Agrico Potato Recipe Selection

BAKED POTATO WITH CHEESE AND EGG YOLK

1 January

 

4 large potatoes

4oz (110g) cheddar cheese

2 egg yolks

Sea salt and freshly ground black pepper

 

Bake the potatoes in their jackets for 1 hour in a hot oven.  Remove from the oven and, when cool enough to handle, cut in half and scoop out the middle.  With a fork mash the potato with the cheese, egg yolks and seasoning.  Put the mixture back into the skins and return to the oven for 10-15 minutes until browned.

 

ROSTI

2 January

 

The ingredients are 3lb (1.4kg) of potatoes, peeled and cooked the day before they are to be eaten.  A waxy type of potatoes is preferable and they should be left slightly underdone.

Grate the potatoes.  In the pan heat plenty of butter (or you can use oil, or oil and butter, or lard), add the potatoes, cover with the lid and cook for 2 minutes.

Remove the lid, sprinkle with salt and 1 or 2 tablespoons of water.  Cover with the lid again.

Cook for another 2 minutes, remove the lid and gently turn over the cake.  Continue this 2 minute rhythm of turning over the Rosti until the potatoes are well fried.  Then press the potatoes down and slightly away from the edge of the pan shaping them into a flat cake.  Turn up the heat and let a brown crust develop.  Add fresh butter around the sides.

Cover the rosti; with a warmed plate and invert the pan onto the plate to serve so that the brown crust is uppermost.

POTATO AND CHERVIL SOUP

4 January

  

1lb (450g) potatoes, peeled and roughly quartered

2 Fat bunches of chervil

¼ pint (150ml) cream

Salt and freshly ground black pepper

  

Cut the stalks off the chervil leaves, tie in a bunch and chop the leaves.  Put the potatoes into a pan with the stalks, half the chopped leaves, the seasoning and enough water to cover.  Bring to the boil and simmer until the potatoes are very soft.  Remove the stalks and liquidize.

Reheat the soup gently; add the cream and more black pepper, taking care not to let the soup boil.  Lastly, add the remaining chopped chervil leaves.

POTATO PIZZA

6 January

 

6oz (175g) potatoes, boiled and pureed

1lb (450g) plain flour

1 sachet of fast action yeast

6fl oz (175ml) water saved from cooking potatoes

1 teaspoon salt

4fl oz (100ml) olive oil

2 tins tomatoes, drained and chopped

8oz (225g) mozzarella cheese, sliced

1 tin anchovies, each fillet halved

Dried oregano or basil

 

If you have a food processor put the flour, yeast, water, salt, potatoes and olive oil into the bowl and mix until the dough is silky and elastic.  Without a food processor, the mixing will have to be done by hand and takes longer, adding the liquid ingredients to the dry ones and working until the dough is pliable.

With fast action yeast, only one proving is necessary.  Press the dough out onto a greased tin, cover with a clean cloth and leave in a warm place to rise.  This should take an hour or two.

Arrange the tomatoes, cheese and anchovies on the pizza base.  Sprinkle with the herbs and leave for a further 15 minutes.  Put in a hot oven (gas mark 8/450of/230oc) and bake for 20 minutes.  Eat as soon as it leaves the oven.

OHIO PUDDING

7 January

 

Although this is like a suet pudding, it contains no fat at all and is most welcome on a cold winter day.  Grate the vegetables very finely or there will not be enough moisture to bind the ingredients together.

 

4oz (110g) finely grated raw potato, peeled

4oz (110g) plain flour

1 level teaspoon baking powder

½ level teaspoon salt

½ level teaspoon bicarbonate of soda

4oz (110g) granulated sugar

4oz (110g) finely grated raw carrot

6oz (175g) seedless raisins

 

Sift the flour, baking powder, salt and bicarbonate of soda.  Add the sugar, then the potato, carrots and raisins.

Put into a well greased pudding basin, cover with greaseproof paper well tied with string or better still, a pudding cloth, and steam for 2 hours.

 

SKY AND EARTH

8 January

 

2lb (900g) potatoes, peeled

2 large cooking apples (or 3-4 pears)

¼ pint (150ml) warm milk

4oz (110g) butter

Sea salt and freshly ground black pepper

2oz (50g) sugar

1 tablespoon oil

1 medium onion, sliced

1lb (450g) sausages

 

Cook the potatoes in a little water until tender.  Meanwhile remove the core from the apples, peel them and cut in half.  Cook gently with 2oz (50g) of the butter, the sugar and a little water, until they are just soft and retain their shape.  The water will evaporate leaving a buttery sauce.

Drain the potatoes and make a puree with the warm milk and 2oz (50g) of the butter.  Season.  Heat the oil and fry the onion.  Remove from the pan and keep warm.  Fry the sausages.  On a warmed serving dish, first put the potato puree, cover with the onion and surround with the sausages and warm apples.

CHOCOLATE AND HAZELNUT REFRIGERATOR CAKE

9 January

 

This is a very rich and dense cake.

 

4oz (110g) cold mashed potato

2oz (50g) hazelnuts

4oz (110g) plain chocolate

4oz (110g) butter

1 egg

1oz (25g) sugar

1 teaspoon instant coffee

1 teaspoon vanilla essence

2oz (50g) glace cherries

4oz (110g) crushed biscuit crumbs

 

Roast the hazelnuts for a few minutes, remove the skins by rubbing in a clean cloth and chop roughly.

Melt the chocolate in a bowl over a pan of hot water.  As soon as it is melted, remove fro the heat.  Melt the butter.

Beat the egg with the sugar, coffee and vanilla essence.  Stir in the butter and the chocolate, then the hazelnuts and glace cherries and finally the potatoes and crushed biscuits.  Press into a small greased loaf tin and put in the fridge for at least 2 hours.  Turn out and serve in thin slices.

LETTUCE AND POTATO SOUP

WITH SALMON QUENELLES

10 January

 

This amount will serve 6 people

 

4 medium potatoes, peeled and cut into matchsticks

2 heads of lettuce, cleaned and cut into strips

1 shallot, finely chopped

2oz (50g) butter

2½ pints (1.4 litres) chicken stock

15fl oz (400ml) cream

 

For the quenelles

11oz (310g) salmon

1 egg white

10fl oz (275ml) cream

 

For the quenelles, put the salmon flesh (it must be totally free of bone and skin) into a food processor with the egg white and half the cream and whisk until the mixture is very smooth.  Pass through a sieve and put into the fridge for at least an hour.  10 minutes before you cook the quenelles, stir in the rest of the cream.

Blanch the cut potatoes in salted water for 3-5 minutes until just tender.  Drain and refresh in cold water and put aside.

Cook the lettuce with the shallots in the melted butter, keeping back about a quarter as decoration.  Allow to cook very gently for about 5 minutes and then cover with the stock and the cream.  Bring to the boil and then simmer for a half hour.  Put the broth through a sieve or food processor but don’t over process – the soup is more visually appealing if still flecked with green.

Make the quenelles by poaching little teaspoonfuls of the salmon mixture in boiling salted water – they will take minutes to cook and will float to the surface when ready.  Take then out with a slotted spoon and serve in the soup with the matchstick potatoes and decorated with the remaining thin strips of lettuce.


HAZELNUT POTATO CROQUETTES

11 January

 

1lb (450g) potatoes

4oz (110g) hazelnuts

2 small egg yolks

Sea salt and freshly ground pepper

1oz (25g) butter

A little hot milk

 

Roast the hazelnuts for a few minutes in a very hot oven.  Rub the skins off the hazelnuts in a clean tea towel.  Chop them finely.  Peel and boil the potatoes, dry and puree.  Add the egg yolks, seasonings, butter and milk and then form into little cylinder shapes.

Roll in the nuts and fry in clarified butter or, best of all hazelnut oil.


               POTATO, FISH AND LEEK SALAD

14 January

 

1lb (450g) waxy potatoes, peeled

1lb (450g) leeks, as small as possible and cleaned

1lb (450g) fish, fresh or smoked

2 shallots

2 tablespoons of lemon juice

6 tablespoons of hazelnut oil

Sea salt and freshly ground black pepper

A large handful of lamb’s lettuce

 

Cut the potatoes and leeks into inch-size pieces, and steam.  Keep warm.  Cut the fish in little pieces, then steam.  This will take a few minutes.  Mix the very finely chopped shallots with the lemon juice, oil and seasoning.

Put the vegetables and fish on individual plates with a few leaves of lamb’s lettuce.  Heat the dressing and pore over, eat at once.

POTATO JAM

15 January

 

2lb 12oz (1.250kg) potatoes

4oz (110g) mixed glace fruit

2 tablespoons rum

2lb 4oz (1kg) sugar

1 sachet of vanilla sugar

1tablespoon orange flower water

 

Soak the glace fruit for two hours in the rum.  Peel the potatoes and cook until tender in water.  Drain, reserving about ½ pint (275ml) of the cooking water and puree the potatoes.  Make the syrup with the water and sugar.  Add the puree and cook over a gentle heat for about 30 minutes until the jam becomes transparent.

Remove from the heat and add the fruit, rum and orange flower water and put into clean pots.  The jam should keep up to 3 months in the fridge.


POTATO BREAD ROLLS

16 January

 

7oz (200g) warm, mashed potatoes

½ pint (275ml) milk

1lb 6oz (625g) plain flour

2 teaspoons salt

2 teaspoons sugar

1 sachet quick action yeast

8oz (225g) butter, melted

Beaten egg

Poppy seeds (optional)

 

If you have a food processor, the preparation of these rolls is simple – all the hard work is done by the machine.

Scald the milk; allow it to cool until lukewarm.  Sift the flour and salt into the potato, stir in the sugar and then sprinkle with the yeast. 

Pour in the lukewarm milk and the melted butter and stir or process until the dough is formed.  Knead until silky and elastic, then put into a clean bowl, cover with cling film or a cloth and leave in a warm place to rise until the mixture has nearly tripled in volume.

Knock back the dough and with floured hands make into 16 little rolls.  Place on a greased baking sheet, leave to rise for another half hour, then paint with the beaten egg and the poppy seeds and bake at gas mark 6/400of/200oc for about 15-20 minutes until lightly browned.


CREAM OF POTATO SOUP WITH SCALLOPS

17 January

 

¾ lb (350g) potatoes, peeled and diced

1oz (25g) butter

1 medium onion, finely chopped

1 ½ pints (900ml) good chicken or vegetable stock

Sea salt and freshly ground black pepper

4 scallops

1 pint (570ml) milk

1 egg yolk

2-3 tablespoons cream

Chopped parsley

 

Melt the butter in a pan and add the onion and the potatoes.  Cook until transparent and then add the stock and seasoning, bring to the boil and cook gently until the vegetables are tender.  Liquidize and put back into a clean pan.

