There are certain foods you associate with certain times of the year. The Blacknight canteen for example serves Ham and Turkey every so often during the year and this completely throws me. ( No I won’t be there to eat it however I still get notifications of the menu they’ll be having daily.) It’s a Christmas dish for me, well Christmas or new years depending and it involves left overs to boot. I only really remember there being Turkey at Christmas and it’d be with a Ham. There’d also be the sides and the dreaded … Brussel Sprouts!!!
Last Sunday we decided it was going to be roast Chicken for lunch. We’ve become rather good at these in recent times having only really started making them a year or two ago I now seem to be a dab hand at getting a nice roast going.
The formula goes a little something like … throw the Chicken on for an hour with tin foil over it so it doesn’t burn ( It was frozen ) and then throw all the veg in with it roughly chopped and cook for a further 40+ minutes. (This time I opted to throw in 2 handfuls of brussel sprouts. The results I have to say were amazing. I won’t go so far as to say that Charlotte ate them as well ( She did try one at least ) but between Val and myself they disappeared rather quickly. The secret? No idea they were dumped into the pan with the Carrots (cut into chunks) and Potatoes (cut into wedges) … halved shallots and whole garlic cloves. A sprinking of herbes de province and a good dash of olive oil all over.
When you’re left going back for more … again and again it has to be good right? :)
We’ve previously fried the sprouts with some bacon and they came out well. (Link BBC Good Food Sprout with Pancetta) This however just hit the spot