Tag Archives: roast

Spicy Indian Roast Chicken

I decided to shake things up a bit last weekend!  Instead of the normal roast chicken and veg I decided to stretch my culinary wings and do Spicy Indian Roast Chicken with Indian side dishes.

Spicy Indian Roast Chicken

It was a big hit and leftovers worked brilliantly in wraps and sandwiches!  I used a simple dry spice rub to get a bit of flavour in to the meat.  Easy to do, the only tricky part is getting the rub under the breast skin but that’s just because I’m squeamish about it!

Spicy Indian Roast Chicken

1 large chicken
2 tbsp garam masala
1 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp ground coriander

  • Heat the oven to gas mark 5 / 190C.
  • Place the chicken in a suitable roasting pan.
  • Make a few scores in the skin of the legs.
  • Mix all of the spices together in a small bowl.
  • Rub all over the chicken.
  • To get the rub under the breast gently skin pull the skin up from the opening and snip the centre join to form one large pocket.
  • Carefully rub the rub inside the pocket.
  • Roast for 25 minutes per pound + 25 extra.  Since you’ll likely be using kg here is the maths for a 2 kg chicken:
    2 x 2.2 = 4.4 x 25 =110 + 25 = 135 minutes   So 2 hours 15 minutes cooking time.

Spicy Indian Roast Chicken

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Herby Roasted New Potatoes

This recipe is a nice, easy, way of pepping up your potatoes a little.  For very little effort you get a whole lot of flavour and an absolutely gorgeous texture you usually only get with twice cooked chips!

Herby Roast Potatoes

The smell of the roasted herbs is amazing too!  These were cooked alongside a roast chicken and the whole kitchen smelt so good!

Herby Roast Potatoes

– Take a bag of new potatoes and place them in a nice oven dish.
– Drizzle with olive oil (3 tbsp at least, be generous!)
– Sprinkle with a pinch sea salt.
– Scatter with sprigs of fresh rosemary and thyme.
– Put in the top of the oven for 1 hour at gas mark 5.
– Done! Potatoes!

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Roast Beef

I have eaten many many roast dinners in my time but it is actually quite rare that I get to cook one myself.  So it was with great joy that an alignment of a bargain joint of beef and a free Sunday evening coincided to allow me to do my own roast beef for the first time!

Roast Beef

Now the roasting of a joint of meat is pretty simple.  It just involves a bit of maths!

You heat the oven to gas mark 5 / 190C and you work out how much your joint weighs in lbs.  (Take the kg weight and times it by 2.2)

Basic rules for cooking:

Rare: 20 minutes per lb + 20 minutes extra
Medium: 25 minutes per lb + 25 minutes extra
Well Done: 30 minutes per lb + 30 minutes extra

So, say you have a 1.5kg joint and you want it done medium.

1.5 x 2.2= 3.3 x 25 minute = 82.5 minutes + 25 minutes extra = 107.5 minutes

Therefore you cook your beef for 1 hour 45-50 minutes and Boom! Roast Beef!

Let your beef rest for 15 minutes or so before carving.

If you use a roasting dish that you can then apply direct heat to you can add boiling water, a beef stock cube and a few tsp cornflour mixed with a tiny splash of water and mix it all together on the heat for gravy. Stir it well scraping up all the meaty juices and allow to thicken over a medium heat.

Roast Beef

 

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Filed under Basic, Easy, Mains