Roast Vegetable - Jamie Oliver Style

Ingredient :
olive oil
sea salt and freshly ground black pepper

500g carrots, peeled
2 bulbs of fennel, peeled and quartered
400g parsnips, peeled
350g beets, larger ones cut into chunks
350g baby turnips

juice from 1 clementine, squeezed halves reserved
a couple of sprigs of fresh rosemary, leaves picked
a few sprigs of fresh thyme, leaves picked
juice of ½ a lemon
a lug of white wine vinegar
a couple of sprigs of fresh sage, leaves picked and torn
a small teaspoon of honey
a good couple of lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram (if you can get it)
a couple of good lugs of red wine vinegar
5 fresh bay leaves

Method :-
Note : If you want to prepare the vegetables the day before and just keep the roasting tray in a cold place that will be fine because the acid and oil will keep them from discolouring.

1. Chop big vegies in half.
2. Parboil all your veg together, except for the beets. Cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you’ve got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
3. Put beats in cold water and cook for around 20 to 25 minutes.
4. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper.
5. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they’re all together.
6. Then mix your fennel with its flavours and do the same
7. When you get to the parsnips, keep the honey back for later
8. Make sure each group of veg is separate in the roasting tray. Cover the tray with tin foil and keep in the fridge or the garage until your turkey is out of the oven and resting.
9. When you are ready to cook them, preheat your oven to 190ºC/375ºF/gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking.
10. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the veg up on a platter so they sprawl and hang all over the place.

carrot fritters

Ingredients :-
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander

Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches

potato gratin

Ingredients
potatoes
cream
salt and pepper for seasoning

Method :-
1. grate potato into fine slices
2. season with cream, salt and pepper
3. line muffin tray with baking paper
4. Push potato slices into muffin tray
5. pour extra cream on top till half fill
6. bake for 25-30 mins at 180 oven