Garlic and Thyme Potato Stack

I’ve made variations of this before - simple and really yummy. A slightly healthier version of duaphinoise potato which I love.

I prepared and partially cooked this the day before and made in muffin papers to keep it easy to serve.
Cooking on the day would be better.




For 12 servings I used...
4 cloves of garlic crushed
2-3 tablespoons of olive oil.
thinly sliced potatoes - about 8
Fresh thyme

These were just tossed in a bowl, then piles layered in paper wrappers.
I baked them for about 30 mins at 180 degrees.

Roast Leg of Lamb - Jamie Oliver

A bit of a cheat post...a link to a video.
I don’t eat red meat so cooking a leg of lamb for a family dinner was not as simple as perhaps it should be.
I watched this very old video from Jamie Oliver and gave it a go. Easy and was well received.
I used lots of rosemary instead of sage.

I made a pulpy paste of lots of garlic, rosemary, lemon zest, salt and olive oil to stuff into the slits in the lamb. Bake at about 200-220 degrees c. Place on rack with veges under to catch the fat that drips off.
It takes about an hour for 2kg leg of lamb.
Jamie says 13 minutes per pound + 20, then rest for 20. I’ve found it to be a bit less.

Using a digital thermometer we took it to 55 degrees c, rested it and it went to  about 62 which made most of the meat well done.
Next time we will take it out at 50-52, rest and it should go to 55 degrees or slightly over which should be medium - medium rare.

https://youtu.be/4-CeoHHDYw8

Over Night Caramel and Apple Scrolls

These are great. Easily made the day before, then baked in the morning. I used foil trays this time due to lack of suitable dishes from the dinner the night before. A great breakfast idea for a houseful of guests.

Great hot, just out of the oven or cold.
The caramel topping was a bit too sticky, so I’d possibly increase the quantities of topping in foil dishes. Previously in this be large dish worked well.


Ingredients

• Rolls

• 3  to 3 1/2 cups all-purpose flour

• 1/4  cup sugar

• 1  teaspoon salt

• 1  pkg. active dry yeast

• 1/2  cup applesauce

• 1/2  cup milk

• 1/4  cup butter

• 1  egg

• Caramel Topping

• 1/2  cup firmly packed brown sugar

• 1/2  cup applesauce

• 3  tablespoons butter, melted

• Filling

• 2  tablespoons butter, softened

• 1/3  cup sugar

• 1  teaspoon cinnamon

Directions

1. 1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
2. 2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. 3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. 4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.5

1. 5. On lightly floured surface, roll dough to 15x12-inch (about 30 by 40 cm) rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
2. 6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
3. 7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. (about 200 degrees c) Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.