Food! Need help!

Matt-Page

Matt-Page

Matt-Page

Soldato
Joined
23 Nov 2004
Posts
3,794
OK. I want to cook the following dish tonight, which has been cooked for me and i thoroughly enjoyed it. I'm pretty useless past suas & mash, salmon and new pots, etc so i need some help from you kind people.

It was roasted veg and some chicken (thigh/breast). I believe the following veg was in it, but i'm not sure

  • Butternut Squash
  • Potatoes
  • Leeks
  • Carrots
  • Courgette
  • Sweed ?
Not sure if they are all a good option. No idea how to prep a butternut squash, is it a case of chopping off the ends and peeling or what?

Any other veg i should stick in there too?

Am thinking of buying a nice peice of chicken (Thigh/Breast) and roasting/grilling that.

Can someone do me a small guide/method on how to do it, how long it takes, and the things i will need?

Thank you!
 
Cut up all the veg into similar sized chunks (peel the squash)

Red Onion also goes nicely roughly chopped too

Pour liberal amount of Extra virgin olive oil over the veg and mix by hand.

Season with salt and pepper plus add a few garlic cloves crushed and still in skin

Season meat and place on top of veg in pan.

roast at 190 deg until all cooked

serve
 
PsiFox said:
Cut up all the veg into similar sized chunks (peel the squash)

Red Onion also goes nicely roughly chopped too

Pour liberal amount of Extra virgin olive oil over the veg and mix by hand.

Season with salt and pepper plus add a few garlic cloves crushed and still in skin

Season meat and place on top of veg in pan.

roast at 190 deg until all cooked

serve
Click to expand...


So the Garlic is just to flavour the veg? When i serve, i remove the garlic cloves still in their skin?

Do i need to make some kind of sauce to go over it?
 
Leave the skin on just crush under a flat knife. This gives a more subtle flavour.

Remove when cooked.

No sauce needed as the oil and liquid from veg keeps quite moist but you could buy some cherry tomatos and cook them with it.
They will break down and increase the liqud and flavour
 
PsiFox said:
Cut up all the veg into similar sized chunks (peel the squash)

Red Onion also goes nicely roughly chopped too

Pour liberal amount of Extra virgin olive oil over the veg and mix by hand.

Season with salt and pepper plus add a few garlic cloves crushed and still in skin

Season meat and place on top of veg in pan.

roast at 190 deg until all cooked

serve
Click to expand...

Don't use Extra Virgin Olive oil, as it a waste as its better for dressings and not for cooking.

Use normal Olive oil, the squash will probably require a lot more cooking than the rest, also mix some herbs de provence through it all.;)

I'd use chicken thighs as they're much tastier than Breast, sear the chicken first and then add to the veg and finish roasting them all. ;)

Finish it all off with a nice Dry White Bordeaux. :)

Ops also add some mushrooms in with the veg too, whole button ones.
 
YorkshirePadd26 said:
Don't use Extra Virgin Olive oil, as it a waste as its better for dressings and not for cooking.

Use normal Olive oil, the squash will probably require a lot more cooking than the rest, also mix some herbs de provence through it all.;)

I'd use chicken thighs as they're much tastier than Breast, sear the chicken first and then add to the veg and finish roasting them all. ;)

Finish it all off with a nice Dry White Bordeaux. :)

Ops also add some mushrooms in with the veg too, whole button ones.
Click to expand...

herbs de provence? Whats that? Sounds like somethign you smoke! :p

sear the chicken? Is this some sick act, or do you mean fry it a bit first? Mushrooms sound good.

So should i cook the squash on it's own?

This is a fairly easy dish to do isn't it?
 
Really depends on the size of the chunks, I've cooked squash this way many times.

Have used both virgin and extra virgin both work fine. I just prefer the extra virgin. The amount of vegetables in the pan protect the oil from overheating.

Re the mushrooms they will work fine, but I would use large flats chopped roughly as there is more flavour with them than in buttons, for me any way.

It's a dead simple one pan dish to cook.

