Ingredients • 6 large Maris
Utensils • Oven Tray • Chopping board • Knife • 2 wooden spoons or 2 chopsticks
• Sea Salt and Black Pepper • Olive Oil for Drizzling • 2 sprigs of Rosemary •Bunch of Chives, finely chopped
Method: 1. Pre-heat theoven to200°C/GasMark6. 2. Place the wooden spoons or chopsticks on a chopping board. Put the potato in between them and use them as a rail or guide to slice the potatoes. 3. Get your knife and slice without cutting the whole way through. You want it to be sliced but still held together. 4. Place on an oven tray and season well with salt and pepper. Drizzle your olive oil over each potato and place in the oven. Break your rosemary into small bits and sprinkle on top. 5. Roast for 90 minutes and at the end scatter your chopped chives over the top!
SERVES 6 | PREP 15 MINS COOK 90 MINS HASSELBACK POTATOES
“Now I may be sounding like the most Irish person ever but I think spuds are class. They are just the best side. I love how versatile one vegetable can be and howmany variations you can get from it!”
Ingredients • 4 White Onions • 3 Cloves Garlic (Chopped) • 200ml Water • 200ml Red Wine Vinegar • 40g Soft Brown Sugar
• Sea Salt and Black Pepper
• 1 tsp Chilli Flakes • 4 Sprigs Of Thyme • 100g Irish Butter, cut into 8 cubes
Method: 1. Mix your water, red wine vinegar, soft brown sugar, chilli flakes and garlic then place in a roasting tray or frying pan. 2. Halve your onions horizontally and place them cut side down in the marinade. 3. Place in the fridge for a minimum of 4 hours, preferably overnight. 4. Pre-heat the oven to 200°C/Gas Mark 6. 5. Flip the onions upside down so you can see the flesh and place a knob of butter on top of each piece of onion 6. Scatter your thyme on top of each onion and season with salt and pepper. 7. Roast uncovered in the oven for 60 minutes until they have softened and are caramelised and brown. 8. Serve with a garnish of rosemary.
SERVES 4 | PREP 15 MINS + 4 HRS MARINATING TIME | COOK 60 MINS BRAISED MARINATED ONIONS
“I adore onions. They’re amazing cooked or raw and are so cheap and bursting with flavour!”
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