Inspired by a Japanese-flavoured recipe, I wanted to make something very simple and flavourful to go with vegetables and sausages. So, this vegetable roast is done in one go in a single pan in under half an hour, and it is deeply flavoured with caramelised shallots and a little soy sauce. Clearly, it’s an overall winner.
This can be a side dish to most, especially pork or duck, but I wouldn’t mind doubling this and having it as a main dish with crunchy green vegetables.
Recipes: Roast Shallots and Potatoes with Butter and Soy Sauce
Serving Size: 2
. 250g potatoes, cleaned and cut into 1 inch pieces if large
. 200g shallots, left whole or cut in half depending on size
. 1-2 tablespoons vegetable oil
. 1-2 teaspoons dark Japanese soy sauce (shoyu)
. 1-2 tablespoons unsalted butter
. Freshly ground black pepper, if liked
Preheat the oven to 200 °C.
Place the potatoes and shallots into a large roasting tray and drizzle over the oil, tossing to coat the vegetables.
Roast for 20-25 minutes, or until the potatoes and shallots are cooked and golden – a skewer or thin knife should easily cut into the potato, and the shallot should be soft and perhaps a little crispy.
Remove the tray from the oven and, while everything is still warm, sprinkle over the soy sauce and butter.
Toss the vegetables and seasonings together to melt the butter and coat everything thoroughly.
Serve right away, adding freshly ground black pepper if desired.
I'm a self-conscious dilettante with a degree in History of Art from SOAS and UCL. I've lived in Greater London all my life, interrupted only occasionally by brief trips to Thailand. The result is that I speak Thai with a Croydon accent (and sometimes Croydon with a posh accent, but that's another story).
Far from being a charming bilingual intellectual of the world who ably holds forth on every topic imaginable at dinner parties, most of what I actually say in either language is "Hello", "That's a nice painting", and "I'm hungry". My idea of a balanced diet is a bowl of Mama instant noodles in one hand and a chip buttie in the other, but I also don't mind a nice bit of duck confit or gaeng paa gai. I don't go to dinner parties, anyway.
I like looking at interesting things. Thai contemporary art, Early Modern English portraiture, and lowbrow art have so far held my attention.
I consume vast amounts of art and food, so I thought I would give something back by writing.