Three Meats & Two Sides Recipe

PER PERSON PRICE

1. 1

   Overview and sequencing

   Preheat oven to 220°C (430°F). Start the roasted potatoes first (they take the longest). While potatoes roast, cook macaroni and make the cheese sauce, then sear the three meats in a hot pan, resting briefly before plating. Multitask: while pasta cooks you can finish the potatoes and prep meats.

2. 2

   Prepare and roast the potatoes

   Toss 200 g baby potatoes with 15 ml olive oil, 1 minced garlic clove, 1 g chopped rosemary, 0.5 tsp salt and 0.25 tsp black pepper in a bowl. Spread cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast in the preheated oven 22–28 minutes, turning once after 12–15 minutes, until exterior is golden and interior is tender when pierced with a fork. Remove from oven and keep warm.

3. 3

   Cook the pasta

   Bring a small pot of salted water to a rolling boil. Add 50 g dry elbow macaroni and cook according to package for al dente (typically 6–8 minutes). Reserve 30 ml (2 tbsp) pasta cooking water, then drain pasta and set aside.

4. 4

   Make the mac & cheese sauce

   In a small saucepan over medium heat, melt 10 g unsalted butter. Add 8 g all-purpose flour and whisk continuously 60–90 seconds to make a light roux but do not brown. Gradually whisk in 120 ml whole milk until smooth. Cook, whisking, until sauce thickens to coat the back of a spoon (2–3 minutes). Remove from heat and whisk in 60 g grated cheddar, 1 tsp Dijon mustard, 0.25 tsp salt and 0.125 tsp black pepper until the cheese is melted. If sauce is too thick, loosen with up to 30 ml reserved pasta water. Stir cooked macaroni into the sauce. If using, sprinkle 6 g breadcrumbs on top and set aside, covered and warm.

5. 5

   Season the meats

   Pat dry each protein with paper towel. In a small bowl combine 0.75 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika and 0.25 tsp garlic powder. Rub this seasoning evenly over the 65 g chicken thigh and the 65 g pork tenderloin medallion. For the 65 g smoked sausage slices, just season lightly with a pinch of the blend if desired.

6. 6

   Sear the meats

   Heat a large heavy skillet over medium-high heat until hot. Add 15 ml olive oil. First, sear the pork medallion: add to pan and sear 2.5–3 minutes per side until a golden crust forms and internal temperature reaches 60–63°C (140–145°F) for medium (adjust per preference). Remove to a warm plate and tent lightly with foil to rest. Add the chicken thigh to the same pan (add a touch more oil if needed) and sear 4–5 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear; time will vary by thickness. Remove and tent to rest. Finally, add the smoked sausage slices and sear 1–2 minutes per side until nicely browned and heated through. Spoon the 5 g unsalted butter into the pan in the last 30 seconds, swirl to glaze the meats, and spoon pan juices over the rested pieces.

7. 7

   Finish the sides while meats rest

   If the potatoes need additional crisping, return them to a hot oven for 2–3 minutes. Reheat mac & cheese gently if it cooled (low heat, stir) and sprinkle breadcrumbs and a small knob of butter under a broiler for 30–60 seconds if you want a golden top—watch carefully.

8. 8

   Plate and garnish

   On a plate arrange the three meats (sliced pork medallion, chicken thigh whole or halved, and sausage slices) grouped or fanned. Spoon a portion of mac & cheese (the prepared amount per person) alongside, and place roasted baby potatoes next to it. Spoon any pan juices over the meats, finish with 2 g chopped fresh parsley and serve with a lemon wedge for the chicken. Taste and adjust salt/pepper to finish.

9. 9

   Timing notes and make-ahead

   Potatoes can be parboiled and refrigerated, then roasted to finish. Mac & cheese can be made ahead and gently reheated with a splash of milk. Meats can be cooked in batches and held warm; reheat gently (covered) to avoid drying. Total active time with multitasking is about 35–45 minutes; oven roasting adds passive time.