Posts Tagged “roast”
From BBC Food Forget about carving this easy slow-cooked pot roast – pull the fragrant, tender lamb from the bone, rustic style. Ingredients 1.4kg/3lb shoulder of lamb, trimmed handful dried camomile (or contents of 4 camomile teabags) ½ bunch fresh thyme, leaves only 4 sprigs fresh rosemary, leaves only 12 fresh sage leaves,…
by Royal Warrant butcher Donald Russell Ingredients 1 Rack of Lamb with fat scored 2 Shallots (finely chopped) 3 tbsp Olive Oil 2 large Garlic cloves (finely chopped) 6 slices White Bread (remove crusts and crumb) ½ tsp ground Thyme ¼ tsp ground Rosemary 2 tbsp finely chopped Parsley Salt and Pepper 1 Egg…
From Sainsbury’s The combination of coriander, black pepper and red chilli give this succulent beef joint a fiery flavour. Serves: 8 Preparation time: 5 Minutes Cooking time: 90 Minutes Ingredients teaspoon each freshly ground black pepper and ground cinnamon ½ teaspoon coriander ½ red chilli, deseeded and chopped 1kg boneless prime rib…
From Stop and Shop Ingredients 1 beef rib eye roast, small end 3 cloves garlic, minced 1 1/2 tsp lemon pepper 8 small red-skinned potatoes, cooked 8 boiling onions, cooked 8 carrots, cut into 2″ pieces, cooked Method Heat oven to 350°F. Combine garlic and lemon pepper press on to beef roast. Place…
From Whole Foods Market Serves 6 A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner…and even better leftovers. It’s simple to customize a pot roast by using different seasonings, liquid and vegetables. Ingredients 1 1/1 teaspoons dried parsley 1 teaspoon sea salt 1/2 teaspoon…
Roast is a very aptly named restaurant in London’s famed Borough Market. That might conjure images of a steamy-windowed greasy-spoon cafe (note no accent over the ‘e’ so pronounced to rhyme with safe). Roast could not be further from that vinyl vision. The menu here celebrates the best of British food and that includes roasts…
Loose Birds and Game! Well, that’s a book that’s sure to be popular. Aging and anorak-clad men will be leafing through this volume and might possibly return it to the bookshelf disappointed. It’s not a tome of risqué stories of ladies of low virtue, nor a collection of anecdotes concerning women who might be described…
We have been told, and I believe, that breakfast is the most important meal of the day. We need to have fuel to catapult ourselves onto the unsuspecting world. We need to be energised and replete with foods that hopefully someone else has prepared. Breakfast away from home offers many advantages. Britain was for many…
Iqbal Wahhab, now OBE, (awarded that high honour in recognition of his public service and services for promotion of the hospitality industry) is a man famously passionate about food as well as society in general. The Times has described him as “a National Treasure”. He uses his position for the benefit of many and we…
You won’t want to miss this one! Cooking on The Bone – Recipes, History and Lore must be one of the very best (mostly) meat cookery books. It’s a stunner and is, as far as I know, unique. Rob Fiocca is a genius of the shutter and has conjured marvellous photographs that complement the text…