FULL FLAVOUR BEHAVIOUR from Bryn Evans

A mahoosive part of our Xmas tradition...
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Roast beef with Yorkshire puddings, pork loin with apple sauce and stuffing or roast leg of lamb with mint sauce, it’s all a mahoosive part of our tradition, history and our culture and something we all think about when Sunday gets here. Everyone has their favourites but for me, I can’t decide out of all of them but seeing as I’m Welsh I would have to say Welsh lamb studded with garlic, served with roast potatoes, mash potatoes and heaps of vegetables.

“This week I want you to cook whole chickens with sage and bread stuffing and dripping roasted potatoes…”

There are lots of different stories as to the origin of a Sunday roast and I don’t want to bore you all with the details but all focus is on the meat being cooked while everyone is at church on a Sunday to cut a story short! This week I want you to cook whole chickens with sage and bread stuffing and dripping roasted potatoes.

Right, go shopping to your local market of choice, stick your ovens on 200 degrees and crack on with this – serves 4 fattys and 6 skinnies

2 whole chickens, 1 kilo in size seasoned with olive oil, thyme and sea salt, roast in the oven for 50 minutes or until the juices run clear.

“…peel ‘em, wash ‘em, chop ‘em…”

Pre heat a roasting tray with a generous amount of beef dripping and use your Maris pipers/lovers choice/king Edwards, as many as you want, peel ‘em, wash ‘em, chop ‘em and boil for 7 minutes and drain ‘em, make sure your water is seasoned!! Carefully place your potatoes into the hot tray and turn them round to coat them and cook for 50 minutes.

Buy or make some chicken stock, we’ll need roughly 500ml, we’ll also need half a loaf of white sliced bread with the crusts cut off and blitzed in a food processor. 1 clove of garlic chopped finely and some shredded sage leaves will also help this along. Boil the stock with the garlic and sage and season to taste. Add the bread and stir until it thickens, we want a loose consistency stuffing, pour it in a tray and bake it for 20 minutes.

“…grab your biggest Rambo knife and slice the cluck cluck in half…”

Rest the chickens for a few minutes and grab your biggest Rambo knife and slice the cluck cluck in half, bones and all! This should all be done within the hour if you’re on form.

Until next week Manchester…

Get in touch either on the comments boxes or via twitter @bryntevans01or @mcatmanchester

FFB!!!

Bryn x

Bryn Evans

Head Chef at Michael Caines Café Bar & Grill

All views expressed are those of the author.

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