Ever wondered why your roast potatoes don’t turn out the way you expected?  Take a look at this roast potatoes recipe to see the simple tricks to perfect them.

Ingredients

1.5 kg King Edwards Potatoes

80ml Goose Fat

Method

Heat the oven to 200 degrees, then peel the potatoes.

Bring a pan of water to the boil and par boil the potatoes for 15 mins.

Drain off the water and with the lid on shake the pan (this will roughen up the edges of the potatoes.

Put the Goose fat in a roasting tin and put into the oven until it’s sizzling. Then add the potatoes carefully, trying to make sure they are totally basted in the fat.

Cook on the top shelf of the oven for 45 mins or until golden.

Serves: 6

Preparation time: 20 mins

Cooking time: 60 mins

Ingredients

1 egg
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup finely chopped onion
2 cups Rice Krispies®
1 1/2 pounds lean ground beef
can condensed golden mushroom soup (10 3/4 ounces)
1/2 cup red wine

Method

In large mixing bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand about 5 minutes or until KELLOGG’S RICE KRISPIES cereal softens. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in shallow baking pan coated with cooking spray or foil lined.

Bake at 350 degrees about 1 hour or until well browned and center is cooked (160 degrees F). Serve with Golden Mushroom Sauce.

To make sauce, heat soup in small saucepan over low heat, stirring frequently. Stir in wine. Continue cooking until mixture boils. Serve immediately.

NOTE:
Savory Cheeseburgers: Shape mixture into 8 patties. Place in single layer in greased or foil lined shallow baking pan. Bake at 350 F about 25 minutes. A few minutes before end of baking time, top each pattie with cheese slice. Serve on toasted hamburger buns.

Variation:
Horseradish Sauce(Serve in place of Golden Mushroom Sauce. 1 carton (8 oz., 1 cup) sour cream, 1/4 cup prepared horseradish, 1 tablespoon chopped chives, 1/2 teaspoon salt, 1 tablespoon milk. Combine all ingredients. Refrigerate and serve cold.

Serves: 4
Preparation time: 10-15mins
Cooking time: 1 hour

Ingredients

1 28oz can diced tomatoes
1 medium onion
2 garlic cloves
1/2 cup pickled jalapenos
1/2 bunch cilantro
Juice of 1 lime
1/8 cup red repper sauce
1 tsp cumin
1 tsp oregano
1 tsp black pepper

Method

Chop onion, garlic, jalapenos, and cilantro.
Add rest of ingredients.
Place in a blendor and pulse a few times to break down tomatoes a bit.

Serves: 20
Preparation time: 10 minutes
Cooking time: 0

Ingredients

- 1 capon (2kg)
- 1kg minced meat
- 1 egg
- 2 slices of bread soaked in milk
- 1 truffle (optional)
- 100g prunes
- 1 cup sweet sherry
- parsley
- salt
- peppercorn
- 1 glass of water or stock

Sauce:
- 8 tbsp extra virgin olive oil
- ¾ jar apricot jam
- ¾ jar cocktail sauce (½ ketchup, ½ mayonnaise) – same quantity as the apricot jam
- 1 packet of dried onion soup

Garnish:
- 200g sun-dried apricots
- 200g pitted prunes
- 4 tbsp extra virgin olive oil

Method

Bone the capon, leaving the skin on the meat.

Leave the sun-dried apricots and prunes to soak in the sherry.

Beat the egg and mix it with minced meat, the bread, the sherry used to soak the prunes and sun-dried apricots, and the chopped truffle.

Add salt, peppercorn and chopped parsley.

Put a bit of salt inside the capon and stuff it alternating the stuffing with layers of sundried apricots and prunes.

Loosely sew up the skin (it is important not to fill the capon too much because the skin will shrink during the process).

Tie up the wings and the legs to the body so it looks like a whole capon with bones.

Sauce:
Heat up the oil in a casserole and brown the capon in it.

When it is brown, put it on its back.

