Monday, 22 April 2013

Roast Dinner- Toad In The Hole, Roast Vegetables, Golden Syrup Carrots and Dauphinoise Potatoes.

Yesterday, I thought as it was Sunday why not try and make a nice yummy Sunday Dinner. Whenever I cook I always try and make something a bit unique and different and end up needing to buy a million different ingredients so, I thought it would be nice to do something a bit more traditional for once and just jazz it up a bit. Obviously I had to buy a few extra ingredients to make the meal as it wasn't the roast dinner we usually have but, it was mostly just vegetables so nothing too expensive.
I really really loved this roast dinner actually as I always love a good gravy meal anyway and all of the components of this one made it a bit more exciting. The toad in the hole was lovely as Yorkshire pudding always is, it rose nicely and tasted delicious with a lovely crisp edge and my favourite soft, squidgy, gravy soaked middle. Thanks Mary Berry. The Dauphinoise potatoes; oh god one of the best things I have ever tasted. I had never made them before and had always wanted to try them so I thought why not give them a go. I made up the recipe myself and they tasted so rich and creamy with a lovely light cheesy, garlicy flavour and the potatoes were lovely and soft. They weren't the most healthy thing on the plate with a whole 600ml double cream pot added but, it's nice to have a treat every now and then isn't it ;)? The golden syrup carrots had a lovely sweetness and light orangey flavour and the roast veg was gorgeous and vibrant as it always is. Do you ever do anything a bit different with your roast dinner? If you give this lovely dinner a go I really hope you enjoy it and definitely give the dauphinoise potatoes a go if nothing else!
Toad In The Hole- Serves 6
16 sausages (or veggie sausages)
125g (4 oz) plain flour
3 beaten eggs
200ml (7 fl oz) milk
A pinch of salt
Dauphinoise Potatoes - Serves 6
1kg Potatoes (Maris Piper or King Edward)
600ml Double Cream
100ml Evaporated milk (optional)
2 Garlic Cloves, crushed
120g grated cheddar cheese
3 spring onions, chopped finely
Salt and pepper
Roast Vegetables - Serves 6
3 tbsp. olive oil
1 Red Pepper, cut into medium chunks
1 Yellow Pepper, cut into medium chunks
3 Large Red onions, each cut into 8 wedges
2 Parsnips, chopped into medium chunks
1 Medium Sweet Potato, chopped into medium chunks
Golden Syrup Carrots - Serves 6
2kg Carrots, peeled, trimmed and chopped into quarters lengthways
30g butter
2 clementines, zest and juice
1 tbsp. golden syrup
To make the Toad In The Hole -
  1. Place the sausages in a large roasting tray and pre-heat the oven to 200C. Lightly brown the sausages in a little bit of olive oil for 15-20 minutes (only 10 minutes for veggie sausages).
  2. While the sausages are cooking prepare the Yorkshire pudding batter. Sift 125g plain flour and a pinch of salt into a bowl. Make a well and add 3 beaten eggs and a little milk taken from 200ml. Whisk the milk and egg together in the well with a little of the flour from the sides, then whisk in the remaining milk, gradually drawing in all of the flour to make a smooth batter.
  3. Remove the sausages from the oven and pour the Yorkshire pudding batter around the sausages into the hot oil.
  4. Bake in the oven for around 15-20 minutes until the Yorkshire pudding is well risen, golden and crisp. Cut into 6 and serve immediately.
To make the Dauphinoise Potatoes -
Pre-heat the oven to 160C.
  1. Peel the potatoes and cut them into slices about 3-4mm thick.
  2. Place half of the potato slices into a baking dish and pour over half of the cream and milk. Scatter with 60g of grated cheese, 1 clove of crushed garlic and 1 chopped spring onion.
  3. Place the rest of the potato slices on top and pour over the remaining cream and milk. Scatter with the other clove of crushed garlic and 2 chopped spring onions. Season with salt and pepper and cover with the remaining grated cheese. 
  4. Bake in the oven for 1hr 30 min until the potatoes are soft and the cheese is browned.
For the Roast Vegetables -
  1. Remove the seed from the peppers and chop into medium chunks. Peel the sweet potato and parsnips and chop into chunks. Peel the red onions and chop each into 8 wedges. Place all of the vegetables into a baking tray and drizzle with olive oil.
  2. Bake in an oven at 200C for around 45 minutes or until the vegetables are softened and lightly bronzed/ golden.

For the Golden Syrup Carrots -
1. Cut the carrots into quarters lengthways and place in a small pan over a low heat.

2. Add the butter, clementine juice and zest and golden syrup. Season, then cover the carrots with water, put the lid on and simmer for 20 minutes until the liquid has reduced to form a syrupy glaze.

Thankyou for reading!
Love Courts x

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