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Lipsmacking Backpacking

14 15 Root The simplest way of cooking a root on the barbecue is to pierce it once deeply, wrap it in foil or banana leaves, and put in on your grate. Leave it for about an hour to an hour and a half, turning every 15 minutes. When it is done, it will be soft enough for a knife to be stuck in with no resistance. Scoop out the middle and eat it. If youre in a bit of a rush you can make a deep, clean incision from the top to bottom and that will speed up to cooking time a little, although it will make the root dryer inside. If youre wondering what to do with the skins of your jacket potato, try barbecuing them. Make sure that there is a thin layer of flesh attached to the skin, dribble some oil over the top and put them on your grate for 4 5 minutes until they are crispy. Root, Water, ButterMargarineOilLardFat, Onionsgarlic, Salt Pepper Prepare the root and cut into wedges and cook in water for five minutes less than normal. Transfer them to a pan with quite a lot of hot oil, into which you have already had some chopped onions and or peeled and smashed garlic on the go for about 5 minutes. Make sure that the bottom of the wedges are sitting in oil. They will bubble away. Turn them over, taking care not to break them. After about 15 minutes they should be golden. Season with salt and pepper. The thinner you cut them the quicker they will cook, but of course, the more likely they are to break apart. You dont have to have the onionsgarlic, but they add flavour just as does adding some spice to the oil. If you cut the root very thin, you can fry them without boiling them first like crisps. This will take 15 to 20 minutes. Do make sure that you have dried the root carefully beforehand. Root, Water, ButterMargarineOilMilk, Salt Pepper Want decent mash or a slop I go for the former, so make sure that the root is as dry as possible and this means that you should not chop them up if you can help it the smaller the pieces, the soggier the end results. Follow the steps as for simple mash and when the root is done, drain the water from the pot and smash them with a spoon, fork or whatever. If you have butter, oil, or milk you can add it, to make a smoother, creamier mash. Season with salt and pepper. Mash is best enjoyed straight, but you can also use it a base and add whatever else you like cooked vegetables herbs or spices. Nutmeg raw chillies mustard are my favourites, but, as always, you can try whatevers to hand. To make a mashpattie, wait for the mash to cool down a bit, dust your hands in flour and grab a handful of mash. Relive your childhood and savour the feeling of it squidging through your fingers. Shape it into a flattish ball that fits in the palm of your hand. When youve done as many as you want, pop them in your pot with some sizzling oil on the bottom and cook them for a few minutes each side. Take care when you turn them over or theyll disintegrate. If eggs are available, add a beaten egg to your potato mix to make it stick together better. These eggpatties can also be cooked on the barbecue. You can add whatever you want to your pattie nuts, cooked vegetables, spices, herbs, even a little bit of fruit, like raisins, if youre feeling adventurous.
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