They are called the best roast potatoes for good reason.
Ingredients (serves 4)
2 tablespoons olive oil
Preheat oven to 200°C. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).
Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
Pour oil into a large roasting pan. Place roasting pan into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
Roast potatoes for 40 minutes. Turn and roast for a further 30 minutes or until golden and crisp. Season with salt. Serve immediately.
Apple Filled Pork Chops
Delicious and sweet take on a traditional dish; Pork Chops with apple stuffing. Makes 6 chops.
1 tablespoon onion (chopped)
1/4 cup softened butter
3 cups bread crumbs (fresh)
2 cups apple chunks
1/4 cup celery (chopped)
2 teaspoons fresh parsley (chopped)
1/4 teaspoon salt
6 pork chops
salt and pepper to season
1 tablespoon vegetable oil
Heat oven to 350 F (175 C).
Over medium heat, saute onion in the butter. Set aside. Mix in the crumbs, apples, celery, parsley and salt. Cut a pocket for stuffing in the side of the pork chops; season on both sides with salt and pepper. Add in the apple mixture inside the chops.
Heat oil to medium high and cook the chops on both sides until golden brown. Place pork chops in an ungreased baking dish. Cover with foil and bake for around half an hour minutes. Take off the cover and bake for an additional half hour.
This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
8 oz. spinach leaves, chopped
1 cup Cantal cheese (substitute Cheddar)
2/3 cup half and half
½ cup chopped white onions
½ cup cooked, crumbled bacon or chopped country ham
¼ teaspoon ground black pepper
Preheat an oven to 350F. Whisk all the ingredients together and pour into an 8-inch by 8-inch square pan or a pie dish lined with pate brisee. Cook in preheated oven for 60-70 minutes, until it tests done in the center.
Makes 8 servings.
Grilled Roast Beef Sandwiches
Makes 4 Servings
prep 10 min.
cooking 5 min.
4 tbsp. Horseradish Mustard or Spicy Brown Mustard
8 slices focaccia-style bread
1/2 lb. sliced roast beef
3/4 cup sauerkraut, drained x
8 slices Muenster or Cheddar cheese
SPREAD 1/2 tbsp. mustard on each slice of bread.
ARRANGE roast beef, sauerkraut and cheese on four slices bread, dividing evenly. Cover each with second slice of bread, mustard side down.
GRILL sandwiches over medium heat until cheese melts slightly, turning sandwiches over once and pressing down firmly with metal spatula. Cut in half to serve.
Amazing Fried Chicken
Watch out Colonel because Inspired Fried Chicken is just as good as your crispy chicken recipes. Made with my not so secret herbs and seasoning, this will leave you coming back for more and enjoying bite after bite.
1 teaspoon salt
1/2 teaspoon black pepper
1 pound of chicken (legs, thighs, breast – whatever preferred)
1/4 teaspoon garlic salt
1/4 teaspoon turmeric
1/4 teaspoon ground sage
3/4 teaspoon curry powder
3/4 teaspoon onion salt
3/4 teaspoon dry mustard
1/4 teaspoon mixed spice(ground)
1/4 teaspoon ground cloves
4 cups flour
1 cup (to 2) water
1. Preheat oven to 300 degrees F.
2. Mix all spice ingredients together with the flour, set aside in large bowl. Beat eggs into water in separate bowl.
3. Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, and then coat each piece in the flour mixture.
4. Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.
Mashed Potatoes with Horseradish
• 5 potatoes, peeled an quartered
• 2 tablespoons butter, divided
• Ground black pepper
• 1/2 cup sour cream
• 1 tablespoon Silver Spring
• 2 teaspoons minced parsley
Bring a large pot of salted water to boil. Add potatoes
and cook until tender but still ﬁrm, about 15 minutes. Drain and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish, and parsley. Whip potatoes and place in a medium service bowl. Top with 1 tablespoon butter.