Crispy Roast Potatoes in the Big Green Egg

I thought I had roast potatoes nailed a long time ago, having peaked with the duck ‘n’ dexter roasties a few years back. Then one day a few weeks ago I decided to try roasting potatoes in the Big Green Egg. Well hello! After an abortive first attempt, we now have a new winner for how to make amazing roast potatoes! And yes, they are better than oven cooked ones …

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Duck ‘n’ Dexter Roast Potatoes

I have been embroiled in a friendly-ish competition with my mother-in-law (who is an excellent cook) to cook the best roast potato. My current method is the culmination of this endeavour, to which a dinner guest once commented:

“he has studied to Heston Blumenthal levels of obsession, [these] were emphatically the finest roasties I have had ever.”

Praise indeed for humble spuds transformed into Duck ‘n’ Dexter Roast Potatoes.
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Duck a l’Orange

This classic restaurant dish from the 1970’s has all but disappeared from our menus now, as the food trend has moved from sauces poured onto food to food served on sauces (or with foams).

In the past the emphasis was weighted towards the sauce … which led to heavy sauces, unbalanced flavours and the duck skulking somewhere in the background. With a couple of tricks, the meal can be re-balanced, letting the duck shine through once again.

An impressive meal to serve to guests, or enjoy as a family, we present duck a l’orange.
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