Jamie Oliver - Perfect roast potatoes

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Perfect roast potatoes
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SERVES 6
COOKS IN1H 35M
DIFFICULTYSUPER EASY
  • Calories
    290
    15%
  • Fat
    10.6g
    15%
  • Saturates
    1.4g
    7%
  • Protein
    5.7g
    11%
  • Carbs
    40.8g
    16%
  • Sugars
    1.7g
    2%
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OF AN ADULT'S REFERENCE INTAKE

Ingredients

  • 1.5 kg Maris Piper potatoes
  • 1 bulb of garlic
  • red wine vinegar
  • FLAVOUR COMBO 1
  • 3 tablespoons olive oil
  • 1 bunch of fresh rosemary
  • FLAVOUR COMBO 2
  • 50 g unsalted butter
  • 1 bunch of fresh sage
  • 1 clementine
  • FLAVOUR COMBO 3
  • 2 tablespoons goose fat
  • 1 bunch of fresh thyme
  • 2 fresh bay leaves


Method

  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
  3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
  4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
  5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
  6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
  7. Now’s the time for my 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.
  8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
  9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
  10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
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Jamie Oliver - How to make roast potatoes with sage & orange

https://www.jamieoliver.com/news-and-features/features/how-to-make-roast-potatoes/

How to make roast potatoes with sage & orange

By  | October 26, 2016 | In Christmas, Recipes
We might pretend that turkey is the biggest event of Christmas dinner… but we all know that roast potatoes are what make or break your festive feast!
A perfectly golden, crunchy and fluffy roastie takes a lot of beating. And once you master this simple technique you’ll have everyone asking you for the recipe.

THE KEY TO PERFECT ROAST POTATOES

Firstly, choose the best variety of spud. Go for a floury, high-starch variety such as King Edward or Maris Piper, as these will give you really light and fluffy centres. Our next tip is to get your fat nice and hot before the potatoes go into the tray, as this will help the edges crisp up for that all-important ‘crunch’ when you bite into them.
As much as possible, keep your potatoes in a single layer in the roasting tray – even if this means roasting a second batch – as they won’t crisp up if they’re layered on top of each other. Lastly, take time to ‘chuff’ your parboiled potatoes by tossing them in a colander to roughen the edges. This will allow more fat to crisp up around the surface of your spud. Take this idea a step further by taking your spuds out of the oven 10 minutes early and slightly flattening them, before putting back in the oven to finish – this expands their surface area, for even more of a crunch!

CLEVER TWISTS

Take your roasties to the next level by adding a couple of extra flavours into the mix. A dash of balsamic or red wine vinegar, from a spray-bottle, in the final few minutes of roasting will deepen the flavour and add a deliciously subtle tang.
Fragrant, woody herbs work particularly well with roast potatoes. The recipe below uses sage, but rosemary, thyme and bay leaves are also brilliant choices. Pair with garlic and other citrus flavours such as shavings of lemon peel or clementine.

ROAST POTATOES WITH SAGE & ORANGE

You’ll need:
2kg King Edward potatoes2 oranges1 big bunch of fresh sage6 tablespoons goose fat or olive oil8 cloves of garlic

1. Preheat the oven to 220ºC/425ºF/gas 7. Peel and chop the potatoes into chunks, roughly the size of golf balls.
Roast potatoes - step one

2. Parboil the potatoes in a pan of boiling, salted water for 10 minutes, then drain in a colander, shaking them to chuff up the edges.
Roast potatoes - step two

3. Meanwhile, peel long strips of peel from the oranges using a speed-peeler, and pick the sage leaves.
Roast potatoes - step three

4. Place the goose fat or oil into a large roasting tray (you may need to use two trays) on the hob over a low heat, add the unpeeled garlic, orange peel and sage leaves, then fry for 30 seconds.
Roast potatoes - step four

5. Add the spuds and toss together until well coated. Place the tray in the oven and cook for 45 minutes, or until golden and crisp.
Roast potatoes - step five

Discover Jamie’s ultimate recipes for all the festive classics in Jamie Oliver’s Christmas Cookbook, on sale now. And take a look at our Christmas hub for ideas for everything from cocktails and edible gifts, to special diet recipes and tasty leftovers.
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Omleta cu mozzarella si salvie

Omleta cu mozzarella si salvie

De foodstory.ro
14 2012 / 1 comentariu
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(11 voturi)
9.0/10
Omleta cu mozzarella si salvie
Timp de preparare
< 30 min
Dificultate
usor
Bucatarie
Vegetariana
Micul dejun capata savoare cu acesta reteta. Mozzarela va face omleta cremoasa, iar salvia ii va da o aroma proaspata.
Ingrediente
oua, 1/4 ceasca apa, 2 linguri ulei masline, 1/2 lingurita piper rosu, macinat, 1/4 lingurita sare, 30 g mozzarella taiata cubulete, 1 lingurita salvie tocata, 4 oua
Metoda de preparare
Intr-un bol, bate cu un tel ouale intregi cu sare, piper, salvie tocata si apa.
Incinge tigaia si pune doua linguri de ulei. Toarna jumatate din compozitia pregatita si intinde-o in toata tigaia. Las-o sa se prajeasca pana cand marginile se desprind de tigaie.
Ridica putin marginile, astfel incat ou nefacut, care a ramas la suprafata omletei, sa se scurga in tigaie si sa se prajeasca inca 2 minute. 
Acum presara jumatate din cantitatea de mozzarela (taiata cubulete) peste jumatate din suprafata omletei si impatureste cealalta jumatate peste ea. Las-o in tigaie maxim un minut si apoi scoate-o pe o farfurie.
Repeta operatiunea cu compozitia ramasa.


