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Archive for the ‘Potato’ Category

Spicy potatoes

We loved these Indian spiced potatoes and they were great for bulking out some leftover saag paneer that definitely would not have satisfied our hungry bellies.

Spicy Potatoes – serves 4

  • 800g potatoes, peeled and cut into small chunks
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 140g frozen peas

Cover the potatoes in cold salted water and bring to the boil. Simmer for 5 mins or until just tender, then drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the spices for a minute until fragrant. Throw in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until golden, then add peas, mix well and cook for another 3-4 minutes. Season well before serving.

(Original recipe from BBC Good Food)

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Bandari fishcakes

These Persian fishcakes are full of herbs and make a delicious starter or light lunch. They can be made up in advance and cooked when you need them.

Wine Suggestion: the only option here is a youthful, light, off-dry Riesling where the aromatics, herbs, date and tamarind all play with each other. Tonight we drank the Dr Loosen Estate Riesling, his entry level wine made with his own fruit in the Mosel and it was an excellent match. Along with the Mosel we’d recommend the fruity styles (Kabinett & Spätlese) from other German regions such as the Nahe and Rheingau. Further afield the Aussie Rieslings tend to be too dry for a dish like this but there are some excellent NZ examples, Forrest Estate and Felton Rd spring to mind.

Bandari fishcakes with a tamarind and date sauce (Kuku-ye mahi) – serves 4

  • 300g potatoes, peeled and roughly diced
  • 200g white fish fillets e.g. cod/haddock
  • ¼ tsp cumin seeds
  • 50g coriander, finely chopped
  • 25g parsley, finely chopped – plus extra to garnish
  • 1 tsp dried fenugreek leaf (menthi)
  • 2 garlic cloves, crushed
  • a pinch of cayenne pepper
  • ¼ tsp turmeric
  • zest of ½ lemon
  • 1 medium egg
  • plain flour, for dusting
  • 3 tbsp sunflower or olive oil

FOR THE TAMARIND & DATE SAUCE:

  • 50g tamarind pulp soaked in 100ml just boiled water for 10 minutes
  • 75g Iranian or Medjool dates, pitted and roughly chopped
  • 1 tbsp light brown sugar
  • a pinch of cayenne pepper
  • a pinch of cinnamon
  • 150ml hot water

Put the potatoes into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then simmer until tender. Drain, mash the potatoes, and put into a large mixing bowl.

Add the fish to the potatoes. Dry fry the cumin seeds in a small frying pan for a minute or until fragrant. Grind the seeds with a pestle and mortar, then add to the bowl along with the fresh herbs, fenugreek leaf, garlic, cayenne, turmeric, lemon zest, egg, 1¼ tsp of salt and ¼ tsp of pepper.

Mix well with your hands, then shape into eight round patties. Dust with a little flour and place on a plate, cover with cling film and chill.

To make the sauce, put the tamarind and its soaking liquid, the dates, brown sugar, cayenne, cinnamon and a pinch of salt in a small saucepan. Add the hot water and cook for 10 minutes over a low heat until the dates are very soft.

Take the sauce off the heat and sieve into a bowl, use the back of a spoon to rub as much through as possible.

To finish the fishcakes, heat the oil in a frying pan and cook the cakes on a medium-high heat for 6-8 minutes, turning every few minutes, until golden brown and crusted. Garnish with parsley and serve with the sauce.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Cheesy broccoli baked potatoes

These are great for a mid-week dinner with a salad or you could serve alongside a meat dish. Absolute comfort food.

Cheesy Broccoli Baked Potatoes – serves 4

  • 4 baking potatoes
  • 300g broccoli, cut into small florets
  • 1 tbsp grain mustard
  • 1 egg, beaten
  • 140g grated Cheddar
  • a generous lump of butter

Heat the oven to 220ºC.

Rub a little bit of oil over the potato skins and place in the oven on a baking tray for 20 minutes. Turn the heat down to 200ºC and continue to bake for 45 minutes to 1 hour or until tender.

Meanwhile, steam the broccoli for a few minutes and drain well.

Cut the potatoes in half lengthways and scoop the insides into a bowl or pot. Mash the cooked potatoes with a fork, then stir in a generous lump of butter, the mustard, egg, most of the cheese and broccoli. Season, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 minutes or until the tops are crisp and golden. Serve with salad.

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Crispy new potato bake

This is a bit different and perfect when you’ve got over the initial excitement of new potatoes and feel like doing something other than steaming them and covering them with butter. Jersey Royals are nice if you can find them. We served these with some salmon and herby mayonnaise.

