I am at that stage in my son’s gluten free journey, that I have time to browse my old recipe books and look for inspiration for meals. We have been through those first 12 to 18 months when almost everything related to cooking, food and the kitchen had to change. KJ has finished school which means that the pressure on preparing food for the lunchbox has eased.
My mum recently gave me a pocket size cookbook from the late 1970’s about Appetisers which reminded me of an old favourite as well as giving me a new favourite.
Devils’ on Horseback are so simple, bringing together the savoury in the bacon with the sweet of the prune. You can prep them before and then simply cook in the oven or under the grill. There are many variations on this theme which includes stuffing the prunes but for me, the simpler the tastier. And my sons’ generation are now enjoying this unusually named snack.
My new favourites are Potato Sage Chips. I was a bit reluctant about how successful I could make them, but on their own or with a dip like a French Onion, they are very yummy indeed.
Potato Sage Chips
2 large all-purpose potatoes
2 tablespoons oil
25 sage leaves
Preheat the oven to moderately hot oven 200 C.
Carefully cut the potatoes lengthways into paper-thin slices. Toss the slices in oil.
Line two baking trays with paper.
Sandwich a sage leaf between two slices of potato. Sprinkle with sea salt.
Bake for about 25 – 30 minutes, or until browned and crisp, turning once during cooking.
Some chips may take longer than others.
Entertaining this weekend?
Looking for an easy side dish?
Perfect for bbqs, dinner parties and family gatherings, these Continental Roasted Potatoes will have people lining up for seconds.
1 kg baby potatoes
1 tablespoon olive oil
300 g Italian sausages: de-skinned and broken into small pieces/balls
sea salt and fresh ground pepper
Shallots sliced for garnishing.
Wash potatoes, skewer and place in pot of water. Bring to boil and cook until just tender. Drain.
Heat frypan with 1 tablespoon of olive oil. Add balls of de-skinned Italian sausages and fry until cooked and golden.
In an oven tray, place potatoes and stir through duck fat making sure to coat each potato.
Bake in over at 180 degrees C for 40 minutes. Stir half way through cooking time to re-coat potatoes.
Remove potatoes to serving dish, add Italian sausage balls and season with sea salt and fresh ground pepper. Garnish with sliced shallots.