Sunday, January 27, 2008

Pot Roast Chicken with Garlic

Picked up a recipe from another blog site last weekend, as I was looking for something to do with Chicken and garlic. Turned out really well - here's the recipe on their website:

Tweaked it a bit for my tastes, so left mine uncovered and didn't bother moving the bacon off. The fact that that meant I could nip down the pub whilst it was cooking was probably also a factor!

Here's how it looked before it went in the oven:

I served this with dauphinois potatoes, so that the creamy sauce from that would run into the garlicky juices from the chicken. Very tasty once it was done, plus lots of left overs for other things. A fair bit of it became a sort of chicken stronganoff with the addition of mushrooms, cream and parsley, and that went on for a fair few more meals in itself, especially good stuffed into pancakes, topped with a little grated cheddar and then under the grill for 5 minutes.

Saturday, January 19, 2008

Bakers Oven Shoulder of Lamb

Now this should really be done with Mutton, but that's hard to come by so I always use shoulder of Lamb instead, and always on the bone. So much better to cook meat on the bone, plus of course you can make wonderful stock with them after.

The trick with this one is the long slow cooking. It's basically a Hugh F-W recipe which I've tweaked for me - he has wine in his and tends to cover it with foil when roasting, but I prefer adding rosemary and leaving it uncovered (provided it's in a normal, i.e. not fan, oven). It's also a one pot dish so the sort of thing you can prepare in the morning and then leave for four hours or so why you go off and do something more interesting instead.

The Lamb before going in the oven. It's surrounded by potato and onion layers, some garlic cloves and lying on abed of rosemary, lightly seasoned with salt, pepper and a little olive oil.

It can be a little fatty when it comes out again, but you don't of course have to eat the fat, just spoon out the potatoes and onions and leave the rest behind. I tend to leave whatever I don't want to cool and then throw the hardened fat away then as it's easier to separate when cold.

The potatoes come out both soft and crunchy at the same time, and wonderfully flavoured.

The Lamb itself is taken off earlier and left to rest for at least 20 minutes in foil, as normal.

Altogether an incredibly satisfying dish especially on a cold winter's Sunday. I served this one with leeks in white sauce, and as the gravy and leeks run in together you get some lovely combinations. Lamb and leeks were just made for each other!


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