Recipe of the Day – Hasselback potatoes

Hasselback potatoes

 with gorgonzola & honey

0cDdDBu44nbB5L6rh_DZgX

“Guests won’t be able to resist these bite-sized crispy potatoes, roasted with
rosemary and honey and topped with crumbled gorgonzola. ”
Serves 12 to 14
Cooks In 1H 10M
Difficulty: Not too tricky

Nutrition per serving:

  • Calories 146 7%
  • Fat  7.9g  11%
  • Saturates 4.5g  23%
  • Protein 3.1g  7%
  • Carbs 16.6g  6%

    Ingredients:

    • 1 kg small-medium waxy potatoes
    • ½ a bunch of fresh rosemary
    • 80 g unsalted butter , (cold)
    • olive oil
    • runny honey
    • 75 g gorgonzola cheese     

    Method

    Preheat the oven to 200ºC/gas 6.

    Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.

    Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.

    Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.

    Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.

    Drizzle all the spuds lightly with the honey, then return to the oven or another 5 minutes.

    Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.

    Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/hasselback-potatoes-with-gorgonzola-honey/#ZXVcKmsYBjrMQL9u.99


Recipe of the Day – Grilled cod with pancetta and pea mash

249_36_1434038129

 Ingredients:

  • 4 thick pieces cod fillets , from sustainable sources, ask your fishmonger, about 120g each
  • sea salt
  • freshly ground black pepper
  • 8 thin slices higher-welfare pancetta
  • 2 lemons , halved
  • 500 g potatoes , peeled and quartered
  • 300 g frozen garden peas , cooked and drained
  • 1 small knob butter
  • 1 splash milk
  • ½ red chilli , deseeded and finely diced, optional
  • 1 small bunch fresh mint
  • 2 bunches rocket
  • 1 splash extra virgin olive oil

Method:Quick, healthy, and special enough for a dinner party!

Pre-heat your oven to 200ºC/400ºF/gas 6. Season the cod with salt and pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.

Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10–15 minutes.

Cook the potatoes until soft in boiling salted water. Meanwhile, blitz the peas in a food processor (or mash up with a fork if you don’t have one).

Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if you’re using it. Toss the mint and rocket together in a mixing bowl and dress with olive oil.

Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.


Recipe of the Day – Insanely good oxtail stew

1001_6_1438004333

Ingredients

  • 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2 medium leeks
  • 2 stalks of celery
  • 4 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 4 fresh bay leaves
  • 4 cloves
  • 2 heaped tablespoons plain flour
  • 2 x 400 g tins of plum tomatoes
  • 275 ml porter or red wine
  • optional:
  • 1 litre organic beef stock
  • Worcestershire sauce

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!