Take off the red coral part of the cleaned scallop and slice.  Heat the milk and poach the white part of the scallops for 4 minutes.  Remove from the milk and slice very thinly.

Beat the eggs; add the hot milk and the cream.  Mix with the potato puree and heat, but take care not to boil.  Add the scallops, including the red coral, allow to heat again and serve with chopped parsley.


CRAINQUEBILLE POTATOES

19 January

 

1 ½ lb (700g) potatoes, peeled and quartered

2 large onions, chopped

½ pint (275ml) good chicken stock

2-3oz (50-75g) butter

Bouquet garni

Clove of garlic

4 large tomatoes

Salt and freshly ground black pepper

Breadcrumbs

 

Cook the onions slowly in the butter.  Add the potatoes to the onions.  Add enough stock to cover the potatoes (you may need a little extra).  Put in the bouquet garni and the chopped garlic and cover the top with sliced tomatoes.  Season well.

Bring to the boil and transfer at once to a hot heat to gas mark 7/425of/220oc) for 15 minutes.  Lower the heat to gas mark 4/350of/180oc until the potatoes are tender.  Then sprinkle with breadcrumbs and brown under the grill

POTATO SODA BREAD

20 January

 

6oz (175g) potato, cooked and sieved

12oz (350g) wholemeal flour

4oz (110g) pinhead oatmeal

2 teaspoons bicarbonate of soda

2 teaspoons salt

Generous oz (25g) butter or margarine

¾ pint (425ml) buttermilk

 

 

Combine the flour, pinhead oatmeal, bicarbonate of soda (sieved) and salt in a large bowl.  Rub in the butter or margarine and still using your fingertips, mix in the potato.

Stir in the buttermilk – the mixture will seem wet but put it into a 2lb (900g) loaf tin that has been well greased.  Bake in the oven at gas mark 7/425of/220oc for about 15 minutes and then turn down the heat to gas mark 5/375of/190oc for a further 20 minutes or so until the loaf sounds hollow when tapped on the bottom.

PIGEON AND VENISON PIE

21 January

 

The potato is used for both the pastry and the filling.  The presence of potato in pastry has the effect of lightening it, yet binding it together, this making it easier to handle.

 

For the pastry

2oz (50g) mashed potato

2 ½ oz (65g) self-raising flour

½ teaspoon salt

6oz (175g) butter

 

For the filling

2 plump pigeons

3 onions, 2 of which are diced

1 carrot

Piece of celery

Bouquet garni

A few cloves

3 tablespoons sunflower oil

12oz (350g) venison, cut into bite-size pieces

Flour for dusting

 

Prepare the pastry by mixing the flour, potato and salt and rubbing in the butter.  Bind with a few drops of cold water and put in the fridge for at least an hour.

With a sharp knife, cut out the breasts of the pigeon and divide each into 4 pieces.  Put the carcasses into a stock pan with an onion, the carrot, piece of celery, bouquet garni and the cloves.  Cover with water, bring to the boil and simmer for 45 minutes.  Then drain and reserve the liquid – there should be about ¾ pint (reduce it if necessary).

Fry the diced onions gently in the sunflower oil until translucent.  Remove from the pan.  Dust the venison pieces and pigeon breasts with the flour.  Put into the pan.  Raise the heat and brown the pieces of game.  Return the onions to the pan, put in the pigeon stock and stir round until the sauce is smooth.  Bring to the boil, cover and simmer for a half hour.

Put into a flan dish and allow to cool.  Cover with the pastry and cook in gas mark 6/400of/200oc for 30 minutes or until the pastry is golden.

 

COCONUT MACAROON BARS

22 January

 

3oz (75g) mashed potatoes

5oz (150g) cooking chocolate

12oz (350g) icing sugar

3oz (75g) desiccated coconut

 

Place half the chocolate in a bowl over a pan of hot water.  Grease a shallow baking tin (8 x 6 inches) and coat the base with half the melted chocolate.  Leave aside to set.

Gradually work the icing and coconut into the cold potato.  Beat for 3-4 minutes.  Press this mixture into the tin and flatten with a palette knife.  Melt the remaining half of the chocolate and pour over the mixture.  Once the chocolate has set, cut into little squares.

HASH BROWNS WITH RED PEPPER SAUCE

23 January

 

2lb (900g) cooked cold potatoes, diced in thick chunks

4 tablespoons vegetable or olive oil

½ lb (225g) bacon, diced

1 medium onion, finely chopped

 

For the sauce

2 large red peppers

5fl oz (150ml) chicken stock

3fl oz (75ml) tomato juice

Sea salt and freshly ground black pepper

 

Heat the oil until very hot and put in the potatoes, bacon and onion which will immediately form a crust.  Cook over a fairly high heat, turning from time to time so the potatoes become golden on all sides.

To prepare the sauce, place the red peppers under a blistering grill so that the skins just begin to blacken.  Put in a plastic bag for 5 minutes, then, wash off the skins.  Cut up the peppers and discard the seeds.  Put in a food processor with the stock and puree.  Add tomato juice to get a sauce like consistency and season.  Warm up in a pan and serve with the potatoes.


POTATO DUMPLING

24 January

 

1lb (450g) potatoes, peeled

3oz (75g) flour

1 whole egg

1 egg yolk

Sea salt and freshly ground black pepper

Fresh chopped parsley

 

Optional

2-3oz (50-75g) grated cheese or a little chopped garlic.

 

Steam or bake the potatoes and when cooked put through a sieve.  Mix with the flour, egg and yolk and season.  Add the parsley.  Roll into small balls and flatten out into cylinders.

Poach in boiling salted water for about 5 minutes.


POTATOES WITH KALE AND BACON

25 January

 

4 large potatoes, peeled and diced

8oz (225g) bacon cut in little strips

2oz (50g) butter

1 clove garlic, chopped

½ pint (275ml) chicken stock

1lb (450g) kale, chopped

1 tablespoon red wine vinegar

Sea salt and freshly ground black pepper

Parsley

 

Sauté the bacon quickly until crisp.  Remove from pan and keep warm.  Add the butter and garlic to the same pan and then pour over the stock and the kale from which you have removed any coarse stems.

Add the potatoes and cook uncovered until the potatoes are tender and all the liquid has been absorbed (it may be necessary to add a little more stock during the cooking process.)  Stir in the vinegar and season to taste.  Serve in a warmed dish sprinkled with the bacon and the parsley.

 

CHIPS IN BEER BATTER

26 January

 

Large potatoes, cleaned and cut about 1/8 inch thick

 

For the batter

4oz (110g) plain flour

Pinch of salt

2 tablespoons sunflower oil

¼ pint (150ml) of warm ale

Flour for dusting

1 white of egg

Oil for deep frying

 

To prepare the batter, sift the flour and salt into a basin and mix with the oil and ale until very smooth.  Allow to stand in a cool place for 1 hour.

Wash the potato slices and dry well.  Dust with flour.

Whip the egg white until stiff and fold into the batter.  Coat the potato slices with the batter and deep fry until golden.  Drain and eat at once.


BAKED EGG AND POTATO CASSEROLE

27 January

 

1 ½ lb (700g) potatoes, cleaned and diced

2 tablespoons butter

2 tablespoons oil

1 medium onion, chopped

Sea salt and freshly ground black pepper

4 eggs

4 tablespoons grated gruyere cheese

4 tablespoons cream

 

Heat the butter and the oil.  Sauté the potatoes until they start changing colour.  Add the onion and continue cooking until the potatoes are tender.  Season and transfer to an ovenproof dish.

Break the eggs into little hollows in the potatoes and cover with the cheese and the cream.  Bake in the oven at (gas mark 5/375of/190oc) for about 10 minutes or until the eggs are cooked.  Eat at once.

CARAMELISED SWEET AND SOUR POTAOTES,

CARROTS AND GREEN PEPPER

29 January

 

1 ½ lb (700g) potatoes

2oz (50g) butter

2 tablespoons brown sugar

1 teaspoon ginger

½ level teaspoon chilli powder

Sea salt and freshly ground black pepper

2 carrots cut in large splinters

1 green pepper, de-seeded and cut in little strips

Juice of 1 orange

1 tablespoon vinegar

 

Steam the potatoes, then peel and cut into quarters lengthways, heat the butter in a wide pan and add the sugar, ginger, chilli powder and seasonings.  Allow to cook for a few moments and then ass the potatoes, seeing that they are well coated with the spices.  Continue to cook on a high heat, stirring all the time, until the potatoes are caramelised.  Remove from the pan and keep warm.

Add the carrots and the green pepper and fry for 5 minutes.  Add the orange and the vinegar and cook till the liquid is reduced by half.  Return the potatoes to the pan and stir gently until evenly mixed.

BODGE

30 January

 

2lb (900g) potatoes, peeled and boiled

1lb (450g) onions, chopped

1lb (450g) minced beef

2 cans chopped tomatoes

2 tablespoons tomato puree

Sprig of thyme and chopped parsley

1oz (25g) butter

1oz (25g) flour

Bay leaf

¾ pint (400ml) milk

4oz (110g) cheese

Sea salt and freshly ground black pepper

 

While the potatoes are cooking, cook the onions in a little oil until transparent; add the minced beef and brown.  Put in the tomatoes, tomato puree and seasoning.  Cook for several minutes.

Prepare a sauce with the butter, flour and milk, flavouring with the bay leaf, and finally the cheese.  When the potatoes are soft, drain well and make a puree.

Put half the meat at the bottom of a casserole dish, half the tomato sauce, half the cheese sauce and then repeat.  Cover with the potato puree (dot with more butter if required) and put in a hot oven (gas mark 7/425of/220oc) to brown.

POTATO GRIDDLES

31 January

 

12oz (350g) potato

1 small onion, grated

4oz (110g) Salami cut in small dice

4 tablespoon self-raising flour

2 beaten eggs

Sea salt and freshly ground black pepper

Oil for frying

Chopped parsley

 

Peel and grate the potatoes.  Squeeze out excess moisture in a clean towel.  Mix the potatoes, onion, salami, flour and eggs and beat until well amalgamated.

Heat the oil and drop spoonfuls of the mixture into the pan.  Fry for about 8 minutes, turning once.  Drain on kitchen paper and sprinkle with parsley.

