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Mulled Cider

Looking for a recipe for a delicious warming festive drink that the whole family can enjoy? Then look no further than the joys of mulled cider! And before you panic that I’m suggesting junior gets stuck into a bottle of Buckthorn, rest assured that this can be made as an alcohol free drink too!

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The Ultimate Roast Potato?

I am almost comically stereotypically Irish in my love of potatoes. I always keep a bag of spuds in the house and few things tickle me more than having a new potato recipe to try. Unsurprisingly one of my favourite cook books is The Humble Spud and I intend to eat my way through every recipe possible in it.

While thinking about the Christmas dinner, my eye was drawn to the page with Roast Potatoes with Sesame Seeds, more commonly known to particularly to Americans as Hasselback Potatoes. These are basically a potato prepared for roasting as normal, but cut 3/4 of the way through with a knife to resemble a tuberous stegosaurus before being roasted in the oven as normal.

These ornate little spuds require no par-boiling or even peeling, shaking, coating with flour or semolina or any other trick of the trade to crisp them right up. They fan out gently in the high heat of an oven to create a gorgeously golden, extra crispy roastie thanks to the increased surface area due to the extra splits in the spud. They take no longer to prepare than the average potato for roasting, and if you place your potato in a spoon to cut it, you will stop yourself slicing right through it.

I have prepared these twice in advance of the Christmas dinner. First time round I placed them in a plastic bag and shaken in oil and seasoning, then placed in a roasting tray of hot oil and cooked for about 40 minutes in a 220 C oven, they crisp up  beautifully even without tthe magic addition of goose fat. Second time, I just wanted to double check they hadn’t been a crispy figment of my imagination… and I was not disappointed in any way!

I made these a focal point of the Christmas meal, using my mum’s plentiful stash of goose fat to make these even crispier and melt in the mouth. I didn’t add the sesame seeds suggested in the recipe to add some extra crunch as I forgot on the day. I certainly be experimenting with topping these with parmesan or garlic or chili throughout the year. Any other suggestions would be gratefully received!

Spot the spud just by the gravy...

Breast is best… a plump woodpigeon starter

Pan-fried pigeon breast with air-dried ham and Brie de Meaux with truffles

Here’s a perfect woodpigeon breast, wrapped lovingly in locally artisan air-cured ham, and filled with a decadent slice of Brie de Meaux with a truffle centre. Flash fried and served simply on a bed of watercress and baby spinach, garnished with a Meaux mustard and balsamic vinaigrette. A rich but perfectly balanced starter… ideal for the Christmas feast.