When we were growing up on the farm, a roast would be served to the shearers at 8am after three hours of hard labour in the wool shed. It was more like fuel, not fun. Thankfully, roast meals have become more fun and exotic, great news, considering it is Selaks' New Zealand Roast Day on Sunday. We all have our own special way of cooking a roast, whether it's pork, beef or chicken.
Do you smother it with herbs and spices, or just salt, pepper and rosemary? Do you add wine or stock? Do you roast your vegetables in the same pan? There is no correct answer, we all just do it our way. And it's even better when someone else is cooking! I'm having one tonight - a slow-roasted lamb with flavoursome Moroccan spices added.
Poussin (young chicken) are a bit of a luxury. You will find them at a good butchery. One per person may look a huge amount, but is actually very do-able.
For a smaller appetite, cut in half when they are cooked through, so you don't miss out on the stuffing. The bones will make wonderful stock for a heart-warming soup so save them for the stock pot.
Quinoa stuffing is light and tasty and pumpkin is one of our favourite vegetables so here it is added to the stuffing with rocket and pistachios.
