Hello, Sous Baker here!
As mentioned in our welcome post, one of our favourite meals is Sunday lunch, and so for our first post we decided to share our alternative Sunday roast recipe.
Whenever we make an alternative Sunday lunch, we usually make roast chicken, but feel free to try different roasts and tag @rousties in your creations!
Ingredients:
(Serves 3 - with leftover chicken)
1 whole chicken
3 carrots
1/2 tsp fresh ginger, chopped
1 tbsp black sesame seeds
1 can cannellini beans
1 carton of passata
1 onion
2 cloves garlic
Handful French beans
1 stock cube - vegetable or chicken
1 tbsp sesame oil
First things first, cook the chicken at 180oC for 20 minutes per lb plus an extra 20 minutes. Sprinkle your skin with salt before cooking if you want crispy skin.
For the French beans simply slice some French beans on the diagonal, add some garlic and fry them. We usually fry all our vegetables in grapeseed oil as it doesn't leave an aftertaste. However, if you don't have this in the cupboard, you could use sunflower oil, olive oil or even fry light.
To make the carrots - peel and slice your carrots into batons. Fry in 1 tbsp toasted sesame oil until slightly brown before adding 1/2 tsp of fresh ginger and 1 tbsp black sesame seeds.
Finally, the home made baked beans. Fry some onions and garlic in some oil. Add a can of cannellini beans, passata and some stock and bring to the boil. If you don't have cannellini beans, white kidney beans are a great substitute.
All the side dishes take about 10 mintues to cook, so a good idea is to prep the ingredients while the chicken is cooking. Then, once the chicken has 10 mintues to go in the oven, start cooking your side dishes.
And there we have it, an alternative Sunday roast! We also usually serve this with a home made bread roll, so keep an eye out for that recipe in our next post.
Until next time,
The Sous Baker x
As mentioned in our welcome post, one of our favourite meals is Sunday lunch, and so for our first post we decided to share our alternative Sunday roast recipe.
Ingredients:
(Serves 3 - with leftover chicken)
1 whole chicken
3 carrots
1/2 tsp fresh ginger, chopped
1 tbsp black sesame seeds
1 can cannellini beans
1 carton of passata
1 onion
2 cloves garlic
Handful French beans
1 stock cube - vegetable or chicken
1 tbsp sesame oil
First things first, cook the chicken at 180oC for 20 minutes per lb plus an extra 20 minutes. Sprinkle your skin with salt before cooking if you want crispy skin.
For the French beans simply slice some French beans on the diagonal, add some garlic and fry them. We usually fry all our vegetables in grapeseed oil as it doesn't leave an aftertaste. However, if you don't have this in the cupboard, you could use sunflower oil, olive oil or even fry light.
To make the carrots - peel and slice your carrots into batons. Fry in 1 tbsp toasted sesame oil until slightly brown before adding 1/2 tsp of fresh ginger and 1 tbsp black sesame seeds.
Finally, the home made baked beans. Fry some onions and garlic in some oil. Add a can of cannellini beans, passata and some stock and bring to the boil. If you don't have cannellini beans, white kidney beans are a great substitute.
All the side dishes take about 10 mintues to cook, so a good idea is to prep the ingredients while the chicken is cooking. Then, once the chicken has 10 mintues to go in the oven, start cooking your side dishes.
And there we have it, an alternative Sunday roast! We also usually serve this with a home made bread roll, so keep an eye out for that recipe in our next post.
Until next time,
The Sous Baker x
Comments
Post a Comment