roast dinner Archives - Feasting Is Fun

Homemade Yorkshire Puddings

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Homemade Yorkshire Puddings are golden, crisp, well risen, individual bakes of pure, indulgent, comfort food.

While no meal HAS to have Homemade Yorkshire Puddings, what they add, to a roast, bangers and mash, or cooked with the sausages as ‘Toad in the Hole’, is immeasurable. Ultimately, eating them with roast beef is the traditional accompaniment here in England. Rather like stuffing with chicken or turkey.

Actually, for me, Homemade Yorkshire Puddings me shouldn’t be uniformly perfect. Because part of their charm is the craggy appearance, some with a hole, others billowing like cumulus clouds. Ready to soak up rich, meaty gravy.

Homemade Yorkshire Puddings little effort for big reward.

Yet in the U.S.A. our beloved Yorkie Puds, are called ‘Popovers’. A fantastic name that I think describes them perfectly. Since they literally popover the top of the muffin tin whilst they bake.

Since childhood I enjoy happily watching these incredible bakes, laying prostrate, in front of the oven, in awe at the ‘magic’ as they rise.

Homemade Yorkshire Puddings just add meat and gravy.

Made from a simple batter, these gravity defying delights enhance any dinner plate they grace.

Various methods as well as recipes exist claiming to be the ‘best way’ of making a Yorkie Puds. While my method is tried and tested over the years. I have found no difference in the final result, whether I rest or use the batter immediately. Finally, what I am sure of, is that this recipe consistently works for me.

Furthermore, a real bonus to making these is that they can be made ahead and even frozen. What’s not to love about these savoury wonders?

Recipe: Makes 12 Large Homemade Yorkshire Puddings

Vegetable oil or Lard for greasing the muffin tin

3 Large Free Range Eggs

250ml Milk -Whole or Semi Skimmed

200g Plain White Flour

1/8th tsp Salt – I use Maldon

1/8th tsp Freshly Ground Black Pepper

Pinch of Sugar

Method: Preheat the oven to 220C/200C fan, gas mark 7, 425F

Making The Yorkshire Pudding Batter

In a large jug add the eggs.

Next add the milk, salt, black pepper and sugar. Whisk using a balloon whisk until the egg and milk are thoroughly combined and there are lots of bubbles.

Now add the plain white flour, sugar and salt and pepper. Continue to whisk, by hand, for a couple of minutes. The batter should be completely lump free. Cover and set to one side.

Steps showing the batter making process.

Baking The Homemade Yorkshire Puddings

Place a teaspoon of vegetable oil, or lard into a 12 hole muffin tin (or popover tin).

Put the muffin tin in the oven for 10 minutes until it is smoking hot.

Just prior to removing the tin from the oven, give the batter a quick whisk, in case it has settled.

Working quickly, yet safely, remove the hot muffin tin from the oven and pour the batter mix into each hole. The batter should fill each muffin hole by half.

Return the muffin tin back into the top of the hot oven and bake for 20-25 minutes.

Filling the muffin tin with batter.

As soon as the Yorkshire Puddings are well risen, golden and crispy remove from the oven.

Homemade Yorkshire Puddings they simply cannot be beaten.

To remove the Yorkshire Puddings simply lift them out from the muffin tin. If any have slightly stuck run a butter knife between the tin and the pudding and it should release easily.

Serve straight away, or as I frequently do, place on a baking tray to cool. While dishing up the roast potatoes, pop the Homemade Yorkshire Puddings back into a hot oven to reheat.

Homemade Yorkshire Puddings gloriously golden.

Make Ahead And Storage Instructions

Although our kitchen isn’t small, it does lack workspace. Yet being able to make these in advance, really is a huge help, especially if we have guests joining us for dinner.

To freeze, cool thoroughly, place in a freezer proof bag and keep in the freezer for up to one month. To reheat from frozen, place on a baking tray in a hot oven for 5 minutes. Once they are reheated they will taste as if you have just made them. No one will will ever know! Actually, I always make our Christmas Yorkshire Puddings ahead of the big day and freeze them. While I love cooking, I also want to have fun and enjoy myself too.

If you have enjoyed this recipe for Homemade Yorkshire Puddings you may also like these.

