looks goodQuote:
Originally Posted by Marco
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looks goodQuote:
Originally Posted by Marco
Yum! Planning on doing some roasties myself in a short while.Quote:
Originally Posted by Marco
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Looks fantastic.Quote:
Originally Posted by Marco
Apart from a wee niggle. Those roasties could do with a good fluff after a par boil and a longer roast for extra crunchiness. At least for my taste.
Just constructive criticism of the niggliest order.;)
Lol - no worries... I don't like them too crunchy though, and neither does Del.
We don't par-boil our roast potatoes, as we prefer eating smaller, bite-sized chunks, than half-slices of potato (as is more common with roasties), which of course you would need to par-boil, otherwise they'd be rock hard. Smaller chunks also infuse better in herbs (freshly-chopped rosemary), olive oil, garlic and rock salt, which are the Italian/mediterranean flavours we like.
These were nice and fluffy inside, with a firm but not too crunchy outer. Perfect:)
Marco.
On the subject of roasties, this is my preferred method..
Bring potatoes in cold water to the boil.
Drain water from pan.
Add a couple of tablespoons of fine semolina mixed with mustard powder and salt n pepper to the pan.
Put the lid on and give the pan a good shake to cover the potatoes and fluff them up.
Empty the pan out into a roasting tray that has been given a generous costing of cold olive oil.
Make sure the spuds are given a good coating.
Pop into hot oven.
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Mine's the same except duck fat and no semolina/mustard. May give it a go sounds interesting.
Pasta meatballs
Very nice it was too. Charlie Bighamshttps://uploads.tapatalk-cdn.com/201...4468cd7270.jpg
Some quality scran there as usual chaps... Just a small snack I had today for lunch:
https://imagizer.imageshack.com/v2/1...922/BQ95YP.jpg
Duck and orange pate with homemade Melba toast, a duo of caramelised and chilli onion chutneys/sliced gherkins, and some eggs stuffed with a spicy mayonnaise...
Marco.
That looks delicious Roy, especially the pork.Quote:
Originally Posted by Roy S