LEMON PIE

1 February

 

This pie has a good lemony flavour and a slightly sponge-like consistency.  Serve it straight from the oven with cream.

 

3oz (75g) cooked potatoes, pureed

6oz (175g) short crust pastry

2oz (50g) butter

2oz (50g) caster sugar

Grated rind of 1 lemon

1 whole egg and 1 yolk beaten

 

Line a 6-inch flan tin with the pastry and bake blind at gas mark 7/425of/220oc for 10 minutes.

Cream the butter and sugar until light and fluffy and then stir in the potatoes, lemon rind and eggs.  Blend well.  Pour into the pastry case and bake at gas mark 4/350of/180oc for 30 minutes.

POTATO SPONGE CAKE WITH WALNUTS

4 February

 

11oz (310g) potatoes, cooked and pureed

6 eggs

7oz (200g) caster sugar

Grated rind of a lemon

3oz (75g) flour

½ teaspoon cinnamon

2oz (50g) walnuts, broken into little pieces

 

While the pureed potatoes are cooling, start to prepare the cake.  Separate the eggs, beat the yolks with the sugar until the consistency is silky.  Add the lemon rind, the flour, the cinnamon and lastly the potatoes.  Add the walnuts to the mixture.  Whip the egg whites until stiff and fold them in gently.

Have ready a cake tin, well oiled and lined with greaseproof paper.  I use a narrow (4x12 inch) bread tin.  Bake in the centre of a moderate oven (gas mark 4/350of/180oc) for about an hour.  If the top of the cake gets too brown, turn the heat down halfway through cooking.

SWEET POTATO CASSEROLE

5 February

 

1lb (450g) potatoes

1 heaped tablespoon flour

1 teaspoon salt

½ pint (275ml) warmed milk

1oz (25g) butter

1 large eating apple, peeled and sliced (optional)

 

Clean the potatoes but do not peel.  Boil or steam then and when very dry, puree.  Mix in the flour and then leave at room temperature for at least 4 hours.

Taste the mixture and if it is not sweet enough you may add a little sugar.  Stir in the salt, milk and butter (and the apple if using) and put into a greased casserole dish.  Bake for 1-2 hours at gas mark 2/300of/150oc.

POTATO BREAD

6 February

 

8oz (225g) raw potato, peeled

¾ pint (400ml) milk

1 sachet quick action dried yeast

2lb (900g) plain flour

2 teaspoons salt

1 egg beaten

3 tablespoons buttermilk

 

Bring the milk to the boil.  Grate the potato and add it to the milk.  Leave until lukewarm.

Add the dried yeast to the sieved flour and salt and stir in the potato/milk mixture.  Add the egg and buttermilk and knead well.  Put in a covered bowl in a warm place to rise for 2-2 ½ hours.  Knead again and divide between 3 well-greased bread tins.  Leave to rise again for about 40 minutes and then bake at gas mark 4/350of/180oc for 45 minutes.

POTATO GRATIN

9 February

 

1 ½ lb (700g) potatoes, peeled and grated

3oz (75g) gruyere cheese, grated

1 large slice ham, cut into little strips

½ pint (275ml) milk

Sea salt and freshly ground black pepper

1½oz (40g) butter

¼ pint (150ml) cream

 

Wash the grated potato in cold water and then dry well using a clean cloth.  Butter a gratin dish and layer the potatoes with the cheese and the ham and any butter left over.  Pour over the milk, already seasoned and cook in a medium oven (gas mark 5/375of/190oc) for 45 minutes to an hour.  Add the cream and increase the heat (gas mark 7/425of/220oc) until the surface is browned in 5-10 minutes.


POTATOES WITH CARROTS AND SESAME SEEDS

12 February

 

1 ½ lb (700g) potatoes, cleaned and cut into little dice

½ lb (225g) carrots cut in julienne strips

6 tablespoons sesame oil

2oz (50g) sesame seeds

Sea salt

A large pinch of cayenne pepper

1 tablespoon lemon juice

 

Heat the oil in a large frying pan and when very hot, put in the potatoes (only peeled if necessary).  Lower the heat and allow cooking for about 5-10 minutes, moving around the pan so the potatoes brown on all sides and are just tender.  Add the carrots and cook for a further 3 minutes, again turning contents of the pan.  Add the sesame seeds and cook for another few minutes until the potatoes are cooked.

Add the salt, cayenne pepper and lemon juice.  Stir and fry for another 3 to 4 minutes.

POTATO KISSES

13 February

 

1 medium-sized potato

1 teaspoon vanilla extract

1oz (25g) butter

8oz (225g) icing sugar

4oz (110g) powdered milk

Melted chocolate

 

Peel and boil the potato gently.  Mash it with a fork and add the vanilla and the butter.  Add the sugar and the powdered milk, mixing well.

Chill in the fridge until you can knead it into small shapes-kisses and hearts.  Dip into the chocolate and allow to cool.

BRAENDENDE KAERLIGHED

(BURNING LOVE)

14 February

  

Here is a Dutch recipe most suitable for St Valentine’s Day, hearty food for the hot-blooded.

 

2lb (900g) potatoes, peeled

2 large onions, chopped

6 medium tomatoes, chopped

3oz (75g) butter

A little oil for frying

Sea salt and freshly ground black pepper

1lb (450g) streaky bacon

 

Boil the potatoes until tender.  Meanwhile, cook the onions and tomatoes in a little oil until they are almost pureed.

Puree the potatoes, add the butter and milk and pile onto a serving dish in a pyramid.  Surround with the tomato mixture and top with grilled bacon.

ROASTED ROOT SOUP

15 February

 

2 large potatoes

1 large onion

1 turnip

1 bulb fennel

1 parsnip

2 large carrots

2 stalks celery

1-2 tablespoons butter

2 pints (1.1 litres) vegetable stock

¼ pint (150ml) red wine

Bouquet garni

1 tablespoon Dijon mustard

2 tablespoons tomato paste

1 tablespoon soy sauce

Juice of ½ lemon

Sea salt and freshly ground black pepper

8oz (225g) cooked kidney beans

  

Peel and cut up all the vegetables into dice.  Spread them over a wide baking dish, dot with the butter and add about ½ pint of the stock.  Put in a hot oven (about gas mark 7/425of/220oc) for about 20 minutes, shaking the dish to see that the vegetables don’t stick.

Pour over the wine and, with a wooden spoon, scrape the bottom of the pan and remove all the browned pieces of vegetables, then put everything into a clean saucepan.  Cover with the remaining stock.  Bring to the boil and while you are doing this, in a separate bowl, mix the mustard, tomato paste, soy sauce and lemon juice.

Add to the soup and when boiled, simmer for about 15 minutes.  Season to taste and serve with the warmed up kidney beans.

 

POTATO, SAUSAGE AND TOMATO PIE

18 February

 

2lb (900g) potatoes, peeled and cooked

1lb (450g) pork or beef sausages

2fl oz (50ml) milk

1 tin tomato

1oz (25g) butter

 

Puree the potatoes. Add the milk.  Season.  Brown the sausages very quickly in hot oil and if they are very thick, cut them in pieces.

Put half the potato in the bottom of an ovenproof dish and then half the tomatoes.  Season again.  Lay the sausages on this, cover with the rest of the tomatoes and finish with the rest of the potatoes.  Dot with little pieces of butter and bake in a moderate oven for about 45 minutes or until browned.

SPICED MASHED POTATOES

21 February

 

1 ½ lb (700g) potatoes, peeled and cooked

2 tablespoons oil

6 cardamom pods

½ green pepper, cut in small dice

½ inch piece fresh ginger, finely chopped

1 teaspoon salt

1 teaspoon turmeric

Juice of a lemon

1oz (25g) desiccated coconut

 

Make a puree with the potatoes and keep warm.  Open the cardamom pods and remove the black seeds.  Heat the oil and fry the seeds for a few moments, then add the pepper, the ginger, the salt and the turmeric and fry over a low heat for 5 minutes.

Add the potatoes, the lemon juice and lastly the desiccated coconut.  Beat with a wooden spoon to a light consistency before serving.

ROSEMARY POTATOES

22 February

 

2lb (900g) potatoes, peeled and cut into even sizes

4 tablespoons olive oil

2oz (50g) butter

Sea salt

3 sprigs rosemary

2 garlic cloves, finely chopped

 

Brown the potato pieces in the oil and butter and put them in the oven with the salt, rosemary and garlic gloves.

They will cook in a hot oven (gas mark 7/425of/220oc) in about 45 minutes.  Serve with roast meat or eat them on their own.

PAN HAGGERTY

23 February

 

1 ½ lb (700g) potatoes, peeled and sliced as thin as possible

1oz (25g) butter

1 tablespoon sunflower oil

6oz (175g) cheese, grated

1 large onion, sliced

Sea salt and freshly ground black pepper

 

Melt the fats in a wide frying pan and swirl around to cover the base.  Line the pan with half the potatoes.  Combine the grated cheese, sliced onion and seasoning and put in the pan.  Arrange the remaining potatoes on top.

Cover the pan with a plate and cook over a low heat for about 40 minutes or until the potatoes are tender.  Brown the top of the dish under a hot grill.  Serve very hot.

 

GRATIN WITH SWEET POTATOES AND COCONUT

25 February

 

12oz (350g) potatoes, peeled and thinly sliced

12oz (350g) sweet potatoes, peeled and thinly sliced

3oz (75g) boiling water

3oz (75g) creamed coconut

2oz (50g) butter

5fl oz (150ml) cream

Sea salt and freshly ground black pepper

A little nutmeg

 

Pour the boiling water over the creamed coconut and stir until smooth.  Grease a wide ovenproof dish with half the butter and put the potatoes in layers with the coconut, the cream and the seasoning.

Dot with the remaining butter and cover with greaseproof paper.  Cook at gas mark 7/425of/220oc or until the vegetables are tender.


POTATO WITH SCRAMBLED EGGS AND CAVIAR

27 February

 

2 large or 4 medium potatoes

8 eggs

Sea salt and freshly ground black pepper

1oz (25g) butter

5oz (150g) jar red caviar

 

Bake the potatoes and remove the pulp.  This can be reserved for soup.  Scramble the eggs with the seasoning and butter (adding, if you feel extravagant, a few shrimps or little ribbons of smoked salmon) and divide between the potato shells.  Put a spoonful of red caviar on each potato.

