Wanting to offer the rest of the family a little of the culinary comfort they had missed out on at lunchtime, tonight I opted for an easy midweek roast; potatoes, parsnips and (unpeeled) carrots, chopped up and roasted with a small, 1kg joint of pork loin. I added a glass'-worth of chicken stock (as I had no pork stock) and cooked it all at 200°c for an hour. Served with some stuffing balls and some steamed broccoli (plus the inevitable sweetcorn), it made a meal with very little work on my part. Result!
Happy St. Patrick's Day, Cath xx
1 comment:
Cath
Thanks for this chasseur recipe, am going to try it tomorrow but bung it all in the slow cooker as after getting up after nightshift I am out all afternoon and half the evening.......sounds yummy. Think I will still brown the chicken tho etc, meat always looks better with a bit of a tan I reckon!.
Thanks again for the recipe and Happy Easter.
Helen
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