il, season well and griddle for 3 minutes on each side
ut. Reserve the giblets for making stock and save liver
he biscuit mix. Let stand for about 10 minutes.
Dip
b>for 5 minutes, turning once, until browned. Transfer to a large roasting
To prepare the vegetables, peel and trim the shallots
he vegetables on a roasting tray in a single layer and bake for
o a boil and cook for 2 mins. Drain. When cool
n airtight container for 6 months.
To prepare vegetables, pour olive
For the vegetables, cook potatoes in boiling salted water for 20 mins, drain and
e water off (keeping some for the gravy later), let
hem through so they start roasting more quickly - return the potatoes
Allow to marinate 3 or 4 hours or overnight.
Preheat oven to 500\u00b0.
Roast the meat for 7 minutes per pound for rare, 10 minutes per pound for medium.
Serves 8 to 10.
ll the other ingredients except for the vegetables. Bring to a boil
For the sauce:
Whisk all of the ingredients in a small bowl. Set aside.
For the vegetables:
Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
For the sauce: heat the oil
Prepare sauce by mixing yogurt, mayonnaise and garlic in serving bowl.
Keep at room temperature while vegies cook.
Use large steamer for vegies.
Cut potatoes into chunks.
They take about 20 minutes to cook.
Cut other vegies into chunks and add at appropriate times.
Allow at least 10 minutes for all vegetables. Add onion, cut in large crescents, on top.
Mix all together.
Good for fresh vegetables, cherry tomatoes, cauliflower, squash, zucchini, broccoli, celery, carrots and potato chips.
It is better if mixed the night before serving. Will keep a long time in refrigerator.
Place the meat in a roasting pan and spread the onions
he cumin. Place in a roasting pan, scatter the onions and
pieces.
Place all vegetables in a roasting dish in a single