about 40 minutes until the potatoes are browned and crisp. Depending on your oven and the amount of potatoes in each tray, one tray may take longer than the other. Remove each tray when it’s done. 4. To serve, tip one tray of potatoes onto the other and then transfer the whole sheet of baking paper with the potatoes on top into a serving bowl. Season with salt and trim away the excess baking paper. Serve, and wait for your guests to say, “Those are exceptionally good roast potatoes.”
Black Forest sandwich Serves 8
Japanese fruit sandwiches are a simple alternative to a cake, and they can look absolutely spectacular. It’s rich, so trust me: you only need half a sandwich each. INGREDIENTS 8 thick slices soft white bread 155g chocolate hazelnut spread 160g cherry or raspberry jam 200g pitted morello cherries in syrup, drained (optional)
For the mascarpone cream 150ml thickened cream 30g icing sugar 125g mascarpone
BLACK FOREST SANDWICH
METHOD 1. To make the mascarpone cream, whisk together cream and sugar to soft peaks. Gently fold through the mascarpone to combine.
Exceptionally good roast potatoes Serves 4-6
METHOD 1. Preheat your oven to 200°C fan-forced. Place the potatoes in a large pot and cover with water. Add the bicarbonate of soda and bring to a simmer. Cook for about 15 minutes until a small, sharp knife can be inserted and withdrawn easily. Drain the potatoes and allow to stand for about 5 minutes to steam dry. 2. Line two roasting trays with baking paper and add 60ml oil to each. Evenly divide the potatoes between two oven trays and use a cooking weight or the bottom of a small saucepan to squash the potatoes to about 2cm thick. Season with a little salt and drizzle with a little extra oil. 3. Place both trays in the oven. Roast for
Crisp, roast potatoes are the perfect side to a Sunday roast, and they’re much easier to achieve than you might think.
2. Generously spread one piece of bread with the chocolate hazelnut spread. Cover with cherry jam, then cover the jam with a few tablespoons of the mascarpone cream. Place the cherries in a row down the middle, to line up with where the bread will be sliced, then add another few tablespoons of cream on top. Add another piece of bread to the top, then wrap in baking paper. 3. Repeat to make four sandwiches. Refrigerate for 20 minutes to set, then slice and serve.
INGREDIENTS 1kg new potatoes (or other potatoes), washed 1 teaspoon bicarbonate of soda 125ml vegetable oil Salt flakes, to season
53
SENIORS.COM.AU
SEPTEMBER-OCTOBER 2023 DARE
Powered by FlippingBook