Balsamic pot roast hen
WITH the top of the month drawing to an in depth, and the relief of Covid restrictions pending, why not make a meal of it and invite some buddies spherical, treating them to a mouth-watering Sunday lunch?
This week’s recipes are a succulent hen dish, cooked in balsamic vinegar with potatoes and parsnips. This meal is simple to arrange but so delectable, excellent for a Sunday dinner with buddies.
For these of us with a sweeter tooth, a wealthy and indulgent chocolate mousse is a certain option to fulfill these sugar cravings.
For extra data, or to e book an expertise on the Waterman Cookery College, go to cookinbelfast.co.uk.
Balsamic Pot Roast Rooster
(Serves 4, with leftovers)
125ml balsamic vinegar
250ml hen inventory
8 oregano sprigs
60g brown sugar
6 garlic cloves, peeled and chopped
1.5kg hen
1 tablespoon sea salt
1 tablespoon black pepper
1kg potatoes, washed, with the pores and skin on and quartered
500g parsnips, washed, topped, tailed, and halved
2 tablespoons olive oil
Technique
Begin by preheating the oven to 200C.
Place the balsamic, hen inventory, sugar, oregano, and garlic in an oven proof dish, large enough to accommodate the hen.
Subsequent, season the hen totally with salt and pepper and add to the dish.
Drizzle the pre-cut potatoes and parsnips with a beneficiant serving to of olive oil, additionally putting them within the dish.
Put a lid on the dish and place within the oven to cook dinner for 45 minutes, till the hen is juicy and tender.
Fastidiously take away the pot from the oven, coating the hen, potatoes, and parsnips within the marinade and baste.
Place again within the oven for quarter-hour, eradicating the lid. The hen ought to now be brown and cooked by means of.
After the quarter-hour, deliver the pot out of the oven as soon as once more, minimize the hen and serve with the balsamic glazed potato and parsnips.
Chocolate Mousse
360ml whipping cream
3 egg yolks
40ml honey
200g darkish chocolate buttons
Elective 30ml espresso liqueur
Technique
Begin by whipping the cream to slight gentle peak and set to at least one aspect.
In a pot, whisk the egg yolks over a low warmth till pale in color.
In one other pot, warmth the honey till scorching, and depart to the aspect.
Subsequent, in a clear saucepan create a bain-marie with a glass bowl positioned on high of some inches of boiling water, place the chocolate buttons within the bowl and soften them down progressively on a low warmth.
In a meals mixer, whisk the yolks on a excessive velocity and progressively add the honey, combining till combination is cool.
Slowly add melted chocolate to the combination and fold.
Subsequent, gently fold within the whipped cream.
Place the combination in a sealed piping bag or wrap in cling movie and maintain at room temperature.
To serve, pipe the mousse right into a glass or dish and serve.
