Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb

Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb

Betty Rosbottom

Language: English

Pages: 180

ISBN: 2:00231025

Format: PDF / Kindle (mobi) / ePub

Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved author Betty Rosbottom pairs the special an herb rub, a tapenade, a twist of citrus with the primal: a substantial cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for any occasion, from weeknight suppers to fancy holiday feasts. This timeless collection will become a kitchen staple.

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Roasted in Red Wine with Tomatoes and Sage 87 117 97 122 Golden Cider-Roasted Turkey Sesame-Coated Tuna Steaks with Orange-Sherry Mayo 99 123 “Never Fail” Roast Turkey with Shallot Pan Gravy 102 Skewers of Peppered Tuna with Wasabi Mayo 124 Chipotle-Rubbed Turkey Breast with Fresh Corn Salsa Salmon Fillets on a Bed of Peas 104 127 Turkey Breast with Cremini, Porcini, and Pancetta Stuffing Salmon Side with Fresh Orange-Ginger Relish 106 129 Cornish Hens with Fennel and

bone, 1. With a small, sharp knife, make 1-in-/2.5-cm-deep slits all over the lamb and insert 1 or 2 orange peel slivers into each. (The lamb can be studded 1 day ahead; cover with plastic wrap/cling film and refrigerate.) trimmed of excess fat  1 tbsp very thin, 1-in/2.5-cm-long strips of orange peel (see cooking tip, page 70), Cost: Moderate Prep time: 25 minutes, including making the butter Start-to-finish time: 2 hours, 20 minutes, including resting time for cooked meat plus 2 tsp

twine and tie the legs together, slightly overlapping, then bring the twine around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip, page 100). 4. Place the turkey on a rack set in a large flameproof roasting pan/tray. Rub 4 tbsp/55 g of the herb butter all over the surface of the turkey. Cover the breast area with foil. Scatter the remaining shallots in the pan to roast along with the turkey. 5. Roast the turkey for 2 hours, basting with ½

minutes. After 20 minutes, reverse the pans top to bottom. When done, remove and cover the vegetables loosely with foil to keep them warm. (The vegetables can be prepared 4 hours ahead; cool to room temperature and cover loosely with foil. Reheat uncovered in a 350°F/180°C/gas 4 oven for about 10 minutes.) 4. In a small saucepan set over medium heat, melt the butter, then remove the pan from the heat, and stir in the honey and vinegar. (The sauce can be prepared 4 hours ahead; leave at cool

cups/400 g Cost: Inexpensive Prep time: 20 minutes Start-to-finish time: 40 minutes 3 large navel oranges ½ cup/65 g red bell pepper/capsicum cut into fine julienne 1 in/2.5 cm long ½ cup/65 g thinly sliced red onion cut into strips 1 to 2 in/2.5 to 5 cm long 2½ tbsp minced cilantro/fresh coriander 2 tsp minced fresh ginger 2 tsp toasted sesame oil ½ tsp kosher salt ¼ tsp red pepper flakes 1. Grate enough zest from the oranges to yield 2 tsp and set aside. Starting at the top and using a

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