Foodie Lass Stay for Supper – Laid-back vegetarian food to share!
Stay for Supper is the perfect book for this time of year. Christmas can be stressful with friends visiting and unexpected guests arriving.
This cookery book provides the reader with a wonderful selection of mainly veggie recipes for sharing that use simple ingredients and easy-to-follow cooking steps. Great options on what to cook for so many different occasions, dinner parties, weekend sharing dishes with friends and a wonderful pudding chapter.
Xanthe uses her cooking experiences and skills to share quite a few invaluable tips such as:
Tips for hosting – how to plate up.
Seasonal styling ideas – creating beautiful settings to complement the food.
Read the recipe – to understand how the dish is going to come together.
Learn to season properly.
I have chosen a sharing recipe for you to try. I just love these delicious Rosemary and Garlic chips!
Rosemary and Garlic Chips
Serves 4
1kg (2lb 4 oz) Maris Piper potatoes (or another floury variety), peeled and cut into chips, (French fries)
6 tablespoons of rapeseed oil (canola) oil
1 tablespoon plain (all purpose) flour
5 garlic cloves, finely chopped
5-6 sprigs of rosemary, leaves finely chopped
Sea salt
Preheat the oven to 220 degrees C fan (425 degrees F)
Put the chips into a large saucepan of very generously salted cold water. Place the pan over a high heat and bring the water to the boil. You are only parboiling the potatoes, so as soon as the water comes to the boil, take the pan off the heat and drain the potatoes. If you cook the potatoes for too long, they will lose their shape and become one big hot mess, I’ve learned the hard way.
Drain the potatoes thoroughly and leave them to cool in the colander for a couple of minutes. Then shake the colander a couple of times to fluff the potatoes: this will help them crisp up in the oven, but don’t shake the colander too vigorously or you might break them up. Tip the potatoes into a bowl and toss through the oil, flour and a generous pinch of sea salt. Mix everything well.
Tip the chips into a baking tray (pan) lined with baking parchment. Make sure that they are evenly distributed because the more space they have, the more evenly they will colour. Use two baking trays if you need to.
Cook the chips in the oven for 50-60 minutes until they are deliciously crispy and golden, moving them around the tray halfway through. About 10 minutes before the chips are ready, take the tray out and add the garlic and rosemary, then give everything a good mix and return the chips to the oven to finish cooking.
Once they are ready, tip the chips into a bowl, add a good pinch of salt, mix and serve piping hot.
This is a super recipe to serve as a side option with a main meal or on their own or as a snack for a drinks party (prepare parchment cones and provide a selection of dipping sauces)
Stay for Supper is a very well-presented cookery book with an intriguing title and attractive photography by Ola Smit.
Published by Hardie Grant and available from all the usual book outlets.
