|Just going into the slow cooker|
Dad bought these on Friday last week as an easy evening meal for us, having catered for family and friends pretty much all of half term. He says they were about £1 a roll, ready stuffed from our local butcher. So a Sunday ‘roast’ for 5 of us, with a about 1 roll left over was only £5 – and dead simple.
1 breast roll per person (more than enough)
Glass of white wine or water
1 bay leaf
Place the breast rolls end up in a slow cooker. If you’ve got the time or the inclination, you could brown the outside of the rolls in a frying pan before putting them in the slow cooker. Add a glass of liquid of your choice, put the lid of the slow cooker on and cook on High for 6-8 hours.
At the end of the cooking time, pour off the cooking juices and separate off the fat. You can either use this as a gravy as it is, or thicken it in a sauce pan with a heaped teaspoon of cornflour mixed with a 2 teaspoons of water. A teaspoon of redcurrant jelly would go nicely in the gravy if you have it.
As the cupboards were running a little bare from all our entertaining, we had this with large grain bulgur wheat and frozen peas.
The lamb leftovers destined to be turned into a Mediterranean Lamb and Bean Stew, and the bulgur wheat & peas have just been put into a Moroccan Tomato Soup for my lunch for the next two days.