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Hopwood & Heywood Nov 2022

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Birtle and Jericho Women’s Institute

We hold meetings on the last Tuesday of every month at

7.30pm at Jericho Methodist Church, Elbut Lane, BL9 7TY.

Our next meeting will be on Tuesday 29th November

when we have a speaker from The Royal British Legion.

We won’t be meeting in December, instead we will celebrate

Christmas with our annual meal out.

For membership information or to be sent a programme

of events please contact Emma Allwork (President)

eallwork@sky.com or visit our Facebook page

@birtleandjerichowomensinstitute

Best Roasted Greek Potatoes

FOR SPICE MIX

1 tsp seasoned salt

1 tsp black pepper

1 tsp Sweet Paprika

1 tsp Organic Rosemary

FOR THE POTATOES

4 large baking potatoes, peeled,

washed, cut into wedges

8 large garlic cloves, chopped

4 tbsp Greek extra virgin olive

oil - any extra virgin olive oil is

good if you don’t have Greek.

Juice of 1 lemon

Zest of 1 lemon

1¼ cup vegetable or chicken

broth

1 cup grated Parmesan cheese

1 cup fresh parsley leaves,

roughly chopped

INSTRUCTIONS

1. Preheat oven to 400°f, 200°c or gas mark 6.

2. In a small bowl, mix together all the spices

and set aside.

3. Place potato wedges in a large lightly-oiled

baking dish and sprinkle with the spice mix.

4. Toss potatoes together briefly to evenly

distribute spices.

5. In a bowl, whisk together all chopped garlic,

olive oil, lemon juice and veg/chicken broth

6. Now pour mixture into baking dish with

potatoes.

7. Cover the baking dish with foil and place in the

oven for 40 minutes.

8. Remove from oven briefly. Uncover and sprinkle

Parmesan cheese on the potato wedges.

9. Return to oven uncovered to roast for another

10-15 minutes or until potatoes are cooked

through and have turned a nice golden brown

with a little crust forming.

10. If needed, to add more colour, you may place

the dish under the grill for 3 minutes or so,

watching carefully.

11. Remove potatoes from oven.

12. Garnish with fresh parsley and more Parmesan

cheese before serving.

This month’s recipe has been kindly supplied by WI Secretary, Carla Tomkinson.

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