Slow Roasted Cider Pork

Slow Roasted Cider Pork. Look at that crackling?

Garlic Rosemary Roast Potatoes

Garlic Rosemary Roast Potatoes.

Homemade Cauliflower Cheese

Homemade Cauliflower Cheese

Because this is such a simple recipe, im always surprised that shop bought Yorkshire Puddings so popular. Since I like the slightly softer centre that comes with Homemade Yorkshire Puddings. For such a simple recipe I am amazed at the extra ingredients needed for their pre made, shop bought counterparts.

Baking and cooking from scratch will always be my priority. I hope that you too choose to try these?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-10-022022-10-07Categories RecipesTags baking, Batter, easy recipe, freeze, make ahead, popovers, Roast beef, roast dinner, Yorkie PudsLeave a comment on Homemade Yorkshire Puddings

Lemon Thyme Roast Chicken

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In every cook book I own and there are a lot of them, roast chicken features as an easy, everyday roast. While I completely agree that it is easy, I want to take my roast to the next level. First of all I start with a great, free range bird, fresh herbs and tangy lemon and what you get is my Lemon Thyme Roast Chicken.

A cook’s view on animal welfare:

Now don’t get me wrong, I love roast chicken, as long as it’s a good bird. By that I mean free range or organic. Not only am I concerned for the welfare of the chicken during its life, the additional antibiotics and fast growing make me shudder. Buying well bred, slow growing birds not only ensures a better quality of life for the chicken, the resulting taste, when cooked, couldn’t be more different to a standard, supermarket chicken.

I have mentioned before our decision, as a family, to eat less meat, but what we do eat must be of good quality. And yes that means paying more. Making the meat go further helps with the cost, but ultimately it is our personal choice. Especially with less additives/antibiotics and a happier lifetime, each chicken we eat is cooked with respect for the bird and I aim to waste nothing.

Lemon Thyme Roast Chicken

Grow your own herbs:

I grow a lot of our own herbs in tubs and in the garden. While rosemary and thyme are probably my most frequently used herbs. Also being hardy I can still pick them in the winter, along with bay and sage. Most supermarkets sell freshly potted herbs at a great price. Next time you are doing your weekly shop, grab a couple of pots, plant them into larger tubs, or the ground (only plant mint in a pot – it’s a thug in the ground!).

As you can see from the photo above, my thyme is just starting to flower. Pretty, tiny pink flowers that are fine to leave on the stalks and add extra interest when used as a garnish.

Roast Chicken – start with the right bird:

So let me encourage you to buy, or should I say invest in a slower growing free range/organic bird and a pot of fresh herbs. I buy all of our meet from Graig Farm in Wales and have done so for the last few years. Chicken used for this recipe came from them and the taste was noticeably better than a mass produced, supermarket bird. The only way you’ll know is by tasting the roasted chicken.

With free delivery on all orders over £100 and a new customer discount, it is well worth taking at look at their website here. I generally buy our meat in bulk and then fill the freezer. Since I find buying larger joints of meat works out more economical and bigger cuts of meat, especially on the bone, taste so much better. I realise there are 5 of us in our house, so let me reassure you that they sell a wide range of meats, in different cuts and sizes. Also if there’s something you’d like and they don’t list it, give them a ring. Especially as Graig Farm’s customer service is excellent and they always try to accommodate each individual customer’s requests.

Recipe: Make one 2.2kg/5lb Lemon Thyme Roast Chicken, serves 8

2.2kg/5lb Chicken – preferably organic or free range – ours was from Graig Farm

1 Fresh Unwaxed Lemon – scrub in hot water if waxed

Approx 10 Sprigs of Fresh Thyme

1tbsp Olive Oil

Sea salt – I use Maldon and Freshly Ground Pepper to season

Optional – 6 rashers smoked streaky bacon – again preferably organic or free range

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F

Preparing the chicken for roasting:

Remove the chicken from the fridge 1 hour prior to roasting.

Take the giblets out of the cavity and pat the outside dry with kitchen roll.

Sprinkle a generous pinch of sea salt and freshly ground pepper into the chicken’s cavity.

As the chicken cooks the lemon and thyme flavours gently permeate throughout the meat.

