Topic: What's for dinner, Josephine?

[Sverige]

Wot no gravy Phil? Do you parboil your roasties?

[Peripatetic Phil]

The gravy was out of camera shot (intentionally, as was the bread sauce dish, wine, etc).  And yes, the King Edwards were boiled for five minutes in salted water, then drained, dredged with a little Knorr chicken stock powder (oriental), given a good shake, and then the hot fat that had been heating in the cast-iron casserole poured all over them.  Then they were arranged in the casserole to leave room for the bird, the bird added, the bird dredged with hot oil using a basting syringe, the breast covered in a little foil, the lid put on the casserole dish and the whole cooked at 160C for 1H00 (fan oven).  Then the foil removed, the potatoes turned, and a further 20 minutes.  The gravy was made from the raw carcase of a large corn-fed free-range hen that I had just jointed and frozen to which I added two Knorr chicken stock pots and some otherwise unneeded spring onions (the last only after the stock had been removed from the heat).

** Phil.

[Garp]

Nice one Phil, though I don't like bread sauce

Two questions:

1/ Did you really get all that stuffing into a guinea fowl?
2/ Did the local crematorium deliver the roasties or did you have to pick them up?

[Peripatetic Phil]

1/ Did you really get all that stuffing into a guinea fowl?

That and a fair bit more; there's still some inside.

2/ Did the local crematorium deliver the roasties or did you have to pick them up?

They may look overdone but they were beautifully crisp on the outside and soft/floury in the middle.  This, as I have discovered, is the great beauty of roasting in a cast-iron casserole with lid -- it retains all the moisture, yet still allows the outside to crisp beautifully.  I can put one in the post to you if you like (potato, that is, not cast-iron casserole, unless you remit the postage costs in advance !).

** Phil.

[Garp]

Yeah, go for it, mate

[littlechilie]

Roast stuffed guinea fowl served with roast King Edwards, red pepper & spring onion, and bread sauce.
** Phil.

Looking Good Phil, I have not had a good roast dinner for weeks.

Now I really need to eat some food today! Looks like a Tuna jacket is heading my way tonight! Soon I hope

[Peripatetic Phil]

Looking Good Phil, I have not had a good roast dinner for weeks.

It's a long while since I cooked one; my eating pattern is usually dictated by whatever Mr Waitrose is remaindering when I go there, and this week it was one guinea fowl and one large free-range corn-fed hen.  My previous "roast" was Chinese roast crispy pork :

[Sverige]

given a good shake, and then the hot fat that had been heating in the cast-iron casserole poured all over them. 

If I may ask, what kind of fat Phil? I believe certain hard fats are better for roasties than unsaturated liquid fats, non?

[Peripatetic Phil]

Oh, beef dripping; I never cook in anything else when I am cooking English food.  Except pancakes -- I cook those in lard.

** Phil.

[Onions]

Now I really need to eat some food today! Looks like a Tuna jacket is heading my way tonight! Soon I hope

Hey LC, a TunaJak would really spoil this thread!!!  joke