POTATO ROCK CAKES

28 February

 

2oz (50g) mashed potatoes

2oz (50g) margarine

2oz (50g) flour

2oz (50g) sultanas

2oz (50g) sugar

1 teaspoon baking powder

A little candied peel

1 egg, beaten

 

Rub the fat into the flour, mix with the other dry ingredients and finally the beaten egg.  Drop in dessertspoonfuls onto a greased baking tin.  Bake in a hot oven (gas mark 7/425of/220oc) for 15-20 minutes.

 

SAUSAGE AND POTATO ROLLS

29 February

 

8oz (225g) potatoes, cooked and pureed

1oz (25g) flour

2egg yolks

1oz (25g) butter, melted

8 sausages

Sea salt

1 egg white

 

When the pureed potatoes are cool, mix with the flour, egg yolks and the melted butter.  Divide into 8 portions and press out into squares.

Have the sausages quickly browned in hot oil and cooled.

Place one on each potato square and fold over to form a roll.

Place on an oiled baking tray, brush with the egg white and bake in a moderate oven (gas mark 5/375of/190oc) for about 10-15 minutes, or until browned.

 

LEEKS AND POTATOES WITH WELSH RAREBIT

1 March

 

2lb (900g) potatoes, cleaned

6-8 leeks, as small as possible

8oz (225g) dry, well-matures cheddar cheese, grated

2oz (50g) butter

¼ pint (150ml) brown ale

Salt and cayenne pepper

 

Steam the potatoes.  Prepare the leeks by cutting off almost all the green part and steam them until just tender.

Put the cheese into a pan with the butter, ale and seasonings.  Stir over a gentle heat until well melted (but do not allow to get too hot) and when the mixture is smooth and creamy, pour over the potatoes and leeks.

BOXTY PANCAKES

3 March

 

8oz (225g) peeled raw potatoes

8oz (225g) freshly cooked mashed potatoes

3oz (75g) flour

½ level teaspoon baking powder

½ teaspoon salt

1 egg

Approx 5fl oz (150ml) milk

 

Grate the raw potatoes and wring out in a clean cloth.  Combine with all the other ingredients, adding the milk last until the whole is of a dropping consistency.  Drop in spoonfuls onto a hot griddle and eat very hot with lots of butter.

  

TATIE HASH

4 March

 

1 ½ lb (700g) potatoes, scrubbed and thinly sliced

8oz (225g) lamb, cut into small pieces

6oz (175g) black pudding, thinly sliced

1 large onion, thinly sliced

1 leek, sliced

1 heaped teaspoon thyme leaves

1 ½ pints (900ml) good meat stock

 

Layer the first 5 ingredients in a pie dish, sprinkling with the thyme as you go.

Pour over the stock, cover the pie and cook at gas mark 6/400of/200oc for 1 hour.  Remove the lid and cook uncovered for a further 45 minutes.

 

SCALLOP AND MONKFISH POTATO PIE

5 March

 

1 ½ lb (700g) potatoes, peeled, cooked and pureed

4 scallops

¾ lb (350g) monkfish tails (off the bone)

A bay leaf

½ pint (275ml) milk

Sea salt and freshly ground black pepper

2 tablespoons butter

1 tablespoon flour

½ lb (225g) mushrooms, sliced

2 tablespoons sherry

A little butter

 

While the potatoes are cooking, clean the monkfish and cut in pieces.  Do the same with the scallops, reserving the red coral.

Simmer the fish (except for the coral) in milk, flavoured with the bay leaf for about 10 minutes or until cooked (scallops will take less time).  Strain, keeping the liquid.

Heat the butter, stir in the flour and the milk to make a sauce.  Season, add the mushrooms and simmer for 10 minutes, making sure the sauce doesn’t stick.  Add the sherry and finally the fish.  Cover with potatoes and dot with butter and bake in the oven at gas mark 6/400of/200oc for 15-20 minutes.


POTATO AND PASTA WITH HERBS

6 March

 

1lb (450g) potatoes, peeled and cut in bite size pieces

10 oz (275ml) small pasta shapes

6 fresh sage leaves

2 teaspoonfuls fresh rosemary leaves

Chopped parsley and chervil

10 peppercorns

6 juniper berries

Sea salt and freshly ground black pepper

2 tablespoons olive oil

2oz (50g) butter

 

Boil the potato pieces for 10 minute or until just tender.  Cook the pasta until al dente and while these are cooking prepare the following paste: pound the herbs in a pestle and mortar and season.  Stir in the olive oil and add the butter.  When the potatoes and pasta are cooked, drain and stir into the herb sauce.


POTATO, RED ONION AND CHEESE FLAN

7 March

 

4 medium potatoes, peeled

3oz (75g) plain flour

3oz (75g) whole wheat flour

4oz (110g) butter

1oz (25g) lard

2 medium red onions, sliced

4oz (110g) grated cheddar cheese

3 eggs

8fl oz (225ml) cream

2fl oz (50ml) milk

Sea salt and freshly ground black pepper

 

First make up the pastry by combining the flours and rubbing in 3oz (75g) of the butter and the lard until the mixture is crumbly.  Add about 3 tablespoons cold water and mix until the pastry forms a dough that leaves the bowl clean.  Put in a polythene bag and chill for a half hour in the fridge, then remove and line an 8-inch pie dish.

Boil or steam the potatoes until tender.  Melt the remaining butter and allow the onions to cook gently, without browning, for 5 minutes.

Slice the potatoes and layer the flan case with the onions and cheese.  Beat the eggs with the cream and milk and season.  Pour into flan case, and bake at gas mark 5/375of/190oc for about 30-35 minutes.


EGG AND POTATO PATE

8 March

 

It is essential that you make this with freshly pureed potatoes.  You can add a lump of softened butter to the final result.

 

1lb (450g) potatoes, peeled and boiled

4 eggs, hard boiled

1 tablespoon sesame oil

1 tablespoon chopped parsley

Sea salt and freshly ground black pepper

 

Remove the shells from the hard boiled eggs.  With a fork mash the potatoes and eggs while still warm, add the oil, seasoning and parsley.

Mould into a little round and serve with green salad arranged around it.  Offer hot toast as well.

 

POTATO AND CHICKEN STOVIES

9 March

 

2lb (900g) potatoes, peeled and sliced thickly

1 chicken

4oz (110g) butter

2 leeks, cleaned and sliced

3 tablespoons dry white wine

½ pint (275ml) stock

Sea salt and freshly ground black pepper

 

Cut up the chicken into pieces (reserving the carcass for stock).  Alternatively you could use whole chicken breasts, but these will take less time to cook.

In a wide, thick pan with a lid heat the butter and sauté the chicken until lightly browned.  Add the potatoes and leeks, cover with the wine and stock and seasoning.  Cook very gently for a ¼ of an hour or until the chicken and potatoes are cooked.

 

LENTEN PIE

10 March

 

12oz (350g) potatoes, peeled and thinly sliced

2 eggs, hard-boiled and sliced

8oz (225g) onions, thinly sliced

8oz (225g) cooking apples, peeled, cored and thinly sliced

1 teaspoon salt

½ teaspoon paprika

2oz (50g) butter

¼ pint (150ml) chicken or vegetable stock

4 sheets filo pastry

 

Parboil or steam the potatoes for about 10 minutes until just tender.  Drain.

Layer the potatoes in a 9-inch pie dish with the eggs.  Onions and the apples, seasoning as you go.  Cut the butter in little pats and put on top.  Pour over the stock, cover with damp greaseproof paper and cook at gas mark 6/400of/200oc for 25 minutes.

Brush each filo pastry with melted butter.  Take the pie dish from the oven and remove greaseproof paper.  Paint the rim of the dish with melted butter and arrange the filo pastry as artistically as you can, folding up the edges so there is no necessity to trim.  Filo pastry is very adaptable and there is no need to cover the whole pie surface.

Put back in the oven for another 15-20 minutes until golden.


POTATO PIE

11 March

 

2lb (900g) potatoes, peeled and thinly sliced

10oz (275g) plain flour

5oz (150g) butter

6 small to medium onions, peeled

Sea salt and freshly ground black pepper

1 egg yolk

6fl oz (175ml) cream

 

Make pastry with the flour and butter, adding a little cold water if necessary to bind the dough together.  Chill in the fridge in a polythene bag for a half hour.

Line the bottom and sides of a deep ovenproof dish with pastry, reserving enough to cover the top.

Put the sliced potatoes into the dish, seasoning the layers and then push the peeled but uncut onions down among the potatoes.  Cover with the pastry lid and make sure that the pie is quite sealed.  Paint with the beaten egg yolk and cook at gas mark 4/350of/180oc for 1 hour 30 minutes.  If the pastry becomes too brown, cover it with a loose layer of silver foil.


POTATO CHOUX CASES

13 March

 

7oz (200g) potato, peeled, cooked and sieved

5oz (150g) butter

4fl oz (110ml) cold water

6 tablespoons flour

2 small eggs, plus 1 egg yolk

Pinch of salt

 

Put the butter and water in a saucepan, melt the butter and bring to the boil.  Add the sifted flour and beat until the mixture leaves the side of the pan.

If you have a food processor, simply put the mixture into the bowl, add the eggs, one by one and then salt and potato.  Process until the dough is very smooth.  (At this stage it will come to no harm if left for a few hours, covered, in the fridge.)

Put into a forcing bag and pipe the mixture onto a greased baking tin.  Brush the remaining beaten egg yolk on the little cases and bake for about a half hour at gas mark 6/400of/200oc.  Then lower the temperature to gas mark 4/350of/180oc for a further 10 minutes to dry them out.  The cases should be a pale gold colour and feel very light.

Treat them as vol-au-vent cases, and fill with savoury mixtures or you can use them as éclairs, filled with cream and covered with chocolate or coffee icing.

POTATO, CHEESE AND GARLIC BREAD

15 March

 

12oz (350g) potatoes

2 cloves garlic

2 teaspoons salt

12oz (350g) self-raising flour

2 teaspoons mustard powder

4oz (110g) cheddar cheese, grated

1 egg

5 tablespoons milk

 

 

Crush the garlic with the salt.  Mix the flour, mustard, garlic/salt mixture and the cheese.

Coarsely grate the peeled potatoes and add to the dry ingredients.  Fold in the beaten egg and milk and knead to a smooth dough.

Shape into a round on a well greased tin tray and cut into 4 wedges.  Bake at gas mark 5/375of/190oc for 45-50 minutes until golden.


