Easter Sunday: A Meal Fit for Christmas

So I have my first day off this week, It’s easter sunday so the perfect time to make a home cooked meal. With it being sunday, what better than a traditional british roast dinner. As I have the whole day to plan the meal I decide why just cook a main? so whipping up my ingredients in the cupboard I also set to make a chocolate fondant with cream and caramel.

So I make my menu for the day:

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I started with my Honey Roast Parsnips and Fillet of Beef as I didn’t have enough space in the oven to cook my potatoes, parsnips, chicken and beef all at once.

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Fillet of Beef

First I prepared the beef. I started by covering my fillet in vegetable oil before searing it on a high heat on all sides. When It had a nice golden colouring, I placed it on foil on a roasting tray and seasoned it with salt and pepper and placed it in a fan oven at 170 degrees for 35 minutes (medium cooked).

Honey Roasted Parsnips

My Honey roast parsnips take 20 minutes on the same temperature (170 degrees) so I am to place them with the beef in the oven. I have 15 minutes to peel, cut and prepare my parsnips for the oven, before popping them in with the beef. After peeling and cutting into wedges i place my 2 chopped parsnips in a fryng pan with oil, and cook until colour changes. I then add a tbsp of sugar and a drizzle of honey, coat and then place in a dish to go in the oven. Note: Make sure if there is too much honey and oil at the bottom, do not place it in the oven with so much or it may go gooey instead of crisping up like want it to.

After 35 minutes remove the beef fillet and and parsnips. If the parsnips have not crisped, keep them in the oven for slightly longer.

During the waiting period between placing the parsnips in the oven and removing the filet of beef, prepare the roast potatoes and the chicken.

Roast Potatoes

The potatoes are next to go in the oven and because me and my partner wanted loads, we made a casserole dish worth so will have to put the chicken in after the potatoes are done. Alternatively, you can make less potatoes and cook them with the chicken. I will share both ways.

I peeled and chopped the potatoes into quarters.

1. I put them in seperately. To fasten the potato cooking process I took my casserole dish placed the prepared potatoes in the dish and covered with boiling water. I boiled until slightly cooked, and then drained.

I then placed butter and veg oil in the casserole dish on high heat and put the potatoes in and stirred. I add extra knob or two of butter and placed in the over until crisp and golden

2. Alternatively do it an easier and more traditional way and chop (part boil optional) and then place it around the chicken in the roasting tray after the chicken is preped. Add a drizzle of oil, but the chicken oils will also assist the roasting process. They can cook at the same time and come out together.

I cooked the potatoes and cracked on with prepping the chicken in the meantime.

Roast Chicken

To prep the chicken, I rinsed the chicken and then patted it dry. I then seasoned with salt and pepper and added fresh thyme sprigs to taste. I also cut a whole cloister of garlic to place on the tray and stuffed the bottom with an onion and garlic. I then waited for the potatoes to be done (or you could place them around the chicken if your going with option 2 and put the potatoes to cook with the chicken). Then placing the chicken to roast for 75mins.

The trick to getting crispy chicken skin

I took http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348 hints. usually I baste the chicken with butter before roasting but usually my chicken is tasty and cooked but lacks the beautiful crispy texture and shine of the chicken skin. As thats the best part I changed the way I cook it by not pre basting the chicken, basting it with some butter and juices nearer the end instead.

It is also why i rinsed and patted dry the chicken before cooking. The article suggests that pre basting, or not drying before seasoning makes the chicken retain moisture in the skin, stopping it from crisping during the cooking process.

I did not cover the chicken with foil, and even having dried out the skin, the inside of the chicken was the most tender I have ever managed to cook it!

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Dessert: Chocolate Fondant

Whilst my food was cooking I also had time to work on dessert!

I love the texture of chocolate fondant as the center is hot melted goodness. So delicious! I used Guardians http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/feb/10/how-cook-perfect-chocolate-fondants how to cook the perfect fondant for my recipe.

Makes 2

60g unsalted butter, cut into dice, plus extra to grease
1 tbsp cocoa powder
60g dark chocolate, broken into pieces
1 egg and 1 egg yolk
60g caster sugar
1 tbsp plain flour

I buttered the inside of 2 small ramekins and then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Do the same with the other mould.

I then placed the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stirred until melted. Allow to cool slightly.

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Then worked on the rest of the mixture. Vigorously whisking together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds.

Once done, I placed the ramekins in the fridge, ready to put in the oven after we have eaten dinner.

Now all you have to do is wait for the chicken and potatoes to be done, boil mixed vegetable bag or what vegetables you like (we chose cauliflower, broccoli, carrot and asparagus). Reheat the fillet, in the oven, and the parsnips in the microwave and serve. Alternatively place food on plate and reheat each plate.

Stir some bisto gravy granules with hot water and pour over the top… food is served!!! What an indulgence for a perfect easter evening…

Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if frozen) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you’re feeling confident – they’re great with clotted cream or plain ice cream.

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When I did mine my fondant didn’t set enough. I was supposed to fold in the flour but accidentally whisked it in instead, next time I will do that differently, and cook it for a tad longer!

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