Duck Fat Roasted Potatoes with Thyme and Garlic
Serves 8
Ingredients:
- 2kgs potatoes of your choice, peeled and chopped into consistent sizes
- 200 grams duck fat
- 1 small bunch of thyme
- 2 heads of garlic
- 1 tablespoons salt flakes
Method:
- Peel and chop potatoes.
- Bring a large stockpot of water to the boil and add the potatoes.
- Boil for 15 minutes.
- Drain completely and return to the pan.
- Put the lid on and shake the potatoes for approx. 30 seconds, to smash up the edges.
- You don't want mashed potatoes, so open up and check how they are going - you really just want the edges roughed up. (Potatoes can be refrigerated at this point to bake tomorrow).
- Preheat oven to 220°C.
- Heat the duck fat in a small saucepan on the stove until completely melted.
- Add the duck fat to the two trays.
- Spread the potatoes between two cookie trays.
- Brush the tops of the potatoes with duck fat.
- Sprinkle with the thyme. Chop tops and bottoms off the garlic bulbs and spread the garlic between the trays.
- Add the salt flakes to the potatoes.
- Bake at 220°C for 25 minutes.
- Turn the potatoes. Bake for 15 minutes more.
- Turn again, bake 15 minutes.
- Serve.
Roasted Rainbow Carrots with Maple, Pecan and Cranberry Glaze
Serves 8
Ingredients:
- 2 carrots per person
- 2 tablespoons olive oil
- 1/2 cup maple syrup
- 70 grams butter
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
Method:
- Preheat oven to 180°C
- Place the carrots into a roaster or sheet tray.
- Drizzle with a little olive oil.
- Roast for 35 minutes at 180°C.
- Place the pecans on a tray and cook for 10 minutes at 180°C in the oven. Remove and chop roughly.
- Combine the maple syrup and butter in a small saucepan and melt together. Allow to boil then remove from the heat and set aside.
- Carrots, nuts and glaze can be refrigerated at this point for tomorrow.
- Pour the glaze over the carrots and coat them all.
- Return to the oven for 15 minutes.
- Place in a serving dish and top with the pecans and cranberries.
- Serve.
Asparagus, Bean and Broccolini Green Salad with Goats Cheese Dressing
Serves 8
Ingredients:
- 200 grams green beans
- 8 stalks broccolini
- 16 stalks asparagus (or cut thick ones in halves vertically)
- 40 grams goats cheese
- Zest of one lemon
- Juice of two lemons
- 1/3 cup olive oil
- 1/2 cup fresh dill, chopped
- 1/2 cup flaked almonds
Method:
- Bring a large stockpot of water to the boil
- In two batches, blanch the greens for 7 minutes.
- Plunge immediately into icy water.
- Spread the almonds onto a baking tray and put in the oven for 5 minutes at 180°C (this can also be done in a frypan, make sure you watch them!)
- These can be refrigerated at this point for tomorrow.
- In a jug combine the goats cheese, olive oil, half of the dill, the lemon juice and the lemon zest.
- Pour over the veggies and dress with the extra dill and the toasted almond flakes.
- Serve.