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Posts Tagged ‘Potatoes’

Lamb Shoulder with Tasty Potatoes & Garlicky Green Beans

Posted in Food, Lamb, tagged , , , , , , , , , on 28 July 2025| Leave a Comment »

You freeze the stuffing here before rolling up with the the lamb and tying with string – genius! Pretty much a one pot-dish then and you can easily get your beans ready in advance and re-heat with the garlic to serve.

Wine Suggestion: The combination of lamb, nuts and mushrooms lends itself to a good old-vine northern Rhône Syrah like Domain Coursodon’s Olivaie, a St Joseph from one of the best vineyards in this appellation. We opened one 5 years old and it had come together nicely with a rich and velvety texture, hints of plum, raspberries and olives on the nose and a charming length and balance.

Lamb shoulder with potatoes and garlicky green beans – serves 4 with leftovers

  • 1.5kg boneless lamb shoulder
  • 1½ tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tsp extra virgin olive oil

FOR THE STUFFING:

  • 1 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 3 cloves of garlic, crushed
  • 300g button mushrooms
  • 100g baby spinach, roughly chopped
  • 3 tbsp skinned hazelnuts
  • 3 tbsp pistachios (plus some extra chopped to serve)
  • 1½ tbsp finely chopped parsley
  • 1½ tsp finely chopped rosemary
  • 1 tbsp lemon zest

FOR THE POTATOES:

  • 1kg baby potatoes, halved or quartered if large
  • 1 tbsp extra virgin olive oil

FOR THE GRAVY:

  • 2 tbsp flour
  • 375ml beef stock
  • ¼ tsp dark soy sauce

FOR THE GREEN BEANS:

  • 500 green beans, trimmed
  • 2 tsp fine sea salt
  • 2 tbsp olive oil
  • 4 cloves of garlic, crushed

You need to make the stuffing first and it can be done well in advance and needs to go in the freezer for at least 3 hours.

Heat the oven to 180C/160C fan, then roast the hazelnuts for 8 minutes. Leave them to cool, then roughly chop.

Put the mushrooms in a food processor and whizz until finely chopped.

Melt the butter in a frying pan over a high heat. Add the shallots, garlic and mushrooms and cook for 5 minutes or until any liquid produced by the mushrooms has gone. Add the spinach and stir until just wilted.

Transfer the mushroom mixture to a bowl and allow to cool for 20 minutes, then stir in the remaining stuffing ingredients and season with salt and pepper.

Pile the stuffing onto a piece of cling film, then shape into a long log (about the length of a 30cm ruler). Roll up tightly with the cling film then put into the freezer for at least 3 hours (this can be done a couple of days in advance).

Take your lamb shoulder and place fat-side down . Cover with cling film and use a rolling pin to pound it into a rectangle (roughly 40cm x 22cm) and try to make it as even thickness as possible.

Sprinkle the lamb with salt and pepper, then unwrap the frozen stuffing and roll it up tightly with the lamb, finishing with the seam down.

Secure the lamb with kitchen string every 2cm (ours looked pretty terrible at this point but don’t fear, it will look perfect when cut out at the end).

Heat the oven to 220C/200C fan.

Rub the lamb roll with the olive oil and sprinkle over some salt and pepper.

Toss the potatoe with salt, pepper, and olive oil in a large roasting pan, then place the stuffed lamb on top.

Roast for 30 minutes, then turn the heat down to 160C/140C fan and cook for 2½ hours, or until the meat can be pulled apart easily with a fork.

When the lamb is close to ready, cook the beans. Bring a large saucepan of water to the boil with 1 tsp of salt. Add the beans and cook for 4 minutes, then drain and rinse under the cold tap and drain well.

Remove the lamb and potatoes and loosely cover with foil, while you make the gravy.

Discard all but 3 tbsp of the fat from the pan, you can add a bit of butter if there isn’t enough fat.

Put the roasting tin on the hob over a medium heat. When the fat is hot, stir in the flour for 1 minute.

Keep stirring while you slowly add the stock. Add the soy sauce and stir continuously until it thickens to a gravy-like consistency. Taste and season to taste.

Finish your green beans by heating the oil in a large frying pan over a medium heat. Add the green beans and garlic and stir for 2 minutes until the garlic is cooked and the beans warmed through. Season with salt and pepper.

Remove the string from the lamb and cut into thick slices.

Serve the lamb on a platter with the gravy, potatoes and garlicky green beans.

