1.7 Sunday - The Sunday Roast

 

The Sunday Roast
Pear Crumble Dessert
 
Ingredients
3 large potatoes 
Rest of the pasta 
Pesto
Chicken 
Gravy 
Vegetables 
Garlic 
Thyme 
Cornflour 
Water
 
Method

Wash the potatoes. Do not peel them. Cut them into quarters ready for roasting. Place in an oven proof dish.

Use a spoon of oil to massage over the potatoes. Make sure they are skin side down. Place in oven. Cook for approximately 40 minutes.
 
Take the chicken from Saturday out of the fridge. Use one spoon of seasoning and a splash of oil. Massage over the cooked chicken.
 
Place the sliced garlic and a sprig of thyme inside and outside the chicken and put in the oven on a high temperature for about 20 minutes.
 
Boil the pasta, drain and add one or two spoons of pesto.
Take the liquid saved form yesterday’s soup, add half a spoon of seasoning, a splash of water, bring to the boil and thicken with cornflour.
 
Prep the vegetables, steam and serve the meal.

DESSERT



Pear Crumble
Ingredients
8 sp flour
3 oz butter
4 sp sugar
2 pears

Method
Rub together the flour, sugar and butter to form breadcrumbs. If the mixture looks a little dry and powdery still, add some more butter.

Peel, core and slice the pears and lay in the bottom of an oven proof dish. Sprinkle over the crumble mixture and bake in a hot oven for 30 minutes.

Serve.

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