ROAST POTA­TOES

The Irish Times - Friday - The Ticket - - FOOD -

get a nice colour started on the skin. When you have browned off all the turkey legs re­turn to the pot. Add in the veg­eta­bles, ba­con, cider, stock, all­spice and apri­cots. Sea­son well and bring to a good strong sim­mer.

Cover the pot with foil and a lid if your pot has one. You need a good seal, as it will be cook­ing for a while.

Pop into the oven. Go play with your new toys and en­joy a mince pie.

Cook for two hours un­cov­er­ing for the last 20 min­utes to bring a lit­tle colour and re­duce the liq­uid a bit. Re­move the turkey and al­low to rest. Strain the re­main­ing liq­uid through a sieve or colan­der into a smaller saucepan. Put this over a medium/ high heat to re­duce it down. It should thicken up as it does this. Stir through the red­cur­rant jelly and test for sea­son­ing. Be­fore serv­ing, add a knob of but­ter to give the gravy a nice glaze. Serve with the carved turkey.

Carv­ing may not be re­quired af­ter such a long slow cook, how­ever, so that’s one less thing to worry about! Peel the squash, slice in half and scoop out the seeds. Chop into small chunks and place in an oven dish with the gar­lic cloves. Driz­zle with olive oil, sprin­kle with nut­meg and roast in the oven for 40 mins at 200C. Shake it up a bit half­way through.

Whilst that cooks, grill the rash­ers un­til crispy. Crum­ble into small pieces and gen­tly fry the onion in a lit­tle but­ter or oil un­til golden.

Once the squash is nice and soft trans­fer it with the gar­lic to a bowl, add a big knob of but­ter, salt and lots of black pep­per and mash. Scoop up the mash and top each serv­ing with ba­con, onion, a sprin­kle of fresh thyme and some parme­san. Par­boil­ing be­fore roast­ing gives the pota­toes nice crispy, golden edges and fluffy in­sides. The un­peeled cloves of gar­lic can be squeezed out and tossed through the pota­toes be­fore serv­ing, they will be sticky and sweet. You could also mash them and stir through the gravy. Half or quar­ter pota­toes de­pend­ing on size. Boil for eight min­utes in well-salted water and drain. Roast with some sliced gar­lic, a few whole gar­lic cloves un­peeled, rose­mary, salt, pep­per, pa­prika and olive oil, at 200 cel­sius for 35-40 mins.

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