Master Chefs!

I had the pleasure of my cousin visiting for a few nights this week. We were talking about how talented the last few contenders of master chef are. So, over a few champaynes we decided to do some master chef cooking of our own. I have never quite mastered the art of getting the timing right between the meat and vegies in a roast. I have been wanting to try a receipe of a roast beef which was cooked in an oven bag with a marinade over it. So, we got that prepared and in the oven just fine. When it came to the vegies, we debated over how long they needed to go into the oven for. So, to make the whole process quicker, we cut the vegies into medium style cubes, mixed them with fresh rosemary and popped them into the oven. Mmm, if we were being judged on the overall result, it would have been 10 points for the roast and 1 point for the vegies. I reckon we were about 45mins out regarding allowing enough cooking time! Agh.. We ended up eating them pretty much raw. (The rosemary smelt good though, another half a point for that?!). Anyone got some good tips on how to get the vegies to cook? Practise makes perfect... Bring on the next visitor...