Roasts – those wonderful, convivial family dishes we all remember so warmly. You can recreate that same friendly ambience every week, or whenever you like, with Sonia Stevenson's landmark book.
Recipes for roasted vegetables, on their own or with meat, include Hasselback Potatoes from Sweden, Roasted Garlic with Goats' Cheese and Croutes, and Roasted Apple with Celeriac and Parsnips to serve with pork. Fish is wonderful roasted – try Salmon Fillets with Sorrel Sauce - and poultry includes Italian-style Chicken with Salami Stuffing, or Sonoran Spiced Orange Chicken.
For special occasions, we all need turkey and goose recipes, such as Scandinavian Christmas Goose, and Christmas Turkey – a big one, or a boned turkey breast for a smaller group. Meat provides the king of roasts, Roast Beef, and Sonia gives several variations. She gives great tips on how many it will serve, how long to cook it, to what degree of doneness, and at what temperature.
Try the same with ham, pork, veal and lamb. Finally, there are recipes for Gravies, Sauces and Dressings, different cooking methods (in oil, up on a rack, over liquid, in foil) and how to carve different kinds of birds and meats.
