Recipe Mama

Herb & Corn Yorkshire Puddings May 16, 2009

Filed under: Extras & Side Dishes,Lunch,Pies & Bakes - Savoury,Quick meals — obsidian @ 9:35 am
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Ingredients:
1 cup Self Raising Flour
1 egg 1 cup milk
pinch salt
Pinch mixed herbs (or use spring onions, basil etc.)
1/2 cup corn

 
Method:
1). Mix the ingredients together and beat well to remove any lumps.
2). Spray/grease the insides of a muffin tray.
3). Place the muffin tray in the oven for about a minute, then bring it out and pour the pudding batter into the muffin spaces (makes 12).
4). Bake at 180ºC for about 15 mins, until the tops are golden.

 
Personally I think these are best served hot with gravy and mint sauce 🙂 (either as part of a roast meal, or on their own) But they can be eaten cold if you’re packing them as a lunchbox filling.

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Less Fuss, 2 meal Roast May 6, 2009

Filed under: Meat Dishes,Quick meals — obsidian @ 4:06 am
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Normally I like to go all out with my roasts… I bake them slowly, basting often, separate the pumpkin so I can make it burn a bit (Mmmmm burned pumpkin!)… sometimes even popping it under the grill if it’s not burned when everything else is ready…… but more simple can be good too… and this “recipe” of sorts shows how you can make a roast span over 2 days with minimal effort for the second night.

When you buy the roast meat, buy a portion bigger than you would normally need. It doesn’t have to be twice as big if you’re happy to bulk it up with vegetables and yorkshire pudding.

In a large (twice as big as your meat is) baking dish (I use the black enamelled kind with a lid), place the roast in the centre, and then in one end put (single layer if you can) whole, washed, skin on baby potatoes, and in the other end larger pieces of pumpkin (I prefer skin off, but thats up to you). Add about 3cm (3/4″) water to the dish and put the lid on. Pop that in the oven at about 180ºC for 1.5 hours. Go read or do something to pass the time.

Then bring the roasting pan out and carefully drain off all the water/juices into a saucepan (keeping it). Return the roasting pan to the oven, uncovered.

Make the yorkshire pudding mixture (1 egg, 1 cup milk, 1 pinch salt and 1 cup flour [you can use either, SR flour makes a lighter ‘pud’, plain makes a dense one]) Put a little olive oil in the wells of a muffin tray, and put it (empty) in the oven for about 30 seconds, bring it out and pour the ‘pud’ mixture in (about half fill them), being careful because the oil may sizzle a bit, then put it in the oven for about 15 mins until golden brown. You can bring the roast out and leave it somewhere with the lid on if you think it’s cooked enough.

Get your other vegies ready if you’re having them (we do steamed peas, corn and broccoli usually), and make the gravy. You can spoon off the oil from the top of the roasting pan juices (or leave it in)… and add some gravy powder if you like, and some extra water. Make about twice as much gravy as you normally would.

Serve your roast, serve up only half of the meat, putting the remainder in the saucepan of gravy. After the meal, when the gravy has cooled, put a lid/covering on and put the pan in the fridge.

Roast day 2 – simply take out the pan of gravy/meat and heat this on the stovetop while you get some vegies happening (I forgo the effort of roasting more and just toss some spuds, pumpkin and other veg in the steamer), and make another batch of yorkshire puds. You can get 2 nights out of the meat, and all you have to do the next day is reheat it. The gravy keeps it lovely and moist, so you don’t have dried out leftovers. If you wanted to, you could probably cook a double batch of spuds, pumpkin and puds the first night, and stick them in a baking dish and reheat it in that while your gravy/meat is heating… but it probably won’t be as nice as making new veg.

 

Roast Beef/Lamb December 13, 2008

Filed under: Meat Dishes — obsidian @ 5:14 am
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Ingredients:
Leg of Lamb or Beef Roast
2 -3 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
1 teaspoon wholegrain mustard
2 – 4 teaspoons gravy powder
Salt and pepper (I like cracked pepper)
Capsicum (optional – I don’t put it in, I hate it, but it would be nice for those who like it)

Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)

Yorkshire Pudding makings

Method:
1). Take your hunk of meat and place it in a roasting dish. Large enough for your roast, plus extra room. Using a sharp knife, stab about 2 cm into the meat in a few places, and place into each of these holes a halved (or quartered if they are large) peeled Garlic clove. You could poke herbs and things into this hole too if you like. It lets the flavours infuse into the meat.
2). Smear the top of the roast with the mustard, sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else).
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3-4 hours at about 100C….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through, and you might like to do the same for the roast – or one side will go very dry. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways. Also put on your Yorkshire Puddings.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.

