Save on the washing up with this fantastic oven to table roasting and carving tray. Simply put your meat or poultry in the centre, marinade and roast, then move the whole thing to the table ready to carve and serve. This large tray is ideal for everything from roast chicken and pork to lamb and turkey as well as beef, for your Sunday Roast to Christmas Dinner.
This large stainless steel roasting tray measures 35.5cm x 25.5cm, but has a slim 1.5cm profile so it will fit easily into into a drawer for storage. It has a lip around the outside to collect all the juices from your roasting meat so you can baste it during cooking.
The great thing about having spikes on your tray is that your meat is held in place whilst you carve. There’s no need to put your hand on the hot meat or find some other gadget to stop it moving. Each of the five spikes is secure on the tray so they won’t fall off, and we’ve included 5 covers so you won’t accidentally cut yourself when the tray is stored away.
Cleaning is easy as this spiked carving tray is dishwasher safe. You can also wash it in warm soapy water with a soft cloth.
|Product Dimensions||35.5cm x 25.5cm x 1.5cm|
|Package Dimensions||36cm x 30cm x 26cm|
|Boxed Product Weight||0.76kg|
|Primary Material||Stainless Steel|
Heat your oven to 190 degrees centigrade. Mix all of the marinade ingredients and season with salt and pepper. Put the chicken on your carving tray and rub the marinade all over the skin. Put the squeezed and zested lemon into the cavity and roast for 1.5 hours. Allow to rest for at least 20 minutes before serving with spiced wedges or roasties.
Score the dry pork skin with a sharp knife then put the whole shoulder in a dish. In a separate dish mix together the orange zest, juice, sugar, miso and chillies. Pour over the pork, cover and leave overnight.
Heat the oven to 150 degrees centigrade. Lay the onions over your carving tray and put the pork on top, skin-side up. Pour the marinade over the top then add a small mug of water to the lip of the tray. Cover everything with aluminium foil and cook for four hours.
Remove the foil and baste the pork with any juices. Turn the heat up to 180 degrees centigrade and cook the pork for another hour. Turn the oven up to 200 degrees and cook for another 30 minutes, adding more water if needed to prevent the juices from burning but ensuring the skin gets crispy. Once the pork is cooked let it rest and pour the juices into a separate bowl. Add the chillies to the bowl and mix to create a marinade. Pull the pork into chunks, dress with the marinade and mix in the onions.