PERUVIAN POTATOES

16 March

 

1 ½ lb (700g) potatoes, peeled

1 large egg, beaten

2 tablespoons oil

1 medium onion, chopped

1 clove garlic, chopped

8oz (225g) minced meat

2 large tomatoes, seeded and chopped

½ teaspoon chilli pepper, very finely chopped

2 oz (50g) seedless raisins

A pinch of cumin

6 black olives

Seasoning to taste

4 hard-boiled eggs

A little flour

Oil for frying

 

Boil and puree the potatoes.  Stir in the beaten egg.  In the oil cook gently the onion and garlic for a few minutes and then add the minced meat.  Cook for a few minutes more and then add the tomato, chilli peppers, raisins, cumin and olives.  Season and move around over a gentle heat until the meat is cooked.

With floured hands take half of the potato puree and form a flat pancake, put the meat mixture onto this and cover with the sliced hard-boiled eggs.  Cover with the rest of the potato.  Heat a little oil in the bottom of a wide frying pan and slide the pancakes into this.  Fry on both sides until browned.

POTATO AND CHEESE TORTILLA

23 March

 

1 ½ lb (700g) potatoes, peeled and boiled

2oz (50g) butter

2 small egg yolks

3oz (75g) plain flour

2 teaspoons mustard

1 tablespoon Worcestershire sauce

4oz (110g) strong cheese, grated

Sea salt and freshly ground black pepper

1½ teaspoon dried yeast

4 tablespoons tepid milk

 

Make a puree of the potatoes and add the butter, egg yolks, flour, mustard, Worcestershire sauce, cheese and the seasoning.

Sprinkle the yeast on the milk and leave for 10 minutes.  Beat into the potato mixture and leave in a warm place for 30 minutes.

In a large pan put a little hot oil and press the dough into this, cooking over a moderate heat for about 6 minutes.  Turn with care and cook for a further 6 minutes.  Both sides should present a crusty light golden surface.


COLUMBIAN POTATOES

24 March

 

1 ½ lb (700g) small new potatoes, cleaned

1 tablespoon butter

2 scallions, sliced

1 green pepper, sliced

½ red chilli pepper, minced or chopped finely

2 large beef tomatoes, skinned and sliced

6oz (175g) mozzarella cheese, diced

1 egg beaten

 

Steam the cleaned potatoes and while this is in progress, melt the butter and sauté the scallions and peppers for a few minutes.  Add the tomatoes and simmer gently for 10 minutes. 

Over a low heat, add the cheese and as soon as it is melted, take off the heat and stir in the egg.  Serve with the potatoes.

 

POTATOES PIZZAIOLA

25 March

 

1 ½ lb (700g) potatoes, washed and thinly sliced

2 tablespoons sunflower or olive oil

2 fat cloves garlic, chopped

1 red pepper, thinly sliced

Sea salt and freshly black pepper

½ pint (275ml) tomato juice

A few fresh tomatoes, skinned and sliced

4-6oz (110-175g) mozzarella cheese, very thinly sliced

 

Heat the oil and sauté the garlic and potato very slowly until the potatoes start to turn transparent.  Add the red pepper, the seasoning, the tomato juice and the tomatoes and simmer over a low heat until the potatoes are soft, stirring now and then.

Take off the heat, cover with the cheese and allow it to melt before you serve.


BEIGNETS

28 March

 

2lb (900g) potatoes

Grated skin of half an orange

1 tablespoon grand Marnier

11oz (310g) flour

2½ oz (60g) butter

1 ½ oz (40g) sugar

3 egg yolks

Salt

Icing sugar

A little marmalade

 

Cook the potatoes in their skins and when cool, peel and put the pulp through a sieve.  Mix the orange skin with the Grand Marnier. 

Add the flour, butter, sugar, egg yolks and salt to the potato and work the preparation over a gentle heat for 5 minutes.  Add the orange mixture.

Leave the mixture to get cold and then press out with floured hands until it is about half an inch thick.  Cut into shapes and deep fry in hot oil.  Drain and eat at once with a little warmed marmalade as a sauce.

POTATO AND SAUSAGE SOUP

30 March

 

For this sustaining soup, you can use whatever smoked sausage most appeals to you, Frankfurters are a good addition.

 

4 medium potatoes, peeled and diced

1oz (25g) butter

1 medium onion, chopped

3 stalks celery, thinly sliced

2 carrots, thinly sliced

Bouquet garni

2 tablespoons wine vinegar

1 pint (570ml) beef stock

1 pint (570ml) water

½ small head cabbage, thinly sliced

8oz (225g) smoked sausage

 

Melt the butter in a large pan.  Add the onion, carrot and celery and sauté until transparent.  Add the bouquet garni, vinegar, stock and water.  Bring to the boil, add the cubed potatoes and cook slowly until the vegetables are soft.  After 15 minutes cooking time, put in the cabbage.

Before you serve, add the smoked sausage, cut in small pieces.


A WARM SALAD WITH CREAM AND DILL

2 April

 

1 ½ lb (700g) potatoes, old or new

3 shallots, finely chopped

1 tablespoon of butter

6fl oz (175ml) cream

2 tablespoons dill leaves, chopped

Sea salt and freshly ground black pepper

4 handfuls mixed salad leaves

 

Boil or steam the cleaned potatoes until tender.  Cook the shallots in the melted butter until translucent, and then stir in the cream and the dill.  Bring to the boil and season.  Put the salad leaves on plates, place the potatoes in top and pour over the warm dressing.  Eat immediately.

PUMPERNICKEL BREAD

8 April

 

4oz (110g) potatoes, peeled, cooked and pureed

1lb (450g) whole-wheat flour

4oz (110g) rye flour

2 teaspoons salt

1 packet quick action dried yeast

1 dessertspoon molasses

¾ pint (400ml) warm water

1 tablespoon caraway seed

 

 

Mix the whole-wheat and rye flours with the salt and add the dried yeast.  Dissolve the molasses in the warm water and mix with the flours to make a dough.  Add the potatoes – at this stage the dough will be sticky and a little extra flour may be needed.  Knead in the food processor or by hand on a floured surface.

Put in a clean bowl, cover and leave for about 2 hours for the dough to double in volume.  Knock it back, divide between 2 small greased bread tins, cover with oiled polythene and leave to prove again for another 1-1 ½ hours.

Sprinkle with the caraway seed and bake at gas mark 5/375of/190oc for an hour.

COD, SALMON AND POTATO IN CREAM SAUCE

11 April

 

2lb (900g) very small new potatoes, cleaned

3oz (75g) butter

6fl oz (175ml) cream

12oz (350g) fresh cod, cut into pieces approx. 1x2 inches

12oz (350g) fresh salmon fillet, cut into pieces approx. 1x2 inches

Sea salt and freshly ground black pepper

Parsley or chervil, chopped

 

Put the potatoes on to steam and, when they are almost tender, put the butter and cream in a large heavy frying pan over a moderate heat and let the butter melt.  Add the fish pieces and cook for about 3 minutes during which time the fish will become opaque.  On no account let the liquid boil – the whole process must be very gentle.

Add the potatoes and seasoning and cook for another 3 minutes or so.  Season, sprinkle with parsley or chervil and serve at once.

LAYERED POTATOES AND MUSHROOMS

WITH TWO CHEESES

15 April

 

1lb (450g) potatoes, cleaned and very thinly sliced

2oz (50g) butter

8oz (225g) mushrooms, sliced

2 cloves garlic, chopped

6oz (175g) ricotta cheese

3oz (75g) parmesan cheese, grated

Sea salt and freshly ground black pepper

 

Reserve the potatoes in cold salted water.  Melt the butter and sauté the mushrooms with the garlic until just turning colour.  Do not overcook.  Drain the mushrooms, reserving the liquid.

With a fork, mash the two cheeses together.  Drain the potatoes and dry them well.  Butter a 9-inch pie dish and put a layer of potatoes at the bottom, then half the mushrooms.  Spoon over some of the mushroom liquid and then spread the cheese mixture on top.  Follow with another layer of mushrooms and lastly the potatoes.  Season as you go and finish by pouring any remains of the mushroom liquid over the whole.

POTATOES IN SPICED YOGHURT

16 April

 

1lb (450g) potatoes, cleaned

2 tablespoons oil

½ teaspoon finely chopped fresh ginger

½ teaspoon cinnamon

½ teaspoon ground cardamom

Pinch of powered cloves

2 bay leaves

Sea salt and freshly ground black pepper

½ pint (275ml) unsweetened yoghurt

 

Boil or steam the cleaned potatoes (peel if old ones are used) until tender.  Keep warm while you prepare the rest.

Heat the oil in a wide pan and put in all the spices.  Cook for a few moments and then add the potatoes.  Put a lid on the pan and shake it so that the potatoes are coated with the spices. Finally add the yoghurt and sprinkle with salt before serving.

WARM SALAD OF POTATOES, QUAIL’S EGGS

AND ROASTED PEPPERS

17 April

 

1 ½ lb (700g) very small new potatoes

1 teaspoon sugar

8 tablespoons olive oil

3 tablespoons wine vinegar

Sea salt and freshly ground black pepper

4 tablespoons chopped herbs-parsley, chives etc

2 red peppers

12 quail’s eggs

1 tin anchovies, drained and cut in tiny strips

A few capers

 

Clean and steam the potatoes.  Meanwhile, prepare the dressing by mixing the sugar with the oil and vinegar and season to taste.  Stir in half the herbs.

Put the peppers in a very hot oven (gas mark 8/450of/230oc) for 5 minutes or so until the skins are charred and loose.  Wash briefly under a cold tap rubbing off the skins and removing the seeds.  Cut into little strips.

Put the eggs into cold water, bring to the boil and simmer for 30 seconds.  Drain and as soon as you handle them, peel.

When the potatoes are tender, drain and bring together with the peppers and the eggs.  Pour over the dressing and move the ingredients around in this.  Add the anchovies and the capers sprinkle with the rest of the herbs and serve.

CINNAMON POTATO BUNS

22 April

 

The result is a cross between an Eccles cake and a croissant; the quantities given make about 2 dozen buns.

 

8oz (225g) potatoes, cooked and pureed

4oz (110g) butter

3½ oz (90g) sugar

½ pint (275ml) milk

2 teaspoons salt

2 eggs

2½ lb (1kg 125g) flour

1 packet quick action yeast

 

The dough is quickly made in a food processor.  Place the butter, sugar, salt, milk and potatoes in the bowl and mix well.  Add the beaten eggs, the flour and the yeast and enough tepid water to make pliable dough.  Place in an airtight container in a warm place overnight.

