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Roast Potatoes & Courgettes With A Creamy Goat Cheese Sauce – Serves 2
How’s the heat wave treating you all? Personally I have been pretending I am on holiday, which is a surprisingly bad idea when you are a) not in fact on holiday and b) have a deadline coming up. Turns out a tan and some cake will not be accepted as a substitute for the 10,000 words I am actually supposed to be writing. I am also struggling to do any proper cooking because somehow stirring hot things for an hour does not seem that appealing when my flat already resembles one of the better decorated circles of hell.
However, there is only so much fruit one person can eat before you get a horrible craving for something a bit more savoury and suddenly your housemate starts looking like a walking Happy Meal… So anyway, I decided to bite the bullet and cook actual food again. This recipe requires no effort whatsoever and is ideal for using up some odds and ends you are bound to have in the fridge. I only used courgette because I bought 5 of the bastarding things for £1 and now I have to use them all. I think broccoli, carrots, beans or even spinach would work equally well. Also feel free to substitute plain yoghurt for the sour cream, again I just worked with what I had left over.
I used Sainsbury’s Ingle White Goats’ Cheese which I am currently mildly addicted to. It’s got that nice sort of salty/savoury flavour without smelling deeply offensive, which is always a bonus as far as I am concerned. Feta or Mozzarella would work just as well but in that case you might want to increase the seasoning a bit.
This is pretty good eaten more or less straight from the baking dish (by less I mean I used a fork instead of my hands) but also makes a great cold lunch the next day if you have any leftovers or just want something slightly more fancy than a sandwich.
1 medium to large courgette
2-3 large potatoes
30g goats cheese
120g sour cream
¼ tsp chilli
2tbsp olive oil
1tsp coarse sea salt
1tsp chopped parsley
1tsp chopped basil
1. Start by cutting your potatoes into bite-sized chunks and then parboiling them for 5 mins, or alternatively microwaving them for 10 mins. I tend to go for the microwave just because it’s less messy. I didn’t peel my potatoes, but if the peel bothers you feel free to take it off.
2. While the potatoes are boiling pre-heat your oven to 200C (180C fan) and cut your courgette into bite-sized chunks as well.
3. Chop your herbs quite finely. You don’t have to use parsley and basil, I think mint or coriander would also be a nice alternative but my parsley and basil plants needed trimming so there you go.
4. Add your now cooked potatoes and the courgette into a largeish roasting dish. Pour over the olive oil and then sprinkle with herbs, chilli and salt. Stir everything together a bit so all the pieces are evenly coated.
5. Put your roasting dish in the oven and cook for 40-45 mins. At that point your potatoes should be nicely roasted and the courgette will be just starting to brown.
6. Cut your goats cheese into small pieces and mix with the sour cream. Pour over the roast vegetables, stir and leave to sit for a couple of minutes.
Serve with some crusty bread and a big glass of whatever you fancy.
