Newsletter

Saint Gerard Majella

St Gerard Majella is the patron of Majellan Media. We derive our name from him.  For each one of us his life is a sharp reminder that we all possess great talents and nobody is useless. 

He was once labelled as ‘useless’ and was always in poor health. However, St Gerard had two great talents: He had tremendous love for God which he expressed in long hours of prayer and he had an enormously generous heart.

In his six short years as a Redemptorist Brother these gifts flourished amazingly to bring miracles of peace and healing to many.  We encourage you to read his life story in this 4 part series.

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Pope Francis to star in new movie – The Letter

We have very exciting news. On 4 October, YouTube Originals will release the grand documentary film, The Letter, telling the story of the Laudato Si’ encyclical letter and the unfolding ecological emergency. It’s the fruit of a few years of work of Laudato Si’ Movement in partnership with ‘Off the Fence’ (Oscar-winning producers of My Octopus Teacher) and the Vatican.

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Pot-roasted chicken with strawberries

A simple meal of a whole chicken well-seasoned and roasted to golden, juicy perfection is truly hard to beat. The flavour is rich and earthy, and wonderfully succulent!

The aroma of this dish as it roasts away in the oven is utterly divine and typically your family will want very little alongside of it apart from some rustic roasted vegetables or salad, and crusty bread.

So for a cosy and comforting roasted chicken dinner, take inspiration from traditional beef pot roast and prepared this chicken pot roast with a whole tender roasted chicken, in a pot with lots of scrumptious juices to dip warm bread into. What a perfectly warming meal!

The chicken pot roast is a classic “peasant-style” dish, one where a few very simple ingredients are cooked together in one vessel, their delectable flavours mingling together until all is cooked to rustic perfection.

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Make Beef Lasagne like an Italian

Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it.

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