Roast Recipes/Ideas?

try http://baby-menu.blogspot.com for more ideas. one of the recipe is roast chicken using convention oven

First of all, I am sorry if the recipes below is not fully a roast recipe but to me either roast or baked they are a same dish. Here some of the recipe which I have. Lamb kebab 500g good-quality lamb mince 2 medium onions 4 cloves garlic 1 inch ginger 2Tbsp lemon juice 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon cayenne pepper ½ teaspoon ground cinnamon 1 large handful fresh parsley 1 small handful fresh mint 1 large egg ¼ C yogurt sugar Salt and pepper Grind the cumin and coriander roughly in a mortar and pestle with a teaspoon of salt. Put the spices, herbs, onions, garlic and the egg in a food processor and blitz until everything is chopped. Add the meat and blitz again until everything is well-mixed. (Don't completely purée the meat - aim for a reasonably rough texture.) Form handfuls of the meat mixture around bamboo skewers. (The skewers make the kebabs really easy to turn and move around on the grill, as well as holding things together.) Grill on a hot barbecue or under the kitchen grill for about ten minutes, turning regularly. Serve immediately. Roast Chicken INGREDIENTS • 1 (4 pound) whole chicken • 3 cloves garlic, chopped • 6 tablespoons minced shallots • 1 cup onion, chopped • 2 slices fresh ginger root, chopped • 3 tablespoons oyster sauce • 1 tablespoon dark soy sauce • 2 tablespoons light soy sauce • 1 tablespoon ketchup • 1 tablespoon hot chilli sauce • 1 teaspoon chili powder • 1/4 cup cucumber slices, for garnish DIRECTIONS 1. Pierce chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together. 2. Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible. 3. Preheat oven to 425 degrees F (220 degrees C). 4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers. Honey Chicken Ingredients: * 2 large whole chicken Marinade: *½-cup honey * ½-cup fish sauce * 3 tablespoons liquid seasoning (Maggie brand) * 4 tablespoons calamansi juice * 1 tablespoon salt * 1 tablespoon ground black pepper * 1 inch ginger (smashed) * 2 cloves garlic (smashed) * 2 Shallots (Smashed) * 1 teaspoon turmeric powder ½ cup butter Sauce: * ½ kilo chicken liver (cooked and finely minced) * 1 large onion (finely minced) * 2 tablespoons finely minced toasted garlic * 2-cups brown sugar * ¼-cup salt * 1 tablespoon ground black pepper * 1 cup white vinegar * 2½ - cups chicken stock * 2-cups bread crumbs Procedure: 1. Marinate chicken over night. 2. Pre heat oven to 300*F. 3. Cook chicken for 30 minutes and increase temperature to 350*F. 4. Cook until chicken when pierced with a fork no longer oozes out blood. 5. In a sauce pot, mix all sauce ingredients well with a wire whisk. 6. Bring it up to a boil whisking to smoothen texture. 7. Serve chicken with sauce.

Slow cooker-pot roast INGREDIENTS 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 5 1/2 pounds pot roast DIRECTIONS In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.