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.
One of the tests for my dishwasher was a private Asian cooking class for 10 with 4 courses – that equals a lot of dirty dishes as you can imagine…..
After three full loads in one evening 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!
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