Behind every perfect Roast is a selection of perfect Sides

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01 November 2018

We have asked Chef Tony O'Reilly to give us his top tips to master the side dishes to a Perfect Roast...

Score the skin all over.
Pour boiling water into the scored cracks. This opens the scores more and helps with the crackling process. Sprinkle the skin all over with salt.
Always begin at 200°C/425°F/Gas mark 6 for 15 minutes then reduce to 160ºC/325ºF/gas 3. This ensures not only the crackling is crispy but the pork is cooked through and is moist and succulent.
Once the meat is cooked remove it from the oven. Increase the oven temperature to 200°C/425°F/Gas mark 6. Take the skin of and chop it into small pieces before placing on a tray. Cook until nice and crisp.

The Perfect Roasties

Choose the right potato: roaster potato or Maris Piper’s are best as they hold their shape better went cooked and have a floury texture that gives you a crispy exterior and a lovely light fluffy inside.
Parboil first: boiling your potatoes for a short time before roasting you have a better chance of achieving that lovely crispness on the outside.
Never leave in water: ensure to drain the water staright away, then throw back into the pot and shake to roughen the surface.
Extra crispiness: pour hot Goose Fat over the potatoes in the pot and shake to ensure they are covered evenly. Sprinkle with Semolina or polenta for extra crispiness.
Oven temperature: make sure your over at at 200°C/425°F/Gas mark 6 and cook for 40-50 minutes.

Add a spoonful of mint sauce and or red currant jelly for lamb.
Add creamed horseradish or mustard for roast beef.
Add apple sauce or mustard with half and half cider and a stock cube or flavour pots for roast pork.

Perfect Sides for a Perfect Roast

For more information on kitchenware products that can make your roasting a much easier job, visit our Ovenware selection of Roasting Tins, Trays and Dishes.

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