Roast potatoes

Ingredients

Potatoes 400g
Oil

Method

1. Wash, peel and cut potatoes into even size pieces.
2. Place in pan of cold water , bring to boil and cook slowly until just cooked. Drain well
3. Heat oil on roasting tray, place potatoes carefully in the roasting.
4. Pour the hot oil over the potatoes and place in the oven for 15 min.
5. Reduce the heat to 180 degree C and baste every 5 min. until the potatoes are golden and crisp. 

Grilled Tomatoes

Ingredients

Tomatoes 500g
Parsley
Salt and pepper
oil for greasing

Method

1. Wash the tomatoes and remove eye.
2. Place on a greased, seasoned baking tray.
3. Make a incission 2 mm cross- shape om the opposite side to the eye and peal back to fair corners.
4. Brush with oil and season lightly with salt and pepper.
5. Grill under the moderate hot salamander. Garnished with parsley.

Nicoise Salad

Ingredietns

Tomatoes 100g
French Beans, diced, cooked 200g
Diced potatoes, cooked 100g
Vinaigrette 1 tbsp
Anchovy fillet 10 g
Olives 10 g
Capers 5g
Salt & pepper

Method

1. Peel the tomatoes , deseed and cut into neat segments.
2. Mix all vegetable and add vinaigrette.
3. Decorate with anchovy, capers and olives.

Irish Stew Recipe

Ingredients

Lamb 500g
Potatoes 400g
Onion 100g
Celery 100g
Leeks 100g
Button onion 100g
Bouquet Garni
Parsley Chopped
Salt & Pepper   to taste

Method

1.  Trim the meat & cut into even size pieces.
2. Place in a Pan, cover with water , bring to the boil, season with salt and skim and then cook till meat tender.
3. Add the bouquet garni, turn the potatoes into barrel shapes.
4. Cut the potato trimming, onion, celery, leeks into small neat pieces and add to meat.
5. Add the button onions and simmer for further 30 min.
6. Add the potatoes and simmer gently with a lid on the pan until cooked.
7. Correct the seasoning and serve sprinkled with chopped parsley.