Many a time when I’m bereft of ideas on what to cook, this little number is my numero uno fallback. Calls for a little bit of brawn, practically no brain (now whom does that remind me of?). Round up below mentioned ingredients (*use any other veggie you like: eggplant, marrow, capsicum; firmer the better, though; you get the drift). Use knife sparingly. Drizzle with o. oil. Sprinkle the old s. and p. Pop into oven. Pop a beer. Open a book. Music on low. When the piano’s plink-plink is interrupted by the oven’s ping-ping, bingo! ding-a-ling.
2 heads of garlic (Lop off the top of the head)
4 medium potatoes (halved; keep jacket on)
2 onions (halved; leave outer peels intact)
2 carrots (scrape clean; cut into chunky, diagonal pieces)
2 green chillies (split lengthwise)
Assemble everything in a roasting pan.
If you’re the artistic type, arrange aesthetically.
Drizzle olive oil to and fro.
The garlic calls for a good dousing.
Sprinke salt and fresh pepper.
Give taters and garlic a little more.
Foil pan, and into pre-heated oven at 230ºC (446ºF).
When 45 minutes up, remove the foil.
This will allow things to get tasty-browned a bit.
When the hour’s up, check for ‘doneness’.
Ideally, the taters should be crisp on top and creamy within.
And the best bit, when you squeeze a garlic pod, the mush should snake out like paste from a tube.
Rest, browned at the edges.
Have with firm-crusted bread.
Toasted bread is another good option.
You might want to put a blob of your favourite sauce on your plate.
Sometimes this can seem like a bit of a dry meal.
But that’s why there’s another bottle of beer chilling in the fridge!