What’s that… burning smell?
I have an interesting history of burning things in the oven. It’s so ridiculously simple: you pop it in, you twiddle your thumbs, you take it out. Easy-peasy. Unfortunately, one of my less admirable traits is my forgetfulness… And needless to say, forgetfulness and ovens do not mix. I’ve burnt cakes, chicken, vegetables, tea-towels – you name it. But sometimes, with strong emphasis on the >1% change of this happening, it turns into something quite lovely!
Trial by burning is not a cooking method I advocate. Do not try it at home.
This is a super quick recipe I threw together during essay-crisis for a gruelling stint in the campus library. Needless to say, the housemates were more than a little perturbed to smell singed vegetables at 730AM. However, lightly char-grilled veg works a treat in this sticky, sweet roasted potato salad.
6 baby new potatoes
2 chicken legs/thighs
1 /2 sweet potato
1 clove garlic
1&1/2 tbs clear honey
1 tbs mayonnaise
salt and black pepper
1. Pre-heat fan oven to 200°C, set on fan + grill if possible.
2. Dice carrots, pepper and sweet pepper, douse in oil and place in oven on tray with whole, unpeeled garlic clove
3. Score chicken meat and and place on tray in oven: approx. 30mins
4. Boil baby potatoes with dash of salt: approx. 20mins
5. CHECK THE OVEN!!!
A light charring on the veg and nicely browned chicken means you’re good to go!
6. Drain and dice potatoes, take chicken off the bone, peel and chop garlic clove, finely chop a bit of rosemary (without stalk)
6. Tip potatoes, pepper, sweet potato, carrot, garlic and rosemary into a bowl
7. Add mayonnaise, honey, a twist of salt and black pepper, a few snips of spring onion – mix
8. Eat warm or box for later!
As always, comment if you’ve any queries and let me know how you get on!