My gas hobs are on the blink. So here are two oven only roasts I’ve done while I await my bloody landlord’s whims to finally settle upon ALLOWING US TO COOK FOOD.
Setting the meat on a rack to cook and adding the veg 40 minutes from the end makes great use of the flavoursome cooking juices, and saves on washing up, making these two pretty easy recipes, even on a weeknight!
NB- most of this was written a week ago… I’ve moved house now, and will be returning to my patented mix of fine food and hilarious incompetence shortly.
Pork leg and Autumn Veg
I love crackling, and with some autumn veg and some simple fresh herbs you have a really easy roast, and probably enough meat to last you all week!
I have refrained from including measurements, as this meal is endlessly scaleable. You essentially want enough paste to cover the joint of pork comfortably, and base the rest on that!
- Leg of pork, skin on for crackling
- A mixture of squash, pumpkin, sweet potato and swede, all cut up into rough 2cm pieces.
- Coriander seeds
- Fennel seeds
- Black peppercorns
- A mix of some of the following- sweet potato, squash, pumpkin, carrot, swede, parsnip, turnip. If it’s rooty and comes out of the ground, its good!
Preheat your oven to the highest number the dial will go to.
Put all the seeds and peppercorns in a pestle and mortar and bash them to bits. Add the salt, and enough oil to make a coarse paste.
Score the skin of the pork in criss crosses, or ask your butcher to do this for you, as recipe writers often say, forgetting that the majority of us lowlife human beings buy our meat in supermarkets- use a box cutter if you don’t have a butcher. Mind your fingers though.
Rub the paste all over the meat and stick in the oven for 25-30 minutes to get the crackling started. Reduce the temperature to 180c, and cook until the internal temperature is around 65-68c.
While this cooks, dice all of your selection of autumn veggies into roughly 1.5cm chunks. Set these aside.
When the meat is cooked, take this out and cover with foil. Put all of your chopped veg, and chuck it in the tray you cooked the meat in, giving it a good shake to get everything covered in the roasting juices. Throw in a few sprigs of rosemary and thyme, and season with salt and pepper.
Turn the oven to 200c, and roast these for 30-40 minutes.
When you’re done, carve the meat, add veggies to the plate, and put a healthy chunk of crackling on there while you’re at it!
Chicken and Mediterranean Veg
It’s tasty, it’s simple, it fills you up and tastes rich and summery, while being the sort of hearty fare you want as the weather turns sour. I have little else to say, save for that it’s one of my staple dishes for myself. You can switch up the seasoning on the chicken, and adjust the veg to your preference or whims, but it’s always there for you, like a food based Ryan Gosling…
- One medium chicken
- A tablespoon of tarragon mixed with a couple of tablespoons of unsalted butter
- 2 courgettes
- A red and a yellow pepper
- Red onion
- 3 cloves of garlic
- 1 tsp Paprika
- 1 tsp cumin
- 1 tsp dried parsley
- 1 tsp oregano
- 1 tsp salt
- Olive oil
It’s almost identical to the last one! Rub the tarragon butter all over the chicken, then cook in an oven at 190c for 45 minutes per kilogram, plus 20 minutes. Get your own damn calculator!
While this cooks, chop all the veggies up, not too neatly, except the garlic and put in a large bowl.
Put all the dry herbs and spices in a small bowl, and add enough oil to make a sticky paste. Toss the vegetables in this.
As before, when the chicken is done, hide it inside a tent of foil to rest, and toss the seasoned veg in the juices from the chicken, adding the three unpeeled garlic cloves when you do this. Roast for 25-35 minutes at around 200c.
Carve. Serve. Eat. Enjoy.