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Posts Tagged ‘Potatoes’

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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Potato Pie with Beaufort Cheese

What can we tell you about this pie? Well first of all it doesn’t look remotely like the picture in the book and there were a few moments of panic when the cream started to run out the sides. Despite our wholly inadequate pastry skills and some last minute patching to stop the leaks, it tasted pretty good and didn’t look half as bad when it came out of the oven as it did going in. If you have a similar leak we advise remaining calm and sticking some pastry over the hole – pronto!

If you have trouble finding Beaufort,  Gruyere is a good substitute. Serve with a green salad.

Wine Suggestion:  an oaked white with a good freshness and texture is the best match for both the cheese and pastry. If you can find a white from Jura or Savoie you’re in for a treat but otherwise there are plenty of options. For something a little different we tried both the Sartarelli Balciana Verdicchio from the Marche in Italy and the Soalheiro Alvarinho Reserva from the Melgaço in Portugal and had a great match with both.

Potato pie with Beaufort cheese – serves 4 

  • 500g medium-sized waxy potatoes – we used Charlotte
  • 100ml double cream
  • 2 cloves of garlic, lightly bruised
  • 25g-30g butter
  • 375g ready-made puff pastry in 2 sheets
  • 75g Beaufort cheese, very thinly sliced (a vegetable peeler works well)
  • ½ tsp thyme leaves
  • 1 egg beaten, to glaze

Preheat the oven to 200C/Fan 180C/Gas 6.

Steam the potatoes until tender, then cool and peel. Slice moderately thickly and set aside.

Put the cream into a small saucepan with the garlic and bring to the boil, then take off the heat, cover and leave to infuse.

Lightly smear a baking sheet with some of the butter. Roll out 1 pastry sheet thinly (about 2-3mm) and lay onto the baking sheet. Mark a circle on the pastry about 20cm in diameter. Cover the circle with half of the potatoes, arranging in a slightly overlapping layer. Season with salt and pepper then cover with half the cheese and thyme leaves, adding a few flecks of butter. Repeat these layers, then brush the pastry edges with beaten egg.

Roll out the other sheet and place over the filling. Clamp down the edges with your fingers and either trim to a round or if it’s easier fold in the extra pastry to create a thicker edge.

Brush the pastry all over with the egg and decorate with a fork (the decorating was beyond us and may have caused the hole so skip this step if you like). Make a hole in the centre of the pie about 5mm in diameter. Remove the garlic from the cream, then slowly pour into the pie using a small funnel. Do this slowly and allow the cream to settle before adding more. Stop when no more will fit – you might have a bit left over.

Put the pie into the oven and bake for 20 minutes, then turn the oven down to 180C/Fan 160C/Gas 4. Continue to bake for a further 20 minutes – cover loosely with foil if the pastry browns too quickly.

Remove from the oven and allow to stand for 10 minutes before serving in wedges with some dressed salad leaves.

(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille Publishing Ltd, 2012.)

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Potato soup

An invaluable recipe especially in Ireland as we always seem to have surplus potatoes lying around. This is what we cook when ‘there’s no food in the house’ and it’s pretty good.

Potato and fresh herb soup – serves 6

  • 50g butter
  • 425g potatoes, peeled and cut into 1cm cubes
  • 110g onions, cut into 1cm cubes
  • 1 tsp salt
  • 1 tbsp chopped herbs: parsley, thyme, chives
  • 850ml chicken or vegetable stock
  • 125ml creamy milk

Melt the butter in a heavy saucepan. Wait until it starts to foam, then add the potatoes and onions and stir to coat in the butter. Add the salt and some black pepper. Cover with a butter wrapper or some greaseproof paper and the saucepan lid. Sweat gently for about 10 minutes while you bring the stock to the boil in a separate pan.

When the vegetables are softened but not coloured, add the herbs and stock, then continue to cook until the vegetables are completely soft. Whizz the soup until smooth and season to taste. Thin with some creamy milk if necessary and garnish with some more herbs.

