Chicken Garlic Roast |

This Chicken Garlic Roast, as the name suggests is strongly flavored with garlic and the fenugreek seed powder used in this recipe gives a mild sour tinge to the taste buds. It can be served as a starter with green chutney.

Prep time: 15 min
Cook time: 25-30 min
Serves: 2-3

Ingredients

  • 500 gms chicken
  • 2 onions
  • 12 garlic cloves
  • ½ bunch coriander
  • ½ tsp saunf (fennel seeds)
  • Few curry leaves for garnish
  • 1 tsp garam masala
  • ½ tsp pepper powder
  • 8 green chillies
  • ½ tsp turmeric
  • 1 inch cinnamon
  • 3 cloves
  • ½ tsp fenugreek seeds (methi seeds)
  • 1 tsp coriander seeds
  • Salt to taste
  • 2 tbsp refined oil
  • 1 tsp lime juice

Method

Clean chicken and cook with salt, turmeric and very little water till ½ done. Keep aside.

Dry roast coriander seeds, cinnamon, cloves and fenugreek seeds and powder them together. Boil onions (cut into very thick pieces) till soft, drain water and grind along with coriander to a fine paste. Grind chillies and garlic separately to a fine paste.

Heat oil in a non-stick pan. Add saunf and after a minute add onion-coriander paste, chilli paste and fry till raw smell goes. Stir in garlic paste and fry for 5 minutes stirring regularly.

Add the dry roast powder (previously made), chicken and cook till the chicken is done. Add more salt if necessary and fry till all the water is absorbed and chicken is completely dry (roasted). Sprinkle pepper powder, garam masala. Add limejuice and mix well. Remove from fire.

Garnish with curry leaves (fried till crisp in oil) and serve hot.

Caper and sundried tomato pork roast

The other night I had a friend coming over for dinner after our session at the indoor climbing wall. Usually we go climbing during dinner time so by the time we get back we are pretty much starving, so I needed something that would be ready when as soon as we get back. So I elected to do some sort of roasted meat. I had some lovely sundried tomatoes and I thought about this recipe I once tried which is a roast covered in capers and sundried tomatoes that can be served warm or cold. Perfect for the occasion.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.

Caper and sundried tomato pork roast

Ingredients

  • 2lb pork loin
  • 1/2 cup capers
  • 1/2 cup sundried tomatoes
  • white wine
  • EVOO

Directions

  1. First I blended my capers and massaged them onto the meat, they should form sort of a crust around the meat. I used capers preserved in salt so I didn’t add any other salt to the meat. Then I covered the capers with sundried tomatoes. To hold everything together I wrapped the roast in parchment paper. I cooked the roast in its parchement paper in a lightly oiled oven dish at 380F for about 2 hours. I added a splash of wine halfway through cooking to keep the roast moist. To serve, I sliced the roast thinly when it was warm and to accompany it I made a sauce by blending the tomatoes with the drippings and wine from the oven dish.
  2. Great dish to prepare ahead. Also, leftover meat and sauce make for a pretty great sandwich!

Tritip roast with asparagus stuffing

For Easter I was invited at a friend’s place and I decided to cook something springy and festive and for some reason I decided that that something had to be tritip roast stuffed with some green vegetable. I knew the host of the party was going to cook spinach so those were out, zucchini don’t make for great filling material, so I decided to go with asparagus. And there it was: tritip roast with asparagus stuffing!

By the way this was my favorite recipe for April and I am sharing it on YBR: please stop by Nancy’s site and have a look at all the wonderful recipes posted for April!

Tritip roast with asparagus stuffing

Tritip roast with asparagus stuffing

Ingredients

  • 2lb tritip roast
  • 1 bunch asparagus
  • 1 egg
  • 1/4 cup pecorino
  • 1/2 lb ground pork
  • salt
  • pepper
  • EVOO

Directions

  1. First I prepared the stuffing. The stuffing is really easy to make: you cook the asparagus and then mix them with the other ingredients. Slice the asparagus and cook them in a pan with a bit of oil.
  2. After a couple of minutes season the asparagus with salt and add a bit of water to help them soften up. Cook the asparagus until tender. In a bowl combine the asparagus with grated pecorino, ground pork, egg, salt, pepper and enough bread crumbs to make the stuffing
  3. Now cut a pocket in the tritip roast by sliding a knife into the center of the roast from the short side and cutting toward the sides of the roast. Be careful not to cut through the meat.
  4. Now fill your roast with the stuffing and suture the cut using white tread. Wrap the leftover stuffing in parchment paper and close it using some cooking tread.
  5. Cook the tritip roast and the stuffing salami on the stove. Season the roast with salt and pepper and put it in a pan with the stuffing and a bit of olive oil. Sear the meat and, when the roast is well browned on all sides, add a splash of white wine. Cover the pan and let the roast cook for about an hour. Let the roast rest for a bit to absorb its juices and then slice thinly and serve.
  6. By the way, this roast is good also cold.