I like to leave the garlic in the roast, and just slice the meat. The roasted garlic has a more nutty flavour than the usual garlic one, so is quite mellow enough that it is nice when you bite into your meat piece and find the garlic. If your guests hate garlic, or you think they might, when cutting the meat, just flick out the garlic cloves (they will be mushy) and discard (or eat them yourself)…

 

Roast Chicken

Filed under: Meat Dishes — obsidian @ 5:09 am
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Ingredients:
Whole chicken
2 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
2 – 4 teaspoons gravy powder
Salt and pepper

Stuffing:
1 egg
2 slices stale bread
1-2 teaspoons dried herbs (or use fresh if you have them)
1 teaspoon pamesan cheese
1 teaspoon wholegrain mustard
Salt and pepper
1 mushroom (chopped finely) if you wish
Garlic and onion (fried until cooked) if you wish

Vegies:
Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)

Method:
1). Take your chicken out of the plastic and see if it contains stuffing. If it does, then you can leave it in (or make your own)… if not (and you’re a stuffing fan), then make the stuffing…. Break the bread into tiny chunks, then mix the stuffing ingredients together. You can blend this in a food processor, but I like the slightly chunky effect.

2). Take your chicken and place it in a roasting dish. Large enough for your roast, plus extra room. Sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else). If you are so inclined, you could make a garlic and herb butter and slather this between the skin and the chicken.

3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm. You can tie the legs of the chicken together if you wish. I find that I cook the chicken so long it falls apart anyway.

4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3 hours….

5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.

6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.

7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.

8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.

9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.

10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.

11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways.

12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)

13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.

14). When everything is ready, serve.

Variation:
I’ve also put the potatoes on the bottom of the baking dish and put the chicken ontop of those, so the chicken juices flow down into the potatoes.

 

Garlic & Rosemary Roast Potatoes

Filed under: Extras & Side Dishes,Vegetables & Lentils — obsidian @ 2:53 am
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Ingredients:
2 large Potatoes
Salt and pepper
Spray oil
Fresh Garlic
Fresh Rosemary

Method:
1). Cut potatoes how you like them – Slice Potato into approx 1cm slices (as if making Scalloped Potato) or cut into quarters or wedges etc. Microwave or steam this until just starting to soften.
2). Spray oil onto a baking tray and place the potato in one layer on the tray. Spray a little oil over the top.

3). Slice garlic cloves into quarters, and place on and around the potatoes. Sprinkle with Salt (coarse Rock/Sea or cooking salt if possible) and fresh Rosemary leaves. Place in a fairly hot oven until browned.

4). When one side is browned, flip the potatoes over, adding more salt to that side and bake until both sides are browned.

The Garlic should go lovely and mild with the baking and is lovely just smooshed onto the potatoes. If you like garlic add as much garlic as you like…

 

Yorkshire Pudding November 16, 2008

Filed under: Extras & Side Dishes — obsidian @ 1:23 pm
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This is a savoury cake/pudding thing that is FANTASTIC with roast dinners (Ok.. slightly biased due to mum being English and it being considered just as important as meat in a roast to us… but still….). When I make them, I make them in muffin tins, and each person gets 2 or so little muffin type “Puds” with their meal. You can also bake it in a big dish and cut it into squares to serve. Lovely with Hot Gravy and mint sauce on top… Its really easy to remember, because its one of everything! (Even I can remember it – and that’s saying something)

 
Ingredients:
1 Cup Plain Flour (you can use self raising for a lighter version)
1 Cup Milk
1 Egg
Pinch Salt
Oil

 
Method:
1). Beat Flour, Milk, Egg and Salt together until smooth. They suggest leaving this in the fridge for 30 mins before using it, but if you can’t then it still works ok.
2). Use spray oil, or a little drop of oil in each Muffin tin, or in the try you are going to cook the Pudding in. (The traditional way is to pour some oil in the pan, put it in the oven to heat it, and then pour the batter into the hot oil so it coats the outside of the pudding, but that uses more oil)
3). Pour the Pudding batter into the tray. Remember it will rise, so leave space for it to do so (It will rise about half).
4). Bake this until golden brown (about 15-20 mins). Serve hot with your roast or whatever you are having.