The Rose Cottage Recipe Book

You will need

Method

1. Get out a large sheet of greaseproof paper.  Put the breasts in the middle.
2. Season them and sprinkle with the spices or herbs.
3. Cover the top of the breasts with the rest of the greaseproof and bash with a rolling pin.  This makes the breasts thinner, so they cook more evenly and quickly.  Tenderised meat also releases more flavour when cooked.  Move the meat around to make sure it picks up all the flavouring.
4. Add a teaspoon or two of oil to a non-stick pan (more if it isn’t non-stick) and fry on a medium high heat until golden on each side (about 5 mins each side).
5. To make sure it is cooked, take it out of the pan, and cut through the middle with a sharp knife.  If it is white all the way through it is ready.  If it isn’t, put it back and turn down the heat slightly.
6. Slice it and put in a baguette with some guacamole or mayonnaise, and some salad.
   

You will Need

Method

The chicken needs to be unwrapped and patted down with a paper towel.  The inside cavities (one inside the bones, the other inside the neck) should be checked for packets of giblets (cooked plastic bags don’t taste great).

Place the chicken breast upwards in the roasting tin.

Chicken dries out quickly in the oven, so it is a good idea to stuff the main cavity as this helps keep it moist.  Stuffing can be put in either cavity.  If you don’t have stuffing you could use a lemon or two, cut into quarters so the flavour gets out (or even a couple of potatoes).  These would only go into the main cavity.  You can add a few sprigs of fresh herbs to the cavity for flavour if wanted. Thyme goes well with chicken.

Smear butter over the skin, particularly around the creases (e.g. where the legs and wings join the body).  For a garlicky flavour cut thin slivers from a garlic bulb and using a sharp knife slide them under the skin.

Preheat the oven to 180°C and cook for 40 minutes per kilo (and sometimes an additional 20 mins though not always necessary). Baste regularly with the juices from the bottom of the pan to keep the meat moist.

You need

Method

1. Toss the beef in a little flour to coat it.
2. Chop all the vegetables into bit sized pieces and layer them with the beef.
3. Mix up a stock cube with boiling water and just cover the veg. and meat with the stock.
4. Add the herbs (and pearl barley, if desired).
5. Bring to boiling point, then cover reduce to a simmer for at least an hour.  Check occasionally to ensure that it doesn't burn.
6. Make up the dumplings by mixing the suet, flour and salt with just enough cold water to clump it all together.
7. Toss into the liquid and allow to simmer for 15 mins.

Makes loads.  Also, tastes better the next day!