Hello- It’s 2015, Happy new year!
Yes we all made it, Thank God! 2014 was a great year and we hope and pray that 2015 is an even better year! If this is your first visiting my site, welcome! I hope you enjoy the experience and get useful content 🙂
I got really great feedback over the festive season with the 7 festive seasons recipes and hope to be able to share some experiences in the near future!.
As the new year begins, what resolutions have you made when it comes to cooking for yourself and/or your family? There is nothing better that great tasting good cooked meals to feast on at the end of a busy day – I hope to share some useful tips and ways to make the most of your grocery shopping ingredients, so please stick around to find out moreeee 🙂
We welcomed the new year with a simple tasty roast dinner. Now I usually do roasts but this year I am taking it that step higher in terms of flavouring and method and what a great way to start on the first day of the year!
INGREDIENTS (for a family of four)
A small bag of Potatoes ( I have used Maris Piper potatoes as they are suitable all rounders for boiling, mashing,roasting e.t.c)
Broccoli (other alternatives can be green peas, green beans)
Brussels sprouts (suitable alternative- raw cabbage)
Home made roast chicken left over (optional)
Scotch bonnet (1/2 of a whole one)
2 Shallots- one chopped and another halfed (alternatively use 1 red onion)
Bistro Gravy granules for the roast potato gravy (alternatively you can make your own gravy or use tomato puree)
[HSS: two small cloves of garlic (chopped), small freshly grated ginger, all purpose seasoning, rosemary sprig, oregano. parsley, chicken seasoning (knorr cubes), curry powder, salt to taste]
(from left to right- chopped shallots, grated ginger and chopped garlic, broccoli, brussels sprouts, carrots)
Peel potatoes. Wash and place in a pot of cold water
Place on heat. Drizzle a little olive oil, one shallot cut in two halves and salt to taste. Allow potatoes to cook till almost done.
[USEFUL TIP- Maris piper potatoes don’t take long to cook, it probably only needs about 15-20 mins to be almost cooked so it needs to be monitored closely]
Once cooked, drain off and place the cooked potatoes on a greased oven tray. Add some butter, drizzle a little olive oil, some all purpose seasoning and some parsley. Place in a pre heated oven at 180 for about 15mins or till slightly golden brown.
(pardon the quality- had problems with some of the pics and this is the best I could get)
To prepare gravy sauce
Steam the brussels sprouts in water and a little salt for about 7-10mins. Drain off water and put to a side.
In a pot, heat two tablespoons of olive oil and saute the chopped shallots (onions), garlic and ginger.
Then add the carrots. stir for about 5minutes before adding the broccoli and rosemary sprig. Add the rest of the herbs, spices and spices and seasoning HSS as mentioned in the list of ingredients. Stir, then add a little boiled water, half a scotch bonnet and strips of the left over roast chicken which I made the day before :). No waste!
[taste your cooking as you go along and adjust seasoning as required]
USEFUL TIP- scotch bonnet peppers add a nice flavour to cooking aside heat. The quantity you use will depend on how much heat you want. This recipe was made to suit the children hence half a scotch bonnet (not chopped) was used. The flavours were awesome!
Finally add the almost cooked brussels sprouts and strips of the left over roast chicken which I made the day before :). No waste!
Then the gravy granules (or tomato puree). Add salt to taste.
Allow to simmer so the sauce thickens. Taste before taking off heat.
It’s ready- simple, sumptous, great flavours. One pot for the household 🙂
Oh soo yummy and the children lovvvvved it! Give the recipe a try and please email your feedback. I love to read from you 🙂
Until the next post, “Keep making it happen”!
Tracey x x x