Sunday Cook-Up
Author: Matt Lovell
This lesson will teach you how to prepare a Sunday roast, 3 other roasts, and how to prepare your morning routine. You’ll also learn how to make Tom Yum soup, and some evening meals. All this in just 2 hours.
You’ll need
3 baking trays
Pots and pans that are normal
Chopping boards and knives, one for meat, the other for vegetables
A handheld blender
You will find the usual kitchen tools like tin openers and garlic presses.
You’ll need
Organic chicken
Sweet potatoes
Red jerseys
Red onions
Garlic
Savoy Cabbage
Hoi sin sauce
Pre-made or fresh cranberry sauce, garden peas and fresh cranberries
Wine for cooking (cheap wine).
Tomorrow’s stir fry and today’s Tom Yum soup are for next week;
Stock made with today’s chicken carcass, and all the vegetable peeling
Chicken skinless and boneless
Fresh Chilli
Garlic
White wine and cooking wine on sale
Ginger or Thai ginger (galangal)
Chinese mushroom
Celery
Carrot
Mixed peppers
1 can water chestnuts
1 can bamboo shoots
Chicken stock
Bean sprouts
Soy sauce
1 pot of Tom Yum Soup Paste
The recipe also includes the ingredients for other Roast recipes.
THE SUNDAY COOK IT UP; ROAST CHICKEN, TOM YUM SOUP TEA
Roast chicken and Portuguese potatoes with Savoy cabbage and hoi sin sauce. Fresh garden peas.
Place the chicken on a baking sheet and add slivers garlic to the flesh. For extra flavor, you can also put 1/2 of each lemon or onion inside the chicken.
While you prepare the chicken, you can now make the stir-fry marinade. Cut the boneless, skinless breasts into small pieces. Add 6 cloves garlic to the white wine. Finally, add the chilli and ginger. Place the whole mixture in the refrigerator.
After all the chicken is prepared, place the roast chicken in the oven at 160C. A few potatoes can be sliced in half and placed around the bird.
Wash your hands.
You can cut up the potatoes and, depending on your appetite, add red onions, whole pepper corns, and a few cloves garlic. Then, mix the potatoes with some olive oil.
These two dishes will take approximately 90 minutes to prepare.
While they cook, finely chop the Savoy cabbage. Next, chop all the vegetables you will need for the stir-fry throughout the week. To protect the veggies, simply pack them up and place them in a container. You can also freeze them if it is later in the week. You can experiment with different shapes or sizes when you chop these vegetables.
Place the peas in some water and then add the Savoy cabbage to a large frying pan. Cook the Savoy cabbage for 20 minutes, and the peas for 10 minutes.
The fat from the chicken should be removed. This will be used to make the gravy. While the roast is cooking, add some cooking wine and a few cloves garlic to the pan. Add hot water and 2 stock cubes.
Beef Casserole
Ingredients:
1 kilo highest quality braising or stewing beef, diced
Vegetable oil
2 carrots, cut into 1/2 ” pieces
2 large chopped onions
1 leek, cut into 1/2 ” slices
1 stick celery cut in 1/2″ pieces
1 tablespoon flour
4 cloves of garlic, finely chopped
1 teaspoon mixed herbs or herbes de provence
1 tin chopped tomatoes
1 large glass of red wine
Salt and pepper
1 kilo desired potatoes, peeled then cut into 2 inch sections
100 to 200ml milk, depending on how soft your mash is
50ml olive or melted butter
Salt and pepper to your liking
2 tablespoons chopped finely chives
400g French beans, top and tail
25 grammes butter, melted
Method:
Here’s the recipe:
Preheat oven to 150 degrees Centigrade Season the meat with salt & pepper. To heat the casserole, heat a large heavy-bottomed skillet until it is hot. Add about 1/3 to 1/2 of the meat and 1 tablespoon oil. Make sure that the meat does not exceed one layer. Otherwise, it will not cook evenly. Continue to brown the meat. Add the vegetables to the same pan and heat a little oil. Cook for 5 minutes or until they are softened and lightly browned. Cook for another 30 seconds. Stir in the flour. Stir in the wine until it thickens. Add the tomatoes, garlic, herbs, and browned meat. You will need to add about 1 teaspoon salt, and lots of freshly ground black pepper.
Bring to a boil, then place in the oven for approximately 2 hours to cook until the meat is tender.
