The ale report: Einstock white ale

It seems like it has been a while since I wrote anything on here as I have just had so much on recently blogging has had to take a bit of a back seat. This down time has given me an opportunity to think about what I want to do with the site going forward and it has really helped me get my ducks in a row as it were, so I have decided to add another string to the blogs bow.

In today’s society food plays a vital role in social interaction and personal expression, meaning everybody has their own way of utilising food to convey a message, express their feelings or passions and be truly creative. This type of attitude is becoming increasingly noticable in the production of beer in the UK. Craft beer is on the rise and the demand for beer’s to pair with different types of food is through the roof as people of my generation realise the complexity that a bottle of wonderfully crafted IPA or porter can hold. It’s only right that the blog helps promote that attitude.

I will admit I work for Marston’s beer company so I make a point of living and breathing the beer industry and our brands. I adore my job and I really have invested greatly into the ethos of the company, meaning I adamantly believe in great beer and I am thoroughly passionate about our products. We genuinely don’t make a beer that I don’t enjoy but with this in mind, I will avoid reviewing our own products unless it is a new one as I am quite well versed and a little biased in all of our permanent beers. I will however be reviewing as many other distinct craft beers as I can get my hands on!

The first entry in this new category on the blog is the Einstok White Ale, a product of Iceland emblazoned with a blue Viking that appears to mean serious business. First impressions are that the bottle looks awesome. It is a very simplistic design with a plain white label and the formerly mentioned viking in the middle, leading to a similar neck label and a cap that has two crossed battle axes on it. Love it. I bought it based on it’s design rather than the contents of the bottle if I am 100% honest.


Taste wise it is a real fresh, crisp ale with flavours such as the orange peel it is brewed with and a honeyed sweetness that follows, but I didn’t pick up much of the coriander that is also billed quite prominently on the label. No lingering bitterness and not as ‘Wheat’ strong as I assumed it would be, which all comes together to make a dangerously drinkable beer at 5.2% I could crack on with it all evening! Very nice. I would recommend this one with spicey food which will utilise it’s cooling, refreshing nature or a hearty poultry dish as it won’t overpower any delicate flavours you are enjoying with the meal.

 

Good beer. 4.5 out of 5.

 

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Rub – The return

As some of you may have seen I recently reviewed Birmingham’s new American inspired restaurant on Broad street, Rub smokehouse and bar. In summary, I gave them a good review and said it was a good place to eat with an enjoyable atmosphere with plenty to offer its customers, although my burger was ever so slightly over done as I prefer my beef a little rarer. This was by no means a criticism just an observation made within an overall good experience at Rub.

As it turns turns out they read my review and got in touch. Throughout the review I had plenty of positive things to say about the experience but they paid special attention to the fact that my burger was a touch past my preference and it really mattered to them that it wasn’t a 100%, so I was invited back again to have a look around their kitchen to see how they prep their service, meet the management and have something else to eat. Naturally I accepted their generous offer and went to see them after work on Thursday of last week.

Starter

Starter

I was greeted by a few of the front of house staff and asked for Sean, who came out to meet me and take me to a table he has set aside for us to talk at. We sat for a few minutes and talked about the history of the company, how Rub came about, their philosophy and where they are going next, which was quite an interesting chat. The company is run by three people who all have strengths in different areas but all really care about what Rub smokehouse presents to it’s customers, this trio consists of Sean Singer, Luke Billingham and Jason Rowe who have a combined experience of 45 years in the food industry. All three have come together to successfully create a brand that is stylish, loud, fun and friendly, starting with their branch in Nottingham and as of just under four weeks ago, Birmingham.

