Dear Sultana of Sizzle.
Here is a recipe that I have found very universal, and very good! I usually use it on Lamb, but it is also suitable for chicken, fish, and pasta too. This recipe is adapted from The Australian Women’s Weekly Cookbook: Saucery, by: Pamela Clark.
For a successful slow roast every time, a Holy Plank is the one for you. It takes a little extra effort, but it pays off when you have a moist and succulent roasted meal. Using a forstner bit is crucial when making a Holy Plank. It makes a cleaner well without the added hole that a spade bit would create.
So you can see why THIS cornbread can wait until after the main event. Even if it is an event all of its own.
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