ROAST POTATOES
Preheat your oven to 200 deg C.
For the most delicious gold and crunchy roast potatoes .
Boil your peeled( optional )and cut potatoes for 2 minutes .
Now toss in lightly seasoned ( cracked pepper , sumac or Middle eastern spice mix ) all purpose flour
Spray each potato with cooking oil spray
Then bake on a preheated oven tray that has been smeared with ghee , until golden and tender .
SIDE SALAD
Lightly pickling seasonal vegetables with white wine vinegar , walnut oil and fresh dill .
Serving a side salad s a great way to counter the richness of a traditional roast .
SALSA ROASTED CHICKEN
Spread a couple of spoonfuls of your favourite salsa under the skin of your chicken before placing whole garlics halved in a baking tray with 3 tbs of ghee and the trussed chicken .
Bake on 190 deg C, bake until juices run clear .
PAN GRAVY
Deglaze your roasting pan with a good splash of wine ( red or a dry white ) , balsamic vinegar or just stock for a simply delicious gravy.
Preheat your oven to 200 deg C.
For the most delicious gold and crunchy roast potatoes .
Boil your peeled( optional )and cut potatoes for 2 minutes .
Now toss in lightly seasoned ( cracked pepper , sumac or Middle eastern spice mix ) all purpose flour
Spray each potato with cooking oil spray
Then bake on a preheated oven tray that has been smeared with ghee , until golden and tender .
SIDE SALAD
Lightly pickling seasonal vegetables with white wine vinegar , walnut oil and fresh dill .
Serving a side salad s a great way to counter the richness of a traditional roast .
SALSA ROASTED CHICKEN
Spread a couple of spoonfuls of your favourite salsa under the skin of your chicken before placing whole garlics halved in a baking tray with 3 tbs of ghee and the trussed chicken .
Bake on 190 deg C, bake until juices run clear .
PAN GRAVY
Deglaze your roasting pan with a good splash of wine ( red or a dry white ) , balsamic vinegar or just stock for a simply delicious gravy.
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