For potatoes:
Place the potatoes in a large saucepan and cover it with cold water. Bring to a boil. Boil the potatoes for 20 minutes, or until they are tender. In a small saucepan, heat the butter and milk until warm but not boiling. Strain the potatoes and let them dry in a colander for a few minutes. Place the potatoes back in the pan, and mash until smooth. Mix the milk with the potatoes until it becomes smooth. Salt and pepper to taste. Stir in the chives until the potatoes are completely soft.
To the beans:
Bring the salted water to a boil in a saucepan. Depending on the thickness of the beans, cook for 6-8 minutes. Add the butter to the beans and drain.
Roast Lamb
For the lamb
1 leg lamb, boned and rolled. Ask your butcher for help.
1 large onion
4 cloves garlic
50ml olive oil
75ml white wine
2 tablespoons of fresh rosemary
Salt and pepper
300g couscous
Tomato juice
Water
30ml olive oil
Salt and pepper
White wine vinegar 10ml
1/2 teaspoon flaked chillis
1 teaspoon of confectioner’s sugar
A small handful of chopped coriander leaves
4 red peppers
4 yellow peppers
2 red onions
1 teaspoon saffron
2 bay leaves
4 cloves garlic
75ml white wine
50ml olive oil
Method:
For the lamb
Blend the oil, vinegar, wine, rosemary and salt in a blender until smooth. Cut about 1/2 inch deep into the meat. Be careful not to cut any of the string. Apply the marinade to the meat. Push some into the middle, where the bone was. Allow to marinade for at least 24 hours. Take out any excess marinade, and place in a small saucepan. The lamb should be cooked in a preheated oven at 175° Centigrade for approximately 1 hour depending on how you prefer it. Place a skewer into the meat’s centre to test it. Test the temperature with your top lip.
Rare = Blood temperature
Medium = Very Warm
Well done = steaming hot
Bring the marinade to a boil. Cook for approximately 10 minutes until the sauce is thickened.
For the couscous
Mix the couscous with half of the water, half of the tomato juice. Add the salt, pepper and chilli to the pan. Bring to the boil. Cook the couscous for 30 seconds, stirring constantly. Leave the pan covered with tin foil for 10 minutes. Use a fork to break up the couscous and mix in the coriander.
The stewed peppers
Then, cut the peppers in half. Divide the peppers into 1 inch squares.
Cut the onion into 1-inch pieces. Peel the garlic and slice it thinly.
Heat the oil in a large saucepan. Cook the onions and peppers until lightly browned. Cook for two minutes. Add the wine, saffron bay leaves, garlic salt, and pepper. Reduce heat to low and cover the pan with a lid. Slowly cook for approximately half an hour, or until the mixture becomes very soft. To reduce liquid, you can remove the lid if necessary. Take out the bay leaves.
Roast Pork
Ingredients:
4 large lean pork loin chops
1 teaspoon Cajun spices
Olive oil
1 kilo new potatoes
50ml olive oil
Coarse sea salt
1 teaspoon minced fresh thyme
Finely chop 3 cloves of garlic
2 punnets of cherry tomatoes, washed
2 tablespoons balsamic Vinegar
2 bunches of asparagus
1 bunch basil
75ml sunflower oil
A pinch of salt
Method:
The chops are:
Allow the pork chops to marinade in oil for about one tablespoon. Heat a griddle until hot. Cook the chops on each side for approximately 1 minute, or until they are well browned. Finish the chops in the oven for approximately 10-15 minutes depending on their thickness.
For potatoes:
Split the potatoes in half. Combine the oil, thyme, and salt. Season with coarse salt and black pepper. For 40 minutes, bake in the oven at 175°C for approximately 20 minutes. Mix in the garlic after about 30 minutes. To prevent the tops from burning, stir occasionally.
For the asparagus,
The asparagus should be cut to a length of about 5 inches. Bring large pot of salted water to boil. Add the asparagus. Cook the asparagus for five minutes, then plunge into iced waters. Drain off the liquid once it has cooled. Add about 2 tablespoons oil to a frying pan. Cook the asparagus until it is lightly browned.
To make cherry tomatoes:
In a large skillet heat 1 tablespoon of oil. Season the cherry tomatoes with salt and pepper, and let them cook until they are slightly charred. Cook for another minute.
Basil oil:
Take the leaves out and blend them in a blender along with the oil, salt and lemon juice. Blend until smooth