There’s nothing better than finding recipes that just work, are simple to put together, and unbelievably delicious to taste.
Our friends over at Mr Hugh’s have done the hard work for you and created this fabulous guide to help with the perfect roast so you get it right every time. Christmas time should be full of fun & laughter, so use these handy hints and tips for a stress free and highly enjoyable Christmas dinner – featuring our very own cockerel meat!
So without further adieu, let’s dive right into the recipe:
Morton’s Taste Christmas Cockerel, Fluffy Lemon Roast Potatoes, Yorkshire Puddings and Vegetables with Gravy.
Cockerel:
- 1 x Large Morton’s Taste Christmas Cockerel
- 2 tbsp Mr Hugh’s Garlic Infused Rapeseed Oil
- Sea salt
- Black pepper
Cooking your cockerel:
- Season the cockerel generously with sea salt, black pepper and Mr Hugh’s Garlic Infused Rapeseed oil, ensuring the cockerel is fully covered but is to your taste.
- Cover the chicken loosely with tin-foil and roast in the oven for 30 minutes at 200C.
- After 30 minutes, remove the foil and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F- 350F/Gas 3-4.
Fluffy Lemon Roast Potatoes
- 6 Large floury potatoes
- 6 tbsp of Mr Hugh’s Lemon Infused Rapeseed Oil
Cooking your Roast Potatoes:
- Have your oven at 220C, peel your floury potatoes and chop into even-sized chunks, cover with boiling water and let them simmer for 10 minutes.
- Now, in a roasting tin place your 6 tbsp of Mr Hugh’s Lemon Infused Rapeseed Oil and place into the oven.
- Once your oil is in the oven, drain the water from your potatoes and put the lid back on, then shake the pot vigorously to fluff them up.
- Take your oil from the oven and place on the hob.
- Put your now fluffy potatoes into the hot oil (which should cause a nice sizzle) and ensure they’re covered in the oil.
- Sprinkle your roast potatoes with salt and pepper and add a few garlic granules or basil leaves for that extra taste. Put your roast potatoes back into the oven and roast until golden brown, should take around 45 minutes.
Yorkshire Puddings:
- 200g plain flour
- 3 eggs
- 300ml milk
- 4 tbsp Mr Hugh’s Extra Virgin Rapeseed Oil
Cooking your Yorkshire Puddings:
- Put the flour and some seasoning into a large bowl, stir in the eggs, one at a time, then slowly whisk in the milk until you have a smooth batter.
- Chill in the fridge for at least 30 mins or up to a day.
- Following this, heat your oven to 220C/180C fan/gas 7.
- Pour the oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
- Carefully ladle the batter mix into the tin, this should cause a slight sizzle, then bake for 30 mins until well browned and risen with a fluffy look.
Vegetables:
- Broccoli
- Carrots
- Runner Beans
Cooking your vegetables:
- Bring a pan of water to boil on the hob, place a steaming pan on top of the pan of boiling water, add all your vegetables into the steamer and leave for 10 minutes.
Gravy:
- Cook your Gravy whilst your cockerel rests.
- Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes.
- Add flour and cook, stirring constantly, 1 minute.
- Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes.
And that’s it! A super simple step-by-step plan to get your Cockerel Christmas Dinner just right, every single time.
Make sure you tell us what’s your favourite part of a roast dinner? Head to our social media to let us know!