We wish you a merry menu
Lemon hasselback potatoes
SERVES 10
INGREDIENTS
60g butter
2 Tbsp olive oil
1 tsp finely grated lemon rind
1 Tbsp lemon juice
10 medium Desiree potatoes, peeled
1 Preheat oven to 180°C/160°C fanbake.
2 Heat the butter, oil, lemon rind and juice in a small saucepan over low heat until the butter has melted. Remove from heat.
3 Place the potatoes on a chopping board. Working with one at a time, place a chopstick on the board along each side of the potato. Slice the potato thinly, cutting through to the chopsticks to prevent cutting all the way through (you’ll need to stop higher at the ends to avoid cutting all the way through). Repeat with the remaining potatoes.
4 Place the potatoes, cut-side up, in a large shallow baking dish. Brush half the butter mixture all over the potatoes. Sprinkle the potatoes well with lightly crushed sea salt. Roast potatoes for 1 hour. Brush again with the butter mixture. Roast for a further 30 minutes or until deep golden brown and tender.
Roast pork loin with plums and garden herbs
SERVES 8-10
INGREDIENTS
2.5kg boneless loin1 small bunch fresh rosemary½ bunch bay leaves1/3 cup extra virgin olive oil1 Tbsp coarse salt4 medium red onions, quartered8 medium plums, halved, seeded
