It’s just a hop, skip and a jump between now and Christmas Day – the ideal time to plan how to delight everyone with the perfect Christmas Roast Potatoes.
So we’ve been asking Nathan, Alveston House’s Chef, how he cooks his spuds and sprouts to perfection…and his recipes sound simply scrumptious.
First, the potatoes…
“It all starts with the spuds,” he says. “I always recommend Maris Piper as they make for delicious, fluffy Christmas Roast Potatoes. Don’t cut them too small as they’ll shrivel up in the cooking process.
“And no, don’t boil them! Steam them for about 15 minutes, by which time they’ll have a slight crust on the outside and be getting soft in the middle. Ruffle them slightly to break up the surface and put them into the hot fat – I use a 50/50 mix of sunflower oil and unsalted butter. Add in rosemary, thyme, whole cloves of garlic, salt and pepper.
“The oven should be pre-heated to 180 deg C (fan). Put them in the middle of the oven and turn them every few minutes to make sure they cook evenly. When they’re ready, serve – and wait for the smiles of appreciation!”
As for the sprouts…
Not everyone is a fan of the boiled sprout – although the nation consumes vast quantities each year.
Nathan himself has not always been an aficionado…
“I used to hate them when I was a kid, but my Nan, Kath Dors, showed me her special recipe – and I’ve loved them ever since.
“I use a mandolin slicer to shave them finely into thin slices then saute them with shallots & garlic then finish with chives – absolutely delicious. If you prefer to stick to tradition, you can really zip them up by adding slivers of bacon (or pancetta or lardons if you prefer) and chestnuts when you serve them.”
So how do you prepare YOUR roasties? Let us know on our Facebook page and we’ll share the love!