The main event
Crispy roast potatoes
INGREDIENTS 5½ lb of potatoes – serves 8 People 2 tbsp of semolina 2 jars of goose fat
Method: Preheat the oven to the hottest possible tem- perature. Peel the potatoes and cut each into 3. Place the potatoes into salted cold water in a saucepan, and bring them to a boil for four minutes. Drain the excess water and tip the po- tatoes back into the empty saucepan. Sprinkle
the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and rough up the edges. This makes crunchier roasties.
Place the goose fat into a large roasting tin and heat in the oven until very hot. Then care- fully place potatoes into the hot fat and roast in the oven for 45 minutes to an hour or until they are golden and crisp, turning them over halfway through cooking. Let them rest in the oven until the very last minute.
Green beans with INGREDIENTS
1½ lb green beans, trimmed 2½ oz thinly sliced pancetta (five or six slices) 3 tbsp extra-virgin olive oil 2 medium-large shallots, halved lengthwise and very thinly sliced ¼ cup very thinly sliced fresh sage leaves 1 tbsp sherry vinegar ½ tsp Dijon mustard
Method:
Fill a large mixing bowl with ice cubes and water and set aside. Bring the water to a boil and cook the beans uncovered until tender. Drain and place in ice water, until cooled. Cook the pancetta over medium-low heat
crispy pancetta and shallots
until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly. Add two tbsp of the olive oil to the pan and return it to medium-high heat. Add the shallots, and ¼ tsp salt and cook, stirring frequently, until nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remain- ing tbsp oil. Stir to combine. Return the pan to a medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Add the pancetta & season to taste with salt.
Festive Food & Drink 27
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