After the year we’ve had, it only makes sense to finish 2020 off with a bang, and what better way to do that than with a truly showstopping holiday meal? So, we’ve rounded up some of our favourite mains to help you top your dinner table. Turkey, ham, prime rib and more—this exhaustive list is filled with roasts guaranteed to leave everyone wanting more!
This southern-style turkey recipe from Mary Berg is simply divine. Make sure to dry the inside and outside of your bird with a paper towel before adding your butter mixture both under and on top of the skin to get that golden exterior. If you find the bird is browning too quickly, just tent it with some foil. Keep the foil on while it rests, too, to hold in the juices. Get the recipe here.
With fresh herbs, paprika and orange zest, this roast turkey recipe from Christine Cushing is bursting with flavour. Remember to let your turkey brine in the salt and pepper rub for at least 24 hours before roasting for that perfect crisp! Get the recipe here.
Add some spice to your holiday table with Vijaya Selvaraju’s Scotch bonnet herbed turkey. Using bone-in turkey breasts instead of a full bird not only saves time, but is also well-suited to a smaller festive gathering. You’ll want to be sure to spread the seasoning out evenly under the turkey skin for maximum flavour. Get the recipe here.
4. Roast turkey
If anyone knows his way around a festive spread, it’s Jamie Oliver, and his perfect roast turkey recipe is a tried-and-true winner. Stuffed with herbs and citrus and drenched in butter and bacon, it is truly the holy grail of holiday feasting. Get the recipe here.
This sweet and savoury turkey recipe sets itself apart from the rest with one simple ingredient: maple syrup. Chef Jeff Richards bastes the bird with a combination of butter, orange juice and maple syrup throughout the roasting process, which results in a gorgeous glazed finish. Get the recipe here.
Feeling Dickensian? Michael Bonacini’s Christmas goose is a must-try, with its bold, rich holiday flavour. Save the pan juices for the apple-white wine gravy and reserve the goose fat and stock to use in other dishes, such as Michael’s crispy tarragon potatoes. Get the recipe here.
Not up for a whole big bird this year? Try Jamie Oliver’s Cumberland roast chicken. Jamie stuffs sausage meat under the chicken skin (use a spatula to separate it from the meat), which keeps the breast nice and moist. Placing the chicken directly on your oven bars with a tray underneath will give the chicken a nice even cook all around, while the veg below catches all the flavour-rich drippings. Get the recipe here.
What really sets this roast apart is the salt-crust preparation, which locks in moisture and acts as a layer of insulation to ensure the bird is cooked evenly and gently. It’s a bit of a process, so a good one if you’re in the mood for a culinary project. The thrill of cracking open that crust to reveal your golden, perfectly roasted masterpiece is almost worth the effort—just make sure your guests are in the kitchen for the big reveal. Get the recipe here.
This roasted spatchcock chicken with its bright green pesto is a marvelous addition to any holiday dinner table. Having trouble getting your chicken to lay flat? Remove the backbone and use the heel of your hand to press on the breast bone. Then, just lather in basil-y pesto goodness and you’re ready to rock n’ roast! Get the recipe here.
Even if you don’t typically love sweet with your savoury, you’ll want to make an exception for this dish. The sticky, caramelized bits of pineapple that get basted with spicy chicken fat as they roast together are a match made in sheet-pan dinner heaven. With its big, bold, bright flavours and ease of prep, it’s a great choice for those planning a more intimate holiday dinner with just their household. Get the recipe here.
Not only does this epic glazed ham serve as a fabulous centerpiece on any holiday dinner table, it’s also super simple to make. The secret ingredient? Dr. Pepper. Let it reduce for 30 minutes before mixing with hoisin and Dijon mustard for a mouth-watering glaze. Brush on the ham, sprinkle on some crushed gingerbread cookies, and she’s ready for roasting! Get the recipe here.
Nothing says showstopper like Clodagh McKenna’s succulent pork. It tastes as impressive as it looks, with its cherry, sage stuffing and luxurious apple jus. This is certainly one roast that will have no trouble commanding the spotlight all night long. Get the recipe here.
Forget about waiting until after dinner to open your gifts; unwrap this delicious pork tenderloin right at the table. The layer of pancetta helps baste the tenderloin while it’s in the oven to keep this lean cut moist and juicy. Get the recipe here.
Pretty much anything wrapped in bacon has our attention, and this roasted pork tenderloin is no exception. The bay leaves add warmth and an earthy aroma, while lemon zest brightens the flavour. Finish with a Dijon-maple jus and voila! Get the recipe here.
This dish is dinner and a show in one as it yields such a satisfying surprise when you slice into it at the table: pierogis! To serve, you only need a big dollop of sour cream on top. Get the recipe here.
Roast suckling pig is a Goan holiday favourite. Here, Chef Anjum Anand uses those same traditional Goan spices on a Christmas ham, adding an East-meets-West glaze (East-meets-West is actually a defining characteristic of Goan food). The ham is decorated with flaked almonds instead of the customary cloves and makes the ham feel special in its own way. Get the recipe here.
This pork roast recipe gets its classic flavour from a balsamic vinegar and Dijon glaze. You’ll want to pour half onto the pork before popping it in the oven and save the other half for basting while it roasts. Get the recipe here.
Here’s a hot tip: After you butterfly the leg, score the interior flesh and season liberally before rubbing the herb paste all over. This will make sure those herbs and spices can really seep into the meat for maximum flavour. Secure with butcher’s twine and in the oven it goes. Sear the roast in a large skillet before serving until evenly browned and crisp. Get the recipe here.
19. Veal roast
Nothing says special occasion like a veal roast, and Michael Bonacini’s got you covered with this delicious dish that uses just a few simple ingredients. Best served with a spoonful of his Italian mustard fruit. Get the recipe here.
20. Prime rib roast
If you struggle to achieve the perfect roast (y’know, with the perfectly crusted outside and super tender inside), you’ll want to try Camille Arcese’s reverse-sear technique, which allows you to make your roast in advance. Then, just before you’re ready to eat, pop it in the oven again, this time set to broil, for just 10 minutes to sear the outside and create that nice crust. We guarantee it will be the juiciest roast you’ve ever made. And no one will know you made it a day (or two) in advance! Get the recipe here.
This show-stopping twist on the traditional main is definitely worthy of top billing at your holiday table. Get the recipe here.
Use your slow cooker to get that melt-in-your-mouth brisket goodness with minimal effort so you can kick back and enjoy the festivities. Look for a double brisket, which has a bit more fat, to get the ultimate tender result. Get the recipe here.
Whole roasted fish might seem intimidating, but it actually couldn’t be easier. Citrus and dukkah infuse the fish with north African flavour from the inside out, while the herbaceous chermoula brightens every bite. Get the recipe here.
Short on time but hungry for big flavour? This cod and cilantro dish from Chef Sami Tamimi is the perfect choice. Not only is it a stunner, but it’s also ready in just 20 minutes! Get the recipe here.
Hungry for more? Get into the holiday spirit and celebrate the season with recipes, movies, TV and more festive fun at ctv.ca/holidays.猪泡泡影院-电影-高清完整版手机在线观看-私人影视-小影影院,xiaoyingshipin.com