Just before Christmas we were treated to an Aldi's Three Bird Roast, we look forward to our Christmas turkey dinner so much we had gone without Sunday roasts which are a big part of our weekends.
We decided that as we tend to eat six or seven vegetable dishes, sauces, stuffing and Yorkshires, the Christmas dinner would possibly not seem so grand
So for December we put the roasts on hold, then the Aldi Three Bird Roast arrived, we just had to cook it the very same day, one to obviously review it and two because we had had the roast withdrawals.
I decided to cook it with a Dauphinoise potato dish and fine green beans so we remained true to the vow of full roastie celibacy.
Oh just in case you were wondering what the three birds were, they are Turkey, Chicken and Duck also hilariously known as Turducken!!
It cooked so easily, it went into the oven in the dish seen in my photo below, you just remove the foil for the last part of the cooking. Look at how tasty it looks, its a really good sized joint, it fed four of us generously, really good thick slices too and still there was plenty left over for sandwiches the next day.
Just ready, it has a lovely pepper topping
It carved easily and it was satisfying to see the stuffing in the middle of the joint. It was tender meaty and I could easily identify the three meats by taste though I got confused which of the two white meats was which in appearance, the whole family liked it. The stuffing was delicate, herby and flavoursome, its a perfect roast meal, I will definitely be buying it again.
Looks fab doesn't it, nearly got shouted at for making the lads wait to eat though while taking my shot
Three Bird Roast, 1.5kg, £9.99
New and improved recipe for 2010. This succulent turkey, chicken and duck joint wrapped around a premium sage and onion stuffing has 50% more duck.
Also a gorgeous recipe for you to try from Phil Vickery
Three Bird Roast Glaze
with Sweet and Sour Marmalade and Glazed Parsnips
“My glaze coats joints really well and cooks to a beautiful deep golden colour”
Preparation time: 5 minutes
Cooking time: none, only on roast.
From your local Aldi
2 tbsp red wine vinegar
1 Three Bird Roast
2 tbsp light brown sugar
1 tbsp paprika
2 tbsp squeezy honey
4 cloves garlic, finely crushed
1. Pre-heat the oven to 200°C, gas mark 6.
2. Cook the Three Bird Roast from frozen as per the instructions.
3. Next place all the ingredients into a bowl and mix well.
4. At the 1 hour 15 minute mark, remove the bird from the oven and take off the foil.
5. Pour off any juices and keep them for the gravy.
6. Spoon half the glaze over the roast and return to the oven.
7. Cook for 20 minutes, re-coating the bird twice with the glaze that runs off.
8. After 20 minutes, add the rest of the glaze and continue to cook for 20-25 minutes, re-coating twice.
9. You’ll see the glaze darkening each time you spoon over.
10. Remove from the oven and leave to rest uncovered for 10 minutes. This sets the glaze and makes the roast easy to carve.
11. Slice and serve.
Preparation time: 15 minutes
Cooking time: 45 minutes
From your local Aldi
500g parsnips, quartered, skin on
5 tbsp olive oil
4 tbsp squeezy honey
salt and pepper
1. Cover the parsnips with cold water and bring to the boil in a saucepan. Simmer for 1 minute and strain.
2. Once drained, place on a baking tray and drizzle with olive oil, salt and pepper and mix really well.
3. Pop the tray into the oven for 40 minutes stirring occasionally.
4. Once roasted, spoon over the honey, mixing well and roast for another 5 minutes in the oven until nicely brown. This happens quickly! Now serve.
Phil Vickery’s Top Tips
Easy to make up the day before, this glaze will be fine in the fridge. The more you glaze the joint, the more golden the end result will be.