(Original recipe from recipetineats)

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Roast Potatoes with Rosemary & Za’atar

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 20 May 2025| Leave a Comment »

Ottolenghi potato dishes are always a big hit and these were no exception. The rice flour makes them particularly crispy.

Roast potatoes with rosemary & za’atar – serves 6 to 8

  • 2.5kg Maris Piper potatoes, peeled and cut fairly small – about 4-5cm chunks
  • 2 tbsp fine salt
  • 3 large sprigs of rosemary, 1 left whole and the leaves of the other 2 finely chopped
  • 150ml sunflower oil
  • 2 tbsp rice flour
  • 1 tsp sea salt flakes
  • 2 tbsp za’atar

Put the potatoes into a large pan and cover with cold water. Add the fine salt and the whole rosemary sprig, then bring to the boil. Simmer for 10-15 minutes, or until just tender. Drain well and throw away the rosemary, then return the potatoes to the warm pan. Leave to dry for at least 15 minutes.

Heat the oven to 220C Fan.

Put the oil in a large roasting tray and put into the oven to heat for 10 minutes.

Add the rice flour to the dry potatoes and gently toss to coat.

Carefully add the potatoes to the hot oil in the tray, then roast for 50 minutes, turning halfway. Add the chopped rosemary and gently toss, then return to the oven for a further 3 minutes. Remove the potatoes from the oven and stir in the sea salt flakes and za’atar.

(Original recipe from Ottolenghi Comfort, Penguin Random House, 2024.)

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Parmentier de Confit de Canard

Posted in Duck, Food, Gluten-free, tagged , , , , , , , , , , , on 9 December 2024| Leave a Comment »

You can buy duck confit in tins locally but they tend to be much cheaper in France so if you’re lucky enough to go there (or know someone else who is going), stock up! You will have the prep done for many delicious dishes, like this one.

Wine Suggestion: A classic French dish needs a classic French wine. We suspect red Burgundy would be great, however we didn’t have any to hand so instead opened a bottle of Chateau Lascaux Pic St Loup “les Nobles Pierres”. A classic Syrah-Grenache blend but from prime vineyards in the Languedoc where Duck dishes reign supreme. Juicy, brambly and layered with velvety and characterful tannins.

Parmentier de Confit de Canard – serves 4 to 6

  • 4 Confit duck legs (1 large tin – it says on the tin how many legs are inside)
  • 4 shallots, chopped
  • a few fresh thyme sprigs, leaves stripped
  • 175ml red wine
  • 200ml chicken stock
  • a handful of flatleaf parsley
  • 800g potatoes, cut into 5cm chunks
  • 100-125ml warm milk
  • 150g-200g Comté cheese, grated

Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars for future roast potatoes. You will need to keep 2 tbsp aside for this dish.

Remove the skin from the duck legs and discard. Remove the meat from the bones and shred it with two forks, discarding any bones and gristle.

Heat 2 tbsp of the duck fat in a pan, add the shallots, thyme and plenty of black pepper. Allow the shallots to brown gently, then add the wine and stock, then bring to the boil. Cook for a few minutes, then add the duck meat and chopped parsley. Stir and set aside.

Heat the oven to 210C/Fan 190C.

Boil the potatoes in salty water until tender. Drain them well, then add the warm milk and mash until smooth. Season with salt and a big pinch of black pepper.

Grease a 18 x 28cm baking dish with a little duck fat, then pile in the meat and cover with the mashed potato. Sprinkle the grated cheese on top and bake for about 25 minutes or until browned and bubbling.

Serve with carrots and greens.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

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Pork & Cider Hotpot

Posted in Food, Pork, tagged , , , , , , , , on 25 November 2024| Leave a Comment »

There is a bit of effort in this, but you can prep the pork well in advance ready to bake when you need it. Lovely autumnal flavours.

Wine suggestion: Thanks to the generosity of our friend David we found that Chateauneuf du Pape is a great match for this dish, but we couldn’t agree whether we preferred Bosquet les Papes “Chante le Merle”, or the Vieux Télégraphe le Crau. A tough decision, poor us!

