Salaric Cooking

Recipe: Perfect Roast Potatoes

From my friend Becca.

Ingredients: peeled and chopped potatoes animal fat  (fat or roasting juices from roast chicken/meat/duck etc) or Olive oil for a more healthy option! Salt Pepper

• Boil the potatoes in a sauce pan till soft and fluffy on the surface
• Drain the water and put thepotatoes back in the sauce pan.  Add the oilive oil or roasting fat/juices to th saucepan and replace the lid.  Carfeully shake the pan in a circular motion to coat the potatoes with oil.
• Place the potatoes in a roasting tin, sprinkle with salt and pepper
• Place in a hot oven (180oC) till golden brown

Recipe: Perfect Honey Roast Parsnips

This is my friend Becca’s Recipy.

Ingredients: Parsnips Animal fat (fat drippings from roast chicken/duck/meat) or olive oil Salt Pepper Honey

• peel the parsnips and slice into long wedges
• Place in a bowl and add animal fat/olive oil and mix till all parsnips are coated
• Place parsnips on a baking tray and sprinkle with salt and pepper
• Place in a hot oven (180oC) for 15 mins or untill golden brown
• Remove from oven and drizzle honey over the parsnips, mix well till parsnips all coated.  Return to oven for a futher minute.

Tasty Savoury Pastry (Wheat and Dairy Free!)

This recipy belongs to my friend Becca.

Filed under: Savoury recipes, Becca on the 15th April 2007 at 4:44 pm After much searching for recipes and experimenting by baking one pie a week i have discoverea very tasty savory pastry recipe. Of course olly and i were both getting fatter from eating all the pies i was making, so i have now had to limit pie making to just once a month.

Ingredients: 75g rice flour 75g cornmeal 75g potato flour ~ 1tsp xanthan gum 1 pinch salt 150g soya butter 1 egg whisked

• Sift the rice flour, cornmeal, potato flour, salt and xanthan gum into a large bowl and mix well.
• Add chunks or cubes of the soya butter and rub into the flour (or use a pastry cutter) to make “breadcrumbs”.
• Add enough of the egg to bring the pastry together but make sure it isn’t too wet as it will shrink in the oven.
• On a lightly potato/rice floured board knead the dough. Roll into a ball slightly flatten it, wrap in cling film and chill in the fridge for a minimum of 30 mins but best left overnight.
• When chilled roll the pastry out between two baking sheets and use as required.

Tips • I brush a bit of whisked egg over the top of the pastry after it is half cooked, it makes the pastry go golden. • if cracks appear in the raw pie casing smooth pastry dough with a little water to fill in the gaps. • Always use a pie funnel to stop pastry collapsing and filling from boiling over.

This recipy has been sent to me by my friend Ella 🙂

You need 300g plain flour 50g butter some milk Baking soda raisons golden syrop cinnamon (if u like it)

1. Sift 300 g of flour throgh a seive into a big bowl, add 50g (about an inch block cut off a standard size pack of butter) chopped into bits, 2 teaspoons of bakin soda and cinamon.

2. squish hte butter between you fingers in the flour (this bit can be messy!) until you have a mixture that looks like bread crumbs (funny that) i.e. all hte butter is mixed up with flour.

3. In another bowl add soem treacle (50g or a bit) and some milk (50g or a splash). Whisk these together until the milk is treacle coloured and the treacle is no longer stuck at hte bottom of hte bowl.

4. Add milk / treacle mixture and raisons (as many as you like) to hte breadcrumbs. Mix to makea sticky dough like thingy.

5. plop (it doesn’t really pour, its kinda sticky) the mixture into a bread tin/cake tin/thing that has been greased with butter then covered ina bit of fluor.

6. put into hot oven… er can’t remember temp, was between 180 C – 200 C with a bit of foil on top for 40 minutes or until brown on top and smells nice

7. After 20 minutes of cooking time remove hte foil

8. remove from pan and wait to cool

9. get impatient and eat it hot with butter!