Showing posts with label Roast Potatoes. Show all posts
Showing posts with label Roast Potatoes. Show all posts

Monday, 25 April 2016

Love Potatoes - Mozzarella, Plum Tomato and Roast Potato Salad

If you ask the question 'hands up who doesn't love potatoes'?  I expect not too many hands would be raised as I'd bet pretty much that everyone loves potatoes!

Whether it's proper roasties served with a traditional Sunday roast, or gorgeous new potatoes simply washed, skin on, boiled then served with a good knob of butter melted over the top.  Or how about Roasted with Crushed Garlic Cloves and Slices of Lemon, a sprinkling of Sea Salt to season?  Then just then dive in and enjoy.  

This Mozzarella, Plum Tomato and Roast Potato Salad recipe from Love Potatoes who have created a new selection of recipes for the spring season.  I was asked to have a go at making it and I must say it was really easy to make, lovely and colourful, healthy and more importantly, very tasty too.

As we all know, leaving the skins on potatoes means you are getting all the goodness of the potato, including fiber and vitamins which are found just under the skin.  This salad is packed full of vitamins from the added vegetables and watercress.  You can use pea-shoots which I would have loved to have done but could I buy any round here?  Sadly not, so watercress it was, which of course is still good.

Monday, 10 February 2014

How to Make the Perfect Sunday Roast

No matter how busy or hectic your week might be, the perfect Sunday roast is a highlight to look forward to, and one with a lengthy tradition. Whether you go with a juicy, succulent joint of beef, or maybe a roast chicken with all the trimmings like roast potatoes, there are some things that just can’t be messed around with.

To make sure you create the Sunday roast you've been dreaming of all week, here are a few things to think about:

Wednesday, 18 September 2013

Perfect Sunday Roast Beef - How to Cook

 A proper Sunday Dinner of Roast Beef and all the trimmings is simply the best and isn't as hard to prepare and cook as you might think.  With British Food Fortnight, between 21st September to 6th October 2013, it's time to celebrate in all the lovely food we have here and support our farmers by Buying British!

 Please excuse my poor picture, it's not easy to photograph steaming hot food!

 As with most things, having the proper tools makes any job easier and OXO Good Grips have everything you need to make preparing and cooking food easy.

Thursday, 22 March 2012

Eazistore Bakeware and Perfect Roast Potatoes!

There's nothing quite like a good and proper roast potato with your Sunday dinner.  However, in order to perfect them, you really do need a good roasting tin and a non stick one is vital.
The Stellar Eazistore nesting bakeware set is not only non stick but you get five essential baking products all fitting nicely into one!
I am most definitely in need anything that saves space as my kitchen is silly small.

Wednesday, 15 December 2010

Roast Potatoes in Goose Fat

 Perfect roast potatoes - everyone loves them!  But there's a difference between a good roast potato and a perfect roast potato.
You probably wouldn't want to use goose fat for every roast dinner throughout the year, but for Christmas, you must give it a go.

Tuesday, 6 January 2009

Roast Pork with Crackling

Roast pork with the crackling to me equals double yum.
Now I know the crackling isn't going to do me a bit of good - but I love it!
I always use a meat thermometer when cooking meat or chicken,
then you can't go wrong. 
Apple sauce, in my opinion just has to be served with roast pork.

Perfect crackling every time.

Then you need, proper roast potatoes, crisp and crunchy but soft on the inside.
No messing about is needed to cook them, no fancy ideas of putting anything on them such as flour or semolina as some people do.
Just potatoes roasted to perfection.
Roasting in Goose or Duck fat is excellent - you can see my post on the perfect roast potato here.

Perfect Roast Pork

Remove all packaging if any from the pork joint and using a very sharp knife, score the skin in even spaces of about 8mm apart.  
Now leave the joint to come to room temperature for 30 minutes before cooking.  Dry the skin with kitchen paper and rub the skin of the joint with a little sea salt.

It is vital that your oven is pre-heated first.
Pork needs to be cooked at a medium heat 180C/350F/Gas 4 for the first half of cooking.
Then increase the temperature to 200C/400F/Gas 6 for the second half of cooking (this helps crisp up the crackling).
Cook for 30 minutes per 500g plus an extra 30 minutes

You really should have a meat thermometer to be sure your meat is cooked through. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached.

The kind that I prefer is inserted into the cooked joint after roasting.

Recommended temperatures for cooking pork are:
Medium 70C (it must maintain this temperature for two minutes)
Well done 80C (it must maintain this temperatu
re for 30 seconds)
*Remember to take always the temperature from
the centre of the meat.
Cover the pork loosely with kitchen foil and leave it to rest for at least 20 minutes to half an hour before carving. Serve with roast potatoes, seasonal vegeta
bles and apple sauce.