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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Ultimate roast beef & gravy

Cityline | posted Monday, Dec 8th, 2014

roastbeef-featured

A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)

Ultimate roast beef & gravy

Prep time: 15 minutes
Total time: 4 hours
Serves 8
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium

Ingredients:

  • 2-kg bone-in prime rib roast
  • 1/4 cup Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 2 tsp kosher salt
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth

Method:

Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.

Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.

Transfer meat to a carving board  and loosely cover with foil. Let stand 45 minutes before carving.

Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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