Pork & Cider Hotpot – serves 6

  • 4 tbsp olive oil, plus a bit extra
  • 1kg diced pork shoulder
  • 20g butter, cubed, plus a bit extra
  • 4 leeks, trimmed and thickly sliced
  • 4 cloves of garlic, crushed
  • 3 tbsp plain flour
  • 500ml dry cider
  • 400ml chicken stock
  • 2 bay leaves
  • ½ small bunch of parsley, finely chopped
  • small bunch of sage, leaves picked, 5 left whole and the rest chopped
  • 200ml single cream
  • 800g Maris Piper potatoes

Heat 2 tbsp of the oil in a deep casserole dish, then fry the pork pieces over a medium-high heat in batches until browned all over, then transfer to a plate.

Add another tbsp of oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 minutes until tender. Add the garlic, fry for a minute, then stir in the flour.

Gradually add the cider, stirring to scrape any crusty bits off the bottom. Add the stock, bay leaves and pork, then simmer, partially covered with a lid for 1-1½ hours until the meat is just tender. You can make up to this point a day in advance.

Heat the oven to 200C/180C fan/gas 6.

Simmer the pork uncovered for a few minutes to reduce the sauce if you need, if there is too much liquid the potatoes will sink. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well. Transfer to a wide ovenproof frying pan or casserole if you have one.

Peel the potatoes and slice into 2mm thick slices – a mandoline is best for this. Arrange the potato slices in circles over the pie, then dot over the cubed butter. Bake for 1-1½ hours or until the potatoes are cooked. Brush the sage leaves with a little oil and tuck them in for the last 10 minutes. Allow to rest for 10 minutes before serving.

(Original recipe from BBC Good Food)

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Potato, Fennel & Smoked Trout Bake

Posted in Fish, Food, Gluten-free, Potato, tagged , , , , , , , , , , , , , , on 18 November 2024| Leave a Comment »

Such a lovely recipe, and you can of course use smoked salmon. We like smoked trout from Goatsbridge which is a local supplier. Recipe inspiration from the new Ottolenghi book – Comfort. You must have a green salad and a glass of white wine to serve. If you have a mandolin it will cut the potatoes and fennel just right.

Wine Suggestion: We served an oddity/one-off from Chateau Hureau from Saumur in the Loire. They grew a low quantity of Chenin Blanc grapes in 2022 due to frost so decided to make a Blanc de Noirs from Cabernet Franc for a bit of fun. Only available at cellar door it’s both crisp and fresh, but significantly has bags of texture which this dish needs. Look for whites with a touch of skin contact, or aged on lees as a substitute.

Potato, fennel & smoked trout bake – serves 4

  • 200ml milk
  • 425ml double cream
  • 2 anchovies, finely chopped
  • 3 cloves of garlic, lightly smashed with skin on
  • 1 lemon, skin finely shaved into strips
  • 2 tsp fennel seeds, finely ground
  • 850g Yukon gold or red potatoes, peeled and sliced into ½ cm thick slices
  • 1-2 large fennel bulbs, thinly sliced
  • 4 egg yolks
  • 10g dill fronds, roughly chopped
  • 20g chives, finely chopped
  • 20g parsley leaves, finely chopped
  • 1½ tbsp unsalted butter, softened
  • 200g smoked trout (or smoked salmon) slices, roughly torn

for the lemon butter sauce:

  • 2 tbsp lemon juice
  • 2 tsp capers, roughly chopped
  • 40g unsalted butter, fridge cold and roughly chopped

Heat the oven to 170C fan.

Put the milk, cream, anchovies, garlic, lemon strips and ground fennel into a small saucepan. Place over a low heat and warm for 10 minutes, making sure it never comes to the boil. Give it a stir now and then and press on the solids to get plenty of flavour out of them. Remove from the heat.

Put the potato and fennel slices into a saucepan and cover with cold, salted water. Bring to the boil and cook for 6-7 minutes or until just tender. Drain and set aside.

Whisk the egg yolks with ¾ tsp of salt and a good grind of pepper in a large bowl. Strain the infused milk into the eggs, pressing on the solids against the sieve. Whisk to combine.

Combine all the herbs in bowl. Measure out 2 tbsp and reserve for the butter sauce.

Grease an ovenproof dish with ½ tbsp of the butter. Spoon a third of the potato and fennel over the base and grind over some pepper. Sprinkle over half the herbs and lay half the smoked trout over the top. Repeat with half the remaining potatoes and fennel, season with pepper, then add all the remanining trout and the rest of the herbs. Arrange a final layer of potato and fennel on top and carefully pour over the egg mixture. Grind over some more pepper and dot over the remaining butter. Bake for 45 minutes or until set and just golden. Remove from the oven and rest for 10 minutes.

