Our staple food doesnt have to be boring - but how to store etc? Thats the question!
Try steaming your veg rather than immersing in boiling water. You will find that your veg retains it colour (which is where all the nutrients are held) and you get perfectly cooked and not over cooked vegetables.
And another thing........if you are pushed for time, par boil your veg in a saucepan with water for 5 minutes (also know as blanching), drain immediately and place under a running cold water tap. This stops the cooking process and helps to keep the colour and vitamins. When you are ready to serve, just plunge them into boiling water for 3-4 minutes and again, you will get perfectly cooked veg, full of goodness and colour
If your roasties are crispy on the outside but empty on the inside, try my method as explained on the Recipe page under "Side Dishes".
The best roasties you will ever make!
There is something very comforting about mash, particularly at this time of year......
Why not try adding 2 tsps of creamed horseradish sauce to your mash? It gives it a real warming zing and makes the mash that bit creamier.
Its a good Sunday dinner game to ask the guests around the table to guess the secret ingredient - no-one ever gets it right!!!
To prolong the life and flavour of this favourite food, store in a dark place (we keep ours under the stairs) in anything other than polythene as this makes the potatoes sweat. I suggest something like a pottery bread crock type of container with a lid.
Did you know that the majority of vitamins, minerals and fibres are in the skins of all root vegetables?
So when you peel your veg, you are taking away a good deal of the fantastic natural nutrients and you lose alot of the flavour.
Instead, why not scrub the skins on your potatoes, carrots etc and leave on during the cooking process?
Baked potatoes in their skins are the most eaten vegetables still "dressed" but try cutting scrubbed Maris Piper potatoes (our favourites simply for versatility and taste)into chip shapes, place on a baking tray, sprinkle with sea salt and drizzle some olive oil over or if you are watching your weight, use the reduced fat spray oils.
Place in an oven preheated at 220 degrees C for about 20 minutes or until golden brown.
The result? Gorgeous golden chips, high in nutrients, low in fat and a dieters dream!
Go on, give them a try!!
When cooking chips, set the deep fat fryer temperature to 145C. However, if you are using a chip pan, to check the temperature throw in a piece of bread and if it browns in less than a minute the required temperature is reached