25-03-14, 05:23 PM
(25-03-14, 02:54 PM)fazersharp link Wrote: [quote author=cfoley link=topic=12310.msg137095#msg137095 date=1395753353]
Roasting stuff is the easiest. In the oven for 2 hours at 200 C (or longer if it is big). The secret to stop it drying out is tin foil and a mug of water. It seems wrong but pour in a whole cup of water before you scrunch the tin foil together at the top. Perfect every time.
Roast your veg instead of boiling it. It's just as easy, keeps in the goodness and tastes 100 times better.
Do what he says -- its is so easy, you can get the kids to help she will be sooooo impressed. But take off the foil for the last 1/2 hour and put some salt on the top to get a nice crispy skin. Dont do the foil trick with pork as that needs to be un covered to get that crackling. Stick to lamb.
When it is almost ready the water will be gone and there will be lots of stuff - hard backed jucies that kind of thing, take out the meat and put the pan on the top hob and stick a glass of red wine in (drink the rest )and that will lift off all of that lamby taste - now stick that in a saucepan and add water and gravey granuals for an easy gravey cheat
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ok - drink rest of wine, got that :thumbup
(25-03-14, 05:16 PM)fazersharp link Wrote: No, ok then its exactly the same with chicken --- tin foil--- foil off last 1/2 hour, get the juicey bits out the pan this time with a glass of white wine (drink the rest) also to this a little double cream, then cheat with the instant gravy in to that.
Swap above for Chicken - check!
Drink rest of wine (white) - check!
So mushrooms in bread crumbs with dip to start, roast chicken done as above with veg and new spuds, followed by 8 varieties of cheese cake.
Sound ok Sharpy & Foley?
Those are my principles...if you don't like them I have others.