Meanwhile make the lemon butter sauce. Put the lemon juice into a small saucepan on a medium-high heat and bring to a bubble. Allow to bubble for 1 minute, then add the capers and butter, a few pieces at a time. Whisk until smooth and creamy, then remove from the heat and stir in the reserved herbs and some more pepper. Spoon over the dish and serve warm with a green salad.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller & Tara Wigley, Ebury Press, 2024.)

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Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

Heat the oven to 220C/200C fan/Gas 7.

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Barbecue Potato Salad

Posted in Barbecue, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 9 September 2024| Leave a Comment »

These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.

Barbecue potato salad – serves 4

  • 800g new potatoes, boiled until tender, then halved
  • 4 garlic cloves, bashed
  • 3 sprigs of rosemary, leaves picked
  • 2 tbsp good quality olive oil

FOR THE DRESSING:

  • 1 tbsp English mustard
  • 1 tbsp runny honey
  • 2 tbsp chopped chives
  • 2 tbsp good olive oil

Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.

Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.

Whisk the dressing ingredients together in a small bowl.

Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Balsamic Roast Potatoes

Posted in Food, Gluten-free, Italian, Potato, Side dish, tagged , , , , , , , , , on 23 August 2024| Leave a Comment »

We’ve been trying to change up our potatoes and especially liked these balsamic and red onion roasties by Theo Randall.

Balsamic-roasted potatoes with red onion – serves as a side

  • 800g potatoes, peeled and cut into 3cm pieces
  • 6 cloves of garlic, unpeeled
  • 75g unsalted butter
  • 100ml balsamic vinegar
  • 1 tbsp thyme leaves
  • 1 tbsp olive oil

Heat the oven to 200C.

Put the potatoes into a large pan, cover with water, and add 1 tsp of salt. Place over a high heat and bring to the boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and garlic and leave to cool to room temperature.

Heat a large non-stick frying pan on a medium heat. Reduce the heat to low and add the butter and onions. Cook for 10 minutes on a low heat or until the onions have softened. Add the balsamic vinegar and thyme, then increase the heat and cook for 2-3 minutes, or until syrupy. Transfer this mixture to a large bowl, add the potatoes and garlic and season with salt and pepper. Mix well.

Coat the base of large roasting tin with oil and tip the potatoe mixture in. Bake for about 30 minutes, giving the tin a shake halfway through, until nicely caramelized.

Toss the potatoes in the tin before transfering to a serving dish.

(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)

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Paneer Jalfrezi

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , on 18 April 2024| Leave a Comment »

We were not disappointed with this on a Saturday night but it is so simple you could easily manage it on a weeknight. Serve with yoghurt, lime pickle and naan bread from the takeaway.

Wine Suggestion: Chenin Blanc for the depth of fruit and roundness on the palate, but a minerally backbone of acidity. It lifts this dish and adds and extra element. Tonight Domaine des Aubuisieres le Marigny; dry and expressive but with layers of yellow and red apples on top.

Paneer Jalfrezi – serves 3

  • 200g block of paneer, cut into 2cm cubes
  • 2 red peppers, cut into strips
  • 1 red onion, peeled and cut into wedges
  • 3 large tomatoes, chopped
  • 2 tbsp pomegranate molasses
  • 300g baby potatoes, halved or quartered
  • 5cm piece of ginger
  • 2 cloves of garlic, grated
  • ½ tsp ground turmeric
  • ¼ tsp cayenne
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • ¾ tsp salt
  • a handful of coriander, roughly chopped, to serve
  • yoghurt, lime pickle and naan bread, to serve

Heat the oven to 200C.

Put all of the ingredients into a large roasting tin, then put some disposable gloves on and gently toss everything together.

Put the tin into the hot oven and bake for 30-40 minutes or until the potatoes are soft and the paneer is well browned.

Serve sprinkled with the coriander.

(Original reicpe from The Secret of Cooking by Bee Wilson, 4th Estate, 2023.)

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Patatas a lo pobre

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 28 January 2024| Leave a Comment »

A tasty side dish to get us out our potato rut of baby roast or dauphinoise. These went spectacularly well with roast chicken.

Patatas a lo pobre – serves 4

  • 600g waxy potatoes e.g. Charlottes
  • 1 bulb of fennel, cut into quarters lengthways and shred into 5mm slices
  • 75ml olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsp sherry vinegar
  • 2 tbsp capers, rinsed
  • a few sprigs of fresh oregano

Slice the potatoes into 5mm rounds.