Re herbes it's just a mix of dried herbs pick up a packet at supermarket (assumes you haven't got fresh herbs).
 
Thanks everyone!
I'll list below what i am going to buy upon leaving work, along with how i am going to do it to summarise. I will try to remember to do some pics of the finished dish to show tomorrow.

(This is for two people)

1x Butternut Squash
4x Potatoes
2x Leeks
1x Courgette
4x Carrots
1x Sweed
1x Garlic
1x Red Onion
2x Chicken Thighs
1x Jar of Mixed 'erbs

-Peel and chop Potatos /Carrots / Butternut Squash / Sweed(Easy to peel?) / Onion
-Chop Courgettes and Leeks
-Break up Garlic (How many cloves should i put in the dish after crushing?)
-Put them all into a china baking dish (un covered)
-Crush garlic cloves, leave in skin and place in amongst vegetables
-Pour over extra virgin Olive oil
-Mix vegetables up and spread the oil over it all
-Sprinkle Salt & Pepper over it
-Springle mixed 'erbs

Chicken:
-Cover/rub oil over chicken Thigh
-Sprinkle salt/pepper over chicken
-Place chicken on top of Veg pile

Roast at 190 deg for 45 minutes? Longer? Over is a crap electric one.
 
Sounds good, bear in mind the amount of veg you mention will serve 6 people.

Make it more Mediterranean by leaving out spuds and Swede possibly even the squash and adding cherry tomato's and peppers

The important fact is 2 cut veg into similar sizes in order to cook evenly.

2 cloves of garlic will do.

good luck
 
Hey all,

Big thanks for your reccomendations, went down a storm. Tasted very nice, and my guest enjoy it too. I was rewarded in much nicer ways :)

Only thing i forgot was Sweed and the Virgin/Olive oil. So I had to use vegetable oil. Ended up taking over an hour to cook properly. Also sprinkled the mixed herbs over the chicken.

The chicken was perfect, and so was the veg, veg tasted sort of sweet with the hint of garlic. Butternut Squash and Parsnips were probably the nicest.

I had some left over, can i reheat this? Wrapped it up for now. See below some pictures i took of it fully cooked. (Think she thought iw as a bit mad when i did this but nvm).

My guest is very blatant and would be honest, so i was complimented when she said she couldn't belive i had done it, and it was the best/tastiest meal she had for a long time. :D

dsc01583jj5.jpg


dsc01584xi1.jpg
 
You should off roasted it longer and served in a giant yorkshire with lashings of gravy.. humm...

In fact I'm going to do that tonight.
 
175g Plain Flour
2 Large eggs
175 ml milk
110 ml water
pepper
Salt
2 tablespoons of beef dripping or cooking oil

1) chuck in a bowl and beat together with a whisk (electric whisk is easier), until smooth.
2) leave to stand for 10mins (this part is vital)
3) get a dish, either cake cup baking tray or for giants a cake tin. Put plenty of oil in and then heat up in the oven at 200, until smoking well.
4) take backing tray out and pour mix in, place straight back in the oven. Heat is key, never open oven door until cooked and make sure the oil is very very hot before pouring the mix in.

Also never fill the tray more than 1/3rd high with batter mix.
 
JodieG said:
:) I put olive oil in too and 1 egg, usually make individual ones though and sift the flour. Adding sage is nice too.
Click to expand...

one egg :eek:, or is that for less flour, isn't it the egg that makes it rise. Yep adding herbs is great. Also grain mustard if your serving with sausages is nice.
 
AcidHell2 said:
one egg :eek:, or is that for less flour, isn't it the egg that makes it rise. Yep adding herbs is great. Also grain mustard if your serving with sausages is nice.
Click to expand...

I use 2 eggs when making 2 trays so 24 puds, when I've used 2 eggs for 1 lot they don't come out as well iimo. Depends how you like them though and I never measure the ingredients out I just make the batter so it looks the consistency of single cream. I usually make extra for pancakes afterwards too.
 
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