What’s happened to the Sunday Roast?

Slow cooked tender meat with hearty gravy made from pan juices and bits of meat stuck fast to the roasting dish. A crispy whole chicken stuffed with lemon, garlic and fresh herbs.  Crackling that snaps when you take your first mouthful.  Roast potatoes that are crunchy on the outside with soft and fluffy inners. Good things take time.

Lemon Roast Chicken

Lemon Roast Chicken

Time is what has happened to the Sunday roast.  It takes time to prepare and cook a roast.  People need time to relax and enjoy one another’s company without rushing off.  Sometimes people need a gentle nudge.  There’s no denying the commercialism of Selak’s NZ Roast Day (Sunday 2 August); recipes by celebrity chef, Simon Gault matched with Selak wines but the excuse to bring extended family and friends together and enjoy fabulous New Zealand food and wine is what really resonated.

Roast Pork Belly

Roast Pork Belly

When time is not on my side the ‘chicken brick’, a fortieth birthday present, is the perfect solution.  A whole stuffed chicken cooks slowly inside the brick as the oven warms up from cold to hot and is ready in less than 90 minutes.  Crunchy skin, moist flesh and enough juices for someone to make delicious gravy, while someone else carves.

The chicken brick in action

The chicken brick in action

So whether it’s roast pork belly, lemon chicken, sticky ribs or simply a roast vegetable salad with crumbly feta – let’s make time.

Five spice sticky ribs

Five spice sticky ribs

Simple roast vegetable salad

Simple roast vegetable salad

Enjoy your week.

Michelle

NOTE: All photos were taken by The Foodie Inc and include images taken during the photoshoot for Celebrate! Churchill Park 50th Jubilee Cookbook (2014)

Too Many Kitchen Utensils

Over the past fortnight, I’ve been participating in Natalie Sisson - The Suitcase Entrepreneur’s 15 Day blog challenge.  Yesterday’s challenge (day 12) was: What work and life clutter are you going to remove to be more of a minimalist and free up space for you? Perfect - finally a challenge topic that I could write about for The Foodie Inc...

Cooking dinner last night, I opened the utensil drawer to grab some tongs and the drawer jammed for the hundredth time. I’ve lost count of the number of times this happens and every time I think to myself, often out loud, that kitchen drawer really deserves some attention. The drawer is wide with lots of dividers but only 5-6cm deep, and it is chock-a-block full of every imaginable kitchen utensil. Now for those of you who know me personally, this won’t come as a surprise. I love kitchen utensils and often purchase them on my travels, often resulting in some very interesting conversations with customs officials but that’s another story in itself.  I pretty much have every utensil I could ever need, in fact I realised last night that I could probably fit-out a second kitchen quite easily!

So how many wooden spoons does one household really need? The one I use the most is the one I made on the lathe in woodwork class at intermediate school - yes a few years ago now.  Come to think of it, somewhere I might even have the tongs I made in metalwork class too. Though they were rather ugly, complete with rivets and hard edges, and not very user friendly so maybe not!

The Foodie Inc wooden spoons.jpg

Do you really need three mini whisks? And six spatulas?  Well they are different shapes and sizes and the mini ones are perfect for small bowls and young bakers’ hands. Three potato peelers? My favourite is the Kitchen Aid one I got in a goodie bag at the Melbourne Food & Wine Festival so I think it’s time to bin the other two that never get used.

The Foodie Inc kitchen utensils

And my favourite five utensils, some collected on my foodie travels: pallet knife (Wellington), rolling pin (Hobart), wooden spoon (made by me), cooking chopsticks (Melbourne) and zester from a food show but can’t remember where.

The Foodie Inc five favourite kitchen utensils

So now that I’ve pulled everything out of the drawer and sorted through them, putting aside the essentials every good cook needs and those must keeps - and yes the drawer opens and closes with ease, the local Hospice shop will be the lucky recipient of those duplicates and triplicates.

But finally I want to share a little story about the egg beater - which lives in the next drawer down.  Baking with two 10 year olds in the school holidays, the electric beater stopped working so I grabbed the egg beater out of the drawer.  With very puzzled looks on their faces, one exclaimed “What is that? It looks like something from the olden days!”  Let’s just say I ended up beating the eggs – their little arms got tired very quickly from that manual labour!.

The Foodie Inc trusty egg beater

So what’s your favourite kitchen utensil and why?  Feel free to leave a comment.

 Michelle

ps if you're interested in the 15 Day Blog Challenge check out Natalie Sisson, The Suitcase Entrepreneur

 

 

Celebrate! Cookbook Launch

Hello

Excited to let you know that Celebrate! Churchill Park School's 50th Jubilee Cookbook launches this week. THE FOODIE INC took all the food photographs, working with an amazing team of dedicated volunteers over three months earlier in the year, before the designer and her team did their magic on the layouts and cookbook design.

THE FOODIE INC - food photography

THE FOODIE INC - food photography

It was challenging at times to get everything lined up for shoot days.  And required a huge amount of coordination between cooks, stylists and everyone's calendars to make it happen. 

Looking forward to seeing everyone and of course the printed book at the sneak-peak launch for the cookbook team.

Cheers

Michelle