Marvin and his pork shouldersInside the kitchen

Sean walked me through their smoking process and showed me the kitchen during service which was an enlightening experience as the kitchen wasn’t nearly as big I thought it would be but they use the space so incredibly well. One side of the kitchen is used for meat preparation and is home to Hank and Marvin. These two guys are very good at what they do and do a minimum shift of 16 hours straight, seven days a week… mainly because Hank and Marvin are the names of the smokers! Hank holds the beef brisket and Marvin is your guy for the pork shoulder. Smoking the meat for 16 hours using Hickory creates a mild and universally appealing flavour and ensures the meat gives up any hope of being anything other than melt in the mouth. They are the stars of the show and are an invaluable asset to the kitchen and it shows in just how much they are used, as Sean informed me they actually get through around 3,500kg of meat a week. Yes guys that is not a typing error… 3,500kg of meat a week, which begs the question:

‘How good is the meat and do they cut any corners to keep up with demand?’

The short answer is; very good and no. All of their meats are sourced from a farm in North Yorkshire called Sykes house farm and they receive 7 daily deliveries per week. Not a single piece of meat is frozen at Rub as it is used at its freshest straight from the farm. There is a large walk in fridge that holds it all until it is used as day one is spent planning for day two, for instance, Monday’s are spent prepping Tuesdays meat in the smoker etc. All other fresh produce such as vegetables, salad and none meat based produce is kept in a separate walk in fridge closer to the main runs of the kitchen, Interestingly enough there are also two microwaves in the building and they are used for two things and two things only, heating babies bottles and warming up porridge. Not a single drop of food that is served on the main menu enters them. Which is fantastic as everything from the burgers, steaks, fries, corn dogs, smoked cheddar mash and all the other fantastic sides are made fresh that day. Not too shabby for a place that can cater for 400 covers at once.

After looking at the kitchen and food storage I took a peak into the ‘cellar’ to look at their keg and cask set up which was also an interesting part of the visit for me as its very much an aspect of my day job working in sales for Marston’s brewery. They have multiple beers on tap at the bar including Blue moon, Brew dog’s Punk IPA, Brooklyn Lager, Samuel Adams and Budweiser to name a few, making their selection predominantly on message with the all American theme with the exception of a few great European beers (I’m looking at you Brew dog). All in all they cater for most beer drinkers and can offer you a decent amount of choice when looking for a drink to go with your ribs.

The cellar

Once this was all said and done we sat down again and talked for a little longer about their POS system and how the staff will take orders as the restaurant develops. The system is used by each member of staff using an Ipad strapped to their wrists making notepads a thing of the past and offering the customer a more interactive experience, for example if I wasn’t sure if I wanted the Rub-dog millionaire or the Rub burger I can ask the member of staff to simply press the option on their screen to reveal a picture of the dish in question. Better yet when it comes to adding my optional extras I can be handed the Ipad to select my own additions such as extra meat, cheeses, onions, pickles and that sort of thing to make each meal a truly unique, customisable experience. A really great idea made even more unqiue by the fact they are the only company to use the system in the UK at the present moment in time, paving the way for the rest of the industry to look and take note. Rub smokehouse and bar are making waves and showing people how its done in more ways than one it seems.

Sean then offered to order me some food using the system so I could see the whole process and get to grips with it, I accepted his offer and ordered the Reuben sandwich, which is a wonderful combination of the slow cooked beef brisket, slaw, Monterrey jack cheese and pickles on a sour dough roll smothered in their Jack Daniels enriched gravy. I was then handed the Ipad to select my additional extras and customise the dish, a very simple and effective way of creating something truly awesome, however I restrained myself and only had a few bits like bacon, extra pickles, extra cheese and switched the standard fries for sweet potato ones. I didn’t want to take anything away from the brisket itself as I wanted to experience it fully and not overload the sandwich so I could judge it on its own merit. Hank had done a stellar job of looking after this one as it just fell to pieces as I attempted to cut it, I gave up any hope of picking anything up with hands the minute it came to table, it was a glorious gravy laden mountain of meat and sour dough bread and I loved it. The fries were delicate and sweet on the inside and had a wonderfully satisfying crunch upon biting into them, they were not in the slightest bit greasy either which was fantastic! A good helping of salt and French’s mustard took them to another level and completed the dish. The rest of the sandwich was a thoroughly enjoyable experience and it all came together to put something really special on my platter! The bacon provided a strong salty hit, the gravy was a rich and silky quilt over the entire sandwich, the extra pickle spiked every bite with a tangy punch that sliced through from the background and left enough room on the palate for the cheese to enter the fray. Fantastic.