Heat the olive oil in a large, heavy-based pan and add the potatoes and fennel. Cook over a medium heat until the potatoes are tender and starting to brown about 10-15 minutes. Keep tossing gently so it all cooks evenly.

When the potatoes are almost ready, add the garlic and sherry vinegar. Keep cooking for another 5 to 10 minutes or until the liquid has been absorbed and the potatoes are completely soft. Stir in the capers and oregano leaves and season with salt and pepper.

(Original recipe from The Hairy Bikerrs Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)

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Roast Potatoes with Mushrooms, Chestnuts & Sherry

Posted in Food, Uncategorized, Vegetarian, tagged , , , , , , , on 11 December 2023| Leave a Comment »

You can’t capture the autumn sliding into winter better than in this dish. It’s perfect for a weeknight main or a side dish at the weekend.

Wine Suggestion: We think Nebbiolo is such a natural pairing with mushrooms, but thought opening a Barolo or Barbaresco was a bit extravagant, so Luigi Pira’s Langhe Nebbiolo was chosen and the gentle leather, spice and tea leaf characters were a delight.

Roast potatoes with mushrooms, chestnuts & sherry – serves 4

  • 1kg waxy potatoes
  • 7 cloves of garlic, 4 unpeeled and smashed, 3 peeled and finely sliced
  • 4 tbsp extra virgin olive oil
  • 3 sprigs of thyme, leaves picked
  • 500g chestnut mushrooms, sliced
  • 3 tbsp dry or medium sherry
  • 75g cooked chestnuts, roughly chopped
  • a small bunch of flatleaf parsley, finely chopped
  • 100g manchego or Parmesan cheese

Heat the oven to 220C/fan 200C/gas 7.

Line a baking tray with baking paper.

Spread the potatoes over the lined tray alongwith the smashed garlic, olive oil and thyme. Season and toss, then roast for 15-20 minutes or until the potatoes are softened but not cooked through.

Add the mushrooms, sliced garlic and sherry to the potatoes and toss again. Cook for another 20-25 minutes or until the mushrooms and potatoes are cooked. Remove from the oven and add the chestnuts and parsley. Mix well and check the seasoning.

Shave the cheese over the top to serve.

(Original recipe by Claire Thompson in Olive Magazine, October 2020.)

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Potatoes with Chimichurri

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , on 24 September 2023| Leave a Comment »

Such a tasty side dish! We served with a roast chicken but it will go with pretty much anything.

Potatoes with chimichurri – serves 6 as a side dish

  • 800g waxy potatoes
  • 600g sweet potatoes
  • 5g oregano leaves, roughly chopped
  • 5g parsley, roughly chopped
  • 4 garlic cloves, peeled and crushed
  • 5 tbsp olive oil, plus extra for greasing the pan
  • 250ml chicken stock or vegetable stock

FOR THE CHIMICHURRI:

  • 10g parsley, finely chopped
  • 5g oregano leaves, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 mild red chilli, finely chopped (seeds in or out as you wish)
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil

Heat the oven to 180C fan.

Peel the potaotes, then slice the waxy sort using a mandolin. Use a sharp knife to slice the sweet potatoes finely – they should be slightly thicker than the regular potatoes.

Put both sorts of potatoes into a large bowl and add the garlic, herbs, 3 tbsp of the oil, 1½ tsp salt and plenty of black pepper. Toss gently with your hands to combine but make sure you don’t break the potatoes.

Lightly grease a large ovenproof cast-iron frying pan or a round baking dish – about 23cm in diameter. Start at the edge and arrange the potatoes in overlapping circles until you reach the middle. Pour the stock over the top. Lightly grease a piece of foil and cover the dish tightly with it. Bake in the oven for 35 minutes.

Remove the pan from the oven and turn the heat up to 220C. Remove the foil from the pan and drizzle over the last 2 tbsp of olive oil. Return to the oven for 20 minutes, or until nicely browned. Remove from the oven and leave to cool slightly, for about 15 minutes.

Meanwhile, make the chimichurri sauce. Put all of the ingredients into a bowl with ¼ tsp of salt and plenty of black pepper. Mix well to combine.

When you’re ready to serve, spoon the chimichurri over the top of the potatoes.

(Original recipe from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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Barbecue Halloumi, Potato and Jalapeños with Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 8 July 2023| Leave a Comment »

Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.

