Thirty something girl, originally from Sydney but Brisbane is home now. Eats, drinks, socialises, watches art-house, studies the stars, and loves music. I'm a professional copywriter and editor. Hearts writing things.
Published September 16th 2012
You know that chick from the early 90s television commercial that passed up a dinner date with Tom Cruise to eat her mum's lamb roast? Well, I think she definitely had her priorities right. Not least because Tom seems more interested in gazing dreamily into the eyes of Scientology, but because nothing really beats a great roast … except, maybe sharing the roast with another, much more desirable actor.
I'm a big fan of the roast dinner any night of the week, not just on Sunday. I know our grandmothers used to spend half a day slaving in the kitchen for a meal that was easily devoured in less than 20 minutes (or in my case 12 minutes – I was always a speed eater). But the best news is, you can make this roast in less than 2 hours. So here is my recipe for a delicious meal that I hope you'll enjoy.
Greek-style lemon chicken Whole chicken
Dried oregano Lemon juice Olive oil Salt & pepper
Cut five deep slits in the chicken and season each one with lemon juice, oregano, salt and pepper. Baste the outside of the chicken with the same mixture and rub the skin with additional salt and oregano. Leave the chicken to marinate overnight then bake in the oven at 180 degrees for about 1 ½ hours or until skin is crisp and the chicken is succulent.
Creamy potato bake Sebago potatoes 1 tub light thickened cream
Grated Tasty cheese Brown onion
Salt & pepper
Peel and wash potatoes then cut into thin slices. Instead of using oil, coat the bottom of a baking dish with some cream to prevent the potatoes from sticking to the bottom. Place the potato slices in a layer then top with salt, pepper, diced onion and a very generous drizzle of cream. Add a thin layer of grated cheese to cover. Repeat these steps until you have about five or six layers of potato. When you get to the top layer, just add salt, pepper and enough cheese to totally cover it – don't use anymore cream or onion. Bake in the oven on 180 degrees for about 1 hour. If you're using a baking dish without a lid, cover the dish with foil until the potatoes are cooked through, then remove the foil at the end so the cheese can brown.
(You can pre-cook this dish then just put it back in the oven for 20 -25 minutes when your guests arrive, so the cheese browns and the potatoes heat through. I always find the potato bake tastes better when it's left to sit for a while after removing from the oven, so the cream thickens a little before serving.)
Honey-maple pumpkin Butternut pumpkin
1 tablespoon honey
½ tablespoon maple syrup
2 tablespoons water
Salt & pepper
Wash and peel pumpkin and cut into small wedges. Put pumpkin into a lightly oiled baking tray then season with salt and pepper. Bake in the oven at 180 degrees for about 25 minutes or until pumpkin is slightly tender. Now combine honey, maple syrup and water in a pouring bowl and whisk lightly. Pour mixture over pumpkin and continue baking until it caramelises and the pumpkin is fully cooked. Check pumpkin regularly as the honey burns very easily.
Green beans with balsamic and toasted almonds Green beans
Mazzetti balsamic glaze (available at Coles)
Toast the almonds in a baking tray – be careful they don't burn. Blanch beans in boiling water and remove when they are still slightly firm and crisp. Drain the beans then drizzle the balsamic glaze and toasted almonds over the top.