In my part of the world the weather has been dreadful, I had expected to be making use of some spring vegetables by making pasta dishes, fish with a light cous cous or flan with salad. Unfortunately on a rainy day the Gourmand household always feels cold and a bit down and the only thing to perk us up is a Roast Dinner.
I’m lucky enough to have a really good quality butcher on my doorstep called the Meat Merchant so Mr Gourmand and I popped up to get something for dinner and came back with a good old chicken.
I stuffed the chicken with a whole lemon cut into two and put in a couple of sprigs of lemon thyme for good measure. The skin of the chicken was lifted up from the breast meat and lemon thyme was placed between the two.
I popped some carrots and baby leeks in with the chicken to roast and give extra flavour.
I like to coat my potatoes in polenta for roasting as it gives them a delicious crunch.
The Cotswold Gold rapeseed oil infused with rosemary which I received in my Larderbox was perfect to coat my potatoes in to prevent them sticking, this is definitely an oil I will be purchasing more of.
I added some rosemary sprigs, garlic and lemon to give added flavour and roasted for 45 minutes until crisp and golden.
The apple, sage and onion stuffing is actually a Delia Smith recipe which I’ve used for many years now, it has been adapted slightly due to the fact the original recipe contains pork.
Ingredients: 2 Dessert apples cored, one peeled, 1 Tablespoon of Fresh Sage leaves, 1 Small onion peeled and quartered, 110g White bread – crusts removed, 2 Chicken Livers, 225g Veal Mince (you can use pork), 1/4 teaspoon ground mace, Salt and Pepper.
Method: Add the pieces of bread and pop in a food processor until they resemble crumbs, add the parsley, sage, the peeled apple and onion quarters and process till everything is finely chopped. Trim any sinewy bits from the chicken livers, then add them, together with the mince, mace and seasoning. Give a few pulses in the processor until it is all thoroughly blended, remove the stuffing from the processor with a spatula, then place in a greased baking dish, refrigerate until needed. When you are ready to bake chop the remaining apple into slices and place over the top of the stuffing. I bake my stuffing for 30-35 minutes until cooked.
Shredded sprouts, savoy cabbage, white cabbage and spring cabbage were boiled until tender.
A plated Roast Dinner never looks good in my opinion for the purpose of a photograph, I can assure you it tasted delicious especially with my home made gravy (not pictured)
What kind of food do you crave on a rainy day?