BACKS RECIPES

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HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES



Hasselback potatoes | Potato recipes | Jamie Oliver recipes image

These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.

Total Time 1 hours 15 minutes

Yield 10 as a side

Number Of Ingredients 6

2.5 kg Maris Piper potatoes choose the smallest ones
½ a bunch of fresh thyme (15g)
4 tablespoons higher-welfare turkey dripping or olive oil
50 g stale bread
40 g hazelnuts
100 g blue cheese

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
    3. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
    4. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
    5. Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
    6. Roast for 1 hour, or until the potatoes are golden and tender.
    7. Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
    8. When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
    9. Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.

Nutrition Facts : Calories 297 calories, FatContent 11.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 7.7 g protein, CarbohydrateContent 43.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 5.2 g fibre

BABY BACK RIBS RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Baby Back Ribs Recipe | Dave Lieberman | Food Network image

Provided by Dave Lieberman

Categories     main-dish

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 9

2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
  • Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
  • Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
  • Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

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