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Method
Step 1
Preheat oven to 220°C (200°C fan-forced). Place 2 rimmed baking trays in the oven. In a large bowl, toss the cauliflower, potatoes, brussels sprouts, mushrooms and onion with half the oil. Season with salt.
Step 2
Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.
Step 3
Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.
Step 4
Combine the lemon, parsley, shallot, 1/4 tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.
Step 5
Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
Curtis Stone's roasted vegetables with lemon salsa
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + standing time
+ standing time
Ingredients
1 head cauliflower, cut into florets
4 Red Royale potatoes, quartered
16 Brussels sprouts
4 white flat mushrooms, halved
1 brown onion, cut into thin wedges
1 cup (250ml) extra virgin olive oil, divided
1/3 cup (65g) pearl barley
1/4 cup finely chopped shallot
1 lemon, very thinly sliced, quartered
1/3 cup finely chopped flat-leaf parsley
1/4 cup chopped toasted almonds
2 tbs chopped toasted pistachios
Description
Add some zest to your meal with roasted vegetables with lemon salsa. A great pairing for so many main dishes.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). Place 2 rimmed baking trays in the oven. In a large bowl, toss the cauliflower, potatoes, brussels sprouts, mushrooms and onion with half the oil. Season with salt.
Step 2
Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.
Step 3
Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.
Step 4
Combine the lemon, parsley, shallot, 1/4 tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.
Step 5
Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.
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