Peach Relish with Roast Turkey So easy & fast to make Peach Relish , Sever with turkey, chicken or pork. So refreshing & taste of summer on your plate , the juice peaches with hot bite of chill & drizzle with white wine vinegar taste so divine !! Enjoy
6 ripe peach
2 spring onion sml
1 tblsp white wine vinegar
1 teasp fresh red chill
2 teasp brown sugar
Method: Cut a small cross at the base of each peach. Place in a large heatproof bowl & cover with boiling water. Stand for 2 mins, then carefully lift out peaches. Drain & cool,then peel away the skin.

This is a Traditional Roasted Lamb Mediterranean style with the aroma of rosemary & garlic smells divine . The taste is absolutely delicious with the tomato pesto massaged into the skin of the lamb. With all these beautiful flavours & the lamb juices make a flavoursome gravy. Watch out for the tips what I make with the  lamb for the next night dinner.

• Cut any excess fat from the lamb.Using a sharp knife Ginsu 4827 14 Piece Stainless Block Set – Black, make a cuts just under the skin all around the meat.Insert the garlic & rosemary( if using dried herbs,sprinkle them over the surface of the meat.)  Rub the tomato pesto over the lamb skin.
• Place the lamb on  cooling rack baker/roaster with rack
  on a baking tray .Pour on olive oil over the lamb.Season.Pour the wine on bottom of the rack add bay leaves
• Place in the oven on 180*C ( 350*F )  & roast for 35 minutes,basting occasionally. The roasted for 45 minutes more, or until the meat is cooked. Remove the lamb to a heated serving dish.Tilt the pan,spooning off any fat on the surface. strain the pan juices into the gravy.
• TIP : With the left over lamb, I make Mash potato & lamb pie . But the mash potato has cheese & garlic , pumpkin ,spinach. What whole meal in a pie !!!!!     So look out for Mediterranean Roasted Vegetables & Roasted  Lamb & Potato Pie.
• Precise Heat Multi-Baker / Roaster with Wire Rack
• Ginsu 4827 14 Piece Stainless Block Set – Black

• Preheat oven 180*C   ( 350*F )
• The stuffing: In a Deep pan saute the butter & home.Stir from time to time with a  Large Wooden Spoon when ham  or bacon is cooked take the pan off the heat add shallots allow to stand for ten minutes, add the fresh breadcrumbs add the nuts & black  pepper.The stuffing can stuffed the bird or roll in a log then wrap in foil cooked with the chicken

• The Glaze : Mix all ingredients together & bring to the boil over medium heat for 30 seconds allow to cool a little befor using  a brush the chicken or the spatchcock with the glaze in an oven to roast at the chicken 180*C cook to 1/2 hrs until cooked The spatchcock 225′c about 25 minutes, glazing again twice during cooking.
• Then roasted on baking tray Stoneware Rectangular Roaster, Blue the potatoes & pumpkin season the veges  with pepper & salt & smoked paprika & drills with the oil cooked on180′C until cooked.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue

This recipe is how to cook the Most Tender Delicious Roast Chicken, and then turn it into an entirely different meal the following night & the next night too, So I’m cooking for three night meals here, good for all the busy working mums out there. How? Let me show you.
1.5 kg whole chicken
smoked paprika
fresh thyme leaves
freshly ground black pepper & salt
2 bay leaves
olive oil
6 to 8 piece of pumpkin
6 to 8 medium potatoes
Creamy Roasted Pumpkin Soup
850g(1lb 12 oz) butternut pumpkin peeled & chopped
2 medium potatoes peeled & chopped
1 medium brown onion,peeled & chopped
200g sweet potato peeled chopped
1 med carrots peeled & chopped
250g (8oz) Roma tomatoes halved length ways
2 Tablespoons olive oil
1 clove garlic, chopped 1 tablespoon chopped oregano
METHOD : Preheat oven to 180′C (365′F) You need 2 baking tray

• ” STAINLESS STEEL BAKING TRAY 3-PIECE SET
  The first tray you need a large cooling rack The chicken needs to be thoroughly rinsed & dry, using paper towels. Place the chicken on the cool rack Sprinkle with paprika & season with salt, pepper & thyme leaves, drizzle with olive oil & rub all the oil & season into the chicken skin. Prepared pumpkin & potatoes season with salt, pepper & paprika & drizzle with olive oil. Place the vegetables around the chicken add a 1 cup of water down side of the tray trying not to wet the chicken or the vegetables.
  Place in oven at 180′C for 1 & 1/2 or until golden brown.
  Note : When you cut up the chicken, place the chicken cages and bones into a pot to make a chicken stock, water, bay leaves, thyme, cut 1 onion with the skin on
  Roast tray 2 :Preheat the oven to moderately hot 190′C (375′F/ Gas Put the tomatoes, cut-side-up,in a roasting tin with pumpkin, sweet potato, carrot & onion, season with oregano salt & pepper & smoked paprika, drizzle with olive oil and bake for 1 hour or until golden . When this tray is cooked put the cooked vegetables in a pot. When the chicken stock is cooked add 5 cups (1.2litres) of your remade chicken stock & the vegetables in a pot and place in the fridge. Well done you have cooked 3/4 of  next night dinner !!!
  TIP : With any Roasted Meat; chicken, lamb and even pork, you can cook on a cool rack in a baking tray using this method. Pour about 1 cup of water then place in a oven, just make sure you keep topping up the water in the bottom of the tray. This keep the meat moist (so the meat does not dry out) These juices also makes the best gravy. Enjoy the Gravy!!!
• Krona 2-1/2 Quart Casserole Pot with Vented Straining Lid
  

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