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Posts Tagged ‘Potatoes’

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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Friday Night Tartiflette

Reblochon season begins in May so it’s time to indulge in a Tartiflette. If you want to try a sophisticated version then we recommend the Chicken Tartiflette we posted this time last year but it does take a bit of time and effort. This one is much quicker and almost as tasty.

Wine Suggestion: We’d suggest an oaked Chardonnay that has a good balance between fruit and texture, but not too tropical or oily. We quite often go for the Rustenberg from Stellenbosch, or one of the Javillier Bourgogne Blancs as we have good access to these and they over-deliver in quality, but there are many other options you could choose.

Tartiflette – serves 4

  • 500g new potatoes, sliced into 1cm thick slices
  • 200g rindless streaky bacon, cut into 2 cm cubes
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 clove of garlic, crushed
  • 100g cheddar or gruyere, grated
  • a couple of sprigs of thyme, leaves removed and chopped
  • 200ml cream
  • 200g Reblochon cheese, sliced into thin wedges

Preheat the oven to 220C.

Cook the potato slices in boiling salted water until tender – start checking after 10 minutes, then drain.

Heat the olive oil in a frying pan and fry the bacon bits until light brown and crispy. Remove with a slotted spoon and set aside.

Cook the onion in the bacon fat for a few minutes until softened then add the garlic and cook for another minute.

Spread the cooked potatoes over the bottom of a baking dish. Scatter over the onion and garlic, then the cheddar cheese, thyme and bacon. Pour over the cream, season, and top with the slices of Reblochon.

Bake in the hot oven for 15-20 minute or until browned and bubbling.

Serve with a green salad.

 

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Wild Garlic Mash

Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!

Wild Garlic Mash- serves 2 generously

  • 700g floury potatoes
  • 25-50g butter
  • 25g wild garlic, roughly chopped
  • 100ml double cream

Peel the potatoes and cut into same-sized chunks. Boil until completely tender.

Dry the potatoes off in the hot pan, then mash until smooth.

Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.

Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.

 

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Spicy Syrian Potatoes

These spicy Syrian potatoes are really delicious and we’re going to be cooking them with lots of dishes. A great alternative to roast potatoes.

Spicy Syrian Potatoes (Batata Harra) – serves 4

  • 4 potatoes, peeled and cut into 1-2 cm cubes
  • olive oil, for roasting
  • 3 garlic cloves, finely chopped
  • 2 chillies, deseeded and finely chopped
  • a bunch of coriander, chopped
  • 1 tbsp Aleppo pepper

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

Roast the potatoes with olive oil and salt for about 30 minutes or until nicely browned.

Meanwhile, quickly fry the garlic, chillies and half the coriander. When the potatoes are ready, mix the fried ingredients with the potatoes, ground Aleppo pepper and the rest of the coriander.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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Dill potatoes

We’re always banging on about food waste but can honestly say that at least half the recipes we try, are chosen solely on the basis that they use an ingredient left over from another dish. This is precisely how we came to try this potato dish from Caroline Eden & Eleanor Ford’s beautiful book, Samarkand. Dill is one of the herbs we find most difficult to use up and it’s also one we haven’t had a lot of success growing ourselves. Never again will we shy away from recipes using fresh dill, instead we will look forward to melting potatoes with dill the following day.

Melting Potatoes with Dill – serves 4

  • 50g butter
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 500g waxy potatoes, unpeeled and cut into 1cm slices
  • 3 garlic cloves, finely sliced
  • 1 tsp cracked black peppercorns
  • a small handful of dill fronds, chopped

Heat the butter and oil in a large frying pan and cook the onions very slowly until soft and golden. Add the potato slices and garlic and stir into the buttery onions. Season well with salt and cover with a lid.

Cook the potatoes over a very low heat, stirring occasionally, for about 45 minutes. Stir through the peppercorns and a handful of fresh dill before serving.

(Original recipe from Samarkand by Caroline Eden & Eleanor Ford, Kyle Books, 2016.)

