Courgettes with garlic, chilli and lemon (and tomatoes, if you like)

So I was going to post all of these with photos.  But it seems my SD card is corrupted…GAH!…I’m just posting the recipes for now and am setting about either rescuing the SD card, or just cooking everything again to photograph it.  So watch this space. 

This started life, without the tomatoes,  as an additional stove-top veg in the Roast Chicken to Impress Your Mum series. And then my mum arrived in my tiny kitchen with a not-insignificant amount of home grown tomatoes.  And they looked just too good to be relegated to the fridge and thrown into a half thought out salad later in the week.

And this was born.

Ingredients:

2 courgettes

Olive oil

Two cloves of garlic, crushed.

A good shake of chilli flakes

3-4 tomatoes, sliced in half or quarters depending on size (optional)

Half a lemon

Directions:

  • Slice your courgettes lengthways, and then on a diagonal slice them into 5mm thick slices
  • Heat a good slug of oil in a pan on a medium high heat.
  • Add your courgettes, garlic, salt and shake of chilli flakes to the pan.
  • Cook them on a medium high heat to give them some colour and then turn down the heat a little to soften the courgettes.  This takes about 20 mins.
  • If you’re adding tomatoes add them now, stir through and heat gently until they soften.
  • Right before serving, squeeze half a lemon over the courgettes (make sure you do it through your hand to catch any pips).
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Thyme and Time Roasted Carrots and Onions

So I was going to post all of these with photos.  But it seems my SD card is corrupted…GAH!…I’m just posting the recipes for now and am setting about either rescuing the SD card, or just cooking everything again to photograph it.  So watch this space. 

I have opinions on carrots.

I find boiled carrots a bit bleak. Something best at home in a care home for those lacking in the teeth department.  A mushy, uninspiring admission of defeat.

But a roast is not a roast without carrots.  Apparently. According to The Boy.

So I had to do something, lest my hardwork in the otherwise solid roast department be for naught. So I arrived at these: Thyme and Time Roasted Carrots and Onions.  A symphony of deep oranges that look gorgeous nestled in with som chicken and potatoes,  that sing of autumn and make your kitchen smell like real cooking. 

Serves 5-6, as an accompaniment
Ingredients:
4 good sized carrots
3 white onions
1tsp dried thyme
A very good glug of olive oil
Salt and pepper

Method:
– Preheat your oven to 180’C.
– Cut your carrots into batons: halve each carrot both vertically and horizontally. Cut each chunk into about three or four batons.
– Peel your onions and cut each onion into six, keeping the layers of each segment as best as you can.
– Arrange your carrots and onions on a baking tray. Drizzle over a good glug of oil. Sqiggle your veg aroung on the tray to help coat it in theoil,
– Sprinkle over some thyme and season with salt and pepper.
– This is where the Time comes in. Put your veg in the oven at 180’C for around an hour, checking on them and wiggling them around every 20 mins or so.

Beaumont’s Signature Roast New Potatoes

So I was going to post all of these with photos.  But it seems my SD card is corrupted…GAH!…I’m just posting the recipes for now and am setting about either rescuing the SD card, or just cooking everything again to photograph it.  So watch this space. 

Roast potatoes are a fairly essential dish to have tucked in your culinary arsenal. They are also, at least when I make them, a sure fire way to seduce someone. So use this recipe to make yourself and someone else happy.

These are not your standard roasties. These are mine, so they’re obviously a bit different.  I use new potatoes as I love how they become a bit like baby jackets with crisp salty outsides and fluffy, joyful insides.

When I made these for my mum she called me a tart. In the nicest possible way.

Roast potatoes

 

Serves 5-6
Ingredients:
1kg new potatoes
4 cloves garlic
Sea salt
Olive oil
Parsley, a handful

Method:
– Preheat your oven to 180’C.
– Pop a kettle on to boil
– Put around 3 tbsp olive oil in a roasting tray and put in the oven so the oil gets nice and hot.
– Have a little look at your potatoes. You’ll want them all to be roughly the same size, so you may need to cut some of the bigger ones in half. Do not peel your spuds.
– Pop them in a large pan with a good sprinkle of salt and pour over the kettle of boiling water.
– whack a lid on your pan and bring to the boil for 5 mins max.
– After 5 mins drain your spuds.
– Take the roasting tray of hot oil out of the oven. Put in your potatoes and give them a good roll around (*giggle*) and put back in the oven.
– Meanwhile, cut the hard, flat bit off your garlic cloves and finely chop or snip up your parsley with kitchen scissors so you have about a handful. Leave to one side and go about your business.
– After 40 mins take the spuds out the oven.  Throw in your garlic cloves (skin still on),  and either gently shake (if feeling a bit cavalier) or turn with a spoon (if feeling less cavalier) so that the garlic is covered in the oil and the spuds are mostly rolled over.
– Return to the oven for another 20 mins.
– Remove your now golden, glorious little potatoes and soft, sweet garlic cloves from the oven and put in a serving dish.
– Garnish liberally with sea salt and parsley. This may be where your mother your mother calls you a tart.
– The garlic should have gently flavoured your potatoes and your guests can squidge the cloves out of their skins to add to the potato eating experience.

– Should any potatoes be left over they can be eaten cold, whilst doing the washing up. Or whilst watching Dr Who on iPlayer with a glass of wine.  I guarantee these are the best Sunday moments. Try it.