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Eats #17: Garlic Anyone?

Ingredients: 600g waxy potatoes, goose fat, fresh rosemary, 5 bulbs garlic, sea salt, freshly ground black pepper.

Difficulty: 0.5/5
Rating: 1/5

Make the rosemary oil by bashing the rosemary and a little olive oil in a pestle and mortar.

Peel and chop the potatoes into cubes and add to a pan of cold salted water - bring to the boil and after a couple of minutes drain and allow to steam dry.

Meanwhile heat the goose fat in a baking tray and crush the garlic cloves (skins on). Once the potatoes are dry mix with the garlic and rosemary oil and add to the baking tray. Cook until golden and crispy and serve!

Review

I’ve had garlic and roasted rosemary potatoes before (from the supermarket) so I was looking forward to seeing if the home made version was any better.

Although the potatoes were crispy and golden I felt they were a little bland and greasy. I’m not sure if that’s because I forgot to drain them on kitchen towel, the goose fat wasn’t hot enough or that’s just the way they’re supposed to taste.

Despite being a little greasy they were tasty particularly the roasted garlic! If I attempt this recipe again I think I’ll stick to olive oil as I’m not sure the goose fat added anything to the flavour.

Not the best recipe to date but every week can’t be a triumph I guess!

- #challenge
- #crisp
- #crunchy
- #eats
- #garlic
- #goose fat
- #jamie oliver
- #potatoes
- #roasted
- #rosemary
- #yummy
- #rating: 1 out of 5
- #difficulty: 0.5 out of 5
2 weeks ago
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Eats #13: Surprisingly Yummy Cabbage!

Ingredients: 1/2 pint chicken stock, 6 rashers smoked streaky bacon, 1/4 handful fresh thyme, 1/2 white cabbage, knob butter, olive oil, sea salt, freshly ground black pepper.

Note: I reduced the ingredients by half to serve 2 people.

Difficulty: 1/5
Rating: 4/5

Thinly slice the cabbage and pick the thyme leaves. Add the chicken stock, thyme and bacon to a saucepan and bring to the boil. Sprinkle in the cabbage and cover with a lid and boil furiously for 5 minutes.

Remove the lid and reduce the heat to a simmer. Cook until the stock has reduced and the cabbage is cooked. Take off the heat and stir in a knob of butter and drizzle with olive oil and serve.

Summary

There’s not a great deal I can say about this recipe other than it was delicious. Very simple to make and a great way of enhancing what’s usually a boring vegetable.

The cabbage was cooked perfectly with a hint of thyme and the bacon gave the cabbage a lovely saltiness and deep flavour. A great dish… so good I’m cooking it again tonight!