SUNDAY LUNCH RECIPES RECIPES

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ROAST POTATOES | SUNDAY LUNCH RECIPES | GORDON RAMSAY ...



Roast Potatoes | Sunday Lunch Recipes | Gordon Ramsay ... image

Serves 4-6. 1 hour prep and cooking time. Serve up the best roast potatoes with our classic roast recipe that guarantees crispy edges, fluffy middles and plenty of flavour from garlic and rosemary.

Provided by Gordon Ramsay Restaurants

Categories     Roasts

Total Time 510 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6

Number Of Ingredients 6

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 1

Number Of Ingredients 9

3 lb chicken carcasses (chicken wings, necks, or other parts)
2 onions (unpeeled , cut into wedges)
1 garlic head (unpeeled, cuthalf crosswise)
3 celery stalks (chopped)
3 carrots (peeled, chopped)
3 bay leaves
2 each fresh thyme springs
1 1/2 tsp whole peppercorns
2 tbsp cider vinegar

Steps:

  • Toss all the ingredients into the Cooking Vessel add enough water to cover.
  • Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
  • Once the cooking cycle is complete, open the lid.
  • Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
  • Add salt if desired.
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

More about "sunday lunch recipes recipes"

ROAST POTATOES | SUNDAY LUNCH RECIPES | GORDON RAMSAY ...
Serves 4-6. 1 hour prep and cooking time. Serve up the best roast potatoes with our classic roast recipe that guarantees crispy edges, fluffy middles and plenty of flavour from garlic and rosemary.
From gordonramsayrestaurants.com
Total Time 510 minutes
Category Roasts
See details


INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
From recipes.instantpot.com
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  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.
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HARISSA CHICKEN TRAYBAKE | CHICKEN RECIPES | JAMIE OLIVER ...
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it.
From jamieoliver.com
Total Time 59 minutes
Calories 297 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
    3. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
    4. Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
See details


ROAST POTATOES | SUNDAY LUNCH RECIPES | GORDON RAMSAY ...
Serves 4-6. 1 hour prep and cooking time. Serve up the best roast potatoes with our classic roast recipe that guarantees crispy edges, fluffy middles and plenty of flavour from garlic and rosemary.
From gordonramsayrestaurants.com
Total Time 510 minutes
Category Roasts
See details


INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
From recipes.instantpot.com
Cuisine Modern
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.
See details


HARISSA CHICKEN TRAYBAKE | CHICKEN RECIPES | JAMIE OLIVER ...
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it.
From jamieoliver.com
Total Time 59 minutes
Calories 297 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
    3. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
    4. Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
See details


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