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Alternative Sunday Roasts

Fancy something a bit different this weekend? Why not try out one of these alterative recipes for a Sunday roast...


Lime Roasted Chicken with Potatoes

"Sundays all over the country signal roast-chicken lunches and copious platefuls of spuds, but it’s easily forgotten that these roasts require an impressive degree of skill – what with managing all the timings and coping with the hungry anticipation! All that juggling may drive you to this wonderfully simple, all-in-one method. You might just have enough time to warm your plates!"

Serves 4

Prep time 15 minutes, cook time 1 hour 20 minutes

I N G R E D I E N T S

1.5kg free-range chicken
2 whole heads of garlic, cut in half horizontally
800g red-skinned potatoes, washed and halved
3 tablespoons mild-tasting oil
3 limes, zested and halved
3 plump fresh red chillis, thinly sliced on the diagonal
2 large red onions, peeled and each cut into 8 wedges
Sea salt and freshly ground black pepper
 
M E T H O D
 
Preheat the oven to 200°C/gas mark 6.

Season the cavity of the chicken well and stuff with half a garlic head. Rub the halved potatoes with 1 tablespoon of the olive oil. Use your hands to give them a good coating. Place in a large roasting tin and nestle the chicken in the centre. Rub a further glug of oil over the chicken and season the skin generously.

Place the chicken and potatoes in the centre of the oven. After 30 minutes, remove from the oven and reduce the temperature to 180°C/gas mark 4

Add all the remaining ingredients to the nest around the chicken and sprinkle over the lime zest. Give the limes a good squeeze over the potatoes (leave the squeezed halves amongst the potatoes – they look wonderful and will only add flavour) and roast for a further 45 minutes or until the chicken juices run clear

Transfer the chicken to a carving board and allow the meat to rest for 10 minutes. Carve and serve with your delicious crusty potatoes and a bowl or two of vegetables.

Tip: make the gravy in the very same tin that you used to roast the chicken, simply remove everything then transfer the tin to the hob and place directly on a very low heat. Sprinkle 2 tablespoons of plain flour over the delicious chicken juices and stir until you have a thick paste. Very gently, add 500ml hot chicken stock, mixing well after each addition. Season and add a spot of mustard should you feel the gravy needs it. That’s it – done.


Venison & Chestnut Pot

"Sophisticated yet easy, this recipe has clambered into my easy dinner repertoire. I like the taste of venison, as it’s gamey without being over the top, and wonderfully lean, so good for those who are keeping an eye on their cholesterol levels. My mother makes a lot of stews – it doesn’t seem to matter if it’s July or December – and so I’ve learnt to enjoy them all year round. Stews give a new lease of life to vegetables that might be lying sad and forgotten in the fridge, and they can also make a small amount of meat stretch to feed a big family. I know why she likes them."
 
Serves 4

Prep time 25 minutes, cook time 2¼ hours

I N G R E D I E N T S

2 tablespoons vegetable oil
700g venison, cut into 3cm dice
2 medium onions, peeled and diced, or 12 whole shallots, peeled
3 garlic cloves, peeled and sliced
3 tablespoons plain flour
2 medium carrots, peeled and cut into 2cm chunks
1 small swede, peeled and cut into 2-3cm cubes
1 or 2 sprigs of thyme
1 or 2 bay leaves
250ml full-bodied red wine
500ml good-quality beef stock
250g cooked and peeled chestnuts
2 tablespoons cranberry sauce (or redcurrant jelly if it’s the wrong time of year)
Fresh flat-leaf parsley, to garnish
Sea salt and freshly ground black pepper
 
M E T H O D

Heat the vegetable oil in a deep flameproof casserole and fry the venison in batches. Each piece should be carefully nurtured: you’re aiming for a little caramelising on each bit of meat, as it ill make your stew taste all the richer. Set the browned venison aside on a waiting plate while you crack on with the rest.

If necessary, add a little more oil to the pot and sauté the onions and garlic for about 5 minutes until they are beginning to caramelise.

Return your delicious venison to the pot and sprinkle over the flour. Give everything a good stir until the flour has all but disappeared. Throw in the carrots, swede, thyme and bay, pour over the red wine and beef stock and bring to a simmer. Reduce the heat and allow your pot to gently cook for 1¼ hours.

Remove the lid and stir through the chestnuts and cranberry sauce. Give everything a good season and garnish with some fresh parsley before serving.


Mint & Redcurrant Lamb with Beans

"We all have people who have been an inspiration to us and mine is Milla. She was the catalyst to my love of cooking, and together we can paw over cookbooks and discuss restaurants late into the night. It was during one such session in Norfolk that we developed this recipes. The redcurrant jelly slowly melts while the fresh mint lightens the lamb. One note befor you bein: it may seem like a lot of beans but, trust us, the quantities complement each other."

Serves 6

I N G R E D I E N T S

1 leg of lamb, 1.7-2kg in weight
4 garlic cloves, peeled but kept whole
1 good sprig of rosemary
2 tablespoons olive oil
2 heaped tablespoons roughly chopped mint
2 x 300g flageolet beans, drained and washed
125g redcurrant jelly, warmed
400g cherry tomatoes
3-4 large courgettes, halved lengthways and chopped into 1cm crescents
200ml vegetable stock
 
M E T H O D
 
Preheat your oven to 200°C/gas 6.

Make incisions all over your lamb by poking the tip of a knife through the skin. Rub the lamb all over wit the garlic, then poke halved cloves and rosemary tufts into the incisions as though you’re planning cuttings in the garden. Place in a deep roasting tin and drizzle over the olive oil.

Roast the lamb for 1 hour, until it’s just starting to turn golden. Meanwhile, combine the chopped mint, beans, redcurrant jelly, cherry tomatoes, sliced courgettes and stock. Season enthusiastically.

Remove the lamb from the oven briefly and spoon the bean mixture around the joint until the leg is surrounded by a sea of beans. Reduce the temperature to 180°C.gas 4 and return the joint to the oven for 1 hour or until the lamb is cooked as you wish (allow 20 minutes per 500g.1lb 2oz).

Remove the lamb from the beans and allow the meat to rest for 10 minutes before carving. This is the moment that you can add  little more stick to the beans if you think it’s needed. Season and spoon onto hot plates with a goof hunk of lamb.

Tip: I like a little more fresh mint stirred through the beans just before serving.

 
Recipes from Take One Pot, by Georgina Fuggle. Published by Kyle Books (£15.99). Photography by Tara Fisher.

Tags: foodroastcomfort foodsunday roast
Posted on 20th October 2015 by Hush

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