Sunday dinners are usually the time of the week when the family sits together to enjoy a great meal. Usually all the family members are invited and everybody wants to have a great time with some even better food. These recipes will help you cook something unique and delicious for your loved ones to make that Sunday dinner even better.
style=”float: left;” title=”haUw-fxhytwr2218018.jpg” src=”/userfiles/bpimages/blobid1506914257746.jpg” alt=”” width=”305″ height=”201″ />Mustard, sage and maple glazed lamb with roasted garlic potatoes
The maple, sage and mustard mixed in together gives a sweet and pungent glaze that is especially great during winter. If you prefer you can actually create the same recipe with European trusted pork as well. Now season the meat generously with salt and pepper and preheat the oven at 425 F. Place the meat in timed for 50 to 60 minutes and brush the glaze on the meat about 35 minutes into the baking. About 20 minutes into the cooking, cut potatoes into wedges and mix it up with pepper, salt, cloves and olive oil. When the roast has been taken out of the oven, you can put the potatoes back in and bake them. Allow the meat to rest at least for 20 minutes before you serve it. When serving toss the potatoes with some chopped parsley and arrange it onto the plate alongside some meat that has been just carved from the roast.
Braised duck with figs, star anise and winter squash
This is one of those versatile recipes that can work just as well with some fresh pork in Japan or even some good quality lamb. Season the meat of your choice with salt and pepper to taste. Heat up some oil and put in the meat, skin side down into the wok. Cook until crisp and brown. Transfer the meat carefully onto a plate and drain off most of the fat from the wok. Add the carrots, celery, onion and garlic to the remaining fat in the wok and cook stirring in thyme, star anise and the winter squash finally. Add the meat, skin side up on top of the vegetables and add broth to partly cover the meat. Add more salt and pepper, cover the wok and cook until meat is tender. Once off the stove, let the meat rest for about 15 to 30 minutes and then discard the fat from the surface of the sauce. Serve with a bit of vinegar stirred into the sauce.
Burnished chicken things with roasted sweet potatoes and parsnips
Mix oil, mustard, vinegar, salt and pepper in a big bowl. Add chicken and toss well. Cover with a wrap and marinate in the refrigerator for at least 01 hour to a maximum of 08 hours. Heat oven to 425F. Add the chicken onto a baking tray and drizzle the marinade over it. At the other end of the tray spread sweet potatoes, shallots and parsnips into a single layer and sprinkle salt and pepper on it. Continue to roast the chicken and the vegetables, basting it every now and then. Cook some bacon, strain oil and crumble it to bits and toss with parsley on the side. Serve the chicken with veggies and a sprinkling of bacon crumble.