...there's both eatin' and drinkin' in it
For me, there is a reassurance and a comfort that comes with Christmas dinner traditions.
You know that, like them or loathe them, brussels sprouts will be served (and I, for the record, love them), while you will always clear a special spot on your plate for the yuletide favourite that are roasties.
My Da, though, couldn’t help but ask the question as he saw the spuds being peeled yesterday:
“Are ye making roast potatoes?” says he.
As if it would be Christmas dinner without.
Brrrrrrrr. So this is winter. Snow, ice and mercury that hasn’t risen above zero for days.
That coldness outside has seeped into my head and is manifesting itself as a dose of Christmas snuffles. Warming liquids are called for.
Pure hot chocolate, made with 100% cacao: good for what ails me...
Good grief, you hardly thought I would let Christmas go by without tackling the subject of roasties, now, did you?
Proper roast potatoes. It just ain't Christmas dinner without 'em.
Though I may have spouted on at some length on the topic of roast potatoes last year, my 12-step roastie program didn’t really address the question of how our most popular potato varieties stack up when it comes to roasting. I’m here today to fix that.
Inspired somewhat by last year’s piece in the Guardian Word of Mouth blog which compared three varieties of British potato, roasted using formulae from four well-known chefs, I loosened my belt and set about the task of roasting several different kinds of Irish spud.
Step one was a trip to my local fruit-and-veg emporium… Continue reading
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