Tag Archives: roast

Classic Roast Potatoes

Roast Potatoes

The best roast spud are crisp and crunchy on the outside while being soft and fluffy on the inside. They are the classic side to any roasted meat. Adding semolina just before roasting adds extra crispiness to the spud too!

My favourite variety of potato to use is Desirée, but Romano and King Edward are also good for roasting

Ingredients

  • 1.5kg Potatoes
  • 100g fat or any oil with a high smoke point. Goose or duck fat is perfect as it has a high smoking point (reserved from the Two Fat Ladies Roasted Goose recipe is best)
  • 1 heaped tbsp of Semolina (optional)

Method

  1. Pre heat the oven to 220°C/200°C fan/425°. Put the fat or oil into a heavy based roasting tin, and pop into the oven to melt and heat.
  2. Thinly peel the potatoes using a potato peeler and cut in fairly even sized pieces , lengthways is best as it give you more edges to crisp up.
  3. Pop them into a pan, cover with cold water and a pinch of salt and bring to the boil. Leave to simmer for around 10 mins until they fare starting to go fluffy. To test this lift one of the potatoes, and scrape the edge with a fork, if it’s still smooth then cook for a minute or tw longer.
  4. Drain the potatoes using a colander, and put back into the hot pan, placing it back on the heat for a moment to dry the potatoes off.
  5. Put the semolina on top of the potatoes and pop a lid onto the pan and give them a quick shake, this will distribute the semolina and rough up the edges of the potatoes too.
  6. Remove the roasting tin from the oven and place on the hob on a high heat, 
  7. Put the potatoes into the pan a few at a time and using a spoon baste them with the hot fat\oil (this seals them and stops them from being greasy). Be careful not to burn yourself with the sizzling fat.
  8. Put the tray back into the top of the oven for 40 to 50 mins, until they are  golden brown.

Serve with your favourite roast meat, like my classic Roast Leg of Spring Lamb or “Two Fat Ladies” Roasted Goose

Roast Beetroot

Roast Beetroot
Roast Beetroot

Roast beetroot makes a great addition to any traditional roast, the deep vibrant red contrasts with the green of Brussels Sprouts or Savoy cabbage.

This recipe works brilliantly with the tradition round red beet, but for surprising change you can mix with other varieties like the Golden or the ‘Barbabietola Di Chioggia’ with it’s distinctive white and red rings. All add a virant cahange of colour to any meal

Serves 6 – Gluten Free*

Ingredients

  • 670g large uncooked beetroot
  • 2 tsp fresh thyme
  • 2 tsp balsamic vinegar (I have it on good advice that Balsamic vinegar is gluten free but you may want to verify this for yourself before using)
  • 2 tbsp olive oil

Method

  1. Heat the oven to 180C/fan 160C/gas 4.
  2. Peel and cut each beetroot into 4-6 wedges and arrange in a large roasting tin.
  3. Mix the oil thyme and vinegar and pour over the beetroot.
  4. Season well, and toss together so all the beetroot is thoroughly coated in the dressing.
  5. Roast for 1 hour or until the beetroot is tender.

Serve and enjoy….

For a sweeter smokier taste glaze with 2 tbsp of clear honey or maple syrup half way through the roasting time.

 

*Gluten Free - Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.

Baked Lamb Breast with Onions

Baked Lamb with OnionsImage bbc.co.uk/food
Baked Lamb with Onions
Image bbc.co.uk/food

We were meandering through the supermarket this weekend, doing the weekly shop and I happened across a piece of Lamb’s breast at a massively discounted price. As this cut is a cheap cut anyway, it was practically being given away, I instantly remembered this recipe from Simon Hopkinson,  so I just had to buy it.

Although it takes a few hours to cook, it’s an exceptionally easy, slow roasted affair, that gives a sweet, tasty and succulent roast to what can be a tough cut.

Serves 4 – Gluten Free

Ingredients

  • 1.6 kg lamb breast, boned and rolled (you should be able to get your butcher to do this for you)
  • fine salt and freshly ground white pepper
  • 2 tbsp vegetable oil
  • 1.6 kg brown onions, thinly sliced
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste.

Method

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Season the lamb with salt and freshly ground white pepper.
  3. Heat the oil in a large, lidded roomy casserole dish until hot.
  4. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown.
  5. Lift out the meat and remove all fat from the dish with a spoon.
  6. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish.
  7. Tuck in the bay leaf and cover with the remaining onions.
  8. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down).
  9. Put on the lid cook in the oven for about three hours.
  10. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck.
  11. Replace the paper and lid and place the dish into the oven again.
  12. After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance.
  13. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven again to 140C/275F/Gas 1, and return the meat to the oven.
  14. Remove the bay leaf from the onions and drain the onions, reserving the cooking juices.
  15. Put the onions back into the casserole.
  16. Remove any fat that has settled on the surface of the cooking juices (lay a piece of kitchen towel onto the liquid for a moment, to do this, it’s a darn sight easier then trying to do it with a spoon).
  17. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence.
  18. Season the onions to taste with salt and freshly ground black pepper.
  19. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat.
  20. Arrange the slices onto a hot serving dish and pile the onions alongside.

Serve with a good mashed potato (like my Garlic Mashed Potato) and a tasty helping of the onions.