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"@pipfowler01
Sorry to hear that, Pip. If you click "show more""
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"@pipfowler01
Sorry to hear that, Pip. If you click "show more" under the video, the whole written recipe is there. As the text says, you need to pour enough water in to come about 3/4 of the way up the inside of the basin. That should sort it out."
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manskils
Dinner For Two Video Cookbook for iPhone, iPad & iPod now available from iTunes: http://itunes.app...
(7 months ago)
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manskils uploaded a new video
(10 months ago)
Download the App at:
http://itunes.app...
Ingredients:
700g of centre cut...
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Download the App at:
http://itunes.app...
Ingredients:
700g of centre cut beef fillet
olive oil
salt and pepper
1. Preheat the oven to 240c.
2. Season the fillet with salt and pepper.
3. Heat a frying pan over a high heat and then add a splash of olive oil.
4. Sear the beef on all sides in the hot oil until browned, then pop into the oven for 15 minutes for rare or 20 minutes for medium.
5. Rest the meat after roasting, in a warm place and cover with foil for 6 minutes. Cut into thick slices and serve.
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manskils uploaded a new video
(10 months ago)
Download the App at:
http://itunes.app...
With this perfect simple recip...
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Download the App at:
http://itunes.app...
With this perfect simple recipe, dry and tasteless turkey is a thing of the past. Cooking without stuffing reduces the cooking time thereby preventing the bird from drying out. Covering with butter, bacon and foil also helps lock in the flavours for a wonderfully rich, moist buttery turkey. It also produces juices that can be used to make a great gravy . The times quoted here are for a 4.5kg turkey. See below for other cooking times.
SERVES: 6 (with some leftovers)
TIME: 3 1/2 hrs + 45 min resting
INGREDIENTS:
4.5kg / 10lb turkey
50g soft butter
salt & pepper
15 rashers streaky bacon
Large turkey foil
Large heavy bottomed roasting tin
1. Preheat oven to 190c / 370f.
2. Remove giblets from a 4.5kg turkey then place in a large roasting tin.
3. Rub the butter all over the skin of the turkey.
4. Season well with ground black pepper.
5. Lay the bacon rashers over the turkey overlapping slightly. Cover both legs and breasts.
6. Wrap loosely in foil creating a tent for the turkey.
7. Cook for 1 hour.
8. Remove from oven, baste with any juices, recover and return to oven for 1 hour.
9. Baste again. Cook for a third hour.
10. Discard the foil, put the bacon to one side, baste well and cook uncovered for final 30 minutes to brown.
11. Using a meat thermometer, check the centre of the thickest part of the leg is at 80c / 180f, or if using a skewer, the juices run clear.
12. When done, place on a warm serving plate and cover with foil.
13. Allow the meat to rest for 45 minutes while you make the gravy, then serve.
Small Birds and crown roasts under 4kg: 20min per kg + 70min
Birds over 4kg: 20min per kg + 90min
Turkey Weight Serves Time
4kg 5 170min 2hr50min
4.5kg 6 180min 3hrs
5kg 7 190min 3hrs10min
5.5kg 8 200min 3hrs20min
6kg 9 210min 3hrs30min
6.5kg 10 220min 3hrs40min
7kg 11 230min 3hrs50min
7.5kg 12 240min 4hrs
8kg 13 250min 4hrs 10min
8.5kg 14 260min 4hrs 20min
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manskils uploaded a new video
(10 months ago)
Download the App at:
http://itunes.app...
Fantastic, moist roast chicken...
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Download the App at:
http://itunes.app...
Fantastic, moist roast chicken with roasted potatoes and garlic. Simply cooked in one dish in 1 hour.
Ingredients:
A 2kg free-range (organic if possible) chicken
6 large maris piper potatoes
1 large onion
A couple of sprigs of fresh rosemary
2 garlic bulbs
olive oil
salt
pepper
serves 3-4
cooking time: 1 hour
1. Pre-heat your oven to 230c / 450f.
2. Place the chicken in an oven dish with the peeled, halved onion next to it.
3. Place the rosemary on a board and bash it with the back of a knife to bruise it and release it's aroma.
4. Put the rosemary either side of the chicken in the bottom of the dish.
5. Peel and halve the potatoes (still large chunks or they will burn) place around the chicken.
6. Drizzle the chicken and potatoes with extra virgin olive oil.
7. Season well with plenty of salt and pepper.
8. Slice the bottom from the whole garlic bulbs and wrap tightly in foil. Place in the dish.
9. Cook at 230c for 15 minutes, then remove to turn to potatoes and baste the chicken with any juices.
10. Reduce the oven temperature to 190c / 370f and cook for another 45 minutes. Baste and turn the potatoes every 10 minutes or so.
11. To check the chicken is cooked, check the juices run clear or stick a skewer in the thickest part of the leg.
12. Place on a warmed serving plate and leave to rest for 10 minutes before carving, or all the juices will escape.
13. Coat the potatoes in the pan juices and return to the oven for 10 minutes, but not so the pan juices dry up and burn.
14. Serve the chicken with the potatoes, pour over the pan juices and squeeze the roasted garlic from the bulbs.
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Yum all up :o)