Crispy new potatoes with olives, capers & herbs – serves 4

  • 1kg Jersey Royal potatoes or other small new potatoes
  • handful small capers
  • 2 handfuls stoned black olives
  • 1 tbsp thyme leaves
  • small bunch rosemary, broken into sprigs
  • 6 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar

Heat oven to 240C/Fan 220C/Gas 9.

Boil the potatoes until almost cooked – about 12 minutes. Drain, then slice and put into a large bowl. Tip in the capers, olives and herbs, then add most of the olive oil and season. Gently mix together, lightly crushing the potatoes as you go.

Line a medium Swiss roll tin with baking parchment, leaving some overhanging. Tip the potatoes into the tray and spread to flatten. Mix the vinegar with the rest of the oil and drizzle over. Bake for 40 minutes or until crisp and golden.

(Original recipe from BBC Good Food)

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Spiced yoghurt roast chicken

Our local butcher, Brady’s, stocks excellent free-range chickens which are juicier and have more flavour than most super-market offerings. Being a very cheap meat overall we think it is worth spending a bit more as the benefits far outweigh the cost difference.

We never tire of roast chicken recipes as they’re usually straight forward and provide lots of leftovers. We challenge you to resist the skin on this one!

Wine Suggestion: we felt like a red so went for the Chateau de Beauregard Fleurie as it has a lighter body and a lower acidity than a Pinot Noir which matched this dish really well. The chicken was moist, but not fatty so the medium acidity was a perfect foil and neither wine nor food overwhelmed the other.

Spiced-yoghurt Roast Chicken with Potatoes – serves 4

  • 1 whole chicken, approximately 1.5kg
  • salad potatoes e.g. Charlotte
  • 1 tsp cumin seeds
  • a pinch of chilli flakes
  • 2 tbsp olive oil

For the marinade:

  • small chunk of ginger, finely grated
  • 2 cloves of garlic, crushed
  • 1 green chilli, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 lemon, zested and juiced, keep the squeezed out halves to put inside the chicken
  • 100g natural yoghurt

Heat the oven to 190C/Fan 170C/Gas 5.

Mix all of the marinade ingredients together and season with some salt and pepper.

Put the chicken into a large roasting tray and rub the marinade all over the skin with your hands. Put the squeezed lemon halves inside the cavity and roast for 1 hour 30 minutes, then rest for 20 minutes under some foil before carving.

Cut the potatoes in half and toss with the cumin seeds, chilli flakes, 2 tbsp olive oil and plenty of salt and pepper. Tip into a shallow roasting tray and put in the oven above the chicken for the last 20 minutes. Turn over once during cooking and continue to cook for a further 20 minutes while the chicken is resting.

Delicious served with some coleslaw on the side.

(Original recipe from BBC Olive Magazine, December 2016.)

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Chive Mash

Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.

Chive Mash – serves 6 generously

  • 1kg potatoes, peeled and cut into chunks
  • 8 tbsp double cream
  • 50g butter
  • 6 tbsp snipped chives

Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.

Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.

 

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Crispy potato skins

These super tasty bacon & blue cheese stuffed potato skins work well as a starter or a side dish. Probably best not to count the calories!

Cheesy Baked Potato Skins – serves 4

  • 4 baking potatoes
  • olive oil
  • 8 rashers of thick-cut pancetta
  • 2 cos lettuces, leaves separated and roughly chopped
  • 4 celery sticks, thinly sliced
  • 2 tbsp chopped celery leaves
  • 2 tbsp chopped chives
  • smoked paprika for dusting (optional)

FOR THE CHEESY DRESSING:

  • 250g crème fraîche
  • 200g Roquefort cheese, crumbled
  • 100g mayonnaise
  • 1 tbsp Dijon mustard
  • few splashes of Tabasco sauce

Preheat the oven to 180ºC/Gas Mark 4.

Put the potatoes on a baking sheet and bake for around 1 hour 15 minutes or until soft in the middle and nice and crispy on the outside.

When the potatoes are cool enough to handle, cut them in half lengthways and scoop out the flesh but be careful not to break the skins. Keep the scooped out potato to make something else with.

Put the potato skins back onto the baking tray, drizzle with oil and put back in the oven for another 15-20 minutes or until really crisp and brown.

Meanwhile, gently fold the crème fraîche, Roquefort and mayonnaise together for the dressing. Stir in the mustard and Tabasco and season.

Cook the pancetta slices under a hot grill until crispy.

Mix the lettuce and celery together in a large bowl then add the cheesy dressing. Put the bacon rashers into the baked potato skins and spoon the cheesy stuffing over the top. Garnish each one with some of the chopped celery leaves and chives and dust with paprika.

(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)

 

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