HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
Provided by Sara Buenfeld
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
- Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
- Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
- Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium
SMASHED ROASTIES
Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/180Cfan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
- Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don't worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil. Roast for 1 hr, turning once, until golden and crispy.
Nutrition Facts : Calories 419 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
HERBY SLOW-ROAST CHICKEN
Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner
Provided by James Martin
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 13
Steps:
- Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
- Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
- Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn't touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
- Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.
Nutrition Facts : Calories 629 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
HERBY SLASHED ROASTIES
A healthier version of Hassleback potatoes. These can be made ahead. Par boil, shake up, slash and stuff the potatoes. Cover and refrigerate for up to 2 days or freeze for 1 month. Bring back up to room temperature before roasting on the day.
Provided by PinkCherryBlossom
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large saucepan of water to the boil
- heat oven to 200C/fan 180C/gas
- Cut the potatoes into halves or quarters depending on their size.
- Tip into the pan, allow the heat to come back up; boil for 6-10 mins until just starting to soften around the edges.
- Drain in a colander and return to the pan.
- With the lid on, shake the potatoes until the edges fluff up.
- Leave the potatoes until cool enough to handle.
- Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
- Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden.
- Carefully tip in the potatoes and gently turn in the fat (tongs are best for this).
- Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.
Nutrition Facts : Calories 238.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 37.5, Carbohydrate 44.5, Fiber 6.9, Sugar 3.2, Protein 4.8
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