Auntie’s Corner: veal roast in pizza dough

So I missed another post. And I barely have any excuse apart from the usual work stuff. So, once again please forgive me! I swear I am trying to do my best!

Anyway, today I’m back and I am launching another series. I know you are probably tired of all this new things, but I assure you this is going to be the last one for a while. This is going to be a guest posting series, but is a special guest posting series. I have decided that I will host a monthly series of guest posting in which one of my Italian readers will propose a recipe from his/her repertoire. Hopefully, you will enjoy hearing about Italian cooking from  different perspective.

To kick off the series, I am hosting a recipe by Gabriella. Gabriella lives in Milan and is the mom of my BF. She has always enjoyed cooking and finds spending time in the kitchen very relaxing. Which means she always cooked a lot. She would be the go to cook for scout’s parties for which she would prepare 150 meatballs for the famished kids. None of these delicious meatballs has ever been known to survive the party.

Today she has prepared us a wonderful veal roast stuffed with artichokes and encased in delicious pizza dough. She prepared this roast for Easter adapting the recipe from a recipe from her favorite cooking magazine Sale & Pepe. Looks good, doesn’t it?

Auntie’s Corner: veal roast in pizza dough

Auntie’s Corner: veal roast in pizza dough

Ingredients

  • 1lb butterflied veal loin
  • 5 artichokes
  • 3 slices sandwich bread
  • 2 eggs
  • 2 tbsp grated parmesan
  • marjoram
  • 2 whole garlic cloves
  • 1 cup milk
  • white wine
  • 1lb pizza dough
  • salt
  • pepper

Directions

  1. Sautee the sliced artichokes with the oil and the garlic cloves. Season to taste with salt and pepper and cook until soft adding water if necessary. Let the artichokes cool down.
  2. Soak the bread in milk, strain it and mix the bread with the cooked artichokes, the cheese, one egg, marjoran and season to taste with salt and pepper.
  3. Lay the butterflied veal on a board and smear with the filling. Roll up the meat and tie it so that it doesn’t unroll during cooking.
  4. Sear the roll in hot oil. When the meat is well browned, deglaze with white wine. Continue to cook the roll in the oven at 375F until it is almost, but not completely cooked. Take out of the oven and let cool down until you can handle it.
  5. Roll out the dough and use it to encase the roast. Brush the dough with the lightly beaten egg.
  6. Cook in a 400F oven for about 30 minutes or until golden.

Turkey Roast with Root Vegetables

And once again we are ready for Thanksgiving and for the monthly appointment with World on a Plate. This month we are playing with Turkey. We thought we will give you an idea of how Turkey can be cooked around the world and maybe you will get inspired for your Thanksgiving meal.

Also, this month we have to welcome two new members: Kate from the Diethood and Ramona from Curry and Comfort. Kate will represent Macedonia, while Ramona will tell us about Sri Lanka. I cannot wait to see what they come up with!

I decided to go for an Italian classic: turkey roast. Roasts are a very common Sunday lunch meal in Italy. They are traditionally made with veal but turkey is quickly becoming a popular choice. The meat is rolled up with pancetta and seasoned with rosemary and/or sage and then cooked in the oven with a bit of wine. One of the best part of roasts, is that they are usually served with potatoes cooked in the drippings of the roast. The potatoes soak up all that goodness and become irresistible.

A good roast is tender, juicy and comes with fork tender potatoes. And this turkey roast had all the needed characteristics. Give it a try! It could make for the perfect Thanksgiving Turkey for a small gathering.

And don’t forget to check out what my fellow blogger make with Turkey around the world! You might find an interesting recipe for you thanksgiving menu!

#WorldOnAPlate: Turkey roast with

#WorldOnAPlate: Turkey roast with

Ingredients

  • 2 turkey legs deboned and skinned
  • 20 slices of thin cut pancetta (substitute with bacon if you cannot find it)
  • 1 turnip
  • 2 potatoes
  • 1/2 carnival squash
  • sage
  • rosemary
  • black pepper
  • salt
  • olive oil
  • white wine

Directions

  1. Lay the two legs on a cutting board and pound them out a bit to even out their thickness.
  2. Mix the finely chopped sage and rosemary with the salt, pepper and enough olive oil to get a paste.
  3. Smother the inside of the legs with the herb paste and cover with the slices of pancetta.
  4. Layer one turkey leg on top of the other and roll up. Tie the roll up tightly using kitchen twine and season with salt and pepper.
  5. Use a pan that can go from the stove to the oven and add oil, a couple of whole garlic cloves, some sage leaves and a rosemary sprig.
  6. Sear the roast in the pan and once is well browned add 1 glass of white wine.
  7. Place the roast in a 375F oven and let cook. Turn the roast once or twice during cooking and if necessary add a bit of water.
  8. When the roast is a little shy of being ready add the diced vegetables and let cook for about 20 minutes. The cooking time for the roast will be around 1 hour, but it can vary a lot depending on the size of the roast, so check the liquid after about 45 minutes or use a thermometer.
  9. Let rest for 15 minutes and then slice, paying attention to eliminate all the twine.