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Vegetables on the Side

Ben Dearnley & Cath Muscat

Make Christmas less stressful with an easier way to cook and store your favourite roasts.

Vegetables on the Side

HASSELBACK POTATOES 
WITH BAY LEAVES

Preheat oven to 200C. Peel and halve lengthways 1.5kg medium-sized pontiac or desiree potatoes. Using a small sharp knife, thinly slice potatoes, taking care not to cut all the way through. Combine 40g melted butter and 2 tbsp olive oil. Brush potatoes with butter mixture. Insert a fresh bay leaf into each potato. Put potatoes on a baking tray lined with baking paper. Bake for 1 hour, brushing every 15 minutes with remaining butter mixture. Sprinkle with sea salt flakes and bake for a further 10 minutes or until golden and crisp.

PUMPKIN WEDGES WITH BREADCRUMB SPRINKLE

Preheat oven to 200C. Cut small pumpkin (1kg) into wedges, leaving skin on. 
Put pumpkin in a shallow baking dish. Brush pumpkin with olive oil. Roast for 30 minutes. Combine ¾ cup white breadcrumbs, ¼ cup finely grated parmesan and 2 tbsp roughly chopped toasted pine nuts in a bowl. Remove pumpkin from oven. Brush pumpkin with oil. Sprinkle with crumb mixture. Bake for a further 30 minutes or 
until pumpkin is tender and crumbs 
are golden.

BROAD BEANS WITH 
CRISPY PANCETTA

Preheat oven to 200C. Put 6 thin slices of pancetta on a baking tray. Bake for 10 minutes or until crisp. Allow to cool. Break pancetta into pieces and put in a bowl. Put 1kg broad beans in a bowl. Cover with boiling water. Pop beans from skin. Reheat in microwave if necessary. Toss beans with shredded rind of 1 lemon, 1 tbsp extra-virgin olive oil, prepared pancetta and freshly ground black pepper.

For Dixie’s cooking advice head to the Ask the Chef page.

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