 

Filling

4oz (100g) butter

4oz (110g) granulated sugar

1 teaspoon cinnamon

4oz (100g) raisins

4oz (110g) light brown sugar

4oz (110g) chopped walnuts

 

Divide the dough into two parts.  Roll each part out into a thin rectangle about ¼ inch thick.  Mix the sugar and cinnamon and sprinkle over the dough.  Add the raisins, brown sugar and nuts.  Drizzle the butter over the whole surface and roll up as for a roulade.

Cut into ½ inch slices and place side by side in a well greased pan.

Allow to rise again.  Bake at gas mark 5/375of/190oc for 20-25 minutes.

 

LAMB HOTPOT

 23 April

 

1 ½ lb (700g) potatoes, peeled and thinly sliced

1 ½ lb (700g) lean lamb, cubed

2 tablespoons olive oil

4 medium onions, sliced

1 clove garlic, chopped

8oz (225g) mushrooms, sliced

Sea salt and freshly ground black pepper

Good meat stock

A little melted butter

 

Trim any fat from the lamb and brown it quickly in heated oil.  Remove from the pan, add the onions and the garlic and allow cooking for a few minutes.  Add the mushrooms, cook for a few more minutes, and then season.

Put the lamb back into the pan and cover with a good meat or vegetable stock.  Bring to the boil and put into a casserole dish.

Cover with the potatoes.  Brush with the melted butter and cover with a piece of wet greaseproof paper.

Cook for 1½ hours in a slow oven (gas mark 3/325of/170oc).  Remove the paper and cook for a further 20 minutes allowing the potatoes to brown.

CHOCOLATE MUESLI BISCUITS

24 April

 

6oz (175g) potato, boiled and pureed, left to cool

2oz (50g) self-raising flour

2oz (50g) butter

2oz (50g) light, soft brown sugar

6oz (175g) muesli

½ teaspoon mixed spice

1 egg

6oz (175g) good quality chocolate

 

Sift the flour into a bowl and rub in the butter.  Stir in the soft brown sugar, muesli and mixed spice.  Add the potato and egg, mix well and form into little balls the size of a walnut.  Place on a well greased baking sheet and with a fork, press into little rounds. 

Cook in the centre of the oven at gas mark 5/375of/190oc for 30 minutes.  Transfer to a rack and allow to cool.

Melt the chocolate in a bowl over hot water and spread a little chocolate over each biscuit, making a swirl with a fork.

PUREE OF POTATOES WITH CHEESE AND ALMONDS

30 April

 

This is rather rich and goes well with steamed fish or chicken.

 

1 ½ lb (700g) potatoes, peeled

A little warm milk

1½oz (40g) butter

1 egg

2 tablespoons parmesan cheese

2 tablespoons flaked almonds

 

Boil and puree the potatoes.  Stir in the warmed milk, the beaten egg and the butter.  Sprinkle with the cheese and finally the flaked almonds and brown under a hot grill.

POTATO MOUSSAKA

3 May

This will feed 4-6 people

 

1lb (450g) potatoes, peeled and thinly sliced

1 large aubergine, sliced

4 tablespoons olive oil

2 medium onions, chopped

1lb (450g) lean lamb, minced

2 cloves garlic

1 teaspoon cinnamon

6 tomatoes peeled and quartered (or 14oz (400g) can chopped tomatoes)

1 tablespoon tomato puree

Sea salt and freshly ground black pepper

2oz (50g) butter

3 tablespoons flour

A pinch of nutmeg

1½ pints (900ml) milk, warmed

2 egg yolks

 

First sprinkle a little salt on the aubergine and leave the slices to drain.  Heat 1 tablespoon of the olive oil and sauté the onions until they are transparent, then put in the lamb and stir frequently until it begins to brown.  Put in the garlic, cinnamon, tomatoes, tomato puree and the seasoning.  Cook for 10 minutes or so.

Rinse the salt off the aubergine and pat dry.  Fry the slices in the remaining oil and then drain on kitchen paper to remove as much of the oil as possible.  Layer with the lamb in a wide ovenproof dish, and cover with the potato slices.

POTATO BURGERS

5 May

 

1lb (450g) potatoes

1lb (450g) raw minced beef

2 medium onions, finely chopped

Chopped herbs

Sea salt and freshly ground black pepper

 

Peel and grate the potatoes.  Dry in a cloth and add to the other ingredients.  Make into little burgers and fry in hot oil.  They will take a little longer to cook than normal beef burgers.

INDIAN STYLE POTATO AND CHICKEN CASSEROLE

6 May

 

1lb (450g) potatoes, peeled and thickly sliced

1 chicken, cut into bite-sized pieces

4 tablespoons corn oil

4 cardamom pods

½ teaspoon fennel seed

½ teaspoon cumin seed

½ teaspoon fenugreek seed

Large cube of fresh ginger, peeled and finely grated

2 cloves garlic, very finely chopped

1 tablespoon ground coriander

2 teaspoons ground cumin

½ teaspoon ground tumeric

½ teaspoon cayenne

2 dessertspoons tomato paste

1 teaspoon salt

 

Heat the oil in a wide casserole type pot over a medium heat.  Put in the cardamom pods, the fennel, cumin and fenugreek seeds and stir.  Put in the ginger and garlic and allow to cook for a minute before adding the ground coriander and cumin, the cayenne and tomato paste.

Add the potatoes and chicken pieces, and then just cover with about a pint (570ml) water and salt.  Cover the pot, lower the heat and simmer for about 25 minutes or until the chicken and potatoes are tender.

WARM POTATO SALAD WITH ANCHOVIES AND BACON

9 May

 

1 ½ lb (700g) small new potatoes, cleaned

4 rashers streaky bacon, cut into little strips

4 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon French mustard

Freshly ground black pepper

4 fillets anchovies cut into little strips

Chopped chives

 

Put the potatoes on to boil in salted water and meanwhile fry the bacon pieces until crispy.  Take off the heat.

Combine the olive oil, vinegar and mustard and season with pepper.  Put the cooked potatoes (cut in half if not very small) into the frying pan with the bacon pieces, add the anchovies and the dressing and over a gentle heat move the ingredients around the pan to warm through.  Add the chives and serve at once.


NETTLE AND POTATO PUREE

11 May

 

This is lovely in the late spring early summer when the nettles are very young.  Use only the tops and wear gloves when you pick them, of course.

 

8oz (225g) nettle tops

1lb (450g) potatoes, sliced

¾ pint (400ml) good chicken or vegetable stock

Sea salt and freshly ground black pepper

4oz (110g) fromage frais

 

Put the washed nettles and potatoes with the stock in a saucepan.  Cover and simmer until the vegetables are cooked, adding more stock if necessary.

Season and liquidize.  Stir in the fromage frais and eat at once.

POTATO AND HERB PLAITED BREAD

14 May

 

4oz (110g) potatoes

12oz (350g) plain flour

1 teaspoon salt

2oz (50g) butter

1 heaped tablespoon fresh chopped herbs (what ever available)

1 sachet quick action dried yeast

¼ pint (150ml) milk

1 egg, beaten

Poppy or sesame seeds

 

Peel and cook the potatoes, then puree.  Stir the flour and salt into bowl, rub in the butter and then stir in the yeast and the herbs.

Add the milk to the potatoes and, making a well in the centre of the flour mixture, add the potatoes and mix to a soft dough.  Knead well, and then place in a clean, oiled bowl and leave to rise until doubled in size.

Knead again, divide into three equal pieces and roll each into long sausage shapes.  Put onto an oiled baking sheet and make a plait.  Leave to prove again, about 20-30 minutes and then brush the loaf gently with beaten egg.  Sprinkle generously with poppy or sesame seeds and bake at gas mark 6/400of/200oc for 25-30 minutes until golden brown.


GARLIC AND POTATO SOUP

15 May

 

1lb (450g) floury potatoes, peeled and thinly sliced

2 heads of garlic, peeled

3 tablespoons butter

1 tablespoon sunflower oil

Large pinch of saffron

Sea salt and black pepper

1½ pints (900ml) water

10 fl oz (275ml) cream

 

Put the garlic to cook very slowly in the melted butter and oil and when it is soft, add the potato slices, the saffron and the seasoning.  Cook for a few more minutes and then pour over the water.  Leave to simmer for a half hour and then put through a sieve or liquidizer.

Reheat in a clean pan with the cream. 

POTATO SOUFFLE OMELETTE

17 May

 

4oz (110g) potatoes, peeled and cubed

A little oil

2oz (50g) white bread, cubed

4 eggs

3 tablespoons white wine

2oz (50g) smoked sausage, cut in little pieces

2 tomatoes, skinned and chopped

1 oz (25g) butter

Cheese

 

Cook the potatoes in the oil and butter for 10 minutes; add the bread and cook for another 5 minutes.

Separate the eggs beat the yolks together with the wine.  Whisk the egg whites until soft peaks and fold into the yolks.

Heat the butter in a clean pan, add the eggs and cook for a few minutes, then spread on the potato and bread cubes, the sausages and the tomato.  Cook for a few minutes.

Sprinkle with cheese and brown under the grill until the cheese melts.  Eat immediately.

SPICED POTATO BALLS

18 May

 

2lb (900g) potatoes, cooked and pureed

¼ teaspoon salt

20 drops Tabasco sauce

1 egg yolk

2 tablespoons chopped spring onions

1 tablespoon chopped parsley

1 tablespoon chopped pimento

2 tablespoons Dijon mustard

2oz (50g) grated parmesan cheese

20 cubes (1/2 inch thick) cheddar cheese

1 egg

1 tablespoon milk

Toasted breadcrumbs

Oil for deep frying

 

Mix all the ingredients as far as and including the parmesan cheese.  Shape into balls around the cheddar cheese cubes.

Dip in beaten egg and milk, then breadcrumbs and deep fry until golden.

POTATO PECAN COOKIES

24 May

 

2oz (50g) potato, cooked and pureed

4oz (110g) butter

8oz (225g) icing sugar

1 teaspoon vanilla essence

½ teaspoon salt

12oz (350g) plain flour

4-6 tablespoons milk

6oz (175g) pecan nuts, chopped

 

Cream the butter and 4oz (110g) of the icing sugar until light and fluffy.  Stir in the potatoes, the vanilla, the salt and the flour and enough milk to make a soft dough.  Add the nuts.

Put teaspoonfuls of the mixture onto a greased baking tray and flatten each one with a fork.  Bake at gas mark 5/375of/190oc for 20 minutes until they are just beginning to take colour.  Remove from the oven and dust with the remaining icing sugar.


