Thursday, June 16, 2011
What's with the meat (potatoe and swede)
Butter, lots of it!
Cop swede and potatoes into bite size pieces
Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes.
Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
Meanwhile, pour the oil into a large roasting dish/tin and heat it until smoking hot.
Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionallyuntil golden brown.
Cook the swede in boiling salted water until very soft.
Drain and add to the roasted potatoes.
Season with salt and pepper to taste
Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place and cover.
Preheat the oven to fan 180C/conventional 200C
Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot or until golden brown.
Serve with lots of butter.
KB and Whitesnake