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

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Creamy parsnip mash

We’ve no time for Christmas until the first of December and the snow starts falling on our blog. As soon at that happens we’re in a frenzy of Christmas cake baking (meant to do it November but didn’t happen) and experimenting with possible dishes for the big day. We know not everyone is a fan of parsnips but if you’re a parsnip-loving family we highly recommend this easy variation on ordinary mash. The parsnips give the mash a lovely earthy flavour and it tasted great with our wintry beef & Guinness stew. The Northern Irish contingent in this household insists on the obligatory garnish of a generous blob of salted Irish butter.

Creamy parsnip mash – serve 4 (or more if you have lots of other side dishes too)

  • 900g potatoes, quartered (or halved if small)
  • 3 parsnips, chopped
  • 4 tbsp double cream

Boil the potatoes and parsnips until tender, then drain and mash with a large knob of butter and the double cream. Season well with salt and pepper.

 

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Champ

This is how Julie’s Granny served champ, with a great big lump of Irish butter in the middle!

Irish Champ – serves 4 as a side or 2 on it’s own

  • 700g potatoes – it helps if they are roughly the same size
  • salt and white pepper (no black pepper please)
  • 6 tbsp milk
  • 4 scallions, finely chopped
  • 50g butter (plus extra to serve)

Put the potatoes (unpeeled) in a pot and cover with cold water and a good pinch of salt. Bring to the boil, then simmer until completely tender (usually about 20 minutes but keep checking and don’t let them go to mush).

Heat the milk with the scallions for about 5 minutes.

Drain the potatoes and peel while still hot. If you have a potato ricer you could use that but we tend to use a standard masher.

Beat the butter into the mashed potato with a wooden spoon, then stir in the warm milk and scallions. Season well with salt and white pepper.

Serve the potatoes in a warm bowl. Make a dip in the middle with the back of a spoon and add a lump of good quality (preferably Irish) salted butter.

 

 

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Kassler roasted with cabbage & potatoes

Our mate Brett got us this genuine Kassler, a pork loin expertly cured and lightly smoked by Ed Hicks in Dun Laoghaire. If you can’t find Kassler use a smoked bacon loin or rack and prepare yourself for the best bacon & cabbage ever.

Wine Suggestion: We chose a classic white Burgundy, 100% Chardonnay made in oak from a winemaker in Meursault, Patrick Javillier. He makes a couple of Bourgogne Blanc’s from a couple of very particular sites in Meursault and boy are they good. This time we chose his Cuvée Oligocene which is a vineyard partly in Meursault and partly in the ordinary Burgundy classification (despite it being the same soils and aspect). This makes this wine a bargain and we love it.

Roast Bacon with Cabbage & Potatoes – serves 6-8

  • 1kg potatoes, peeled and quartered
  • 450g savoy cabbage, cored and roughly chopped
  • 1kg boned kassler/smoked bacon loin or rack
  • 2 tbsp unsalted butter

For the Sauce

  • 25g unsalted butter
  • 1 tbsp plain flour
  • 600ml chicken stock
  • 50ml Madeira or Port
  • 1-3 tbsp Dijon mustard

Pre-heat the oven to 200C/400F/Gas 6.

Put the potatoes into a large saucepan, cover with cold salted water, bring to the boil and simmer for 5 minutes, then drain.

Par-boil the cabbage in another large pan of lightly salted water for 2 minutes. Drain into a colander and refresh with cold water, then use your hands to squeeze out the excess water.

Put the bacon into a large roasting tray and place in the oven. Roast for 10 minutes before adding the butter. When the butter has melted, add the potatoes and roast together for 20 minutes, turning the bacon & potatoes in the butter now and then.

Now push the potatoes and bacon to one side and add the cabbage. Season the potatoes and cabbage with salt and roast for another 10 minutes, turning everything in the smoky butter.

Meanwhile, make the sauce by melting the butter in a small pan and adding the flour. Cook for 2 minutes, stirring occasionally, then take off the heat and whisk in the chicken stock until smooth. Place back on the heat and simmer for 20 minutes, stirring occasionally.

After 40 minutes in total remove the bacon from the oven and check that the potatoes and cabbage are cooked. Transfer the vegetables to a warm serving platter, then slice the bacon and arrange on top. Keep warm.

To finish the sauce, de-glaze the juices in the roasting tin with the Maderia or Port and add to the sauce. Whisk in the mustard and season to taste with salt and pepper.

(Original recipe by Paul Rankin.)

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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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