A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.
It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.
My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.
My whole career has been an Ann Coulter roast.
Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I have tried a Sunday roast with some British friends and really enjoyed it. But I try to eat really clean - that means a lot of vegetables.
Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!
And roast beef and Yorkshire pudding is my personal signature dish.
Mustard's no good without roast beef.
