This is Kent --Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
500g new potatoes, cut into wedges
250g pack cooked beetroot, cut into half
250g Chantenay carrots, or 250g large carrots peeled & cut into 2cm chunks
1 onion, cut into large dice
3 cloves garlic, cut into fine slices
2-3 sprigs for thyme
175ml white wine
4tbsp extra virgin olive oil
4 chicken legs
salt & freshly ground black pepper
Method
Preheat the oven to 200°C/gas 6
In a large roasting tin, mix the potatoes, beetroot, carrots, onion and garlic.
Drizzle over the olive oil and pour over the wine, and tuck the thyme in between the vegetables. Season well with salt & pepper.
Season the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.
Remove the foil from the tin and return to the oven.
Bake for a further 20-25 minutes or until the chicken is golden and crisp and the vegetable are cooked through.
Recipe courtesy of www.lovebeetroot.co.uk
Serves 2
With its hot pink hue and fiery beetroot kick, this lavish mash recipe won't fail to impress, especially when served up with fillet steak and fresh green veg. A great winter warmer, whether indulging alone or sharing with friends.
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients
400g mashing potatoes
4 sweet chilli cooked beetroot
2 fillet steaks
1tsp olive oil
4 tbsp crème fraiche
Salt and pepper
Serve with:
100g Tenderstem broccoli, steamed & tossed in lemon juice and olive oil
Method
Peel the potatoes and cut each into eight. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
While the potatoes cook, chop the beetroot into quarters and season the steaks.
Heat the oil in a non-stick frying pan and when it's very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
Slice the steak and serve with a dollop of mash and the steamed Tenderstem. Pour any meat juices over.
Recipe courtesy of www.lovebeetroot.co.uk
Serves 4-6
Good for winter entertaining and a great family meal.
Prep time: 35 minutes
Cooking time: 1 hour & 20 minutes to cook
Ingredients
A medium chicken, about 1.5kg
1 lemon, quartered
3 tbsp olive oil
Salt and Pepper
2 onions, finely chopped
2 large carrots, finely chopped
2 sticks celery, finely chopped
2 bay leaves, fresh or dried
2 sprigs rosemary
2 cloves garlic, crushed
1 tbsp plain flour
250ml dry cider
250ml chicken stock
2 large or 3 small Pink Lady apples, cored & cut into wedges
3 tbsp crème fraiche
A small bunch of flat leaf parsley, chopped
To serve:
Mashed potato or rice to serve
Lightly steamed green vegetables, such as Tenderstem® broccoli, or spring greens
Method
Preheat the oven to 200°C. Lay the chicken in a roasting tin and stuff the inside with the lemon quarters, squeezing them a little to release their juice as you do so. Drizzle over about a tablespoon of olive oil and season well with salt and pepper. Roast in the oven for 30 minutes which should be enough time to lightly crisp up the skin.
Whilst the chicken is roasting, add the rest of the olive oil to a large flameproof casserole dish. Gently sweat the onion, carrot and celery with the bayleaves and rosemary over a low heat until soft and light caramelized. Cooking slowly for around 30 minutes will give you a really sweet base to cook the chicken on, so take your time.
Once the onion and carrot are soft, add the garlic and fry for a further minute or so before stirring through the flour.
Pour in the cider and stock and season with a little salt and pepper.
Remove the chicken from the oven and lower the heat to 180°C. Carefully lift the chicken from the roasting tin and lay in the casserole on top of the vegetables. Pour on any roasting juices from the pan, cover with a tight fitting lid or snugly tucked piece of foil and put back in the oven for an hour.
Remove from the oven and tuck in the apple pieces, pressing under the liquid. Return to the oven, uncovered, and cook for 20 minutes or so until the apples are soft. Stir through the creme fraiche and scatter over the parsley.
Recipe courtesy of www.pinkladyapples.co.uk Reported by This is 1 day ago.