Cut a lemon in half and insert into the chicken cavity.

Push the fresh thyme into the cavity with the lemon.

Place the chicken in a roasting dish that is just big enough to hold the bird.

Rub 1 tablespoon of olive oil all over the outside of the chicken.

Sprinkle sea salt and freshly ground black pepper all over the chicken’s outside.

Lay strips of streaky bacon across the bird.

Also tuck the giblets down the side of the bird. Because when roasted these will add massive flavour to any gravy or stock.

Covered in streaky bacon that will baste the bird as it is cooking adding extra flavour.

Next tightly cover the chicken in aluminium foil.

Roasting the chicken:

Place the chicken into the middle of the oven and roast for 1 hour 40 minutes.

After the roasting time has elapsed remove the chicken from the oven.

Remove the aluminium foil and cooked bacon rashers – cook’s perk!

Baste with the juices and place back into the oven for a further 20 minutes to crisp up the skin.

IMPORTANT NOTE: the cooking times are based on 20 minutes per pound of meat, plus an extra twenty minutes. For a 5lb chicken like this one, the roasting time is 1 hour 40 minutes, plus an extra 20 minutes – adjust your timings to fit the weight of your bird.

Remove the chicken from the oven at the end of it’s cooking time.

Press a sharp knife into the thickest part of the chicken’s thigh. The chicken is cooked if the juices are clear. If there is ANY hint of pink pop the chicken back into the oven and retest after 15 minutes.

As soon as the chicken cooked remove from it’s roasting tin and place on a board or serving platter. Use the leftover juices in the tin to make a lemon and thyme flavoured gravy.

Cover the chicken loosely with aluminium foil and allow to rest for 20 minutes (or up to an hour).

Lemon Thyme Roast Chicken

Serving the Lemon Thyme Roast Chicken:

Serve the Lemon Thyme Roast Chicken with traditional roast potatoes and seasonal vegetables, or in the summer with hunks of good, homemade fresh bread like this Farmhouse White Loaf and a crisp green salad.

A delicious twist on a favourite roast, this Lemon Thyme Roast Chicken will awaken your taste buds and leave you wanting more!

If you’ve enjoyed the recipe for this Lemon Thyme Roast Chicken, here are few few more you might like:

Chicken Herb Burgers

Chicken Herb Burgers ultimate summer barbecue food!

Chilli Lime Chicken Kebabs

Chilli Lime Chicken Kebabs

Chicken and Four Cheese Lasagne

Chicken and Four Cheese Lasagne delicious comfort food.

Do you love Roast Chicken?

What is your opinion on organic versus standard?

It has been amazing to see so many of you putting up photos on Twitter and Instagram where you have made my recipes. Honestly I cannot express the gratitude I feel, when you place your trust in me. Ingredients cost money, which is why I test each recipe thoroughly to ensure you have the best possible chance of success when following them.

Seeing your makes and bakes keeps Feasting is Fun at the heart of what this blog is all about. Having fun whilst making and baking in your kitchens and then feasting and sharing with family, friends and neighbours.

That makes me smile!

Sammie xx

This is not a sponsored post. Please see my Disclosure Policy.
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Posted on 2016-05-232023-02-19Categories RecipesTags Free Range Chicken, fresh herbs, higher welfare meat, organic chicken, roast dinner, roasting meat, Ultimate Roast Chicken2 Comments on Lemon Thyme Roast Chicken

Slow Roasted Lamb Shoulder

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Finally, Easter is only a few days away and with it come various traditions. Most importantly for me and many other Christians is attending church to celebrate the resurrection of Jesus, our risen Saviour. Also, for me and many others, taking part in Easter an egg hunt is part of our Easter celebration. While another Easter tradition is eating lamb for the main meal, usually as part of a Sunday roast dinner. So, my Slow Roasted Lamb Shoulder, is easy to prepare and pop in the oven, while we are at church, or looking for eggs in the garden!

Roast lamb is a real favourite of mine. So, whenever delicious, British lamb is in season I try to stock up the freezer. However Graig Farm always has frozen lamb available. And so it is where I buy most of our lamb from, and I can honestly say it really is the most flavourful lamb available. Either cooked as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.
Especially, upon returning from church, when the aroma of the lamb fills the whole house and has our mouths watering!

