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.

Roast Chicken with Rosemary

Roast Chicken with Rosemary

Preparation Time: 5 minutes

Cooking Time: 2 hours approx

Serves 4 approx

1 x 1.5kg size Free range chicken

2 sprigs of rosemary

1 teaspoon of balsamic vinegar

2 tablespoons (a good shake over your chicken) of extra virgin olive oil

salt and pepper

1/2 cup of chicken stock

Preheat your oven to around 200 degrees celcius.  Place one rosemary sprig in the chicken cavity with the garlic and the vinegar.  Shake some salt and pepper over the chicken and place another sprig of rosemary on the top (breast side up).

Place in oven and reduce temp to around 180 degrees.  Cook for approx 1.5 to 2 hours. 

Turn the chicken after one hour of cooking this makes the juices run through it instead of it draining away. 

When cooked place on warm serving dish and discard the rosemary sprig.  Spoon off the fat from the roasting tin and place it in a saucepan over the stovetop burner.  Add the chicken stock and deglaze the pan.  Boil until it begins to thicken.  Taste and add salt and pepper to liking.  Pour into a gravy boat to accompany the chicken. 

Serve with my side dish of roast potatoes and zuccini (see blog recipe)