We had a Sunday Roast last week to christen the oven in our kitchen. You may wonder why anyone would want to christen an oven but last year when we were living in the campus accommodation our kitchens came sans oven. Ridiculous, I know.
I stuffed and roasted a chicken for the rest of my adopted student family and I ate the roast potatoes and roast veg with taco bean mix from a can. It was actually really good! The chicken took so much time I kind of forgot to make anything proper for myself but the beans did the trick.
Perfect Roast Potatoes (adapted from Jamie Oliver. Legend)
1.5kg potatoes (roosters are my preference), peeled
salt & pepper
2 cloves of garlic (you can add more if you like but I prefer it not to be too noticeable)
Preheat oven to 190’C. Wash potatoes in cold water and tip into a large pot , cover with cold water and season well. Bring to the boil and cook for 6-7 mins, then drain in a colander and leave to steam dry for 3 mins. Tip the potatoes into a roasting tray, add oil then season. I like to brush on the oil with a bunch of rosemary like a brush. If you are preparing these for tomorrow like I was, you can put the tray in the fridge now.
Put tray in a hot oven for 30 mins until lightly golden & 3/4 cooked. Take tray out and gently squash each potato. Add some olive oil to a small bowl and add in herbs. You can chop up the rosemary that you used to brush the oil on earlier or you can get some more I suppose. Waste not want not! Add in the garlic and mix it up.
Add the flavor to the potatoes and shake the pan before putting it back in the oven for 40-45 mins until perfect.
I also made apple crumble for the occasion. This did have butter in the actual crumble but I ate it anyway.
3-4 Cooking apples, depends on the size of your dish
70g rolled oats
70g wholemeal flour
40g caster sugar (+ extra to shake on top of the apples. I always just eyeball that one)
1tsp cinnamon (optional)
Preheat the oven to 180’C. Peel and chop the apples and put them in a pot. Add a small amount of water and the extra sugar. Allow the apples to soften on a medium heat. Mix the dry ingredients together in a bowl and then rub in the butter until the mixture resembles bread crumbs. . . obvious enough.
Pour the stewed apples into your greased dish and then pour the crumble on top. Pop the dish in the oven for about a half an hour. Check it every so often to make sure the crumble doesn’t burn. It should be a nice golden color when it’s finished. Unfortunately, my oven heats up unevenly so I had to turn the dish around after 15 minutes. Joys! At least I have an oven though.