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Recipes
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Roasted potatoes
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Please add your recipes or suggestions on the forum
Preparation time: 10 minutes
Total cooking time: 45 minutes
Serves 8
Ingredients
2kg floury potatoes
375ml canned goose fat or lard (or 300ml olive oil)
Salt
Procedure
If you are peeling the potatoes ahead, leave them immersed in cold water.
Preheat oven to 200°C, 400°F, Gaz 6.
Cut the potatoes in half and Place the potatoes in a large pan and cover with cold water.
Simmer for 5 minutes.
Drain, shake slightly to roughen the edges and then cool on paper towel
Pour the goose oil into a large roasting tin.
Heat in the oven for 5 minutes. Add the potatoes in one layer.
Turn the potatoes to coat with the fat and return to roast for 40 minutes or until golden, turning halfway through the cooking time.
Drain the fat, sprinkle with salt. Roast for further 5 minutes.
Potatoes
Brussels sprouts and chestnuts
Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves 6-8.
Ingredients
1kg brussels sprouts, trimmed
2 tablespoons olive oil
4 shallots peeled and sliced
400g fresh chestnuts or 200g can
Juice of 1/2 lemon
Pinch ground cinnamon
Procedure
Make slits in the chestnuts and put them in saucepan. Ocver with cold water and bring to boil over hig heat.
Simmer for 10 minutes. Drain and allow to cool a few minutes. Peel off the skins.
Trim the sprouts and cut a cross in the base of each.
Blanch the sprouts in a pan of boiling salted water for 5 minutes.
Heat the oil in a frying pan and cook the chestnuts (until they begin to brown) and fry shallots till crispy.
Add sprouts, lemon juice and cinnamon. Cook heated enough.
Season well with salt and pepper.
Garlic
Mushrooms
Nuts
Olives - preserved
Olives
Tomatoes
Truffles
Vegetables - dried
Vegetables - fresh
Vegetables - pickled
Vegetables - preserved
Vegetables
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