The reuben

Funnily enough I really loved my Thursday and Sean kept me entertained for well over an hour, which I cannot convey enough gratitude for as he is a busy man. The Birmingham branch is a perfect representation of everything that makes Rub and their philosophy so great in my eyes as it is a fun and welcoming atmosphere, offering amazing food and an incredible amount of passion. Passion for their customers and the food they serve, passion for the way their staff feel and a passion for making sure everybody leaves with a smile on their face wanting more, while literally being incapable of putting anymore in that is!

Directions anyone?

Directions anyone?

Rub smokehouse and bar is the perfect place to eat and have fun with family or friends. If you want a restaurant that offers more potential in one menu run (which changes around every three months) than some places do in a whole year’s worth of menu development, an atmosphere that is comfortable with itself and happy knowing it doesn’t apologise for being true to their philosophy, produces extraordinarily great food and cares so much about their customers they will spend precious time with somebody to talk about the hard work that do on an everyday basis then this is the place for you. A special mention has to go to Sean for taking the time to see me and looking after me so well, I also feel like this is the start of a great relationship between this blog and Rub and I thoroughly hope they continue to go from strength to strength, making all of their future plans possible so more and more people can share this brilliantly unique dining experience.

Rub is unapologetic in its quest for unique awesomeness …and I love them for it.

10/10

York – Hungry Buck on tour

These past few weeks have honestly been very eye opening for me. I have always thought of the south of England as the place to be for the discerning foodie to get their ‘rocks off’ as it were and I am not ashamed to say that I wasn’t entirely right.

I still think that the south stylises food trends in a way that is hard to match, for instance; The traditional sleepy Devonshire seaside town with its cream tea’s and fish bars, the fashionable edible universe that is Brighton, Food markets and street food gems of London and everything else that incredible big city has to offer. However the UK has thrown me a curve ball in the shape of the walled medieval city of York, and what a place it is indeed.

First of all I will say that I know Yorkshire has a lot to offer but I have always just been more drawn to the in vogue south as all of us textbook, cliche foodies are, so apologies to Yorkshire for ever even remotely underestimating your produce. From the moment I got their I was completely and utterly spoiled for choice when it came to choosing our plan of action in terms of where to visit, the vast and rich history seeps out from under every cobble and brick. The Minster has a fantastic presence in the city as its Gothic architecture pierces the skyline from every direction, the walls mark the outskirts and whisper the tales of hundreds of years of marauding invaders with its visible battle scars, weathered but ever present. So many battles that have since been forgotten by the modern world happened in the city, a person would be forgiven for stopping in their tracks while walking the walls, running their hands across the ancient wall and wonder just how many people have done the same over the thousands of years it has existed.

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All this makes for an incredibly dramatic backdrop for a gastronomically motivated tour of the city. Speaking of which, I guess I should show you some of what we found. First of all, we arrived needing to find something to eat quite badly so it was very much a case of diving in and seeing what we could find. Now there is a LOT to get through so I will give a few mini reviews and tips regarding what to do and where to eat in this post, then finish off with two more thorough, extensive write ups about the top marking places that we discovered during our stay.

Bagel Nash

We arrived early afternoon in York and checked into our bed and breakfast with food already on our minds. We walked around the city scoping out everything available and came to a place called ‘Bagel nash’, a brand that I wasn’t familiar with until I did a little digging. They are predominantly a northern based chain who operate from their Leeds HQ and prepare bagels while you wait, in a sort of ‘Subway’esque way and also have a range of smoothies to go with their extensive bagel and filling options.

We went for the mozzarella and pesto bagel and the smoked salmon, cream cheese and olive (New york) both on wholemeal, with a fruit smoothie each. It wasn’t a cheap meal for the amount of food that we had but it was very enjoyable filler and it certainly serves its purpose. The decor was modern and quite interesting without being over the top or soulless. Luckily, It also didn’t have any underlying guilt factor like most fast food and it felt like we were only putting good, positive things into our system after a fairly lengthy drive. Overall it was a very pleasant experience and I would encourage you make a visit to them if you get chance.

