New recipe, that's right. I am not that sleepy after all. (Yes, I am that sleepy. And grumpy at the same time.) I know pretty much why I am not going to bother you with it though. Sooo, let's take a look at the recipe, shall we? Rice, this is for you. I mean, you deserve one I've been terrible IC and OOC since I've promised you a veggie recipe and never really done it. And yes, I was being over dramatic with Madison. I cannot however take credit for it since I basically copied it. Source is at the bottom!! -Perfect roast potatoes-Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on. At this point, you need to decide which flavour combo to go with. Tip your potatoes into a tray or pan in one layer, and add your fat – olive oil, butter or goose fat – then season really well with salt and pepper. At this stage, I'm not going to add any more flavour. Toss your potatoes in the fat, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked. Now's the time for my new trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that's in contact with the pan, the crispier it will be. Whichever fat you're using, you now want to prepare the rest of the flavourings. Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. If you're using butter, peel in a good few strips of clementine zest with a speed peeler – you won't eat these but they'll add amazing flavour. Add the flavour to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You're looking for gnarly, crispy, bubbly and delicious. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in! I'd be happy with any of these flavour combos, but this year I'll be going for butter, but maybe with the rosemary and garlic. So you really can mix it up however you like. http://www.jamieoliver.com/recipes/vegetables-recipes/perfect-roast-potatoes If you're not lazy to read it all, lovely Rice.... I think you're in a good shape. And it is not all hard to do. Even though I haven't tried to cook it myself, I have eaten it in a friend's home and it tasted great. I think, Roger is an ex-veggie too? You too might wanna try that, Roger. And Bread, you just close your eyes. Too much vegginess going on here. Though I am going to post a recipe of your own liking if you make a kind request. I SAID KIND.
So overall, things are going... Crappy OOC-wise. Not that crappy. Well let's say I am exhausted and grumpy. Very very grumpy. And IC... Well, I think Madison is not so single anymore? I have always pictured her as a doomed to be bachelorette until her childhood crush Cousin Scotty-Scott appeared. It is nothing official yet they are pretty. Thanks to Scott's PPM's awesomeness. Some needless info about the Madison's Clan You don't even want to know:
On a side note: Happy No Shave Movember!
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