Tag Archives: asparagus

The One-Pan Roast

After coming home with a chicken the other weekend (as you do), neither of us were in the mood to cook a full blown roast dinner, after a long week. Trying to work out what to do with it, we saw a copy of delicious magazine on the coffee table with a huge roasted chicken plastered on the front cover with the tag line “The one-pan roast”. Now that sounded ideal and looked ideal, once we opened it up to the recipe page – not much prep to do but looked great and only took 75 minutes to cook. Result!

After spending about 10 to 15 minutes getting it ready and letting the oven heat up, in it went and that was that. I have to say, the smells of the various ingredients cooking away, were lovely and actually made us want to eat it sooner rather than later.

According to the recipe creator Donal Skehan:

Home cooking starts and ends with a good roast chicken recipe. It’s the food I was brought up on. Every Sunday we had a roast chicken, without fail. The bones were turned into stock and the leftovers would be made into sandwiches for school.

And guess what… the leftovers were made for sandwiches, instead for work the following day!

If you want a quick win roast dinner without all the fuss, then this is a perfect recipe for you to try.

One-tray roast chicken with white wine, zesty potatoes and asparagus.

Serves 4.

Ingredients:
800g baby new potatoes, halved
1 garlic bulb, cloves separated
1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped

1. Preheat the oven to 200C/fan 180C/gas 6. Put the new potatoes . garlic cloves and lemon slices into a large roasting tin. Scatter with the thyme sprigs and drizzle with the oil. Season well and toss to combine.

2. Remove the string trussing the chicken. Gently loosen the skin on the chicken’s breasts to form a pocket, being careful not to tear it. Push a little butter under the skin, then spread more over the outside. Season with salt and pepper. Put the chicken on top of the potatoes, then roast for 45 minutes.

3. Remove the chicken to a plate, add the asparagus and pour the win into the roasting tin. Mix everything together so the asparagus is coated in the wine and chicken juices.

4. Sit the chicken back on the veg. Return to the oven and roast for 30 minutes more, until the chicken is cooked and the potatoes are tender. Rest the chicken and veg somewhere warm for 10 minutes, covered with foil, then stir through the parsley and serve.

The juices are amazing!

Enjoy!

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Quick Recipe – Asparagus baked in Parma Ham

This is another recipe that we used over the Jubilee weekend when we went back to Somerset to visit the family. It is so simple and quick to cook up, either as a starter or to go with a main meal.

As my Mum has always said and to which I agree:

‘I love English asparagus and wait every year for it to appear at a local fruit farm or even supermarkets. It is a short season but I will not buy asparagus from foreign sources, somehow in the autumn and winter it just doesn’t seem right. One day when my vegetable garden is enlarged I shall grow it myself.’

Asparagus is really versatile and can be cooked in various ways, just steamed, with butter (plain or garlic), or hollandaise sauce. Grilled on the barbecue or baked in the oven. The woody ends, which are snapped off before cooking, can be added to stocks for an additional flavour.

This recipe was first made when my Mum had a bunch of asparagus and some Parma Ham and wanted to stretch both to make a starter go further. The Parma ham can be cut into strips and rolled around each spear before baking, but it is fiddly and this is the simplest and quickest method as the Parma Ham always breaks up during cooking. We have made this loads over the years, so thought I would share it with everyone.

The flavour of the Asparagus is simply delicious after roasting with the Parma Ham!

Ingredients:
1 Bundle of fresh Asparagus – (English)
8 Slices of Parma Ham or Prosciutto
Olive or rapeseed oil
Parmesan shavings
Freshly ground black pepper
1 non-stick baking tray

Oven 200C; 400F; Fan 180C Gas Mark 5/6

1. Wash the asparagus then take hold of the woody end and snap it.

2. Lay four slices of Parma Ham onto the baking tray and place the asparagus on top, brush the spears lightly with a little of the oil.

3. Sprinkle with black pepper to taste

4. Lay the other slices of Parma Ham on top.

5. Put in the oven for about 10-15 minutes, checking to make sure the ham is not burnt and the asparagus is soft (al dente is preferred)

6. Remove from the oven and put on a warm dish and using a potato peeler shave Parmesan cheese over the top if required.

7. Serve with crusty bread and/or a rocket and tomato salad, dressed with a balsamic and oil dressing.

NB – this can be part of an antipasto or a starter.

Enjoy!