After
roasting further cooking isn't really needed but I like to give it just a boil after adding chia seeds and lemon juice.
Not exact matches
The first
roasting occurs at a low temp and dries out the surface of the chickpea without really
cooking it
further.
Toss new or fingerling potatoes in a good amount of olive oil, season with salt and pepper, and
roast until almost tender (they'll
cook two more times, so don't go too
far here).
It would sometimes be
far beyond the hour of midnight before the barbecuing meat was removed from the «pits,» and I yet think that such barbecued meats can not be surpassed by any other sort of
cooked or
roasted meats.
Return to the oven, uncovered, and
roast for a
further 40 to 50 minutes or until pears are caramelised and tender, basting with the syrup halfway through
cooking (splash in a little more water if the syrup is reducing too quickly).
This will stop any
further cooking of the
roasted pods.)