enjoy a hot brownie to melt the ice cream with it next time.
I don't think I'll be doing chicken next week, Tony's been mentioning that the pork is on offer at the Co-Op. We should be able to afford a small joint next week.
...
