Fri, 22 December 2017
Chef Joe Shannon was in the kitchen to show us how to make some of the delicious trimmings that make a Christmas dinner.
Joes Christmas Roast Potato
1kg potato (I recommend Maris Pipers, but whatever works for you)
100g duck or goose fat fat (for a luxurious taste),
2 tsp flour
Maldon salt,
Cracked Black Pepper
Fresh Thyme
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil.
As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 8 mins.
Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
Drain the potatoes in a colander.
Shake the colander back and forth a few times to fluff up the outsides.
Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
Spread them in a single layer making sure they have plenty of room. Season with Salt, pepper and sprigs of thyme
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again.
Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp.
The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.
Joes Herb Bread Stuffing
Ingredients
100g of butter
100g of diced celery
1 large onion
1 tblsp of Dried Mixed Herbs (more or less according to how herby you want your stuffing)
Pinch of Sea salt
Pinch of pepper
150g breadcrumbs
Preheat oven to 180c 325 degrees F. In a large pan , melt butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
Stir in herbs, salt, pepper, and remove skillet from heat.
Place bread crumbs in a large bowl. Add butter mixture; toss to mix well.
Spoon stuffing into baking dish (or wrap in butter tinfoil parcel); cover with foil and bake 40 minutes or until heated through.
Joes Luxurious Red wine Jus
300ml of Beef Stock
100ml of red wine
Sprig of rosemary
Sprig of thyme
100g of redcurrant jelly
Place all into a pot, bring to the boil and let it reduce until it coats the back of a spoon.
Starin and serve.
Mon, 11 November 2024
Chef: Paul Knapp
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