Mix the jam with the cocktail sauce and the dried onion soup and spread it on the capon.

Cover the casserole and leave it to cook over low heat for 1 ½ hours, adding water or stock from time to time and basting the capon with the sauce.

Take the capon out of the casserole to cool.

Deglaze the sauce with water in the casserole and strain it in the blender with the juice released by the cooling capon.

Check and rectify the seasoning, heat up the sauce and serve with the capon sliced thinly.

Garnish:
Sauté the sun-dried apricots and prunes in extra virgin olive oil.
Serves:
Serves 8 to 10 people

Ingredients

200g Butter
200g Sugar
4 eggs
200g self-raising flour
4 tbsp strawberry jam
Pot of double crem
Strawberries
Icing sugar to dust

Method

Preheat oven to 200c
1. Cream butter and sugar together. Beat in the eggs 1 at a time. Fold in the flour until you have a soft smooth mixture.
2. Spoon the mixture into the cases until half full, add half a teaspoon of jam and cover with remaining cake mixture. Put in oven to cook for about 12-15 mins.
3. Once cooked and cooled use a small knife to make a well in the top of each cake. Fill it with cream and place a strawberry on top.
Icing sugar to dust.

Serves: 12
Preparation time: 20 minutes
Cooking time: 12-15 minutes

Ingredients

5 slices bresaola
50 leaves of wild rocket, washed
60g tallegio, cut into 5cm slices
50ml goat curd dressing

Method

Cut each slice of bresaola in half
Place the tallegio on each slice, along with three rocket leaves with the leaves sticking out the top
Roll the bresaola around the rocket, and tallegio
Trim the ends so that the base is straight
Dress the leaves with goat curd dressing

Serves: 5
Preparation time: 10 minutes
Cooking time: n/a

Ingredients

500g Beef chunks
200ml Beef stock
1 Carrot
1 Courgette
1 Red onion
1 Tin chopped tomatoes
4 Large potatoes
1 Parnsip
Salt and pepper

Method

1. Brown the meat in a pan with the chopped onion. Pre-heat oven to 180 degrees
2. Add in the salt, pepper, carrot, courgette & tomatoes and simmer for 10 mins.
3. Transfer contents into a cooking dish, cover and place in the oven for 1hr
4. Meanwhile, boil the potatoes and parsnip until they are about half done – a knife should go through but not easily.
5. Slice the potatoes and parsnip and layer on top of the mixture in the oven.
6. Cook for another 40 minutes then serve immediately

Serves: 4
Preparation time: 20 mins
Cooking time: 2 hours

Ingredients

2 cups of sour cream,
a little parsley,
150 g prosciutto,
200 g of cheese.

Method

Plane prosciutto, cheese crumble and add the other ingredients.
All mix well.

Serves: Serve cold.
Preparation time: 15 minutes
Cooking time: 0

Ingredients

4 Tomatoes
Whole Cucumber
2 Onions
Feta Cheese
5 Table spoons of Vinegar
5 Table spoons of Oil
Sprinkle of salt

Method

Cut up all the tomatos into quaters
Cut down the middle of the cucumber and cut again in half, chop into medium chunks
Chop Onion into medium sized pieces, anyway you like
Break feta cheese all over the other ingredients in a salad bowl
Add your 5 teaspoons of oil and vinegar and then sprinkle on your salt

Get those hands messy and mix it together!

Serves: 4
Preparation time: 10 mins
Cooking time: 0

Ingredients

2 Chicken Breasts
3 tbsp white truffle oil
Chilli flakes
Fresh Rosemary
Vegetables of your choice to serve

Method

1. In a small cooking dish place in the chicken breasts and coat in the truffle oil.
2. rub in the rosemary and chilli flakes, then cover and place in the fridge for 24 hours to marinade
3. Heat the oven to 180 degrees and cook the chicken breasts for 20-25 mins
4. Serve with boiled vegetables of your choice.

Serves: 2
Preparation time: 1 day to marinade
Cooking time: 25 mins