Although far fewer families sit down to a regular roast dinner every weekend, the fact remains that this is one of the easiest ways of cooking a well-balanced meal – and one of the most delicious. The important thing to remember is that taste really does tell, so it is worth buying the best meat, game, poultry, and fish you can afford. Cultivate a good butcher and fish supplier or buy from a recommended source specializing in free-range, additive-free or organic meat or fish. Regard dishes such as Marmalade-Glazed Goose or Stuffed Loin of Pork as special treats and you’ll enjoy them all the more..
Cooking this loin of veal, with its fragrant parsley and leek stuffing, in a roasting bag, makes sure that it is succulent and full flavored when served. SERVES SIX INGREDIENTS 25 g / 1 oz / 2 tbsp butter 15 ml / 1 tbsp sunflower oil 1 leek, finely chopped 1 celery stick, finely chopped … Continue reading “ROAST VEAL WITH PARSLEY STUFFING”
This would be a wonderful choice for a celebratory Sunday lunch, as it looks, tastes, and smells fabulous, and a whole leg of lamb will serve quite a large gathering. SERVES SIX TO EIGHT INGREDIENTS 50 g / 2 oz / 2 cups fresh basil leaves 4 garlic cloves, coarsely chopped 45 ml / 3 … Continue reading “ROAST LEG OF LAMB WITH PESTO”
Pork features twice in this delicious and luxurious dish, which consists of a roast loin stuffed with a rich minced pork mixture. The perfect centerpiece for a special occasion dinner, it is served in Mexico at weddings and similar celebrations. SERVES SIX INGREDIENTS 1.5 kg / 3-3½ lb boneless pork loin, butterflied, ready for stuffing … Continue reading “STUFFED LOIN OF PORK”
Succulent roast goose is the classic centerpiece for a traditional Christmas lunch. Red cabbage cooked with leeks, and braised fennel are tasty accompaniments. SERVES EIGHT INGREDIENTS 4.5 kg / 10 lb oven-ready goose 1 cooking apple, peeled, cored, and cut into eighths 1 large onion, cut into eighths bunch of fresh sage, plus extra sprigs … Continue reading “MARMALADE-GLAZED GOOSE”
This dish, with its blend of spices and sweet fruit, is inspired by Moroccan flavors. Serve with couscous, mixed with a handful of cooked chickpeas. SERVES FOUR INGREDIENTS 1-1.6 kg / 2¼-3½ lb chicken 115-130 g / 4-4½ fresh root ginger, grated 6-8 garlic cloves, coarsely chopped juice of 1 lemon about 30 ml / … Continue reading “ROASTED CHICKEN WITH GRAPES AND FRESH ROOT GINGER”
Monkfish tied up and cooked in this way is known in French as a “gigot”, because it resembles a leg of lamb. The combination of monkfish and garlic is superb. For a contrast in color, serve it with vibrant green beans. SERVES FOUR TO SIX INGREDIENTS 1 kg / 2¼ lb monkfish tail, skinned 14 … Continue reading “ROAST MONKFISH WITH GARLIC”
Really fresh cod has a sweet, delicate flavor and a pure white flaky flesh. Served with an aromatic tomato sauce, it makes a delicious meal. SERVES FOUR INGREDIENTS 350 g / 12 oz ripe plum tomatoes 75 ml / 5 tbsp olive oil 2.5 ml / ½ tsp sugar 2 strips of pared orange rind … Continue reading “ROASTED COD WITH FRESH TOMATO SAUCE”