Chicken, Sweet Potato and Spinach

 Roasted sweet potato (forty minutes or so in the oven at around 190 deg C, cut in half), served with roasted chicken (cooked separately) and spinach leaves. 

Roast Potatoes

There are several ways to make good roast potatoes, but the target is always the same - potatoes properly cooked on the inside, and crispy and golden brown on the outside.

The easiest way to get good results is to par-boil the potatoes first, so that they are mostly cooked before the roasting process starts. Since the potatoes will cook in the steamer or in boiling water (with a little salt) in twenty minutes, you might choose to take them out at eighteen minutes.

Preheat your oven to at least 180 deg. C. That will take about twenty minutes, but a thermometer is recommended. Drain the potatoes and decant into a large glass bowl (preferably pyrex, because of the heat). Cover the bowl with a plate, and roll the potatoes around in the bowl, until they become fluffy on the outside. Allow to cool until the oven is at the right temperature.

Place the potatoes in a roasting dish, and brush them with sunflower oil, or another oil of your choice. Some people swear by goose fat, which works fine. But it really isn't necessary in order to get a good result. Turn the potatoes until they are coated on all sides.

Place in the hot oven. Turn them once during the roasting. They should be done in twenty minutes or so, but this part of the process has to be judged by eye, and according to how golden brown you want them to be. They will be properly cooked in the middle after the first few minutes, so you can take them out when you choose.

Chestnut Smoked Gammon with Stewed Apples and Gravy

Gammon joint from Sainsbury's (1.5kg), roasted in the oven for 30 minutes for each 500g, plus another thirty minutes, with the kitchen foil removed. Sliced with an electric carving knife.

The gravy was made in a small saucepan with water, a teaspoonful of cornflour, and ham stock. Stir frequently while boiling from room temperature.

The apple was peeled, and I used a segment cutter to core it and make eight segments, which were then finely chopped. Cooked in another saucepan with a little water. Stir frequently, and mash with a spoon after five minutes or so, or a masher. Allow to cool.

The slices of gammon were placed in a flat lidded non-stick pan,  and the gravy was poured in. Cook slowly for twenty minutes, moving the contents of the pan around and turning the slices frequently.

Serve the ensemble with peeled boiled potatoes, batoned carrots, and fresh black pepper. Can also be served with cranberry or red currant sauce, instead of an apple sauce. Will serve 6 to 8 people. Simple and delicious!

Silverside and Vegetable Roast

The beef silverside joint (1.1kg) was roasted in a preheated oven (220 deg C) for thirty minutes, then the heat was turned down to 160 deg C for the remaining 90 minutes. The roast sat on a bed of potatoes, carrots, parsnips and spanish onion. The top side of the joint was dusted with sea salt and black pepper. 

The roast was intended to be consumed the following day, so the joint and the vegetables and juices were allowed to cool, then separately boxed for the fridge. The joint was cut into slices with an electric carving knife when cool. 

Half of the vegetables were added to the steamer, and three of the silverside slices. The juices became the basis of a rich gravy, cooked separately with beef stock, onion, cornflour, and a bay leaf.  The vegetables, gravy and the silverside were ready to serve after 25 minutes under glass. 

The Silverside Roast, fresh from the oven

The vegetables and slices of Silverside in the steamer

Silverside and Vegetable Roast as served

Oven Baked Pollock Fillet in a Cheddar Cheese Sauce

Pollock fillets wrapped in aluminium foil and roasted in a pre-heated oven at 200 deg. C for twenty minutes. The cheese sauce was made with milk, cornflour, a dash of Soave wine, and coloured Cheddar cheese. The  sauce is worth taking your time over. The milk and cornflower was brought to near boiling from room temperature over twenty minutes, with constant stirring. The Cheddar was thinly sliced, and added during the whole of that time.

The Pollock in its cheese sauce can be served with potatoes, or sliced vine tomatoes, grated Cheddar,  fresh lettuce and white pepper, as in this case.

Oven Baked Pollock Fillet in a Cheddar Cheese Sauce

Whiting Fillet, with Roast Potatoes and Brussels Sprouts

Leftover boiled potatoes brushed in sunflower oil and roasted in the oven for twenty five minutes at 180 deg. C. Whiting brushed in sunflower oil and lemon juice,  and roasted in the oven for fifteen minutes at 180 deg. C. Sprouts cooked in the steamer for fifteen minutes. Serve with tartare sauce, or just as it is.

Whiting Fillet, with Roast Potatoes and Brussels Sprouts