Visit rating: Give it a try

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The Shambles

Following this we went for a bit of an exploration around the Shambles, which is a series of lanes, market stalls and eateries that have a more independent feel to them. What a hidden gem the shambles is, although a diamond in the rough in comparison to say The lanes’ In my beloved Brighton, the shambles has a lot to offer. There is so much going on down there its hard to keep track of but its certainly worth a look, every turn of the head presents a new cafe, pub, sweet shop or another foodie oasis in a beehive of cobbles and hungry punters. We didn’t end up eating anywhere around the shambles in the end as we were spoiled for choice and seemed to be a little overwhelmed with choice, while also being short on time trying to pack so much in to a few days. The Shambles is a place well worth a visit and there is a lot available to see, eat and drink.

Visit rating: Essential.

Wild boar pies, found at a pasty and pie shop in The Shambles.

Wild boar pies, found at a pasty and pie shop in The Shambles.

Cafe Concerto

Walking around for a while and taking in some of the culture on offer (such as the best busker I’ve ever had the pleasure of coming across playing a full on piano int he middle of the street) I developed a need for coffee and cake. As some of you may know the need for coffee and cake is an insatiable one and in my experience can lead you into two types of places. Really good ones that leave you feeling as happy and satisfied as a ‘pig in muck’ as they say, or alternatively leave you fuller but no more satisfied than if you’d eaten a bowl of dry porridge. It might fill you up but its not good for the soul.

Luckily on this occasion it led us to a little place by the Minster called ‘Cafe concerto’ that comes with tag line of ‘Truly independent -The ultimate neighbourhood restaurant’. This appealed greatly as we saw there was a few attractive options on the dessert menu and tea/ coffee was available too, so we sat down and I ordered the Vanilla and chocolate cheesecake and a cup of coffee while my fiance ordered a tea and a banoffee pie. After a few minutes the desserts were dropped off at our table by a pleasant member of staff and we got stuck in.

The cheesecake was a baked new york style vanilla cheesecake with little flecks of chocolate running through it, I find cheesecakes can be a little too much towards the end but this one was enjoyable all the way through. I found it wasn’t overly dense which is usually a bit of a bug bear when it comes to cheesecakes and the biscuit base was pretty good too to be fair, even better when paired with a coffee. My partners banoffee pie however was just too sickly for me as it was just a bit too sweet, if you like a lot of cream and to take sweetness to the next level then that is the best choice for you. Just a bit too rich for my blood I think.

Decor was a bit ‘woody’ but it was really a nice place to be. Its a little bit out of the sun so it can feel a little dark in there but its certainly not dingy, the wooden chairs aren’t the most comforting but the service and food on offer is warming enough, paired with the cool ‘chalky’ drawing of the Minster and the sheet music used as wallpaper it provides a very intriguing, jazzy feel to the restaurant which I love, being a musician myself. Very much enjoyed our visit here and would recommend you give it a try, its got a real individual personality and should be appreciated for it. Support the real independents!

Visit rating: Essential

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The Fudge Kitchen

One for the sweet toothed confectionery hunters out there, The Fudge Kitchen uses their own take on fudge to provide something a little bit different. They provide plenty of choice in terms of interesting flavours and even have a viewing area in the back of the shop so you can watch them make it.

In terms of the quality of their fudge I must say its very good and is well worth poking your head around the door for a sample. We went for the dark chocolate and sea salt. Very creamy and quite moreish but you will have to go in and see them if your a fudge fan, well worth a look. You can also buy online (go to the bottom of the page).

Visit rating: Worth a look

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These are a few of the notable stops that we took while in York and would genuinely recommend you have a look at if your in the area. The historical atmosphere and bustling city streets is a real treat for anybody who decides to visit, it is a fantastic place that really should be seen to be appreciated. I have two more reviews to go but I will be putting that into a ‘part two’ post this week, as this post is getting quite long and I want to go into a lot of detail on the final two restaurants. Nobody wants readers fatigue after all!

