Written by: Jack Wyness AKA Big Dog
This weeks Sunday Lunch feature looks at 2 quick and easy additions you can make to your Sunday Lunch, which will WOW those guests and be an absolute winner.
Top tip1: Miso Cauliflower CHeese
This is a dead-simple addition to your cauliflower cheese. All you have to do is add a teaspoon of white miso paste to your bechamel when making cauliflower cheese. Just by doing this, you will enhance the savoury flavour in this absolute classic.
My cheese recommendations that really work with the miso paste are… gruyere or cheddar and parmesan if you want to get that deepest cheese hit!
Salt & Pepper Roast Potatoes REcipe
(Serves 4 people)
- 400g large Maris Piper or similar sort, peeled in quarters
- 100g duck fat
- 10g black peppercorns
- 10 grams Sichuan peppercorns
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 4 garlic cloves, sliced
- 1 red chilli, finely sliced
- 10g of Chinese five-spice
- 10g sugar
- 10g sea salt
- 10g chilli flakes
- 5 spring onions, finely sliced
How to make Salt & Pepper Roast Potatoes
- For the potato, wash peel and remove any black spots, then cut the potatoes into even sizes.
- Place the potato in a large pan then cover with cold water. Season the water well, it should taste like seawater. Bring the potatoes to a slow boil. When they are nearly cooked, drain off the water.
- Once the pan is empty from water, put the lid on and shake firmly so that it ruffles up the edges, but doesn’t break them apart.
- Place a roasting tray over two ring burners and melt the duck fat. If you don’t have gas, place the tray into the oven and get the fat red hot. Being careful with the hot fat, place the potatoes in the tray and turn over with a fish slice. You are looking to colour them to a nice golden brown. It’s not essential to colour all sides.
- Once fried to a golden brown, place the tray in a hot oven on 220C and roast until golden brown all over.
- For the mix, toast both sets of peppercorns in a pan, then transfer to pestle and mortar or blender then blitz for a second.
- Stir fry the onions, garlic, peppers, and chilli until the onion and garlic turn golden brown. Then set aside.
- Mix the five-spice powder, sugar, salt, chilli flakes and ground peppercorns together.
- Once both steps are complete then toss the hot roasties in the salt and pepper mix.
Voila`, Salt and pepper tats!
I highly recommend you try both those simple changes to your Sunday Lunch as they will make all the difference. If you want to see how yours compare to ours, you can always book a table at BAHA for our Sunday lunch menu
Sound too good to miss?
PS. If you found this useful have you ever thought about brining your meats? Click here to find out how!