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Fennel & Potato Gratin

Fennel makes a great addition to a classic dauphinoise. We served with chargrilled steak and spinach but it would also be great with venison.

Fennel Dauphinoise – serves 2

  • 225g medium potatoes, very thinly sliced (a mandolin works best for this)
  • 1 small fennel bulb, sliced (reserve the fronds)
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • 2 tbsp finely grated Parmesan
  • butter

Heat the oven to 180C/160C fan/gas 4.

Put the potatoes, fennel and garlic in a medium non-stick pan. Pour in the milk and cream, season well and simmer gently, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.

Divide the mixture between 2 small (about 150ml) buttered ramekins and sprinkle with the Parmesan.

Bake for 40 minutes or until the potatoes are golden and tender when pierced with a knife. Snip the fennel fronds over before serving.

(Original recipe from BBC Good Food)

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Chicken Tartiflette

Reblochon cheese from the Alps arrives in the cheese shops from May and reminds us to make tartiflette, the famous dish from France’s Haute-Savoie region made with cheese, bacon, potatoes and onions.  This version also has chicken and kale and it needs no accompaniment. It makes a hefty portion but it’s hard not to go back for more.

Wine Suggestion: We would suggest finding a white from the Jura, usually made from Savagnin, Chardonnay, or a blend of the two. Even better try to find a Vin Jaune, which is aged in oak under a Voile, similar to the Flor of sherry, and with similar characteristics. We had a beautiful Côtes du Jura, the Cuvée de Garde by Anne & Jean-François Ganevat. An equal blend of the two grapes and held under voile for 48 months (not long enough to classify as a Vin Jaune) which allowed the fruit to sing alongside the nutty, voile aromas.

Chicken tartiflette – serves 4 (generously)

FOR THE CHICKEN:

  • 2 tbsp olive oil
  • 1 medium chicken, about 1.5kg, jointed into 8 pieces (we used 8 chicken thighs)
  • 1 onion, sliced
  • 1 head of garlic, cut in half horizontally
  • 200ml white wine
  • 2 litres chicken stock
  • 1 sprig of thyme
  • 2 bay leaves

FOR THE TARTIFLETTE:

  • 1kg waxy potatoes, like Charlotte, sliced 1cm thick
  • 2 tbsp olive oil
  • 200g smoked bacon lardons
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 50g plain flour
  • 300ml double cream
  • 400g curly kale, blanched in boiling water for 3 minutes and roughly chopped (discard any thick stalks)
  • 400g Reblochon cheese, broken or cut into pieces

Start by cooking the chicken. Heat a large sauté pan over a high heat, add the olive oil and the chicken pieces – skin side down to start. Cook until browned all over, about 5 to 10 minutes. Remove the chicken from the pan then add the onion and garlic and sweat until the onion has softened. Add the white wine and reduce until almost evaporated. Add the chicken stock, thyme and bay, then season with salt and pepper and bring to a very gentle simmer (you might need to transfer to a large pot to fit it all in).

Return the chicken pieces to the pan and cook very gently until just cooked – about 10 minutes for the breasts. Remove any breast pieces from the pan with some of the broth and leave to cool in the broth. Continue to cook the leg meat for another 30 minutes, then take off the heat and leave to cool in the broth.

When cooled take the chicken out of the broth, remove the skin and bones and cut into large pieces. Strain the broth and reserve for later.

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

Simmer the potato slices in boiling, salted water until almost tender, then drain and set aside.

Heat the olive oil in a pan, add the bacon lardons and cook until coloured, then remove from the pan and add the onion. Cook until the onion is translucent, then stir in the garlic. Add the flour and cook for another 2 minutes. Add the cream with 200ml of the reserved strained chicken braising liquid and slowly bring to a simmer, stirring. Remove from the heat and season.

Fold the chicken and bacon through the cream mixture, along with the kale, 300g of the cheese and the potatoes. Pour into a large baking dish and top with the remaining 100g of cheese, then bake until golden brown (about 20 to 30 minutes).

(Original recipe from The Skills by Monica Galetti, Quadrille, 2016.)

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