The final two big hitters that I have left to write about that really impressed me were La Vecchia Scuola and GBK: Gourmet burger kitchen. Keep your eyes peeled for comprehensive reviews on them both at a later date, In the meantime here are a few useful links if you are interested in traveling to York.

http://www.visityork.org/

http://www.fudgekitchen.co.uk/

http://www.cafeconcerto.biz/

http://www.insideyork.co.uk/what-to-see/shambles.html

http://www.lavecchiascuola.co.uk/

http://www.gbk.co.uk/

Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

One pot: Part one – Sausages

I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.

So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.

Ingredients:

  • 8 good quality, pork sausages. (95% pork or more)
  • 1 can of Butterbeans
  •  2 red peppers, finely sliced
  • 1 red onion, finely chopped
  • 3 cloves of garlic, crushed
  • sliced button mushrooms
  • 4 sage leaves
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcester sauce
  • 1 tbsp. olive oil
  • salt
  • pepper
  • A little water (about a 1/4 of a cup)

Method:

  1. Start by putting the pot on a medium heat and adding the oil.
  2. Add the sausages in and cook for 5 minutes until browned.
  3. Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
  4. Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
  5. Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
  6. Serve with brown rice or potatoes and dig in!

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As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.

Peanut butter pie (And the discovery of Brighton)

During the transitional period from the old blog and my change in circumstances that forced me to have some downtime from writing, I visited Brighton to see my fiancés best friend and her partner in Brighton. Id never been there before and thought it would just be the usual sort of British seaside town brimming with rock shops, amusements and novelty gifts, albeit with a more southern twang in the dialect. I usually despise being wrong but I must say I’m quite happy to say that I couldn’t have been more wrong about Brighton.

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Barring London, I genuinely don’t believe I have been to a better melting pot of modern, youthful culture, foreign flavours, gastronomic innovation and classic heritage. It just boggles the mind as to how diverse Brighton is when it comes to the people, the food and the experiences available to you. You can have fish and chips if your looking for the traditional seaside Heron gull enticing flavours or you can go crazy and have chilli and lime fish with sweet potato fries, a plethora of vegetarian restaurants (which were fantastic!), confectionery you have never even thought of before and vendors that push the boundaries of what you think you can buy from a stall. Not forgetting that this is the spiritual and physical home of choccywoccydoodah. Spell check is going mad at me for that but if you haven’t seen the TV show it’s a business that build the most ridiculous chocolate creations you have ever seen. http://www.choccywoccydoodah.com

When we arrived the weather was, in a word, horrific. I have never heard thunder like it and the rain was hitting the window so hard it was like a swarm of furious birds frantically scratching at the window to get at us as we tried to sleep. However we were blessed to wake up to beautiful blue skies and a heat that had the potential to burn my ridiculously sunshine shy skin to a level that can only be compared to a well-done baked potato. The combination of the amazing food that surrounded me during my trip combined with the crisp, blue sky and crystal clear seas left me with a lot of inspiration to come home with. Summer in Brighton had taken me from someone who had a few ideas to someone who was ravenously clamouring to create….with a sweet tooth to satisfy. This recipe is the perfect fit for someone who wants to give their family a treat for a day or give themselves a treat for a few days!

So we made the following recipe. A peanut butter pie sounds a bit rich and chewy doesn’t it? Don’t worry you don’t just tip a jar of peanut butter into a flan case! See below for the recipe for this funky little number.

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What you’ll need:

For the base –

  • 25 oat based biscuits (Finely crushed) but any plain biscuit will do!
  • 70g melted butter

Tip: Preheat your oven at 170 degrees.

