Roast In Oven Recipe
Delicious roast in oven recipe recipes from www.nonnascooking.com
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Blood orange and vanilla marmalade
Blood orange and vanilla marmalade | One of my favourite breakfasts is soft-boiled eggs and soldiers followed by an extra piece of toast with marmalade and a pot of earl grey tea. Even better when you’ve made the marmalade yourself! The vanilla adds an extra aromatic and I find the salt in the recipe gives it a bit of balance, as blood oranges are often sweeter than other more traditional marmalade citruses. Use as many or as few blood oranges as you have, as the recipe is easily adapted.
Baked herbed French toast with garlic mushrooms
Baked herbed French toast with garlic mushrooms | This recipe was a little experiment. The question was: could French toast baked in the oven be just as delicious as when it is pan-fried in generous amount of butter? The answer: Yes! And, as an extra bonus, it is so much easier to cook in large batches for more-the-merrier gatherings. So from now on I will be baking my French toast!
Duck fat broccoli with garlic and bacon
Duck fat broccoli with garlic and bacon | When in season, I like to make this recipe with Brussels sprouts, too. It’s a good use for any duck (or pork) fat you have left over after a roast. Serve with any of the more robust winter meats such as duck, a roast of any kind, or even a braise of beef or lamb.
Salt-crusted roast chicken with tarragon vinaigrette
Salt-crusted roast chicken with tarragon vinaigrette | There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think it’s too much salt but trust in the recipe, it works. Once cooked, crack open the warm salt crust, and the smell of salt and tarragon steams out from the shell, to reveal a delicious tender chicken. Mmm, yum!
Pasta ribbons with chicken liver sauce (tajarin con fegatini)
Pasta ribbons with chicken liver sauce (tajarin con fegatini) | Tajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba – where this recipe, with its sauce of chicken livers, is also known as tajarin all’albese, where a topping of the famous local white truffle is added. Tajarin are served with many sauces, and one famed for its simplicity is sugo di arrosto, the drippings left over in the pan from a Sund
Rib eye of beef with Paris potatoes
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume includes h
Caramelised pork belly
Caramelised pork belly | Stéphane makes this moist and tender pork by first gently poaching the pork in water with a bouquet garni. He then transfers the pork to the oven and transforms the skin into the best crackling on earth with honey, port, fennel seeds and cumin – it smells and tastes heavenly and the recipe is marvellously foolproof. Serve with any potato dish and roast vegetables or salad.
Perfect roast turkey and stuffing
Perfect roast turkey and stuffing | I love roasting turkey with the stuffing inside the cavity of the bird - after all, that’s why it’s called stuffing! It absorbs all the lovely turkey juices, creating a flavourful accompaniment to the Christmas roast. Trust me, you'll never go back to making stuffing in a separate tin again! Oven temperatures vary, so be sure to check your turkey is cooked through.For this recipe, you will need a piece of muslin cloth large enough to cover the turkey.
Roast fish | “This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food. To get the best from this recipe, your wood-fired oven needs to have good ventilation and high heat. ‘This is fast-cooked fish,’ explains Russell. ‘We want to attack it [the fish] with a high heat on both sides [hence the ‘standing up’] … A high heat allows everything to be cooked but remain fresh … The idea with this dish is to retain fresh colours
Smoked lamb forequarter
Smoked lamb forequarter | ‘The secret to cooking with coals and to capture the essence of the smoky flavours is to have no flame and just the glowing embers,’ he says. This is a recipe in two stages – the whole lamb forequarter, which is smoked in the oven on a low heat, then sealed up to cook slowly. ‘The traditional way it’s done in Turkey is on these big skewers and they lower it into an oven,’ says Attila. "Attila Yilmaz loves fire. He has a blowtorch that sounds like an express train, whic
Basic chicken stock
Basic chicken stock | This recipe can be adapted for beef, lamb or goat. Simply substitute these for the chicken. For an extra-rich meat stock, first roast the bones in the oven for about an hour. You can use bones from a leftover roast chicken, buy them from a poultry supplier at the market, or use chicken necks. All are cheap and will result in a good, rich stock. Add stock to recipes for stews and casseroles.