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Monday, 21 November 2016

Roast-in-a-bag


A classic British wintery dish is a roast dinner, not so common here in Germany. However one cold evening, it was exactly what we felt like. But being a little experimental in the kitchen we decided to try cooking it all in a bag.


Its super easy - and also minimises washing up afterwards!

We partially pre-cooked some parts before throwing into the bag…

For example pan-frying carrots and celeriac to soften…


Gently frying mushrooms, pink cherry potatoes and figs in port and a rich chicken stock…


Massaging it all in the bag…including onion, garlic, lemon rind, lemon juice, dried herbs, seasoning and tomato chunks…


Followed of course by the chicken breasts.


Then we sealed up the bag and left it in the oven for about 45 mins…


The oven bag retains all the moisture and keeps in all the flavours of the herbs and veggies.


Ta-dah!


Our chicken was unfortunately slightly dry…I think maybe we shouldn’t have slightly pre-cooked it at all but had a lovely flavour and the veggies plus gravy-juice were delicious!

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