blonde poker forum

Looking for some inspiration - thanks

down in one.

LOL -  it's not a how you eat yr creme egg thread - lot more prosaic than that.

Help, got 3 hours

A quick visit to marks and spencers should suffice ..

Take your potato and peel

Cut it into roast potato shapes (roughly four per large King Edward, my potato of choice)

Quarter to half boil them in hot water, lightly flavoured with salt

Meanwhile place baking tray in the oven, 250c or so

When the potatoes have had a short time boiling drain them and place then on some kitchen towel

Lightly baste them with a natural oil and a little pepper/or a mild spice on top

Place them on the foil on the baking tray in the oven

Remove when crispy to your requirements (a good one hour or so)

Enjoy

peel potatoes. preferably Maris Piper or King Edward. If they're not around, peel them yourself.
cut in half lengthways

parboil. Be careful at this part! Keep skewering them and cook til they are soft, but do not let oversoften.

drain.

replace into saucepan. cover with lid. using a towel, hold the saucepan while holding the lid down. shake the potatoes vigorously in the saucepan. this will bruise them.

gently baste with goosefat. do the same to the potatoes. failing that, olive/sunflower oil. failing that, melted butter. failing that, feed them to the dog.

sprinkle on a little salt

place on a roasting tray in a preheated oven at 210 or 180 (fan assisted)



baste and turn them ocassionally. Watch them. they need to be brown but not too brown.

when ready season with a little pepper. Give one to the dog. Test them out before serving. If they're good, you'll eat about 4. Serve remainder to guests.

Thanks tighty and fear, will give it a whirl, will use the combo of a vigorous shake and placing onto foil in the baking tin - should be damn fine

He speaks the truth.... god they sound good....mmmmmm

Make sure you leave enough time for the potato recipe also

This thread is making me hungry.

I was in Somerfield this morning

Roast Chicken: LARGE. check

Beans, Carrots, Potatoes, Check

Gravy: Check


back home....

Glass of Wine: Check

Someone to cook: Check


Sunday is underway!

Did a similar thing Richard, my girl is off out to help a friend with a house move. So:

Corn fed free range chicken from local oxfordshire farm (cause I'm feeling right-on :-)

A nice pinotage, mmm , some nice veg and wanted to make some nice roasties for her return. I can roast 'em up with some herbs and stuff and they taste good but fancied making a proper crispy roast spud for bragging rights :-)

Sounds like a proper cosy sunday when it's p'ing down outside

second time I've said "Delia says" in two days. wierd

once potatos are peeled and cut place in a large pan and boil the kettle.
turn the heat on and pour over enough boiling water to cover but only just.
put your roasting tin in the over now with oil in.
boil for 5 mins then take one out and run a fork across it. if it leaves a slight groove remove the potatos and drains. if not, another minute.
This is the important bit
put the potatos back in the saucepan. place lid on top and vigorously shake the potatos until they go kind of fluffy round the edges.
put your roasting tin on the hob and tip the potatos in. the fluffy edges and hot oil will ensure crispy on the outside and soft inside.

for an tasty but expensive twist buy some safron. finely crush the safron and add half to the boiling pan.
sprinkle the other half over them for the roasting stage.

so Rainbow has been released from the cellar then. Get her to do the ironing as well.

Get the Wife to do it ;hattip;

LOL

Neverends (Neverbegins thankfully)

I almost forgot: prick with a fork

(http://www.bbc.co.uk/food/images/ainsley_christmas_420x190.jpg)

what he said....plus use duck fat if you've got it.

Enjoy Nirv!

lol so funny

roast potatoes?

boil til cooked. not this par boiled nonsense!
rough them up
get the veggie oil heated up in the pan. put cooked tatties in
deep fry til golden
serve with salt ( i like vingar on mines too)


im starving now also:)


while overn roastin is veru goo, drys the potatoes out too much

Agreed but after shaking potatoes dip them in a bowl of seasoned flour and use, if you can, goose fat in the tin.

The flour can also have added flavour, I have used mixed herbs and sometimes a little curry powder to give them that extra little "something"

whatever happened to just plain old roast potatoes? they cant get any better. all this flour nonsense!!!!!!!!!!!!!!!!

Try it and see. Typical woman! Thinks that gender demands that she is the better cook.

 ;scarymoment;

well naturally, im a great cook. just abillity rather than gender:)

I am tempted to go and cook some now .   

Just eaten ours.. quite simple really, Roasted in Garlic and Rosmary with red onion.



Instructions....



Remove outer pakaging, remove film lid and place in oven at 190.....Gotta love M & S

That reminds me, melons for starters.

Damn this thread.... i've only gone and decided to cook roast chicken myself with all the bits.... the missus thinks i'm feeling guilty about something and wants to know what i've done....
Neverends...

LOL Robert..

Have you been thinking of going to Vegas recently for the wsop Matt? ..don't forget us women are mind readers..

We could always give her a reason mo...x x

 ;gobsmacked;..x

 :o

almost perfect, but, failing goosefat - 2nd choice, dripping, 3rd choice lard

and make sure that the fat is very hot before putting the tatties in!

Perfect recipe,,,,, exactly how they get done in my house....

Goose fat is the only way to cook good roasties...