PHIL'S

RECIPE

03

Roast ‘Date night’ dinner for two!

Roast ‘Date night’ dinner for two!

Get in the good books with your better half, with this hearty, delicious roast dinner for two!

SERVES: 2

COOK TIME: 60 mins

PREP TIME: 20 mins

HOT TIP

Pair this with your favourite wine, and you can't go wrong!

INGREDIENTS

  • 1 Non-stick pan
  • 1 Parsnip
  • 1 Large Carrot
  • 2 Potatoes
  • 1/4 Small Pumpkin
  • 2 Maryland
  • 1 bunch Rosemary
  • 1 x bunch Thyme
  • 4 x cloves Garlic
  • 100g Butter
  • Pinch Salt to taste
  • Pinch Pepper to taste
  • 1 x bunch Sage to infuse with some butter

METHOD

  • Dice all the vegetables (parsnip, carrot, potatoes and pumpkin) into even cubes, about 4cm each.

  • Place all veggies into a pan and add boiling water. Cover and blanch for 10 to 15 minutes. Strain and set aside the veggies.

  • Pipe the sage butter underneath the skin of the chicken (between the meat and skin). Season the skin with salt and pepper and place skin side down in the pan on moderate heat until skin is crispy.

  • Return the blanched veggies back into the pan with garlic cloves, butter, thyme and rosemary.

  • Place the pan back in the oven at 180 degrees for 45 to 55 minutes, and check every 15 minutes until chicken is cooked and veggies are crispy and golden.

  • Adjust the seasoning and serve! Enjoy with your date!!

Roast ‘Date night’ dinner for two!