I made this recipe two years ago for the first time and a few times after that. This weekend I wanted to re-create it and take new, better, pictures. On Saturday it was HRH Prince Philip’s funeral. This recipe was something he made for the Queen when they were spending their summer holidays in Scotland, at Balmoral. Prince Philip would prepare this for their picnics, for many years. I loved the recipe and made it a few times.
It would have been inappropriate to make a BBQ, so I’ve roasted the potatoes in the oven. This works just as good. I kept the initial recipe, with the potatoes roasted on the BBQ because it is what HRH would have made. The only difference is the picture and the types of mushrooms I used.
The original recipe is vegetarian, but I’ve made it vegan. It’s not a huge difference and it makes none when it comes to taste. Unlike the other times, this time I’ve used a mix of shiitake and oyster mushrooms, both grown in Britain, and they add a bit of luxury to a very simple recipe. I used vegan cream, which is available at most British supermarkets these days.
Roasted potatoes on the BBQ – Ingredients for the potatoes:
– 2 big potatoes
– 1 spoon of margarine
– 2-3 spoons of oil
Make a bag out of foil. Press the sides together, roll a bit of oil and press again, do the same on the other side. The foil bag will be resistant enough to hold the potatoes in place. Put the washed potatoes in the bag, put the margarine and pour the oil in the bag. Add the rosemary, the basil, and the salt and pinch the top of the bag. Place the bag on top of the BBQ and leave the potatoes to cook for about one hour, usually a bit more. The cooking time depends on how big the potatoes are the temperature of the coals. Alternatively, use baby potatoes and they will take less time to make, but keep in mind it might take an hour anyway.
Roasted potatoes on the BBQ – Ingredients for the Whisky sauce:
– 2 shallots or 1 medium onion
– 1 spoon of oil
– 250g mushrooms
– 50ml whisky
– vegan cream
– Italian herbs
While the potatoes are cooking, put a pan over the BBQ. Toss in the chopped shallots or onion and stir. When the onion starts to cook, add the slices mushrooms on top. Stir again and leave to cook. When the moisture starts to evaporate, pour the whisky and stir. Reduce the sauce for a few minutes. Now add the cream and leave the sauce to cook for another few minutes.
I made this sauce with less cream and more cream and both versions are really delicious.
Have you ever made roasted potatoes on the BBQ?