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    Recipes — oven roast

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    Christmas Roast Beef

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    2 tbsps butter
        •    3 sprigs thyme
        •    salt and pepper
        •    400gm red onion
        •    800gm roast beef
        •    250ml dry red wine
        •    2 tbsps chopped almonds

    Method

    1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
    2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
    3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
    4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.



    This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast


    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    Method

    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.



    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Roasted Chicken with Winter Vegetables

    This dish is not only perfect for the Christmas menu, but it can be made a part of a meal before Christmas. During the holiday season, everyone is busy and leads a hectic life. This dish is comparatively easy to cook and takes less time, but is delicious and wholesome at the same time. Do not roast the carrots in any kind of sauce. Rather, try roasting them in balsamic vinegar. When the carrots are caramelized, a strange kind of sweetness comes to the vegetables. This dish has lovely colors and is a favorite with the kids.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt
        •    pepper
        •    1 large onion
        •    1 tsp olive oil
        •    1 tbsp olive oil
        •    7 cloves garlic
        •    4 large carrots
        •    2 small turnips
        •    1 whole chicken
        •    1 small fennel bulb
        •    8 sprig fresh thyme
        •    1 lb. baby red potatoes

    Method

    1. Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.

    2. If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

    3. Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving. Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.



    This great family recipe is thanks to Good House Keeping Recipes at https://www.goodhousekeeping.com/food-recipes/a8249/roasted-chicken-winter-vegetables-recipe/

    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

    • Prep time: 20 minutes
    • Cook time: 9 hours
    • Yield: Serves 6-8

    Ingredients

    • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

    • 3 whole dried bay leaves
    • 1 tablespoon garlic powder
    • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon black peppercorns
    • salt to taste
    • 2 tablespoons red wine vinegar
    2 tablespoons macadamia oil
    • drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Flaky Pastry Pesto Chicken

    With roasted cherry tomatoes and green beans

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    400g green beans
        •    4 heaped tsps green pesto
        •    400g ripe cherry tomatoes, on the vine
        •    320g sheet of all-butter puff pastry (cold)
        •    4 x 120g free-range skinless chicken breasts

    Method

    1. Preheat the oven to 220ºC/425ºF/gas 7.

    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

    6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

    7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.

    8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/flaky-pastry-pesto-chicken/