Serves 4
Christmas dinner, Sunday roast or quite possibly your weekly meal prep, this meal has EVERYTHING going, to quote Joey from friends “Peas good, potatoes good, meat GOOOOD”
I loved this dinner so much that I actually took it with me on the aeroplane Christmas Day, on route to Japan, just so that I wouldn’t miss out on any Christmas dinner, and lets be honest – Roast dinner over aeroplane food? Is there really any need to question?!
This meal is 100% paleo approved and quite frankly its so very simple to make.
So if your keen to relive that Christmas dinner experience whatever the weather, look no further than the directions below.
Ingredients:
For the vegetables:
Cooking time: 45min
Prep time: 10min
X2 Medium Parsnips
X2 Medium Swedes
X2 Medium Broccoli
X1 Large sweet potato
X4 Stalks of kale
X1 Large bag of mushrooms
X1 Medium red pepper/capsicum
As many Brussel sprouts as you desire
X1 Small Beetroot
Coconut oil
X2 tbsp mixed herbs – fresh or dried
Salt
PLEASE WASH ALL VEGETABLES BEFORE PREPARING.
Beetroot takes the longest time to bake due to It’s water content, so once you’ve chopped and diced the beetroot you will need around 1 hr of baking time, no oil yet, just salt to dry it out, later when it looks dried out, you can add the oil to give it a crispy texture.
Place swedes, sweet potato and parsnips in a large baking tray with x2 TBSP of coconut oil, sprinkle your mixed herbs over, stir the vegetables around the pan so they get an even coverage of coconut oil to brown and crisp up.
Place in oven for 45 mins at 190 F
Next, make up a new tray for mushrooms, broccoli and capsicum, chop and dice however you wish, just add salt to these and cook up for 20min
We need another separate pan for your roasted kale, add x2 tbsp of coconut oil and a generous sprinkle of salt rub and massage kale into the oil so it gets coated in oil, giving it a beautiful nutty crunch when cooked. Bake for 5-8 mins
For the chicken:
Cooking time: 45min
Prep time: 5min
Cajun seasoning
Black pepper
Salt
Bacon – optional
Place chicken in a large dish with half a cup of cold water. Coat the chicken in coconut oil and season with cajun spice, salt and black pepper.
Place chicken in oven on middle shelf for 45min at 190F
To check chicken is cooked the juices will run clear and the meat will be white. Do not remove chicken from the oven if the meat is red or pink.
Add bacon part way through baking – toward the halfway bake if desired to the chicken breast
For the gravy:
Cooking time: 20min
Prep time: 5min
X1 small tin of tomato paste
Sprinkle mixed herbs
X1 cup of boiling water
X1 tsp Boost Bone broth concentrate from https://au.meadowandmarrow.com/?gclid=Cj0KCQiArdLvBRCrARIsAGhB_sxCRUXJL0JPvlB3gxLNElpGoSCtomg7BZES_fP6M5wvZkBNZ1cVdEoaAnNuEALw_wcB
Mix all ingredients together in a small saucepan and heat until thickened.
For the stuffing balls:
Cooking time: 20min
Prep time: 5min
X2 Free range, organic sausages
Mixed herbs
X1 cup almond meal
X1 egg
Black pepper
Carefully cut down the sausage to remove the meat and add to a bowl, add all other ingredients and mix. Tablespoon mixture into the palm of your hand to make small stuffing balls.
Bake in oven for 10-15mins
Plate it up!
Arrange all the veggies on the plate just as you would like them, cut away all the chicken from the bone so you are left with moist, juicy chicken. Drizzle the gravy as you desire, then serve up and enjoy.
Goodness Green 