Roasted Potatoes

Ingredients

5 Baby Potatoes

Few leaves of rosemary

Handful of  Cheddar Cheese

Pepper to taste

Extra Virgin Olive Oil 

Method

1. Boil potatoes for 10mins

2. Drain and lightly flatten the potatoes

3. Preheat oven to 220 degrees C

4. Drizzle Extra Virgin Olive Oil over the potatoes

5. Season with Pepper and some rosemary leaves

6. Roast for 15 mins 

7. Arrange cheddar cheese on top of each potato

8. Enjoy 

Luncheon Meat Burger with Roasted Potatoes

Ingredients

1 Hamburger Bun per pax

1 Thick slice of Luncheon Meat per pax

5 baby potatoes per pax

1 block of Cheddar Cheese

1 Tbsp Dijon Mustard

1 Tbsp Mayo

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Boil Potatoes in water for 5 minutes

2. Preheat oven to 200 degrees C

3. Mix the potates in generous lugs of Extra Virgin Olive Oil and season with Salt and Pepper

4. Roast for 50 minutes till skin crispy and flesh soft

5. Heat up frying pan and fry luncheon meat on both sides till golden brown.

6. Mix mustard and mayo together, spread the buns with the mustard mayo. 

7. Place luncheon meat on bun, grate cheese over the meat.

8. Serve with potatoes

9. Enjoy!  

Tom Yum Chicken Chop with Roasted Potatoes and Courgette Salad

Ingredient

2 Chicken Thighs, De-boned

4 Russet Potatoes, Cut into 8 pieces each

1 Courgette

Handful of Cherry Tomatoes

1 bottle of Tom Yum Paste

Extra Virgin Olive Oil

Dried Rosemary and Thyme

1 small tub of Plain Yogurt

Method

1. Wash and pat dry Chicken Thighs

2. Scoop 2 tbsp of the Tom Yum Paste and rub it all over the Chicken Thighs

3. Coat the Potatoes with Extra Virgin Olive Oil and 1 tsp each of Dried Rosemary and Thyme

4. Slice up the Courgette and half the Cherry Tomatoes, Combine with the Yogurt and keep in fridge

5. Pre-Heat Oven to 200 Degrees

6. Place the Chicken Thighs on a Pan and Roast together with the Potatoes for 15 mins

7. Assemble the Chicken, Potatoes and Courgette Salad as shown

8. Enjoy!