Barbecue halloumi, potato and jalapeños with sour cream – serves 4

  • 1 x 225g packet of halloumi cheese, cut into 3cm pieces
  • 500g baby new potatoes, boiled until tender
  • 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
  • 1 large red onion, cut into pieces
  • 3 tbsp olive oil, plus more to serve
  • 1 tsp paprika
  • 1 lemon, quartered
  • 150g sour cream
  • chilli flakes, to serve

Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.

Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.

Grill the extra lemon quarters on the barbecue while the skewers are cooking.

Season the sour cream with a good pinch of salt.

Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.

(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)

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Smoked Mackerel Dauphinoise

Posted in Fish, Food, Gluten-free, Potato, tagged , , , , , , , , , , , , on 15 May 2023| Leave a Comment »

Who doesn’t love a dauphinoise? This one is extra special with some smoked mackerel and is a meal in itself with some green salad on the side.

Wine Suggestion: Chardonnay is not commonly found in the Loire, but there are gems to be found, especially around the appellation of Cheverny where it is brilliantly blended with Sauvignon Blanc. Tonight an outlier from Touraine, Domaine Bellevue’s IGP Chardonnay. Classic crisp red apple flavours with layers of tropical and citrus notes; good body but without any flabby weight. Perfect for fish and dairy combination

Smoked mackerel dauphinoise – serves 4

  • 900g potatoes
  • 250ml milk
  • 250ml double cream
  • a small clove of garlic, crushed
  • freshly grated nutmeg
  • 225g smoked mackerel, skin and bones removed and flaked into chunky pieces
  • a small handful of chopped flat-leaf parsley

Heat the oven to 200C/400F/Gas 6.

Peel the potatoes and slice very thinly, a mandoline is the best job for this but watch your fingers. Dry the potatoes slices with a clean cloth, then spread out and season with salt and black pepper, mixing with your hands.

Pour the milk into a saucepan, add the potatoes and bring to the boil. Cover, then reduce the heat and simmer gently for 10 minutes.

Add the cream, garlic and a generous grating of nutmeg and continue simmering for another 20 minutes. Stir occasionally to prevent the potatoes sticking to the pan. As soon as the potatoes are cooked, remove them with a slotted spoon and put a layer into a large ovenproof dish. Sprinkle over the mackerel and parsley, then cover with the rest of the potatoes. Pour the creamy liquid over the top. Put some water into the base of a large roasting tin and set the potato dish into the tin, the water should come about half-way up the sides. Bake the dish in the oven for 10 to 20 minutes or until the top is golden and bubbling.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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Dublin Coddle

Posted in Food, Irish Food, Pork, Potato, tagged , , , , , , , , , , , , , , on 20 February 2023| Leave a Comment »

We’ve never tried Dublin coddle, mainly because it tends to be served with anaemic sausages. In this recipe by Neven Maguire you brown them; a far more sensible approach altogether.

Wine Suggestion: This dish works perfectly with a Grenache blend. For us this time, a current favourite as they’re drinking so well, Romain Roche’s Côtes du Rhône. So well balanced and smooth, but with a warmth of sunshine and gentle, velvety spices.

Dublin Coddle – serves 4 to 6

  • 1 tbsp rapeseed oil
  • top-quality pork sausages – 2 per person
  • 2 onions, sliced
  • 150g dry-cured bacon lardons
  • 1 tbsp plain flour
  • 2 tsp fresh thyme leaves
  • 4 carrots, sliced
  • 750g potatoes, peeled and thinly sliced (use a mandoline if you’ve got one)
  • 2 tsp Worcestershire sauce
  • 400ml chicken stock
  • 15g butter
  • 1 tbsp chopped fresh flat-leaf parsley

Preheat the oven to 180C/350F/Gas 4.

Heat half the oil in a large casserole dish and brown the sausages on all sides. Transfer to a board and cut each sausage into three chunky pieces, then set aside.

Add the rest of the oil to the pan and sauté the onions and bacon for 6-8 minutes, until lightly golden. Stir in the flour and thyme and cook, stirring, for another minute. Add the sausages, carrots and half of the potatoes. Season generously, then shake to get everything even in the dish.

Turn off the heat and arrange the rest of the potatoes on top. Stir the Worcestershire sauce into the stock, then pour over the potatoes. Dot with the butter and season.

