Fooding around with Jenny Morris: Just like mama used to make them

Fooding around with Jenny Morris: Just like mama used to make them
Jenny Morris

Fooding Around with Jenny Morris

The most traditional of family dinners, roasts, have never lost their charm. From roast beef with Yorkshire puddings to spicy Portuguese chicken and the beautiful Indian roasted lamb dish Raan, there’s something for everyone in the new book ‘Australian Women’s Weekly Roast’. Alongside the more traditional roast recipes in this book – lamb, beef, pork, chicken and veal – there are also recipes for roasted vegetables plus roasted duck, turkey, and fish.

The word roast brings to mind images of Sunday, family and flavoursome comfort food. Because my mother worked, she would go to town on a Sunday and make sometimes up to three different roasts. We loved it; we had meat sandwiches for school for two days in a row.
A roast is a sure-fire crowd-pleaser and by putting the tips and recipes in this book into action, you’ll have perfect results every time. Roast potatoes are an absolute favourite.

Make them crispy golden on the outside and soft on the inside by par-boiling them, then scratching them with a fork and tossing in a roasting pan with a thin layer of olive oil. To test if your roast is cooked, run a fine skewer into the thickest part of the meat.

For red meat, the juices will be red when cooked to rare, pink for medium-rare and clear for well-done. Seafood is cooked when it changes from translucent to opaque; a whole fish is done when a toothpick is inserted without resistance. For poultry, the juices should run clear, without a trace of pink. Protect wings or legs of poultry by covering them in foil.

To achieve the most succulent result, ‘rest’ meat and poultry after it is cooked. Stand, covered, in a warm place for five minutes for small pieces or 15 minutes for large pieces. With family and friends around, and a delicious, warm roast on the table, things couldn’t be better!

Let’s cook!

Sticky pork with Kumara

Serves 4

Ingredients:

  • 1 kg kumara or you can use sweet potatoes
  • 2 tablespoons peanut oil
  • 60 ml char siu sauce
  • 1 tablespoon honey
  • 2cm piece fresh ginger grated
  • 1 kg pork fillets
  • 80ml water
  • 180ml chicken stock

Method:
Pre-heat 220 deg C. Peel kumara, and then slice into 2 cm rounds. Combine kumara and oil in a large shallow dish. Roast uncovered, 20 minutes, turning once. Combine sauce, honey and ginger in a small bowl. Place the pork on an oiled wire rack in a separate baking dish, brush pork all over with the sauce mixture. Pour water into the dish. Roast pork and kumara uncovered for 20 minutes, brushing the pork with its pan juices twice during cooking until cooked through. Remove pork from the dish, brush with pan juices, cover with foil, stand 5 minutes before serving. Place pork baking dish over heat, add stock, and bring to the boil. Strain. Serve pork and kumara with pan juices and chives, if desired.
© Australian Women’s Weekly Roast

Baked Fish with Ginger and Soy

Serves 2

Ingredients:

  • 800g whole snapper
  • 4cm piece fresh ginger grated
  • 1 tablespoon peanut oil
  • ¼ cup Chinese cooking wine
  • ¼ cup soy sauce
  • ½ teaspoon white sugar
  • 3 green onions, sliced thinly

Method:
Pre-heat oven to 200 deg C or Fan oven to 180deg C. Cut three deep slits into each side of the fish, place fish into a n oiled baking dish. Rub ginger into fish, drizzle with combined oil, wine, sauce and sugar. Bake fish covered, about 25 minutes or until the fish is cooked through. Serve fish drizzled with some of the pan juices, topped with onion.
© Australian Women’s Weekly Roast