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CLASSIC ROAST POTATOES WITH GARLIC AND ROSEMARY

Serves 8

Takes: 5 minutes to make, 1 hour to cook.

• 1.5kg floury potatoes, such as king Edward, cut into chunks
• 5 tablespoons goose fat or olive oil
• 1 garlic bulb, cloves separated
• 3 sprigs fresh rosemary, leaves stripped
Preheat the oven to 200C/Fan 180c/Gas 6. Put the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain, return to a low heat and shake the pan to roughen up the potatoes.
Melt the fat in a large roasting tin in the oven until really hot, then carefully add the potatoes, garlic and rosemary. Toss well and roast for 50 minutes-1hour, turning occasionally, until crispy. Season with sea salt to serve.

FREEZE-AHEAD: After you have parboiled and fluffed up the spuds, lay them on a baking sheet to cool. Once cold, open-freeze until solid, then transfer to freezer bags. On Christmas Day, carefully add the frozen potatoes to the hot fat with the garlic and rosemary and cook until golden and crisp.

This recipe is from Delicious UK Magazine December 2009

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GRILLED LAMB, FENNEL AND CITRUS SALAD

Serves 4

  • 1 pink grapefruit
  • 2 oranges or mandarins
  • 1 large or 2 medium fennel bulbs
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 8 well-trimmed lamb chops
  • 1 teaspoon dried oregano
  • 150g feta, crumbled
  • 2 tablespoons kalamata olives
  • 3 tablespoons mint leaves

Heat the grill or barbecue. Using a small, sharp knife, cut the skin and pith from the grapefruit and mandarins. Holding each one in the palm of your hand over a bowl, cut out and remove each segment, leaving the skin that separates them on the fruit. Squeeze the remnants of the fruit into the bowl until you have 3 tablespoons of juices.

Trim the fennel and finely shave crossways. Whisk 2 tablespoons of olive oil, sea salt and pepper into the citrus juices, add the fennel and citrus segments and toss well. Brush the lamb chops with 1 tablespoon olive oil and scatter with dried oregano. Grill until well-marked on one side, then turn and briefly cook the other side, leave in the inside slightly pink.

Arrange fennel and remaining citrus on four serving plates, top with lamb chops and scatter with crumbled feta, olives, mint leaves and pepper.

This recipe is from The Sydney Morning Herald Summer Food by Jill Dupleix

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SPICY ROAST CHICKEN, MANGO AND MACADAMIA SALAD

[blackbirdpie url=”whats4dinnermum.com.au”]Serves 4

This is a simple , delicious summer salad, making the most of sweet Australian ingredients at their seasonal peak. This salad also works well with duck, prawns or lobster. 

  • 1 free-range roast chicken (remove bones – skin optional – and slice meat)
  • 2 firm mangoes, peeled and cut into bite-size chunks
  • 2 lebanese cucumbers, halved lengthways and sliced on the diagonal
  • 10 cherry tomatoes, quartered or halved
  • 4 French shallots, halved and thinly sliced
  • 1 radicchio, sliced (or red witlof if you can get it)
  • 1 handful coriander leaves
  • 1 small handful mint leaves
  • 2 green spring onions, sliced on the diagonal
  • 100g (2/3 cup) macadamia nuts, roasted until lightly golden and sliced or roughly chopped

CHILLI LIME DRESSING

  • 1 garlic clove, minced
  • 1 teaspoon mild chilli flakes
  • 1 tablespoon caster sugar
  • Juices of 2 limes
  • 100ml extra virgin olive oil
  • Sea salt and freshly ground black pepper

PREPARE THE DRESSING first. Combine all the ingredients in bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil.

FOR THE SALAD, put all ingredients, except the nuts, in a blow, add the dressing and mix well. Divide the salad amoung 4 large plates, then sprinkle with macadami nuts, give a good grind of the fresh pepper and drizzle over any remaining dressing from the mixing bowl. 

This recipe is from the Good Weekend Magazine and is by Neil Perry

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