Roast Beef Tenderloin with Herbs & Garlic

IMG_9090Tenderloin of beef is a perfect go-to roast for special occasions. It is very easy to prepare, takes little time to roast, and carves beautifully. Yes, it is expensive, but when reserved for special occasions, is so worth it.

The tenderloin is the most tender of cuts. This muscle runs under the ribs next to the backbone of beef, and gets very little use, so remains tender. Even in an older animal who’s meat might be only be used for minced or stew, we try to reserve the tenderloin, which has amazing flavour, but is still tender. Unfortunately on-the-hoof aged tenderloin is hard to get (unless you raise beef).

The basic principal is that the more exercise a muscle gets, the more flavourful it is. So although very tender, the tenderloin benefits when treated to a rub or paste before roasting. Buy a roast that has had its fat and silver skin removed. It will have a long tip at one end, which you’ll be tying back to create a uniformly shaped roast. Continue reading

Chicken with Milk, Sage & Lemon (Jamie Oliver)

IMG_9409Jamie Oliver’s chicken cooked with milk, sage & lemon, seemed to be calling out to me. Whether it was in the form of a random review, or best 10 lists, finally I decided to try it. The simplicity of Jamie Oliver’s recipes always appeal to me, as he has an amazing knack for taking the best and freshest and creating dishes that become part of our everyday cooking. The reviews for this chicken are pretty constant; many people commenting that it is the “best chicken ever”. That’s a pretty good compliment. Well, I tend to agree. I’ve made it a few times now, and each time I get exactly the same results. The chicken cooked beautifully right through to the bone, with subtle flavours, and a very “more” quality. We are given the comfort of a beautifully roasted chicken, with melt in your mouth tenderness. Continue reading

Cranberry Glazed Turkey Breast Roast

IMG_9189Convenience comes in all shapes and sizes, but when it comes to turkey, rolled breast roast is what’s needed to create a great little roast turkey dinner. Typically they’re about 1.5 kg / 3# each, and serve 6-8 people. All they need is a little glaze while roasting, and everyone who wants turkey, but doesn’t want to deal with the whole bird, will appreciate them. Two versions are shown in the recipe, each is wonderful. I use either, depending on the type of marmalade I have, so have shown them both. Continue reading

Herb Crusted Pork Roast

IMG_5394When my parents would visit my younger sister and I in our apartment in the late 70’s (returning to the city from their back-to-the-land adventures on Thetis Island) I would try to make a really sumptuous feast at least once during their visit.  I can remember buying a huge pork roast (in reality it was probably no more than four pounds) to serve one night.  I carefully sliced it through almost to the bone, every couple of inches, and stuffed it with nuts, herbs, and dried fruits.  There wasn’t a recipe to follow, it was just an idea I had.  I stuck garlic slices into it, and salt & peppered the fat.  I roasted it on low until the meat could be pulled from the bone.  I still have no idea what cut of pork it was, but its flavour holds fast in my memory.

Pork does so well when treated to a good crust or stuffing, or the both.  This herb & salt mix takes the humble pork butt roast to an amazing centerpiece.  The butt is full of flavour due to the lines of fat that run through it. The fat pulls the flavours in and through it.  Let it sit at room temperature for one hour after covering it with the seasoning.  It will give the pork a chance to take advantage of all you have offered it. Continue reading

Roast Chicken

IMG_2310For many years we raised our own meat birds.  We’d do 50 at a time, raise them on a vegetarian diet, with greens added, and could expect 8 – 10 lb. birds in a couple of months.  We had a chick room, and a finishing room, and during the warmer months, both would be busy.

One year we noticed that some of our young birds had black feathers around their necks and tails.  They weren’t growing as quickly as our Cornish crosses, and acted like, well, like layers!  We built a large outdoor run adjacent to the barn, and let them grow. Fortunately it was our last batch of the year, so we didn’t have to move them out to make room for the next group.  They turned out to be beautiful Columbian Rock chickens.  So we wouldn’t be getting meat from these birds anytime soon.  However, we did find a buyer for the flock of hens and a couple of the roosters, and about a month later had the rest of the roosters finished for meat.  I suppose there was someone out there that had a bunch of meat birds instead of these beautiful layers.  Sorry!Columbian Rock

Having spent lots of time outdoors, eating grass and bugs, these birds had a much fuller flavour than the chickens that had been raised under cover.  The usual Cornish crosses really didn’t have the sense to come in out of the rain and you could loose a few if there was a surprise downpour, consequently, they were raised with a roof over their heads.

It’s been several years since we last raised any poultry, and the flavour of store bought just doesn’t have the flavour of homegrown.  It’s well worth the effort to find someone in your area who raises meat birds on a vegetarian diet (except for any bugs the bird finds itself).  You don’t get handy little packages of boneless, skinless chicken breasts, but you do get a rich bird that is perfect when roasted. Continue reading