Kick up the heat; turn up the flavour
Allison Day, RHN
Roasting is a naturally nutritious cooking method that turns everyday ingredients into golden brown dinners.
One of the easiest cooking methods in the kitchen also happens to be the tastiest and healthiest. We’re talking about roasting. Whether meat, fish, vegetables, or tofu, a main course with minimal clean-up can be ready in under an hour. Roasting locks in flavour, moisture, and nutrition. Its dry, quick heat means your nutrients stay in the food, not washed down the drain with methods like boiling. High output with relatively low input, this warming way to do dinner kicks things up a notch in the taste department, without the need for extra ingredients. Squash tastes sweeter, chicken is juicier, and broccoli becomes a brand new vegetable. Roasting works its magic other ways, too, transforming bitter and sour lemons into an entirely edible treat (yes, the whole thing!) and garlic cloves into savoury candy. Arm yourself with a cast iron skillet, sheet pan, or glass dish, and reintroduce this high-temperature cooking technique into your New Year’s kitchen.
Keeps the food intact, so it cooks evenly, retains its shape, and no extremities become dry during roasting.
Whole poultry, stuffed meats such as pork loin roasts, and whole stuffed fish.
Whole poultry (the easy way) Using ovenproof twine, secure the legs of the bird by tying them with a bow. Tuck wings under so they don’t flap out and get dry. Snip twine using kitchen scissors to untie before serving.
Stuffed meat and whole stuffed fish Tie loose but secure vertical pieces of ovenproof twine 2 to 4 in (5 to 10 cm) apart. Make as many ties as you need to hold your meat or fish together. Snip twine using kitchen scissors to untie before serving.