Feeds:
Posts
Comments

Posts Tagged ‘Potato wedges’

Hake with Panko & Pesto

Posted in Fish, Food, tagged , , , , , , , , , , , , , , on 26 April 2025| 2 Comments »

A week night fish dish that was a hit with everyone in our family, and that’s saying something. Peas are obligatory as the side.

Wine Suggestion: this works excellently with a zesty, citrus flavoured white like the Pico Maccario Gavi di Gavi from Piedmont in Italy.

Hake with Panko & Pesto – serves 4

  • 1kg floury potatoes, cut into wedges
  • 2 tbsp olive oil, plus a little extra
  • 4 pieces of hake (or another firm white fish), skin and bones removed
  • 2 tbsp pesto
  • 2 tbsp panko breadcrumbs
  • 2 tbsp finely grated Parmesan
  • 1 tbsp chopped pine nuts
  • 1 tbsp capers, finely chopped
  • 1 tbsp dill, chopped
  • 3 tbsp mayonnaise
  • ¼ lemon, zested and juiced

Heat the oven to 220C/200C fan.

Put the wedges onto a baking tray and drizzle over 1 tbsp of olive oil. Season with salt and pepper, then toss to coat in the oil. Bake for 50-55 minutes, turning halfway, until crispy and golden.

Oil another baking sheet and add the fish pieces. Spread the pesto over the fish pieces and sprinkle over the panko breadcrumbs. Drizzle with a tbsp of olive oil, then sprinkle over the Parmesan and chopped pine nuts. Place in the oven for the final 10-12 minutes of cooking time. The top should be golden and the fish should flake easily.

Mix the capers, dill, mayonnaise, lemon zest and juice with some black pepper in a small bowl. Serve the fish with the wedges, peas and dip.

(Original recipe from BBC Good Food)

Read Full Post »

Crispy Potato Wedges

Posted in Food, Gluten-free, Potato, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 28 March 2022| Leave a Comment »

These are really good and the trick is to set them in the baking tray in rows with the skin-side down. You can use Cajun seasoning if you have it and if not make up the seasoning below – you’ll have more than you need for more wedges another time.

Crispy potato wedges – serves 4

FOR THE SEASONING:

  • 1½ tbsp salt
  • ½ tbsp dried oregano
  • ½ tbsp paprika
  • ½ tbsp cayenne pepper
  • ½ tbsp freshly ground black pepper
  • 675g large potatoes (buy a variety that makes good chips)
  • 2 tbsp olive oil
  • 1 heaped tsp of the seasoning above

Preheat the oven to 200C fan.

Scrub the potatoes and cut in half, then cut each half into 6 wedges. Put the wedges into a pan of boiling salty water and cook for 2-3 minutes, then drain.

Put the olive oil into a large roasting tin with the seasoning. Add the wedges and toss to coat, then arrange in rows sitting upright on their skins. Bake for 35-40 minute, until soft and golden.

Read Full Post »

Potato Wedges with Gorgonzola Sauce

Posted in Food, tagged , , , , , , , , on 14 May 2014| Leave a Comment »

Wedges with bacon “soil” and gorgonzola

These are very delicious and perfect to share out of a big bowl in front of the TV on a Friday night – or at least that’s what we did. The bacony crumbs are a revelation! We expected the bacon to be problematic and to dry out in the oven but not in the slightest, the cooking just seems to intensify the flavours a bit and the “crumb” texture spreads through the dish perfectly.

Potato Wedges with Gorgonzola Sauce – serves 4

  • 1 kg medium floury potatoes
  • 8 smoked streaky bacon rashers
  • 1 tbsp dried chilli flakes
  • 4 tbsp groundnut oil
  • 1 tbsp smoked paprika
  • 250ml double cream
  • 150g Gorgonzola cheese, crumbled

Preheat the oven to 200°C/Gas 6.

Scrub the potatoes and leave the skins on. Cut them in half lengthways, then into chunky wedges. Cook in boiling salted water for 15 minutes or until getting close to tender. Drain and tip into a roasting tin.

Fry the streaky bacon in a little oil until very crisp or barbecue them like we did. Put the cooked bacon into a food processor with the chilli flakes, groundnut oil and smoked paprika and whizz until it looks like very fine crumbs. Tip the crumbs over the wedges and toss gently to coat. Bake for about an hour or until crispy and sizzling.

Warm 250ml double cream in a small non-stick pan, add the Gorgonzola and stir gently until melted. Trickle the warm sauce over the wedges to serve or serve on the side as dip.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

Read Full Post »