Cover the casserole with a lid and bake for 1 hour, then remove the lid and cook for another 30 minutes or until the topping is tender and golden brown. Scatter over the parsley to serve.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Bacon, Chestnut, Rosemary & Potato Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , , , , , on 11 February 2023| Leave a Comment »

We have a reputation for using things up, and hence were donated a friends’ leftover chestnuts from Christmas: they thought we would probably use them. No probably about it … here they are in the loveliest Provençal soup recipe by Alex Jackson.

Wine Suggestion: And if you feel inspired then try a La Clef du Recit Menetou-Salon to accompany this dish. A Sauvignon Blanc from the Loire, the soils and aspect give this wine an extra super depth and richness, while maintaining the purity and clarity of expression to make it an excellent match.

Bacon, chestnut, rosemary & potato soup – serves 4

  • 2 tbsp olive oil
  • 60g smoked pancetta lardons
  • 2 medium white onions, finely diced
  • ½ head celery, finely diced
  • 1 carrot, peeled and finely diced
  • 2 fat cloves of garlic, peeled, green middle removed and finely sliced lengthways
  • 1 tsp fennel seeds
  • ½ tsp picked rosemary leaves (no more)
  • a few dried ceps, soaked in boiling water and roughly chopped (reserve the soaking water)
  • 100g cooked chestnuts, broken in half
  • 500g waxy potatoes, peeled and cut into 1.5 cm chunks
  • 1 litre homemade chicken stock or water
  • best extra virgin olive oil, to serve
  • grated Parmesan, to serve

Heat the olive oil in a large heavy saucepan, then add the pancetta and cook over a gentle heat until well browned but not crispy. Add the onion, celery, carrot, garlic and fennel seeds. Add a good pinch of salt and fry slowly for at least 30 minutes, stirring now and then, until soft and sweet.

Finely chop the rosemary, then add to the pan and allow to cook for another couple of minutes. Add the chopped porcini and cook for a few minutes before adding the chestnuts and potatoes. Pour in the liquid from the mushrooms, then add stock until the vegetables are just covered by about an inch of liquid (you can add more as it cooks if you need). Bring to the boil, then simmer for about 30 minutes or until the potatoes are soft. Mash the chestnuts against the edge of the pan to mush them up a bit. The soup should have some liquid but otherwise be quite thick.

Season with salt and pepper to taste, then serve in warm bowls with Parmesan and olive oil drizzled over the top.

(Original recipe from Sardine by Alex Jackson, Pavilion, 2019.)

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Chicken with Mozzarella, Parma Ham and Pesto Potatoes

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 4 February 2023| Leave a Comment »

If there are children around there’s nearly always a half-used tub of pesto. Too expensive to go to waste, and a good reason we’re always on the lookout for anything other than pesto pasta. This dish is a bit of summer in winter.

Wine Suggestion: Choose a fun and fresh red, preferably with a moderate alcohol. Fortunately we had a red blend from the Sebestyén family in the Szekszárd region of south-eastern Hungary. Their Szekszárdi Cuvée is a delightful blend of Kékfrankos, Merlot and Cabernet Franc; youthful, fresh and characterful.

Chicken with mozzarella, Parma ham and roast pesto potatoes, serves 4

  • 125g ball of mozzarella cheese (not buffalo), sliced
  • 4 chicken breasts
  • 24 basil leaves
  • 4 slices of Parma ham
  • 24 cherry tomatoes
  • 2 tbsp olive oil
  • 450g baby potatoes
  • 3 tbsp pesto
  • 2 tbsp thick balsamic vinegar

Heat the oven to 190C/Gas 5.

Grease a baking sheet.

Season the mozzarella slices with salt and pepper.

Slice a small pocket in each chicken breast (we asked our butcher to do this) and fill with a slice of mozzarella and 6 basil leaves. Wrap each piece of chicken in a slice of Parma ham and set onto the greased baking sheet. Scatter the tomatoes around the chicken.

Drizzle everything with the olive oil and season with salt and pepper, then roast for 20 minutes or until the chicken is cooked through.

Meanwhile, boil the potatoes until cooked through, about 20 minutes, then drain and toss with the pesto.

Put the chicken, potatoes and tomatoes onto warm plates and drizzle the tomatoes with the thick balsmic vinegar.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd, 2017.)

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Guisado de Pollo

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , on 4 December 2022| Leave a Comment »

A Diana Henry recipe inspired by but not quite the same as the Dominican dish. This is perfect for a weeknight despite the long list of ingredients. Most will be in your cupboard and it’s really easy to put together. Lovely bright colours and flavours. This works on it’s own or with some crusty bread or rice.