ESPANADAS

25 May

 

For the pastry:

8oz (225g) plain flour

1 teaspoon baking power

½ teaspoon salt

4oz (110g) butter

2oz (50g) lard

 

For the filling:

1 onion, finely chopped

1 medium potato, finely chopped

8oz (225g) lean mince

Sea salt and freshly black pepper

A little meat stock

1 egg beaten

 

Make the pastry using, if you have one, a food processor; otherwise, rub in the fats to the sifted flour, baking power and salt and mix to a stiff dough with a little cold water.  Refrigerate for half an hour, then roll out and cut into 6-inch circles.

Mix the onion and potato with all the other ingredients except the egg.  Put about 2 tablespoons across the centre of each circle, leaving a gap at the edge.  Moisten the edges with the beaten egg and fold over to make a crescent, pressing the edges together.  With the fingers press out indentations on the join.  Prick all over with a fork and brush with the remaining egg.  Bake for about 10 minutes at gas mark 6/400of/200oc and then reduce the heat to gas mark 4/350of/180oc for 30 minutes or until they are golden brown.

POTATO, BACON AND ONION HOTPOT

28 May

 

1 ½ lb (700g) potatoes, peeled and sliced

4 onions, sliced

½ lb (225g) streaky bacon, chopped

Sea salt and freshly ground black pepper

1 pint (570ml) béchamel sauce

Lovage leaves, chopped

 

Layer the potatoes and onions together with the bacon in a casserole dish with the seasoning

Pour over the béchamel sauce with a few chopped leaves of lovage and bake for an hour at gas mark 6/400of/200oc

POTATO CAESAR SALAD

2 June

 

4 medium potatoes, scrubbed and diced

6-8 tablespoons sunflower oil

1 clove garlic, finely chopped

2 small cos lettuces

2 eggs

6-8 tablespoons olive oil

3 tablespoons lemon juice

½ teaspoon Worcestershire sauce

2oz (50g) Parmesan, freshly grated

 

Heat the oil in a frying pan and add the potatoes and brown them over a high heat.  Lower the heat, add the garlic and cook until the potatoes are tender.  Remove, drain on kitchen paper and keep warm.  

Separate the lettuce leaves and wash if necessary.  Put into a large bowl.  Put the eggs in boiling water for just 1 minute, then remove and scrape the barely cooked white and yolk out of the shell.  Mix with the oil, lemon juice, Worcestershire sauce and seasoning.

Scatter the potatoes over the lettuce, spoon over the dressing and sprinkle with cheese.  A perfect first course.


BAKED POTATOES WITH A GREEN SAUCE

5 June

 

A most healthy way of eating baked potatoes.

 

4 large potatoes, cleaned

2 green or red peppers

1 green chilli

Handful of parsley or coriander, chopped

8oz (225g) Greek yoghurt

3 tablespoons chicken stock

 

Bake the potatoes in the usual way and while they are cooking, prepare the following green sauce:-

Take the seeds out of the peppers and chilli and chop very finely.  Add to the herbs and mix with the yoghurt and chicken stock.

When the potatoes are ready, put into a cloth and just ‘burst’ the tops.  Put a spoonful of the sauce into each potato and serve.


MARINADED KIPPER FILLETS WITH POTATOES

6 June

 

1lb (450g) potatoes, cleaned

1lb (450g) kipper fillets, cut into finger-sized pieces

1 medium onion, thinly sliced

2 cloves garlic, chopped

5 tablespoons olive oil

Juice of 1 lemon

Black pepper

Chopped parsley

 

The kipper fillets need to be marinated for about 24 hours before eating.  Put them into a shallow china or glass dish with the onion and garlic and pour over the oil and lemon juice.  Season with the pepper.  During the marinating period turn the fillets once or twice.

Next day, boil or steam the potatoes and when tender, cut into thick slices.  Divide between 4 serving plates while still warm, put the kipper fillets onto the potatoes and spoon on the marinade, adding a little more oil if necessary.  Decorate with parsley.


POTATO AND MOLASSES BUNS

8 June

 

A cross between a biscuit and a bun, these homely little cakes have a bittersweet flavour imparted by the molasses, a product of raw sugar cane.

 

8oz (225g) potatoes, cooked and pureed

8oz (225g) plain flour

1 teaspoon baking powder

¼ teaspoon bread soda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt

5 tablespoons molasses

4oz (110g) butter or margarine

4oz (110g) soft brown sugar

4oz (110g) walnuts, chopped

Icing sugar

 

Sift the flour, baking powder, bread soda, and ginger, cinnamon and salt and set aside in a warm place.

Over a low heat, melt the molasses, butter and brown sugar and stir until smooth.  Add to the sieved ingredients and mix well.  Stir in the potatoes and lastly the walnuts.

Drop in little spoonfuls onto a greased baking sheet and cook at gas mark 5/375of/190oc for 15 minutes.  When cold sprinkle with icing sugar.

 

POTATOES WITH EGG BUTTER

9 June

 

2lb (900g) new potatoes

8oz (225g) butter

2 hard boiled eggs, chopped

 

Steam the cleaned potatoes, and while doing this soften the butter so that it has a cream like consistency.

Add the eggs and serve with the potatoes.


POTATOES WITH BASIL AND PARMESAN

10 June

 

1 ½ lb (700g) new potatoes, cleaned

2-4 oz (50-110g) butter

A little bouquet of basil

Parmesan

 

Cut the potatoes, if large, into even sizes.  Melt the butter and cook the potatoes, keeping the pan covered and not allowing them to brown.  Coarsely chop the basil and strew the potatoes when tender with the herbs and the cheese.  Eat at once.

NEW POTATOES WITH CREAM AND CROUTONS

16 June

 

1 ½ lb (700g) new potatoes

¾ pint (400ml) cream

4 oz (110g) butter

A little nutmeg

Sea salt and freshly ground black pepper

Juice of ½ a lemon

Croutons

 

Steam the cleaned but unpeeled potatoes until just tender.  Put them into a pan with the other ingredients except for the croutons.  Heat gently and thoroughly.

Have the croutons ready prepared and serve with the potatoes.

 

NEW POTATOES WITH CREAM AND CROUTONS

16 June

 

1 ½ lb (700g) new potatoes

¾ pint (400ml) cream

4oz (110g) butter

A little nutmeg

Sea salt and freshly ground black pepper

Juice of ½ a lemon

Croutons

 

Steam the cleaned but unpeeled potatoes until just tender.  Put them into a pan with the other ingredients except the croutons.  Heat gently and thoroughly.

Have the croutons ready prepared and serve with the potatoes.

SESAME POTATO TWIST LOAF

18 June

 

15oz (425g) potatoes, peeled

4oz (110g) butter

2 tablespoons sugar

2 teaspoons salt

8fl oz (225ml) scaled milk

2 packets active dry yeast

3fl oz (75ml) warm water

1lb 6oz (625g) sifted all purpose flour

1 egg white

Sesame seeds

 

Cook the potatoes and put through a sieve.  In a large bowl, add the butter to the potatoes and stir until melted.  Add the sugar, salt and milk and stir until mixture is smooth and cooled to lukewarm.

Soften the yeast in water, and then stir to dissolve; stir into potato mixture.  Stir in 9oz (250g) of the flour to make a moderately firm dough which does not stick to the sides of the bowl.  Turn out into a floured surface and knead until smooth and elastic, about 10 minutes, working in additional flour as necessary to prevent dough from sticking.

Place the dough in a buttered bowl, turning to butter all sides.  Cover and let it rise in a warm place until almost doubled, about 1 hour.  Gently brush the tops of loves with the egg white slightly beaten with a tablespoon of water.  Sprinkle generously with the sesame seeds.

Bake at gas mark 6/400of/200oc for 10 minutes; reduce the heat to gas mark 4/350of/180oc and bake for 35 minutes until golden brown.  Turn out onto a wire rack to cool.  It makes 2 loaves

SALT BLOOM POTATOES WITH GARLIC

AND MASCARPONE SAUCE

19 June

 

1 ½ lb (700g) new potatoes

2 fat cloves garlic, very thinly sliced

1½ oz (40g) butter

6oz (175g) mascarpone cheese

Freshly ground black pepper

Sea salt

Chives, chopped

 

Put the garlic into cold water and bring to the boil. Drain at once, then refresh in cold water.

Drain again then cook the garlic gently in the butter, taking care it doesn’t burn.  Add the mascarpone with 2-3 tablespoons water, stirring all the time to make a smooth sauce.  Add pepper but no salt.

Clean the potatoes and put them in a wide pan with a covering of water and a generous helping of sea salt.  Cook until they are barely tender and add extra salt and boil rapidly until the water evaporates.

Split the potatoes open and spoon over the sauce and a few chives.


SPICED POTATO PANCAKES

27 June

 

2lb (900g) floury potatoes, peeled and grated

2 teaspoons saffron

1 teaspoon cumin

Sea salt and freshly ground black pepper

Oil for frying

8 slices smoked salmon

Sour cream

 

Squeeze out the excess liquid from the grated potatoes with your hand and then mix in the spices and the seasoning.  In a non-stick frying pan heat a little olive oil and when it is very hot divide the potatoes into four and put into the hot oil pressing them down to make little pancakes.

Turn down the heat, cover with the lid and cook for about 5 minutes.  Turn the pancakes over, raise the heat and cook until golden.

Drain well and put a couple of slices of smoked salmon on each, fold over and serve with a spoonful of sour cream.

SALADE NICOISE

28 June

 

1lb (450g) new potatoes, cleaned and steamed

¾ lb (350g) French beans

4 tomatoes, peeled and quartered

8oz (225g) can of tuna, flaked

4 spring onions, sliced

2 anchovy fillets cut into pieces

4oz (110g) black olives

4 eggs, hard boiled and quartered

 

For the dressing:

1 clove garlic

4fl oz (110ml) extra virgin olive oil

3 tablespoons red wine vinegar

Sea salt and freshly ground black pepper

 

Snap the ends of the French beans and cook them until just tender in a little boiling salted water.

Rub the garlic around the sides of a large bowl and put in all the salad ingredients.  Make the salad dressing and mix very gently into the salad.


POTATOES WITH WALNUTS AND GARLIC

29 June

 

2lb (900g) new potatoes, washed and thickly sliced

Walnut oil

Sea salt and freshly ground black pepper

A little nutmeg

4 cloves of garlic, chopped

A few walnuts

 

Heat enough walnut oil to cover the base of a heavy skillet to about 1/8 inch.  Slide in the potatoes and gently cook, seasonings as you go.  Cook for about 40 minutes or until the potatoes are tender (and turn them occasionally).

