Good roast chicken is incredible. Juicy meat, crispy skin, the whole family love it. But chicken doesn’t have the luxury of layers of fat like beef or pork that would self-baste so with a little effort, you can avoid dryness and achieve brilliant roast chicken every time. I always follow the time guidelines that are…
Category: Savoury
How To – Mash Potato
Mash potato isn’t hard, but how do you get that amazing mash you get in restaurants or in the US? Well, I have my Aunty Milly to thank for teaching me how the Americans do their mash, which is actually whipped. For a family of four, take 1.5kg of potatoes, peel and boil in a…
Recipe – Cottage Pie
It’s that time of year when you want something properly wholesome and warming for your family dinner. You can’t beat a Shepherd’s Pie (made with minced lamb) or a Cottage Pie (made with beef) like this. Serves 4-6. You will need: 750g minced beef 400ml beef stock 2 red onions (or swap for a large…
Recipe – Yorkshire Puddings
Who doesn’t like a Yorkshire pudding eh? We certainly love them, they’re Jack’s favourite food at the moment (after chocolate cake, obviously). Not everyone is confident making them though so here’s my foolproof way to make them. Essentially it’s all about cold batter and very hot baking tins. You will need (the famous 3-2-1 recipe):…
How To – Roast Potatoes
A quick ‘how to’ on roast potatoes, a very important part of any roast dinner. My tip here is all about the process of putting them in the oven… The oven can be set to whatever your roast is in at, or if you’re doing them on their own, 180 degrees is fine. Put in…
Recipe – Yorkshire Pudding Wraps
Here’s a fantastic use of that old favourite, the Yorkshire Pudding. I’ve shown you in another recent recipe how to make a traditional pud but this is a variant that makes a whole meal for 4-6 people. You will need: 100 g plain flour 200ml milk 3 eggs 350g beef in stir fry strips 6…
Dad That Cooks 