ROASTED POTATOES, CONFIT GARLIC, ROSEMARY Matt Stone
INGREDIENTS Confit garlic
Serves 6
Appliance/function Fan Plus Induction Cooktop Steam
2 garlic bulbs, whole Vegetable oil, to cover
Preparation time 30 minutes
Roasted potatoes 1.2 kg waxy potatoes 80 g ( 1 / 3 cup) duck fat Rosemary, to serve
Cooking time 1 hour 15 minutes
METHOD
Confit garlic 1. Break the garlic into individual cloves, leaving the skins on.
2. P lace the garlic in a small saucepan and cover with vegetable oil. Using medium heat, induction Setting 6 slowly bring up to temperature until you see small bubbles rising from the bottom of the pan (approximately 7-8 minutes). Reduce heat to low, induction setting 3 and continue to cook for 15-20 minutes or until all the garlic cloves are soft. 3. A llow to cool and keep in refrigerator. Roasted potatoes 1. P eel and cut the potatoes to desired size. 2. P lace in a perforated steam container and steam at 100°C for 25 minutes or until tender. 3. P reheat oven on Fan Plus at 200°C with crisp function activated. 4. P lace the gourmet casserole dish on shelf level 2. Allow 15 minutes for the dish to heat up. Add the duck fat, continue to heat for 2 minutes. Add the cooked potatoes to the oven dish and season well with salt. 5. C ook for 30 minutes or until golden brown, turning the potatoes every 10 minutes. Once cooked, remove from the oven, drain on paper towel. To serve 1. S queeze over the garlic cloves, squeezing out of the skins, make it as garlicky as you desire, I like a lot. 2. D rizzle over some garlic oil and add some picked rosemary leaves, salt and pepper. 3. M ix well and serve. Hints and tips • W axy potatoes work well for this recipe, such as Dutch cream, King Edward, desiree or nicola potatoes. • T he garlic confit will keep for weeks covered in the oil.
15.
Made with FlippingBook interactive PDF creator