Citeste pe Foodstory: http://foodstory.stirileprotv.ro/reteta/omleta-cu-mozzarella-si-salvie#ixzz5J3yqSLfW
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Tortellini cu unt, usturoi si salvie

Tortellini cu unt, usturoi si salvie


Postat de Dino pe February 23rd, 2012

Cand nu aveti timp si chef sa pregatiti ceva mai elaborat pentru cina, iata solutia perfecta: tortellini in sos de unt cu usturoi si salvie. Sunt gata in maximum 15 minute si nu necesita cine stie ce abilitati culinare. Asadar, aviz domnilor! Va puteti surprinde si rasfata jumatatile, de Dragobete, in luna martie si nu numai, cu o cina delicioasa si mai putin obisnuita. Iar pentru ca efectul sa fie maxim, merita sa investiti si intr-un vin rosu bun (romanesc sau italienesc).
Sos clasic pentru paste in bucataria italiana, combinatia de unt, salvie si usturoi este atat de simpla incat nici nu-mi vine sa o numesc sos. Important este, insa, sa aveti salvie proaspata, astfel incat sa puteti rumeni frunzele in unt aramiu. Daca nu se poate, merge si cu salvie uscata, doar ca veti pierde farmecul frunzelor crocante. In privinta pastelor, eu am pregatit niste tortellini cu prosciutto crudo, dar merg si alt fel de paste umplute (ravioli) sau umpluturi pe baza de branza.
Ingrediente (pentru 2 portii):
– tortellini 300 g
– unt 50 g
– usturoi 4-5 catei (10 g)
– salvie proaspata 8-10 frunze
– patrunjel uscat 1/2 lingura (ideal, proaspat, 1/2 legatura)
– sare, piper
Tortellini cu unt, usturoi si salvie prajita
Puneti mai multa apa la fiert, cu un pic de sare. Cand clocoteste apa, puneti tortellini si fierbeti-le timpul indicat de producator (daca sunt proaspete pastele, nu dureaza mai mult de 7-8 minute). Intre timp, topiti untul intr-o tigaie. Cand incepe sa se formeze spuma, puneti frunzele de salvie. Dati focul mic si lasati-le sa se prajeasca cateva zeci de secunde (aveti grija sa nu se arde!). Ideea este ca frunzele sa devina un pic crocante, iar sosul sa capete o aroma imbietoare. Adaugati usturoiul trecut prin presa si patrunjelul. Mai lasati un minut, tot pe foc mic. Cand pastele au fiert, scurgeti-le si puneti-le in tigaie, peste sos.
Tortellini cu unt, usturoi si salvie prajitaTortellini cu unt, usturoi si salvie prajita
Puneti un pic de sare si de piper si amestecati usor, astfel incat pastele sa fie uniform acoperite cu unt parfumat. Serviti-le imediat.
Tortellini cu unt, usturoi si salvie prajita
Calorii: 227 kcal / 100 g (sau 652 kcal / portia).


Citeste mai mult la: http://gurmandino.ro/2012/02/23/tortellini-cu-unt-usturoi-si-salvie/#ixzz5J3xV8Qfn
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Busecca Matta (Omleta cu Sos de Rosii si Salvie)

Ingrediente

● 6 oua
● 2-3 linguri cu pesmet (optional)
● frunze de salvie
● lapte (sau apa)
● parmezan ras
● sare
● piper
● Pentru sos:
● o cutie de 800 gr rosii decojite in suc de rosii
● ceapa
● morcov si telina tocate marunt (circa 1 lingura din fiecare)
● 1 lingura cu ulei
● sare


Mod de preparare

Timp pregatire

PREGĂTIRE

20min

Am pus la foc intr-o cratita uleiul cu rosiile si sucul lor, ceapa, morcovul si telina, am lasat sa fiarba la foc mediu acoperit cu capac si mai spre sfirsit acoperit doar cu o sita ca sa nu stropeasca, dar sa fiarba totusi descoperit pina cind sosul s-a ingrosat. 

In acest timp am batut ouale cu putin lapte (cit sa rup nervul) si am adaugat sare, piper, citeva frunze de salvie tocate si pesmetul. 

Am prajit o singura omleta intr-o tigaie foarte mare (cred ca are 32 cm) dar puteti face mai multe omlete mici si cind s-a racit am taiat-o in fisii exact cum ati taia burta fiarta. 

Cind sosul era gata (in 20 minute a fost gata totul) am amestecat intr-un castron sosul cu omleta taiata cu brinza rasa si cu frunzele de salvie rupte putin sau lasate intregi. 

Lasati sa se raceasca putin si deci sa se amestece gusturile si serviti cu brinza rasa deasupra. 
O reteta traditionala in Lombardia (regiunea cu capitala la Milano) are mici diferente in ce priveste planta aromatica si se numeste Busecca matta, unde matta in bucatarie se foloseste cu sensul de falsa, care te pacaleste iar busecca este burta in stil milanez sau ca la Varese (büseca in dialect) 
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