Tuesday, 14 September 2010
Nigella's Rapid Roastini
Well, what can I say? These little babies may just change your life! First of all, get out to your local shop and buy a bag of shrink-wrapped long-life potato gnocchi. Yes, those ones. Yes, the ones that are like little hockey pucks of gluey starch. Trust me. Put a frying pan on the heat with 2 tablespoons of olive oil and allow to come up to temperature. Now, open the pack. This requires a Master's Degree in its own right. Carefully drop as many as you are able to eat in the oil and cook for 4 minutes. Turn them over and cook for another 4 minutes until a deep golden colour. Drain, sprinkle with salt, and eat. Sit back and marvel at how clever Nigella has transformed such an unpreposessing ingredient into little crisp roasted potatoes that are sooooo yummy. Now, go and cook the rest of the pack. You will want to, believe me. This is from Nigella's new book, 'Kitchen', a mammoth tome but worth it. Here is the recipe.