Jul 2008
roast carrots and beetroot
Ingredients
750g carrots, peeled and chopped into appropriate sized pieces. Small carrots (thinnings) can be left whole.
750g beetroot, peeled and chopped into roughly 3 cm square chunks (or left whole if they're small)
smashed garlic
extra virgin olive oil
really good splash of balsamic vinegar
thyme and rosemary (I prefer to chop it finely using a mezza luna)
Method
Pre-heat the oven to 220C/420F/gas 7.
Par boil the vegetables. Do them separately as the beetroot will colour the carrots. The beetroot liquid makes a really lovely gravy as it's slightly sweet and very red.
Throw them into a baking tray and splash on the virgin oil and balsamic vinegar.
Add seasoning (ground salt and pepper) to taste.
Put them into the oven for about an hour. Stir them occasionally.
Notes
Other root vegetables go well too (parsnip for example), but it's the beetroot that really make the difference.
750g carrots, peeled and chopped into appropriate sized pieces. Small carrots (thinnings) can be left whole.
750g beetroot, peeled and chopped into roughly 3 cm square chunks (or left whole if they're small)
smashed garlic
extra virgin olive oil
really good splash of balsamic vinegar
thyme and rosemary (I prefer to chop it finely using a mezza luna)
Method
Pre-heat the oven to 220C/420F/gas 7.
Par boil the vegetables. Do them separately as the beetroot will colour the carrots. The beetroot liquid makes a really lovely gravy as it's slightly sweet and very red.
Throw them into a baking tray and splash on the virgin oil and balsamic vinegar.
Add seasoning (ground salt and pepper) to taste.
Put them into the oven for about an hour. Stir them occasionally.
Notes
Other root vegetables go well too (parsnip for example), but it's the beetroot that really make the difference.
when does a recipe become your own?
Sunday 27 July 2008
I don't put recipes from books into
this blog, but I quite often start off with a recipe and modify it.
When does it become a different recipe?
crispy and sticky chicken thighs with squashed new potatoes and tomatoes
This is from Jamie's "Jamie at Home"
book, on page 189. I've changed it around a bit. I tend not to cook
the potatoes for more than a few minutes. I've also added "sausage
balls" (remove the skin from sausages and roll them into balls).
proper chicken caesar salad
Sunday 27 July 2008 Filed in:
chicken
This is from Jamie's "Jamie at Home"
book, on page 220. The way that he cooks the chicken in olive oil
with rosemary sat on top of the bread gives it a lot of real
flavour. I didn't use his dressing, I made my own French dressing.
Very nice.
amazing pickled and marinated veg
This is from Jamie's "Jamie at Home" book, on page 317. I've tried several things and they all work well. These include beetroot, courgette and red pepper.
broadbean and pea quiche
Sunday 27 July 2008 Filed in:
broad beans | peas
As the garden is full of broad beans and peas, I decided to try my quiche recipe (see here) with broad beans and peas. It's simple, pick as many as you want and cook them. The broad beans take 2 or 3 minutes. Let them cool and remove the outer skin. The peas take about a minute. I added some oregano from the garden too. Everyone thinks that this is delicious, even Esther, who doesn't eat quiche.