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Dear Cath
Q. How do you pre make your potato wedges so that you can freeze them for later use?
Janine
A. Hi Janine,
I par boil whole potatoes - about 10 minutes boiling, then drain and let them cool.
When they are cool I cut them into wedges, dredge them with paprika and freeze.
Then, when I'm ready to roast them, I turn the oven to 230 degrees, put in a couple of oven trays to heat for 10 minutes. While this is happening I drizzle a little olive oil over the frozen wedges and give them a toss to coat them. Take the oven trays from the oven, tip the wedges straight onto the hot trays and back into the oven. Turn down to 210 and cook for 20 minutes, turning at 10 minutes, or until they're fork tender and cooked through.
When potatoes are cheap it's a great way to have wedges without spending a fortune. These days they cost about the same per kg as the bought frozen wedges, so not much money saved but they are good.
Janine
A. Hi Janine,
I par boil whole potatoes - about 10 minutes boiling, then drain and let them cool.
When they are cool I cut them into wedges, dredge them with paprika and freeze.
Then, when I'm ready to roast them, I turn the oven to 230 degrees, put in a couple of oven trays to heat for 10 minutes. While this is happening I drizzle a little olive oil over the frozen wedges and give them a toss to coat them. Take the oven trays from the oven, tip the wedges straight onto the hot trays and back into the oven. Turn down to 210 and cook for 20 minutes, turning at 10 minutes, or until they're fork tender and cooked through.
When potatoes are cheap it's a great way to have wedges without spending a fortune. These days they cost about the same per kg as the bought frozen wedges, so not much money saved but they are good.
Q. I remember reading in one of the posts about knowing your butcher and what to look for regarding blade steak - something about the line of fat/gristle unning through the meat. Can you please tell me where to find the article.
Many thanks, Dallas
A. Years ago my butcher told me to look for the steak (blade, chuck, barbecue) that has the finest line of marbling running through it as this will be the most tender. He was right, I've never had dry or tough steak when I've been picky and chosen the cuts with the finest marbling.
Many thanks, Dallas
A. Years ago my butcher told me to look for the steak (blade, chuck, barbecue) that has the finest line of marbling running through it as this will be the most tender. He was right, I've never had dry or tough steak when I've been picky and chosen the cuts with the finest marbling.