For the filling –

  • 225g peanut butter (We used smooth but nothing wrong with using chunky)
  • 225g cream cheese
  • 175g icing sugar
  • 225g double cream (Well whipped)

Method:

  1. In a food processor blitz the biscuits into a fine sandy texture, add the melted butter and whiz into a lumpy consistency. Ensuring all biscuits and butter and mixed together.
  2. Put the mix into a medium pie dish and cover the base and sides well. Bake for 5-7 minutes in the oven.
  3. Mix the peanut butter and cream cheese together until its smooth. Add the icing sugar and mix well until combined.
  4. Once this is done, add the cream to the peanut butter mix and stir through until again, well combined.
  5. Pour the filling into the base (preferably by now it has cooled) and spread evenly.
  6. Chill for at least an hour before serving.

Note – Always mix the ingredients for the filling separately and not at the same time to achieve the best consistency!

Perfect roast potatoes…everytime!


Roast potatoes. Something that in my opinion makes a roast dinner what it is. They are the quintessential accompaniment to a joint of Beef or a leg of lamb on a Sunday. I mean, can you imagine a Christmas dinner not having them? I genuinely cant. Such a simple idea can turn a relatively run of the mill ingredient into something that the kids argue over at the table.

They are a cornerstone of British cuisine that some people just don’t get right, leaving some underwhelmed family members craving the crunchy shell and fluffy insides that a well cooked roastie provides. Infact, I put so much emphasis on these crunchy little gems being part of a Sunday roast that I think you shouldn’t be legally be aloud to have one without them (This will be enforced when I come into power people). There’s a few do’s and don’ts to remember to get a perfect tatty. So ill give you a few below.

Don’t

  • Cut the potatoes and just whack them in the oven. They will take forever, not crisp up properly and be more like a baked potato. Its mainly preference here. But trust me and try my way just once. You’ll see the difference.
  • Under season them. They need to be well seasoned to perk them up and take them from dud to spud.
  • Use the wrong type of potato. Some just aren’t cut out for the job and need to be mashed into oblivion or used as a jacket potato and drowned in beans and cheese. (My recommended types coming up below…)
  • Be impatient. Preheat your oven properly. Don’t put them in a semi warmed oven, they need to be hugged in real heat!

 

Do’s

  • Parboil. it helps crank up the fluffiness and helps use the oven time for crisping.
  • Leave the skins on. They crisp up really well and adds a different level of texture to them.
  • Oil the baking tray and put it in the oven. It should be screaming hot when you put the potatoes on it so be careful!
  • Sprinkle a little flour on them and rough them u after boiling. Nice and fluffy does the trick and this is the way to do it.
  • Use a suitable potato such as: Apache (when in season), Albert bartlet rooster, Maris piper or king Edward. New potatoes roast well and are genuinely amazing when roasted whole, however they are not suitable for this recipe.

 

 

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So the recipe for my personal perfect crunchy spud. What you’ll need to feed 4:

  • 4 large king Edward potatoes (cut into quarters or slightly smaller if preferred)  or 300g Apache potatoes (Halved).
  • 2 tablespoons of olive oil.
  • salt and pepper.
  • Plain flour.

 

Method:

  1.  Pre-heat your oven at 200 degrees/ 180C/ gas mark 6.
  2. Spread the oil on the baking tray and place in the oven. Bring a large pan of salted water to the boil.
  3. Boil the potatoes for 15 minutes or until they start to slip off a skewer.
  4. Drain the spuds in a colander, drop them back into the pan. (Off the heat) Add a few big pinches of flour, sprinkled evenly and a big helping of salt and pepper. Around a teaspoon of each will do just fine. Put a lid on the pan or cover with the colander and give them a good shake around.
  5. Remove your now incredibly hot oiled tray from the oven and spread them evenly around it.
  6. Place tray back in the oven on the middle shelf for 35-40 minutes. Some ovens differ so keep an eye on them. Your looking for an even, golden crust on all of the edges.
  7. Serve straight away with a meal or just in a bowl with a jar of mayonnaise. I wont judge you.

Enjoy! Oh and one last tip – One of my favourite ways to use them is adding a big handful to a plate of left over gammon ham with a couple of eggs and some peas, it makes for a great midweek dinner. Give it a go!