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    Recipes — oven roast

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    Rosemary Roast Chicken Thighs, new Potatoes, Asparagus & Garlic

    An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 lemon, halved
        •    8 chicken thighs
        •    750g new potato, halved
        •    small handful rosemary sprigs
        •    1 whole garlic bulbs, cloves separated
        •    2 large bunches asparagus, woody ends discarded

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
    2. Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
    3. Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/rosemary-roast-chicken-thighs-new-potatoes-asparagus-garlic

    Walnut Crusted Aussie Lamb Chops (Lamb Rack)

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    4 cups walnut breading
        •    1 rack trimmed Australian lamb chops


    Garnish:

        •    Goat cheese polenta as desired
        •    Sherry vinegar gastric as desired
        •    Roasted tomato and wilted spinach salad as desired


    Method

    1. For the lamb: Using a standard breading procedure, coat the lamb rack with the walnut breading. Preheat an oven to 350F and roast the rack for 15 minutes, or until an internal temperature of 125F. Let the rack rest for 10 minutes before slicing.
    2. To serve: place sliced chops over the goat cheese polenta with a side of the roasted tomato and spinach salad. Drizzle with the sherry vinegar gastric and serve immediately.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/walnut-crusted-aussie-lamb-chops/

    Chicken Genovese (Pesto-Roasted Chicken)

    Dress your roast chicken in bright green pesto. We love a classic roast chicken as much as the next guy, but every once in a while we like to dress it up. And there's no better way to use up an abundance of fresh herbs than with a basil pesto, which not only imparts herby flavor but the spice of garlic and richness of cheese and nuts. It's a favorite easy dinner to serve.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the Pesto:

        •    1/2 cup olive oil
        •    1 tbsp lemon zest
        •    1/4 cup lemon juice
        •    4 garlic cloves, finely chopped
        •    1/4 cup freshly grated grana padano
        •    2 cups basil leaves, plus more for garnish
        •    Kosher salt and cracked black pepper to taste
        •    1/4 tsp red pepper flakes, plus more for garnish
        •    1/3 cup pine nuts, toasted, plus more for garnish
        •    1/4 cup freshly grated parmesan, plus more for garnish


    For the Chicken:

        •    Kosher salt and freshly ground pepper, to taste
        •    One 4 to 5 pound chicken, broken into 8 pieces

    Method

    1. Make the pesto: In a food processor, combine all the ingredients except the olive oil and salt and pepper. Purée until smooth, then, with the motor running, stream in the oil until a smooth pesto forms. Season with salt and pepper.

    2. Make the chicken: Preheat the oven to 350°. Place the chicken in a large bowl. Season with salt and pepper, then toss with half of the pesto, rubbing under the skin. Place on a wire rack over a baking sheet and roast until it has reached an internal temperature of 155°, 30 minutes. Turn on the broiler and continue to cook until the chicken is golden brown and has reached an internal temperature of 165°, 4 to 6 minutes more. Let rest for 5 minutes.

    3. Transfer the chicken to a platter. Dollop the remaining pesto over top. Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-genovese-recipe-easy-homemade-italian-food-chicken-recipes

    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/