Sunday, 5 May 2013

Yup, a regular roast... for 1!

Turkey roast dinner

Ok, I wouldn’t usually post something quite as simple as a roast, but this is a demonstration as to how my meal planning works. So on a Sunday, I decided to cook a roast turkey breast joint that I have had in the freezer as a standby for far too long. But I thought, I am going to have leftover meat and it got me thinking of all the dishes I could make over the next few days. So I will probably try a risotto tomorrow with unused British asparagus left from the roast, possibly risotto and maybe make some wraps for lunch too.

I don’t often cook a roast just for me, but seeing as I haven’t been eating my veggies this weekend I told myself it would be good for me! This makes rather a lot as you can see from the picture, but I was going for a lot of vegetable consumption!!

Roast turkey for 1

1 475g ready to roast turkey breast in a foil tray
2-3 baby new potatoes, halved
1 small carrot, cut into chunky batons
1 small parsnip, cut the same thickness as the carrots
½ tsp dried mixed herbs
¼ small pack Paxo stuffing mix
3 runner beans, trimmed and sliced
About 5 thin asparagus spears, fat ends sliced
2 tsp Bisto gravy granules, mixed with 2 tsp of water to a paste in a jug

Preheat oven to 180C and cook turkey according to instructions (Mine actually took about 40 mins instead of an hour)

Half an hour toward end of cooking, place the potatoes, carrot and parsnip in a baking tray. Spray with low cal cooking oil and season. Sprinkle with mixed herbs and toss about to coat. Put on the top shelf of the oven and cook for 20-25 mins, turning the veg halfway through.

Put ¼ small pack of Paxo into a ramekin and add a couple of splashes of boiling water, until rehydrated but not sloppy. Put in the oven for 10-15 mins until a bit crunchy on top.

Rest the turkey on a board.

Meanwhile bring a small pan of water to the boil, Add salt and throw in the runner beans and fat stalks of asparagus. Turn down to a simmer. After 5 mins are up add the asparagus tips and continue to simmer for 3 mins.

Pour some of the hot water into a jug of bisto, stirring until you have the consistency you like.

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