“Winter is the time for comfort, for good food and warmth”
It’s something we keep going back to here at Ferguson Plarre Bakehouses. Winter really is the time that you want to stay warm and comfortable, particularly whilst you are eating a yummy pie!
And what better to have with a pie, than perfect chips and beef gravy. Here’s some recipes that you can easily make at home
Oven Roasted Sweet Potato Chips
There’s a lot to be said about these oven roasted Sweet Potato Chips! Sweet, salty and spicy all in one go, but it’s the combination of spices that really take these chips to another level, and with them being oven roasted it means that they are crispy on the outside and soft and fluffy in the middle.
- 2 medium sweet potatoes, rinsed and dried
- 2 tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly-cracked black pepper
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne (optional)
- Preheat the oven to 450 degrees.
- 1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
- 2. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
- 3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
- Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.
Perfect beef gravy
What are the ingredients?
- 1 tbsp plain flour
- 600ml hot good quality beef stock, preferably homemade
How do you make this perfect gravy?
1. Make the gravy in a flameproof roasting tin while the joint is resting elsewhere. Heat the tin over a medium flame and then pour most of the fat off it, leaving about a tablespoon, as well as the meat juices. Sprinkle over the flour and stir into the fat, scraping to loosen any bits on the bottom of the tin. Cook, stirring, for a couple of minutes, until slightly browned, being careful not to burn it.
2. Add a ladle of stock to the tin and stir to incorporate. Add the rest of the stock, then bring to the boil, stirring. Simmer, stirring regularly, until the gravy has reached your preferred thickness, then season to taste. If you want to add any other flavourings, do so now, then heat through to serve.
How do you make your Gravy?
- Is homemade gravy always best?
- Do you like it elegant and thin, or thick enough to stand a spoon in?
- Should it be plain and meaty, or beefed up with complementary flavours?
Pickled Red Cabbage
This colourful pickled cabbage recipe is a refreshing crunchy addition to the dinner table. Excellent with any Pies or Tiddly Oggies. Ideally you’re best off preparing the pickled cabbage a month ahead of time, so you’ll be sure to have plenty to dip into with your hot Sunday dinners or whatever else you might enjoy it with. It does taste great with an Original Tiddly Oggie!
What are the ingredients?
- 2l of malt vinegar
- 250ml of red wine vinegar
- 250ml of balsamic vinegar
- 450g of sugar
- 40g of pickling spice
- 20g of fresh ginger
- 2 red chillies, sliced very thin
- 2 red cabbages, quartered, cored and finely sliced
How do you make this perfect pie partner?
- Place all ingredients (sugar, balsamic vinegar, red wine vinegar, red chillies, fresh ginger, malt vinegar and pickling spice) except the cabbage and salt, into a large stainless steel pan and bring to the boil slowly. Stir regularly to ensure the sugar dissolves
- Turn off the heat and cover. Leave overnight to cool and so the flavours infuse, then strain and bottle
- Toss the cabbage in a good amount of salt and leave overnight in the fridge. Wash off the next day, and pat dry with kitchen paper
- Fill a sterilised jar with cabbage, pour in the spiced vinegar to the top ensuring the cabbage is fully covered and then seal the jar and store in a cool dry place.
This will then be ready to consume in one month’s time, or whenever you want to crack it open really.