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    Recipes — oven roast

    Toad in the Hole in 4 Easy Steps

    A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4

    Ingredients

        •    210g plain flour
        •    1 tsp English mustard powder
        •    4 eggs
        •    400ml milk
        •    4 thyme sprigs, leaves only
        •    8 plain pork sausages
        •    2 tbsp sunflower oil
        •    2 onions, peeled and sliced
        •    1 tsp soft brown sugar
        •    500ml beef stock

    Method

    1. Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the eggs, then pour in a dribble of milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
    2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the thyme then tip the batter back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
    3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
    4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add a spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
    5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/5822/toad-in-the-hole-in-4-easy-steps?inf_contact_key=55517b4cd7ec4c3ea766fb126cc60db508d4c1bfc6d30bb19a3badeb7f1bfff2

    Pork Loin with Cherry Vinaigrette

    A peppy cherry dressing is a natural pairing for Pork.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tablespoons vegetable oil
        •    1 1½-pound pork tenderloin
        •    Kosher salt and freshly ground black pepper
        •    2 cups quartered pitted sweet or sour cherries
        •    2 tablespoons red wine vinegar
        •    1 tablespoon olive oil
        •    1 tablespoon whole grain mustard
        •    1 bunch watercress, tough stems removed

    Method

    1. Preheat oven to 400°. Heat oil in a medium skillet over high. Season pork with salt and pepper; cook, turning occasionally, until golden brown, 10–12 minutes.
    2. Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.
    3. Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.
    4. Slice pork and serve with watercress and vinaigrette.



    This great family recipe is thanks to Bonappetit at https://www.bonappetit.com/recipe/pork-loin-with-cherry-vinaigrette

    Sausage Casserole with Garlic Toasts

    Smarten up sausages and sneak in a few vital veggies too with this comforting midweek meal!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    8 reduced-fat sausages
        •    1 yellow pepper, deseeded and chopped
        •    4 red onions, cut into wedges
        •    400g can chopped tomatoes
        •    250ml vegetable stock
        •    1 tbsp x 20g pack basil (use the rest in the toasts)

    Method

    1. Heat oven to 220C/fan 200C/gas 7. Put the sausages, pepper and onion into a roasting tin, then roast for 20 mins.
    2. Lower oven to 200C/fan 180C/gas 6, then tip tomatoes and stock over the sausages. Add sugar and most of the basil, season, then stir well. Roast for another 20 mins. Serve with garlic toasts, recipe below, sprinkled with the remaining basil.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/7552/sausage-casserole-with-garlic-toasts?inf_contact_key=

    Smoked Crown Roast of Australian Lamb

    "Good Onya" recipe of the month

    In Aussie speak, “Good Onya” (as in “good on you”) is how you say, “nice job!” Or  “well done!” We’ve been seeing some fantastic Aussie grassfed beef and lamb recipes on the web lately, and plan to highlight just one every month or so in this space, as a place to give a Good Onya shout-out to a deserving blogger.

    Not everyone will have the chops to pull that off, but we can live vicariously! It’s a show-stopper for sure, dramatic and colorful on the carving board, with a gorgeous butternut squash and farro salad, accented with cranberries, kale, crumbled feta and toasted pecans.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6-8 servings, 2 chops per person

    Ingredients

        •    2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
        •    1 tablespoon olive oil
        •    1 teaspoon kosher salt
        •    1/2 teaspoon freshly ground black pepper
        •    6 cloves garlic, minced
        •    4 teaspoons fresh thyme, chopped
        •    1 1/2 teaspoons ground coriander
        •    1 to 1 1/2 tablespoons sherry vinegar
        •    1/2 to 1 teaspoon Dijon mustard
        •    1/2 to 1 teaspoon chopped fresh rosemary leaves

    Method

    1. Preheat the oven to 375 degrees F.;
    2. To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib.
    3. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil.
    4. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
    5. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.



    This great family recipe is thanks to Food Network at https://www.foodnetwork.com/recipes/alton-brown/crown-roast-of-lamb-recipe-2082917

      Roast Lamb

      If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 3 hours
          •    Yield: Serves 8-12

      Ingredients

          •    1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
          •    2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard. Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish.
          •    6 garlic cloves, smashed and peeled
          •    4 ounces unsalted butter, softened at room temperature. Black pepper.
          •    1 lemon, cut in half
          •    1 ¾ cups white wine, plus extra for gravy

      Method

      1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
      2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
      3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
      4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
      5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
      6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.



      This great family recipe is thanks to Cooking.nytimes at https://cooking.nytimes.com/recipes/1017303-roast-lamb