I don’t really understand why roast dinners get such bad press, either from the cooking of them, or to the nutritional values. I guess if you smother everything in goose fat (me at Christmas), have a side of sausage (me at Christmas), and a mountain of Yorkshire puds (me at Christmas), that’s where the calories pile up.
See picture for my winning healthy (ish) roast dinner. Firstly, pick poultry as it’s lighter and lower in fat. Avoid the delicious crispy skin (I don’t it’s too tasty), and try not to dollop a shit tonne of butter on the bird. For my chicken, I just add a light dribble of olive oil to the outside, a lemon inside, and season really well- properly delicious.
For today’s veg we had roasted carrots and parsnips, cooked in fry light with a light drizzle of honey. I did green beans (just boiled), and added cavalo Nero cabbage – just toasted in the oven for 4 mins (no oil needed).
The trick with the roasties if you aren’t cooking them in oil, is to part- boil and then put in the oven for around 1 hour to let them crisp up. Again I simply use fry light and season with some rosemary, salt and pepper.
I don’t suppose gravy is really on plan, but who had a dry roast dinner?! so we let ourselves off on that one.
Rich is a massive roast dinner fan, and this really hit the mark today as our New Year’s Day roast.