Best roast potatoes in the world

9 11 2010

Being British I have eaten my fair share of roast potatoes, quite often as an accompaniment to roast beef but just as often alongside other less traditional dishes or just by themselves.

Some roast potatoes are good, some are ok and some are a downright insult. These roast potatoes are great.

Personally I love the mix of the regular potatoes with their new world sweet potato counterparts but you can exclude these if you want to keep things old school, if you don’t use the sweet potatoes then replace them with more white potatoes.

You will need:

2lb of white potatoes

1lb of sweet potatoes

2 large red onions

3 cloves of garlic

extra virgin olive oil

balsamic vinegar

fresh thyme

fresh rosemary

a handful of  sage leaves

sea salt

black pepper

 

Pre-heat an oven to 200 degrees C

Peel your regular potatoes and cut them into pieces of uniform size,  boil these for approx 6-7 minutes until they are part cooked.

At this point place the potatoes into a colander and give them a shake so that the edges get chuffed up. Pat dry the potatoes using some kitchen paper so they are as dry as you can get them.

place your potatoes into a large roasting tray and pour over a good amount of the extra virgin olive oil about 3/4 table spoons. Roll the potatoes around so that they are all evenly coated in the olive oil, season the potatoes with a good pinch of salt and pepper.

At this point pop the tray into the oven and cook for about 30 minutes, at this point they should be lightly golden brown .

Whilst the potatoes are in the oven by themselves you can prepare everything else; peel the onions and chop them into at least quarters, peel the garlic cloves and roughly smash them so that all of the flavour is released, clean your sweet potatoes and chop them into small chunks with the skin left on, remove any woody stalks from your rosemary and thyme.

Take a bowl and mix the herbs together with a good glug of olive oil and about 2  tablespoons of balsamic vinegar.

Take your tray of potatoes and add in the sweet potatoes, onions and garlic making sure that everything is well distributed.

Now pour over the mix of herbs, oil and vinegar again making sure that everything is well coated and well distributed.

Turn the oven down to approx 180 degrees C and cook for a further 45/50 minutes until everything is crispy and bubbling.

Transfer to a dish and either serve immediately or cover with a lid and serve within 15/20 minutes at the most.

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Home made pickled onions

19 05 2010

Ok well I have mentioned pickled onions before and now I have decided to impart upon you all my own method for making these delcious treats.

You will find some books/sites/people etc that will tell you that you have to brine the onions first and that the reason behind this is to help keep the onions crisp.

I am willing to go out on a limb on this and declare shenanigans.

Any time I have made pickled onions and brined them first they actually ended up being soggier than when I don’t brine them.  I asked an old friend of mine who also pickles things, too many things if I’m honest, and he agrees with me that the brining is really surplus to requirements and that in over 40 years of pickling he has never seen the need.

So here we go then, first things first you need the right onions, personally for me it has to be silverskins, they are the right size have a nice natural sweetness to them that goes well with the acidity of the vinegar. If you  want larger pickled onions or just can’t get silverskins then I would use small to medium sized shallots and just top and tail them to make them slightly rounder in profile.

Although I have before had some pickled onions that weren’t peeled I would never ever make these myself, it is fiddly and pointless for the person eating them, don’t be lazy peel the onions yourself!

For the viengar I find that it has to be proper dark malt vinegar, it is the only vinegar that gives that proper pub/chip shop counter taste that I look for in my pickled onions, or eggs for that matter. That said I have recently tried mixing things up a bit and have settled on a 80/20 mix of malt vinegar to good balsamic vinegar that is really very pleasant.

A quick note about the spices used, the measures given aren’t exact and really and truly it is a personal thing as to how much you want to add of something, if you like a hotter flavour add more chillis, if you want it sweeter add some sugar, you will know when it tastes right to you.

*all spice amounts are based on 1 litre of vinegar being used*

Onions

1 litre of vinegar for every kilo of onions – final weight of onions will be less after peeling etc

2 bay leaves

1 handful of mustard seeds

1 hadful of black peppercorns

4 pieces of star anise

peel of one orange

2 cinammon sticks

half handful of cloves

2 cloves of garlic

4 dried red chillies

1/2 nutmeg grated

1/2 handful of pimento berries/all spice berries

Add all the spices to the vinegar and simmer on a medium heat for about 5/10 minutes, this is really just to help the flavours infuse into the vinegar.

Whilst the vinegar is simmering pack the onions into jar that have been well sterilised. This means that the jar AND the lid have eiather been boiled or if you are lazy you can run them through the dish washer by themselves.

Once the vinegar has cooled pour it into the jars over the onions, fill to the brim and seal the jars. It doesn’t matter if you end up with chillies or bay leaves or cloves etc in the jars, in my view the more the merrier!

Wipe your jars down and make sure they are sufficiently clean.

Place in a cool dark place and forget about your pickled onions for at least 1 month,  I personally leave mine for 2 months minimum.

When they are ready open and enjoy 🙂








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