Grilled Mushroom Roast

Ingredients

5 or 6 lb. roast
3 cans mushroom soup
6 oz. sour cream
1 c. milk
1/8 c. salt
1/8 c. pepper
1 lg. onion

Preparation

Cut roast in large chunks. Grill on all sides until slightly chard. Put in baking pan, slice onion over meat. Mix soup and cream with milk and seasonings, then cover meat. Bake at 350 degrees 2 1/2 to 3 hours. Will make own gravy. Thin with milk.

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Roast Lemon Chicken And Potato Wedges

Ingredients

• 6 boneless chicken breasts, with skins
• 1 small red onion, cut into 8 wedges
• 500g floury potatoes, scrubbed and cut into wedges
• 1 large lemon
• 6 cloves garlic
• 2 tsp clear honey
• 1½ tbsp olive oil
• Salt and pepper
• 1 tsp fresh thyme
• 6 sprigs fresh rosemary

Method

1. Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
2. Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
3. Bake (Oven Temperature: 200 C, Gas Mark 6) for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

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Garlic Roasted Chicken Leg Quarters

Serves 4

Ingredients:

• 4 cloves garlic, finely minced
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• dash freshly ground black pepper
• 2 tablespoons olive oil
• 4 chicken leg quarters
• 1/2 cup chicken broth (part dry white wine, if desired)

Preparation:

Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.

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