Sunday Dinner

Traditionally when we grew up, mum always made a proper Sunday Roastof a joint of meat, vegetables, roast and/or mashed potatoes with a light and crispy Yorkshire pudding and home made gravy.

Since I married many, many years ago and then with a growing up family of our own to feed, it’s our favourite meal of the week.  Family time to enjoy amazing food, lovingly prepared, to be the final meal of the weekend before the working and school week commences the following day.
I’ve broken my Sunday roast dinner down for you into three parts:
The gravy.
The Yorkshire pudding.
Just add your vegetables, sit down around the table with family, friends and loved ones and enjoy!
Rosie
x

Pork and Sage Stuffed Chicken

I don’t generally buy stuffing mix as it’s really easy to make yourself. The only time that I do use it is as a crumb coating for chicken portions, but that’s for another day. Today is all about getting stuffed!

1 medium Onion, finely chopped
225g Pork stuffing meat
4tbs dried Breadcrumbs
1tbs dried Sage
2tbs boiling water
1 whole chicken

1. Oven to 190˚C/170C ˚fan.
2. In a medium sized bowl, add all of the above ingredients and thoroughly mix together with your hand (or for those of a squeamish nature, you can use a spatula).
3. Use the mixture to stuff your chicken cavity.
4. Weigh your stuffed chicken and cook for 25 minutes per 500g plus an additional 25 minutes.
5. To check if your chicken is cooked through, pierce the thickest part (generally where the leg joins the body.  If the juices run clear, then your chicken is cooked.  If there is still some colour to the juices, cook for another 25 minutes and check again.
6. Allow the chicken to rest for 15 minutes before carving.
7. Serve with gravy made from the meat juices.

*The pork stuffing meat I’ve used here is the type that you get in a long plastic tube, sealed at each end with a metal clip, usually about 450g in weight.  Alternatively you can use ready made sausages which are your favourite and omit the Sage.

Christmas Turkey Leftovers Loaf

Just what do you do with all that turkey & stuffing you’ve got leftover from Christmas dinner? Why, make a Leftover Loaf of course!

500g Strong white flour
10g Fresh yeast
350g Warm water
10g Cornish sea salt
50g Colman’s cranberry sauce
200g Cooked turkey, chopped
100g Stuffing, crumbled/cubed
1. Into a large bowl, place your flour & rub in the yeast to break it down into small breadcrumb sized pieces.
2. Weigh the water into your bowl & sprinkle over the salt.
3. Using a dough scraper. Work the water into your flour until fully combined.
4. Tip the dough onto your table and knead (without adding flour to your table) for 10 minutes until smooth.
5. Lightly oil your bowl and return the dough to it.
6. Cover with a cloth and leave it in a warm, draught free place to rest for 30-60 minutes until risen.
7. Preheat your oven to 240C.
8. Lightly flour your table and tip your dough into it, top side down.
9. Using your hands. Press the dough into a rectangle approx. 60x20cm.

10. Spread the cranberry sauce onto your dough. Leaving a 5cm border on the long edges and a 2cm border on the short sides.

11. Sprinkle the turkey and stuffing evenly over the cranberry sauce.

12. Fold one side of the dough over the filling & press to seal the long edges.
13. Fold the other side over and again press to seal the long edges.

14. Fold  the dough round into a circle and seal the short edges together.

15. Lightly oil a bundt tin and place your ring of dough into the tin.

 

16. Cover with a tea towel and leave in a warm, draught free place until doubled in size.
17. Place the tin in the oven & immediately turn the temperature down to 220C
18. Bake for 30 minutes until golden brown.
19. Turn onto a cooling rack and leave to cool for 10 minutes before cutting.
29. Can also be enjoyed cold.

 

Colmans Season and Steam Sachets with Crispy Sage & Onion Stuffing

Using some more of the ingredients from the kit I was sent by the Unilever kitchen, I created a whole tasty meal, which I’ll share with you here:
CHICKEN
4 chicken breasts, cubed
15ml Rapeseed oil
50g Paxo Sage & Onion Stuffing Mix
50g Flora buttery
4 Cloves garlic
1. Cube the chicken into bite sized pieces.
2. Place into an oven roasting dish.
3. Drizzle with oil.
4. Sprinkle with the stuffing mix and dot over with the flora buttery.
5. Throw in the whole cloves of garlic.
6. Roast at 180C for 30 minutes.
Meanwhile…
POTATOES
500g Potatoes
100ml Water
1 Sachet of Colmans Season and Steam Garden Herb & Potatoes mix
30ml Rapeseed oil
1. Cube the potatoes into even sized pieces.
2. Place the potatoes into the steam bag and sprinkle with the Season Mixture in accordance with the instructions on the back of the sachet.
3. Add the water and use the to tie the top of the steam bag. Shake well to coat the potatoes with the Garden Herb mix.
4. Cook in the microwave on high power for 9 1/2 Minutes, according to the timings provided for your microwave.
5. Remove from the microwave and allow to stand for 1minute, then drain.
6. Heat the oil in a frying pan and fry the potatoes until nicely browned all over.
VEGETABLES:
150g Courgettes, sliced 1cm thick
1 Medium red onion, diced
120g Red pepper, cubed
130g Vine ripened tomatoes, quartered
Colmans Season and Steam Mediterranean Vegetables mix
1. Prepare the vegetables as above and place into the steam bag.
2. Sprinkle the season mixture over the vegetables and use the tie to seal the bag, in accordance with   packet instructions.
3. Shake the bag to coat evenly.
4. Microwave on high for 5 1/2 minutes according to the timings provided for your microwave.
5. Remove from the microwave and allow to stand for 1 minute.
 Serve