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| Photo by Staphanie Bodkin Photography
Serve with plenty of speed food!
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Recipe
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
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When Sunday came round I was desperate for a roast. At first I thought about going to a carvery chain that rhymes with "Moby Carvery" ;-p.
I looked up the syns online and because they use butter on all their veg to add shine, cake the meat in oil, cook the Yorkshires in oil, and thicken the gravy with flour you are looking at around 30 syns for the full works!
Looking at their Ice Cream Sundaes they were upward of 35+ syns, so nearly 70 if you have both! I researched some workarounds and other ideas and have created a roast dinner with only 2 syns and an Sundae with only 2 syns! All syns worked out by me, I'm not a trained consultant so it's always best to double-check!
The roast dinner was-
Roast Chicken
Stuffing
Crispy Roast Potatoes
Yorkshire Pudding
Veg of your choice
Thick onion gravy
For the chicken-
1.5kg Chicken
Slat & Pepper
1 tbsp Mustard Powder
1 tbsp Garlic Granules
Fry Light
Pre-heat the oven to 190 degrees
Place the chicken on an oven proof dish and sprinkle with salt, pepper, mustard powder and garlic. Spray a small amount of fry light and cover the chicken with tin foil.
The chicken takes about an hour to cook, so the potatoes should be put in around 15 minutes into the chicken cooking
Leave the chicken to stand for 5 minutes before carving
For the roast potatoes-
Enough potatoes to fill you roasting tin
Salt & Papper
1 pint of chicken stock, cubed is fine
Peel the potatoes and chop to roast potato size
Par boil the potatoes for 5 minutes
Drain the water and shake the pan to fluff the potatoes up
Put potatoes on a roasting tin and pour the stock over the potatoes, ensuring they all get a covering. Fill no higher than half way up the potatoes.
Put them into the oven at 190 degrees. Make sure you bast them at least 3 times. You will know they're ready because there will be no stock left in the tray and the potatoes will be crispy
For the gravy-
1 large onion, finely diced
salt & pepper
1/2 pint stock, 1/2 a pint of boiling water
red wine vinegar
Put all the ingredients in a small sauce pan and bring to the boil.
Simmer on a low heat for 10-15 minutes or until the onion is cooked
Allow to cool slightly and place in a blender, the onion should thicken the gravy
For the stuffing:-
1 mug of cous cous
1 chopped onion
1 tbsp sage
Salt & Pepper
1 mug of stock
Add the cous cous into a dish, add the onions, sage and seasoning
Add 1 mug of boiling water and leave to stand
Add 1 mug of stock and mix together, bake for 25 minutes
For the Yorkshire Pudding (2 syns per pudding):-
(makes 2 large Yorkshire)
1 egg
1 tbsp flour
3 tbsp milk
Add all the ingredients to a bowl and mix into a batter, leave for at least 10 minutes before cooking
Add 1 spray of fry light into a muffing tin and put the tin in the oven for a few mins
Remove from the oven and add mixture into 2 muffin holes and cook for 25-30 mins, until risen and fluffy
I served my roast with boiled carrots, cabbage, spinach and green beans. The beauty of a roast is that you can pick any veg that you want, as long as it's boiled and not buttered it's free!
To make the Chocolate Brownie Sundae Click here
Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
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