Wine Suggestion: despite the inclination to go for a richer white, we felt in the mood for a red instead so chose Domaine Gayda’s Cepage Grenache. A brambly, dark red fruited wine with a juicy core and gentle, ripe tannins. We served it slightly cool to great effect and it made a delightful counterpoint to the chipotles (ours were very hot!).

Guisado de Pollo – serves 6

  • 2 tbsp olive oil
  • 800g boneless, skinless chicken thighs
  • 75g pumpkin, peeled and cut into 2.5cm chunks
  • 400g waxy potatoes, cut into 1cm chunks – you can peel them if you like, we didn’t bother
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 6 cloves of garlic, finely grated
  • 4 tsp ground cumin
  • a small tin of pineapple in natural juice, drained and cut into small chunks
  • 400g tin plum tomatoes
  • 1 tsp soft dark brown sugar
  • 2 tinned chipotles in adobo sauce, finely chopped, or 3 tbsp chipotle paste (reduce if your chipotles are very hot)
  • 3 sprigs of thyme
  • 500ml chicken stock
  • 1 jalapeño chilli, halved lengthways and deseeded
  • 2 tbsp capers, rinsed
  • juice of 1 lime
  • a small bunch of coriander, chopped, to serve

Season the chicken well with salt and pepper. Heat 1 tbsp of the oil in a large casserole and fry the chicken in batches until browned on both sides. It doesn’t need to be cooked through at this stage. Remove to a plate and set aside.

Add the chopped pumpkin and potato to the pan and cook for about 5 minutes or until starting to colour. Remove and set aside.

Add the onion and pepper to the pan and cook until soft and golden, about 8 minutes. Add the garlic cand cumin and cook for another 2 minutes.

Stir in the pineapple, tomatoes, sugar, chipotles, thyme, chicken stock. Season and bring slowly to a simmer.

Cut the chicken into thick strips, then add to the casserole along with any juices from the plate. Add the potatoes, pumpkin and the jalapeño. Stir gently then leave to simmer for 25 minutes without a lid. Give it a stir now and again. It’s ready when the vegetables are soft and the sauce thickened.

Add the capers and lime juice and season to taste. Stir in the coriander and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Roast Potatoes with Aïoli and Pine Nut Butter

Posted in Food, Gluten-free, Potato, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 15 July 2022| Leave a Comment »

We love this side dish from the Ottolenghi Test Kitchen so much we’ve made it a few times over the past month and it’s been a hit every time. You can make the aïoli in advance and put it in the fridge which is useful.

Roast potatoes with aïoli and pine nut butter – serves 4

  • 750g baby new potatoes, halved lengthways
  • 2 tbsp olive oil
  • 5g parsley, roughly chopped

FOR THE AÏOLI

  • 2 large garlic cloves, crushed
  • 1 tsp Dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml sunflower oil
  • 1 tbsp lemon juice
  • 75g Greek-style yoghurt

FOR THE PINE NUT BUTTER

  • 30g unsalted butter
  • 20g pine nuts
  • ¼ tsp smoked paprika

Our advice is to get the aïoli made first, it will keep fine in the fridge if you want to do it earlier in the day.

Put the garlic, Dijon, egg, egg yolk and a ¼ tsp of salt into the small bowl of a food processor. Whiss together for a few seconds, then gradually add both oils in a slow steady stream with the machine running the whole time. You should end up with a runny mayonnaise. Transfer this to a bowl and stir in the lemon juice and yoghurt. Cover and out in the fridge until needed.

Preheat the oven to 220C fan.

Put the potatoes into a saucepan with 2 tsp of salt and cover with cold water. Bring to the boil and simmer for 6 minutes or until almost tender. Drain in a sieve and pat dry with a clean tea towel. Spread the potatoes over a parchment lined baking tray and toss with 2 tbsp olive oil and some salt and black pepper. Roast these in the oven for 35 minutes or until golden brown, then toss with the parsley.

To make the pine nut the butter into a small frying pan over a medium heat. When the butter has melted, add the pine nuts and cook until golden, stir in the paprika and remove from the heat.

Spread the aïoli over a serving dish, top with the potatoes and drizzle over the butter.

(Original recipe from Ottolenghi Text Kitchen: Shelf Love, Penguin Random House, 2021.)

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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.

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