Turkey Roasted with rosemary stuffing and mandarin

Cooking Time: depends on weight
average of 30 minutes per 500g on 180 degrees celsius
3kg took 3 hours


1 large turkey (this one was approx 3 kg)
4 Mandarins cut in quarters
4 Rosemary sprigs
Salt and pepper
juice of mandarin mixed with 4 tablespoons of olive oil
Stuffing for turkey/chicken
Lurpak butter ( 50g approx in small flat chunks)

Prepare stuffing per pack instructions as some may vary.  Place turkey on a large cooking board and stuff the neck area with the stuffing.  Make small incisions on the turkeys skin with a sharp knife and insert each butter piece.  Place the mandarins with rosemary sprigs into the bottom of the turkey.  Place the mandarin juice and oil over the turkey in a large chicken cooking casserole pot.  Salt and pepper the top and place in oven.  Cook as per above.  When finished let slightly cool and then carve with electric knife.

Beef rib eye roast

Ingredients

Rib eye roast with bone
Various vegetables - Potatoes, carrot, celery, garlic cloves, shallots or onions, italian parsley leaves , oregano, rosemary leaves, salt and pepper, olive oil.

Place the meat into a large casserole dish with a lid.  Place all the vegetables around the meat and place the shallot and garlic cloves on top.  Sprinkle with pepper, salt, herbs and splash with olive oil. Cook all in casserole dish for the first hour, then move everything after the first hour into an open oven baker like a heavy cast iron baker for the remaining time.

Place in oven and depending on the size of your roast but i use the guide of 30 minutes per 500g of meat  at a temperature of 180 degrees celcius will cook the meat well done.

Example.... this piece of meat was 1.3kg and i cooked it on fan forced 180 degrees for one hour in casserole dish with everything, then for 2 hours in open cast iron baker.

Carve meat with electric carve knife when it has cooled down slightly.

Serve with vegetables.

Tomato based chicken and thyme

Tomato based chicken with Thyme

This is so easy to make and the combination of thyme and a little butter in the sauce makes the chicken taste amazing and this sauce can accompany polenta.

Serves: 4 to 5 people

Cooking Time: 3 hours approx

8 pieces of chicken (either drumsticks or thighs)

750g bottle of tomato passata
1/2 a stock cube (chicken) in 1/4 cup water

1/2 a handful of thyme fresh (leaves )

2 garlic cloves 

1 teaspoon of lurpak butter
Green Beans if desired 

Combine everything in a large casserole dish.  Then place lid on casserole dish and cook in oven for approx 3 hours on around 170 degrees celsius. Turn pieces after each hour or so.  If you like green beans place them into the casserole dish 1/2 hour before serving and these will melt into the sauce.

Make with side dish of rice or polenta and steamed vegetables.

Chicken thighs with lemon and garlic

Chicken thighs with lemon and garlic

 

Preparation Time: 1 hour to marinade 1 hour to cook in oven

Serves 4 approx

6-8 chicken thighs (free range) 8 maximum

1/4 cup of lemon juice

2 tablespoons of organic honey

2 tablespoons of brown sugar

2 tablespoons of Worcestershire sauce

2 cloves of garlic chopped

olive oil

1 teaspoon of salt

1/2 teaspoon pepper

Lemon wedges

Parsley sprigs to decorate when served

Prepare the marinade in one glass pouring cup.  Lemon juice,honey,brown sugar,Worcestershire and garlic.  Place the chicken in a marinade bowl and pour this marinade over the chicken and cover in fridge for approx one hour.

After one hour or two remove chicken (reserve marinade) and place into a roasting tray with some olive oil.  Pour the marinade over the chicken in the roasting tray and add the salt and pepper all over.

Bake in oven around 180 degrees celsius for 30 minutes then open oven and spoon marinade over chicken and keep cooking for another 30 minutes or until cooked and browned.

Serve with lemon wedges and garnish with parsley.