Crisp on the outside and fluffy on the inside, who can resist a perfect roast potato? The trick, I believe, is to steam them first and then roast them in animal fat. But how much of this precious substance do we simply wash down the sink these days? Think about the oil left in the pan after frying bacon or sausages, the fat and juices that collect in the bottom of a roasting tin after a Sunday roast. These remnants are full of flavour, not to mention vitamins and minerals, and shouldn’t be wasted. My solution is to collect the leftover fat and pan juices in a little jar and store it in the freezer. The next time roast potatoes are on the menu I simply pull out the jar and there’s my cooking oil. Voila!
Serves 6
+ gluten free
+ quick fix
+ roasting
Ingredients
Fat (Dripping from roast beef, Pork, Lamb or Chicken, The fat
skimmed off the top of stocks, The pan oils left from fried bacon,
Chorizo, Speck, Pancetta, Sausages, Chops or Lamb cutlets)
Salt (Flavour bomb salt or Fine salt)
Method
This recipe can be found on page 178 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes and accessories for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 2,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.