Slow Roasted Lamb Shoulder

Cooking For A Crowd

While a whole shoulder of lamb will feed six people generously, if you are cooking for more people there’s an easy solution, simply double up! Since roasting two shoulders guarantees plenty of meat for dinner and leftovers. And, cooking two Slow Roasted Lamb Shoulders takes no more effort or energy to cook and guarantees plenty of leftovers. Especially, as an idea for another recipe began taking shape in my head!

So, whenever you are feeding a crowd, this is the perfect roast for feasting on. And after slow roasting for 5 hours, you have beautiful, melt in the mouth meat. In fact I pulled our lamb apart using two forks, much like you would for pulled pork. Since the lamb comes clean away from the bone and is so moist. Serve with golden, crunchy roast potatoes or this Leek Colcannon.

Slow Roasted Lamb Shoulder so tender it can be pulled apart using forks.

Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults

Each shoulder of lamb weighs 2.2kg from Graig Farm

One onion, peeled and halved per shoulder.

Sprigs of rosemary.

Sea salt (I use Maldon)and freshly ground black pepper.

Optional – peeled garlic cloves.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Preparing The Lamb For Roasting

First of all, place the shoulder of lamb into a roasting tin that just fits.

Using a sharp knife make slashes through the skin into the shoulder of lamb.

Push small sprigs of rosemary (and garlic, if liked) into the holes.

Sprinkle over with sea salt and pepper.

Place the onion halves under the lamb.

Two whole lamb shoulders fitted perfectly in my roasting tin.

Finally, cover the roasting tin tightly with aluminium foil. Make a folded pleat down the length of the foil and then crimp tightly to the tin. The pleat allows you to pull the foil away from the lamb, so that they don’t touch, it also gives room for steam to circulate as the lamb is slow cooking.

The pleat in the foil allows for expansion.

Slow Roasting The Lamb Shoulder

Place the lamb into the centre of the preheated oven and cook for 5 hours.

NOTE: All ovens vary, the cooking time is a guide only,

The meat does not need to be basted. Because the natural fat and juices within the lamb baste it as it slow cooks.

After the cooking time has elapsed, remove the lamb from the oven.

Remove the foil and check the lamb is cooked by pulling at some of the meat with a fork. If it comes away easily the lamb is cooked.

If the lamb is not fork tender, cover again with foil and place back into the oven, checking half hourly until cooked.

Once cooked, if you like crispy lamb skin increase the oven temperature to 200C/180C fan, gas mark 6 and place the lamb back into the oven, leaving the foil off. Cook for 20-30 minutes, until you have golden, crispy skin.

Two Slow Roasted Lamb Shoulders

As soon as it is cooked remove the lamb from the oven.

Take the lamb out of the pan and place on a board, or platter, cover in foil to rest for 30-40 minutes. Enough time to finish the roast potatoes in the oven!

To serve, pull the lamb apart into chunks, using 2 forks.

Because this Slow Roasted Lamb Shoulder tastes so mouth-wateringly good, you’ll be back for seconds – so maybe roasting two shoulders of lamb wouldn’t be such a bad idea after all 😉.

Whatever you do this Easter, I’d encourage you to take a moment to think about why we celebrate it – see Important Stuff.

If you have enjoyed this Slow Roasted Lamb Shoulder you may also like these recipes:

Redcurrant Jelly Glazed Roast Lamb

Redcurrant Jelly Glazed Roast Lamb

Slow Roasted Cider Pork

Slow Roasted Cider Pork

Lemon Thyme Roast Chicken

Lemon Thyme Roast Chicken

Since I find cooking a roast dinner fairly easy, I often make it when we have friends for dinner. While a few extra roast potatoes make any meal go further, it is ideal for last minute guest invites. Yet I know that some people really struggle with the timing.

Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?

Sammie xx

Graig Farm gifted me the lamb for this post. All opinions, views, recipe and content are my own.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-03-232023-04-10Categories RecipesTags Easter dinner, easy roast lamb recipe, Main meal, organic meat, roast dinner, slow roasting2 Comments on Slow Roasted Lamb Shoulder