12 Apr 2016

Edwards Family Cookbook // Roast Dinner #1

Roast dinner are one of my favourite things to cook - honestly. A little prep and then you let the oven do the work. I am all about meals where I can sit down with my feet up while it cooks. In my years of being "lady of the house" i.e. not living at home with mum and dad I have cooked my fair share of roast dinners. Chicken is one of the simplest and cost effective I found to make a filling meal that goes far. If that's is feeding a table of 6 adults and some kids off one large chicken, or that means cooking that same large chicken and turning into an epic meal of leftovers with a salad for lunch and a chorizo and chicken risotto for dinner.

Roasted chicken my usual seasoning is salt, pepper, squeeze of lemon and a sprinkle of herbs. Pop it in the oven until the juices run clear. I like to prep all my vegetables in the morning and that way its just a case of emptying things into baking trays and in and out the oven. This is usually done with a cup of tea on the go and the radio playing. Potatoes and carrots peeled and chopped, popping into a pot filled with water. About an hour into the chicken roasting set the pot to boil for about 15-20 mins then drain and steam. Empty them into the oven on high while the chicken finishes then remove to rest.

I felt in a "fancy" mood this Sunday and made a batch of stuffing with some bread, garlic, herbs, dash of oil and some more lemon - it was very yummy indeed. Though I would of liked it a bit more crunchy.  I whipped up a batch of sweet pastry to turn into an apple pies. Apples cored, peeled and chopped. Sprinkled with sugar, cinnamon and my secret apple ingredient - a dash of dark rum.

Once dinner was served I put the apple pie together and into the oven to cook while we were eating. It caught a little on the edges- i'm blaming the wine on this one.

Overall it tasted good, everyone had full tummies. And that's the important bit. Give it up for the Roast Dinner.

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