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Ingredients:

1 whole well-trimmed beef brisket (2.25kg/5 pounds); 2 large onions, peeled and cut into 1/4 inch slices; 4 cloves garlic (minced); 1 bottle or 375ml/12 ounces chillie sauce; 1 tbsp or 15ml packed brown sugar; 2 tbsp or 30ml worchester sauce; 1/2 tsp fresh ground black pepper; 3/4 cup or 187ml beef broth or water.

Method:

Preheat oven to 350F/180C. Place brisket, fat side up, in shallow roasting pan. Spread garlic evenly over brisket – sprinkle with pepper. Separate onions into rings and arrange over brisket. Combine the chilli sauce, worcestershire sauce , broth and sugar and pour over brisket and onions. Cover with heavy-duty foil or roasting pan lid.

Roast for 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket and cover. Roast 1 – 2 hours more or until fork-tender. Transfer brisket to cutting board. Tent with foil , and let stand for 10 minutes.

At this point, brisket may be covered and refrigerated up to 1 day before serving. To reheat brisket, cut diagonally into thin slices with carving knife. Place brisket slices and juice in large skillet. Cover and heat over medium-low heat until heated through. Stir juices in roasting pan. Spoon off and discard fat from juices. (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan).

Carve brisket diagonnaly across grain into thin slices with carving knife. Spoon juices over brisket.

Ingredients:

1 leg of lamb, well-trimmed, boned, rolled and tied (about 4 pounds/1.8kg); 3 tbsp/45ml coarsely-grained mustard; 2 cloves garlic (minced); 1-1/2 tsp/8ml rosemary leaves, crushed; 1/2 tsp/2ml freshly ground black pepper; mint jelly (optional).

Method:

Preheat oven to 400F/200C. Combine the garlic, rosemary,mustard, black pepper. Rub the mixture over the surface of lamb. The lamb may be covered and refrigerated up to 24 hours before roasting.

Place roast on meat rack in shallow foil-lined roasting pan. Insert meat thermometer in thickest part of roast. Roast for 15 minutes. Reduce overn temp to 325F/160C. Roast 20 minutes per pound until roast registers 150F/72C for medium.

Transfer roast to cutting board; tent with foil. Let stand for 10 minutes before carving. Temperature of roast will continue to rise 5-10F (4.8C) during stand time. Cut strings with scissors, discard. Carve roast into thin slices with carving knife. Serve with mint jelly, if desired.

Ingredients: One 5-1/2 lb small turkey; 1 tsp salt; freshly ground white pepper; 6 tbsp unsalted butter.

For the herb crust: 1 cup fresh bread crumbs; 1/4 cup coarsely ground almonds; 4 tbsp chopped fresh herbs (parsley, sage, thyme in equal proportions, a litle rosemary and lovage).

Preheat oven to 400F. Thoroughly wash the turkey inside and out and pat dry with paper towels. Season the skin and the stomach cavity with salt and pepper. Truss the turkey by pulling kitchen string through under the legs, turn the turkey onto the breast and cross the string over. Turn onto the back, take the string between the legs and the breast, cross over on the breast, and tie together at the joints.

Place on a rack in a roasting pan, put in the oven. After 5 minutes, brush with butter. Mix together all the ingredients for the herb crust. After 40 minutes, sprinkle all over the turkey. From time to time, spoon the mixture of melted butter and herbs that drips into the roasting pan over the turkey. After another 30minutes, pierce the thigh with a skewer to check whether the turkey is cooked. Allow turkey to rest for about 15 minutes wrapped in foil, then carve and serve.

For the stuffing:  1-1/2 stale rolls, 2 tbsp unsalted butter, 1/3 cup diced onion, 1 garlic clove (crushed), 1/2 cup diced chicken liver, 1/2 cup milk, 1 egg, 3 tbsp chopped fresh basil, thyme, and parsley, salt, freshly ground pepper, 1 cup finely diced Gruyere cheese, melted butter for roasting (according to the recipe, you can also use 2 slices of bacon, finely diced but I wouldn’t touch it for personal reason).

Method:  Season the chickens with salt and pepper.  Dice half a roll and brown it in half of the butter.  Heat the remaining butter, and sweat the onions, garlic, and bacon.  Add the chicken liver and continue to cook for about 1 minute.  Make the stuffing and prepare the chickens as below:

To stuff the stomach cavity:  Remove the crust from a roll, cut the bread into slices, pour the lukewarm milk on top, and leave to soak.  Add the toasted cubes of bread and the cheese, and mix together well.  Add the egg, half the herbs, and the mixture of onions, bacon, and liver.  Mix together and season with salt and pepper.

Place the stuffing in the chickens, but don’t stuff them too full.  Coat the skin with melted butter.  Use toothpicks, skewers, or a needle and string to close the opening carefully.  Tie the legs together at the joint.

Preheat oven to 400F and roast the chicken for 30 minutes.  Sprinkle on the herbs and melted butter, and continue roasting for 10-15 minutes. 

After roasting, allow the chickens to rest for 10 minutes, then halve lengthwise and serve a half to each person. 

P/S:  I haven’t tried this but let me know the results if you did.