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Sunday Roast (of sorts…)


Sunday morning and off for breakfast Siglap style. A great breakfast and a Bloody Mary to boot.

Sunday Roast


But what for dinner? Time to do a roast? A few ideas spinning in the head, and then later on the plate. 4 dishes in one here, so I will make it as simple as possible, dish by dish. I think you are certainly going to enjoy this one. This made dinner big enough for 4-5.

No1; Asparagus & Prosciutto

  • 1x packet of prosciutto or similar ham
  • 1x packet of small asparagus, with the hard ends trimmed off
  • Salt & pepper

Easy peasy. Take a ‘sheet’ of prosciutto and 4 pieces of asparagus. Wrap the asparagus up in the prosciutto, place on a baking tray , and drizzle with a little olive oil. Sprinkle on some salt and pepper and then pop on a roasting tray. Repeat until all is gone. Roast these for about 10 minutes in 200 degree oven. Done and and now on to the next.

No2; Mushy Broad Beans

  • 1x packet of frozen broad beans
  • 2x packets of chopped mint
  • 1 good knob of butter
  • 1 lemon
  • Salt & Pepper

Get a pan of salted water going on the boil, and then add in the broad beans.

Once they are cooked, drain them and add in the butter , salt and pepper and squeeze of the whole lemon.

Take a potato masher and get that mashed up nicely, and then stir in the mint.

This is an absolute belter, very very delicious.

No3; Roasted Corn

  • 5-6 corn on the cobs, trim the ends and remove all the skin – cut each cob in to two pieces
  • Half of one packet of butter, leave this outside to soften or give it a quick zap in the microwave
  • 1 lemon
  • 3 tablespoons of tabasco sauce – I used smoky style
  • Salt & Pepper

In a bowl mix all of the above ingredients, making sure each corn cob gets a good coating.

Lay these on a baking tray, drizzle with a little olive oil, a sprinkle of salt and pepper and roast in an oven at 200 degrees until browned.

No4; Roasted Lamb

  • 1x rack of lamb
  • 4-5 tablespoons of chopped garlic
  • Olive oil
  • Salt & Pepper

Lay the rack of lamb skin side up on a baking tray. Drizzle with the oil and then sprinkle over salt and pepper, then spread the garlic evenly over the skin. Pop this bad boy in the oven at 220 degrees and roast for about 3o minutes if you want medium rare lamb. Stick a knife in to the meat and then touch that to the top of your lip. If it is hot all the way it means you are in business and the lamb is cooked. Let it sit for 5 mites or so and then carve them in to ‘lollipops’ and serve them up with the other dishes above.

A simply delicious roast lunch. Absolutely and simply delicious.

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