Cooking doesn't have to be complicated – the simpler the better.
Here's an example - recipes for a sandwich, with two sides.
The beauty of these recipes are that they are straight forward –
the Croque can be made ahead, ready to fry whilst your wedges are in
the oven.
I know the Croque is indulgent – it's meant to be – perfect
for the weekend in front of your favourite film.
The
Croque :
Croque
Monsieur
4
slices of medium sliced wholemeal bread
2
tsp Dijon mustard
75g
(3oz) Gruyere cheese (grated)
2
slices of ham or try 45g of cooked ham hock
if
you can get it – omit the ham for the vegetarians
30g
(1½oz) unsalted butter
Preheat
oven to 160fan/180c/Gas 4
Spread
½ tsp of mustard over each slice of bread.
Spread
half the cheese on two slices of bread followed by the ham, remaining
cheese on top. Sandwich together with the other two slices of bread.
Heat
the butter in a frying pan until foaming – fry your Croque Monsieur
for 1-2 minutes on each side. If your frying pan is suitable for the
oven then pop in for 4-5 minutes. If not then transfer the Croque to
a baking sheet.
If you
haven't got or can't get hold of Gruyere then use Mature Cheddar
instead – nothing is set in stone!
Adaptable
for meat eaters and vegetarians too.
The
relish :
Bazzin'
beetroot relish
300g
vac pack of organic cooked beetroot
drained
and cut into small cubes
1
sharp eating apple, peeled, cored and cut
into
small cubes
1
medium onion, finely chopped
75g
soft dark brown sugar
1
tbsp balsamic vinegar
1
tbsp olive oil
salt
and black pepper
Don't
forget to use gloves when prepping your beetroot!
Mix
well and place all the ingredients in a medium saucepan – 16cms in
diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring
occasionally until all the liquid has been absorbed.
Take
the pan off the heat and allow to cool. Box up and fridge until
ready to use.
Finally
the wedges :
You
can use Charlotte or any waxy potato for wedges. If in doubt check
the instructions on the bag. King Edward potatoes are great too –
crispy on the outside – fluffy on on the inside. Cut your wedges
into similar sizes and place on a large baking tray, drizzle with
rapeseed oil and pop into a pre-heated oven 180fan/200c/Gas 6 – 20
minutes then shake and repeat. The more wedges you have the longer
it will take for them to be crispy and brown. Tip into a bowl and
sprinkle with a seasoning of your choice – Chinese 5 Spice, Chilli
Flakes, or Classic Paprika & Onion, to name but three. Shake
again and serve.