Any caterer will tell you that one of the biggest tasks we face after any job is the wash up. I have some (not so good!) memories of trying to wash plates out the back of a wedding marquee using hot water drained off the potatoes – I kid you not. I hasten to add this was not in Hey Pesto! – we prefer indoor sinks and dishwashers!
As regular readers will know I love to cook – both in my catering kitchen and my house kitchen – and I have a tendency to use a lot of dishes and pots. Unfortunately I don’t always have an assistant to wash up after me so my dishwasher is a very essential piece of kit.
Therefore when I was asked to try some Finish Dishwasher products I was delighted to oblige as my dishwasher is almost on continuous cycle.
After three full loads in one evening I’m delighted to report that the products lived up to my expectations and all the dishes came out spotless. After that marathon I have awarded Finish the title of best dishwasher detergent. My wineglasses have never sparkled as much – I wear I had to wear shades to put them away 😉
I’m sticking to the view that it’s more efficient to use a dishwasher than to wash by hand. Now if only someone would invent a way to unload the dishwasher and put everything back in it’s place…..
Still, in an attempt to keep washing up to a minimum why not try this dish from my recent ‘One Pot Wonders’ class .
Even the Chief Taster, my assistant for the evening, commented that there seemed to be a lot less wash up at this class than usual. Mind you he forgot about the tasting table and was rather relieved when I put all the plates and glasses through the machine – using the best detergent of course!
No Servings: 4 Oven: 200 C/ Gas 4
What you need:
- 750g baby potatoes
- rapeseed oil for roasting – Glenfield if possible
- 2-3 red onions
- 3 peppers ( or a packet of mini peppers – great for colour)
- 3 cloves garlic
- 8 chicken portions – thighs or legs
- 2 sprigs of fresh rosemary
- tbsp. honey – I use local Tullamore honey
- 1 tbsp. Dijon Mustard (wholegrain)
- Juice of ½ lemon
- Fresh parsley
What you do:
- Firstly prepare the vegetables:cut the potatoes in half, cut onions into wedges and cut the peppers into chunks.
- Mix the potatoes and 2 smashed cloves of garlic with a good glug of rapeseed oil in a roasting dish. Sprinkle with salt and roast in pre-heated oven for 10 mins.
- Make up the roasting syrup – crush the remaining clove of garlic and mix it with the honey, mustard, lemon juice and 1 tbsp. oil. Season to taste.
- Add the peppers and the red onions to the roasting dish and scatter over some fresh rosemary.
- Arrange the chicken pieces on top of the vegetables and brush generously with the syrup.
- Roast for 45 mins or until the chicken is cooked and golden. Scatter with parsley to serve.
I can assure you the roasting dish comes clean in the dishwasher too!
PS there’s more ………….
The kind people at Finish have also promised me a selection of products to be given to one lucky reader – to enter all you have to do is comment on this post telling me your worst dish-washing nightmare.
There are a few rules, of course:
- The Competition is open to Republic of Ireland & UK readers only
- You have until Friday 9th October to enter
- The Judge’s decision is final – any Complaints to the Chief Taster