Roast - vo.rs

Slow-Roast Pork Shoulder with Apple Sauce

Wed, 12 Feb 2025 11:30:00 +0000

Pork shoulder is the cut that teaches you patience pays. It is a hard-working muscle, streaked with fat and connective tissue, and roasted quickly it comes out tough and dry. Given eight low, slow hours in the oven, that same tissue melts into gelatine, the fat renders through the meat, and you’re left with pork so tender you serve it with a spoon. It is cheap, nearly impossible to overcook, and about as hands-off as a roast gets. You put it in the oven in the morning and forget about it until the smell fills the house.

Roast Chicken with Tarragon Butter, Done Right

Wed, 22 Jan 2025 10:30:00 +0000

A roast chicken is the dish every cook is quietly judged by, and it is one of the easiest things to do badly. The breast dries out while you wait for the thighs to cook through; the skin comes out pale and flabby; the gravy is an afterthought made from a stock cube. All three problems are solvable, and none of the fixes are hard. They just ask you to plan an hour ahead, or ideally a day.

Peri-Peri Spatchcock Chicken

Thu, 25 Jul 2024 13:30:00 +0000

Peri-peri chicken is the sort of thing you order out and assume you could never touch at home, all fire and char and that glossy red skin. The truth is friendlier: a whole bird, a blender, and a good long marinade will get you most of the way there in your own oven, no restaurant grill required. Spatchcocking is the trick that makes it work on a weeknight, and one smoky addition to the sauce closes the gap on the flame-grilled original.

Chicken Marbella with Prunes and Capers

Tue, 09 Jul 2024 11:30:00 +0000

Some recipes become so famous they stop belonging to a cookbook and start belonging to everyone. Chicken Marbella is one of them: the sweet-savoury, make-ahead roast that carried a generation of dinner parties, still turned out at Christmas and christenings and quiet Sunday tables the world over. It looks unlikely on paper — chicken with prunes and olives and a fistful of brown sugar — and it works completely. I have made only one change to the original in twenty years, and it is a small one that stops the whole thing tipping into sweetness.