Stir in the garlic 5 minutes before the potatoes are cooked.  Add walnuts to taste.


POTATO SALAD IN THE PINK

30 June

 

2lb (900g) new potatoes, steamed and cut in little dice

2 tender celery stalks, sliced

1 pickled dill cucumber, sliced

1 small onion, chopped

4oz (110g) peas

3 tablespoons chopped parsley

10fl oz (275ml) mayonnaise

½ red pepper, de-seeded and chopped

1 teaspoon capers

 

Mix the celery and the cucumber with the potatoes.  Add the onion, cooked peas and parsley.

With a blender mix together the mayonnaise, red pepper and the capers.  Blend until smooth and pink.  Turn the potatoes around in this dressing.


GRATED POTATO PIE

1 July

 

5lb (2.3kg) chicken

3lb (1.4kg) pork

2 large onions, quartered

1lb (450g) salt pork

Salt and pepper to taste

32lb (14.55kg) of potatoes

 

Cut up the chicken and the pork as for fricassee.  Half of the salt pork should be in very small pieces.  Salt and pepper to taste.  Cook chicken, pork and onion in the biggest pan or pans you can find.  Separate the meat from the bones and cut meat into small pieces.

While meat is cooking, peel and grate potatoes.  Fill a cheesecloth bag with as much potato as it will hold and squeeze out the water.  Continue until all the potato is dry.  Discard the starchy water.

Put the potatoes in a large pan or bowl.  Pour over them ¾ of the meat stock, a little at a time.  Make sure the stock is boiling hot.  Stir the mixture vigorously, so that the hot stock in effect cooks the potato.  Add salt and pepper to taste.

Place a thick layer of the potatoes in the bottom of a large roasting tin.  Over this place the meat and about 2 cups of stock, then spread another layer on top, leaving a hole in the centre.  Leave some pieces of salt pork on top.

Bake at gas mark 5/375of/190oc for 2 ½ - 3 hours.  Baste occasionally with a few spoonfuls of stock. 


LEMON POTATOES

2 July

 

A perfect dish for a summer evening, eaten at dusk with a chicken roasted in butter and a plate of lightly dressed just out of the garden salad leaves.

 

1 ½ lb (700g) small new potatoes

2oz (50g) butter

1 heaped tablespoon grated lemon

Juice of ½ a lemon

Sea salt and freshly ground black pepper

Parsley and chives, chopped

 

Steam the potatoes and push off the skins when cool enough to handle.  Melt the butter, stir in the lemon peel and juice, then the seasonings.  Slide in the potatoes and roll them in the sauce so that they are evenly coated and heat through.

Sprinkle with chives and or parsley.


POTATOES WITH BRETON SAUCE

3 July

 

2lb (900g) new potatoes

2 egg yolks

Salt and pepper

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

Chopped herbs

2oz (50g) melted butter

 

Steam the potatoes and when they are tender, offer them with the following sauce:-

Beat the egg yolks; season and stir in the mustard and the vinegar followed by a tablespoon or so of finely chopped fresh herbs.  Just before serving, melt the butter and pour over the other ingredients.  The sauce will thicken if stirred gently in a bowl over a pan of barely simmering water.

MASHED-POTATO SUSHI

4 July

 

2 large potatoes, peeled

2 tablespoons half-and-half (i.e. a tablespoon each of milk and cream)

2 tablespoons butter

½ tablespoon salt

¼ teaspoon pepper

3 sheets nori (Japanese seaweed), 6x7 inches

1 small carrot, julienned

1 small red bell pepper, julienned

½ avocado, sliced ¼ inch thick

4 shiso leaves (Japanese beefsteak plant) or 1 teaspoon ground beefsteak leaves (optional)

2 teaspoons spicy oriental mustard

2 cooked, peeled plums (fresh or canned) cut in 8 sections

 

Boil the potatoes until tender.  Cut into cubes.  Mash with the half-and-half, butter, salt and pepper.  Place a sheet of nori on a bamboo mat or cloth napkin and spread ¼ of the mashed potato over 4/5 of the nori, leaving the top 1/5 of the sheet clean.

Arrange half the carrot, red and yellow pepper and avocado across the middle of the potato.  Top with half the shiso leaves.  Lay half a nori sheet on top of the vegetables.  Put ¼ of the mashed potato on top of this sheet and spread with 1 teaspoon oriental mustard.  Top with ½ the plum sections.

Use mat or cloth to help roll up the nori tightly, then roll back and forth one or two times and gently squeeze to make firmer.  Unroll the mat or cloth.  Slice the nori roll into ¼ inch slices.

SORREL AND POTATO SOUFFLES

5 July

 

8oz (225g) potatoes

1 large handful sorrel leaves

1oz (25g) butter

2oz (50g) cottage cheese

2oz (50g) sour cream or fromage Blanc

1 tablespoon chopped chives

2 eggs, separated

4 teaspoons grated parmesan

 

Boil the cleaned potato and when cool enough to handle, push off the skins.  Put the potato flesh through a sieve and weigh out the required amount.

Strip the coarse stems from the sorrel leaves, wash well and cool quickly in ½ oz (15g) of melted butter, turning around in the pan until the sorrel is just wilted.

Put the remaining butter around 4 ramekins and put a spoonful of the cooled sorrel in the bottom of each.  Add the cottage cheese, the sour cream and chives to the potato.  Beat in the egg yolks until the mixture is very smooth, then whip the egg whites stiffly and fold in.

Divide the mixture between the ramekins, sprinkle with the parmesan and cook for 10 minutes in a hot oven (gas mark 7/425of/220oc).


FOCACCIA WITH RED ONIONS

6 July

 

4oz (110g) potatoes, cooked and pureed

12oz (350g) plain flour

2 heaped tablespoons quick action yeast

1 teaspoon sea salt

7fl oz warm water

8 tablespoons good quality olive oil

12oz (350g) red onions, thinly sliced

Rosemary (optional)

 

Mix the flour with the yeast, salt, potatoes and water with 4 tablespoons of the olive oil.  Make dough, adding more flour if necessary and knead until smooth.  (This can be done in a food processor)

 

CAESAR SOUP

7 July

 

12oz (350g) potatoes, peeled and thinly sliced

1 clove garlic, finely chopped

1 tablespoon olive oil

1 medium sized lettuce, shredded

3 anchovy fillets, rinsed

2 pint (1.1 litres) chicken stock

Juice of ½ a lemon

Sea salt and freshly ground black pepper

Grated parmesan cheese

Croutons

 

Heat the olive oil and cook the potatoes and garlic in this over a low heat.  As soon as the potatoes take on a transparent appearance, add the lettuce and chicken stock.  Bring to the boil and simmer for 20 minutes.

Add the anchovy fillets and the lemon juice and cook for another few minutes.  Liquidize and then season.  Serve with a dusting of parmesan and a few croutons on each plate.


COFFEE POTATO DOUGHNUTS

12 July

 

3oz (75g) cooked potato mashed

10oz (275g) plain flour

1 teaspoon sugar

½ teaspoon salt

½ sachet quick action dry yeast

½ oz (15g) butter, melted

1 egg beaten

Approx. 3fl oz (75ml) tepid milk

Oil for deep frying

 

For the icing

5oz (150g) icing sugar

1 teaspoon coffee granules

1 tablespoon boiling water

 

Sift the flour, sugar and salt into a warmed bowl.  Stir in the yeast, mashed potato, melted butter, the beaten egg and, lastly, enough milk to make a pliable dough.  Knead well until silky smooth.  (This can be done in the food processor.) Set aside in a warm place for an hour or so until the dough has doubled in size.

Knead again and cut into about 12 pieces.  Use a wine glass to cut the shape and use a bottle top to cut the middle out of each one.  Set aside again for 20 minutes until the doughnuts are again well risen.

Deep fry for 4 minutes or until they are golden brown, turning them over once during cooking.  Drain on kitchen paper and cover with icing made by mixing the icing sugar with the coffee granules and boiling water.

POTATOES WITH WHITE WINE AND HERBS

15 July

1 ½ lb (700g) potatoes, cleaned

1 ½ fl oz (40ml) olive oil

1 medium onion, chopped

1 clove garlic, chopped

1 teaspoon flour

Sea salt and freshly ground black pepper

5fl oz (150ml) white wine

5fl oz (150ml) chicken stock

Small handful of chopped herbs

 

Use little potatoes, all of one size.  It they are larger, cut in quarters.  Heat the oil, add the onion and garlic and cook until they begin to change colour.  Stir in the flour; add the seasoning and white wine and stock.  Put in the herbs, bring to the boil and cook until the potatoes are tender and the liquid has reduced.

 

TERRINE OF POTATOES WITH CARAWAY SEED

16 July

 

1 ½ lb (700g) potatoes, peeled and thinly sliced

1 large onion, sliced

1 clove garlic, chopped

1 red pepper, sliced

1 green pepper, sliced

10 slices streaky bacon

3 eggs

½ pint (275ml) milk

¼ pint (150ml) cream

1 tablespoon English mustard

Sea salt and freshly ground black pepper

1 tablespoon caraway seeds

3oz (75g) grated cheese

 

Melt the butter and gently fry the onion, peppers and garlic until translucent.  Stir in the potatoes and turn around in the pan for about 5 minutes.

Oil well a 2lb (900g) loaf tin and cover the base and long sides with the bacon, allowing it to overhang the edges.  In a bowl combine the eggs, milk, cream, mustard, seasoning, caraway seeds and half the cheese.

Combine with the potato mixture and put onto the loaf tin.  Sprinkle with the rest of the cheese and then bring the overhang bacon slices onto the top of the terrine.  Cook at gas mark 5/375of/190oc for about 50 minutes or until the potatoes are cooked and the crust is golden.

POTATO BISCUITS

17 July

 

 

4oz (110g) cold mashed potato

4oz (110g) plain flour

4oz (110g) rolled oats

2oz (50g) sugar

1 teaspoon salt

3oz (75g) butter or margarine

 

Mix the flour, oats, sugar and salt and rub in the butter or margarine.  Knead in the mashed potatoes and roll our thinly on a floured board.

Place on greased baking trays and cook in a slow oven (gas mark 3/325of/170oc for about 20 minutes until crisp but not brown.

Cover these with melted chocolate or icing.

POTATOES WITH LENTILS

19 July

 

1lb (450g) potatoes, scrubbed and diced

8oz (225g) green lentils

2 tablespoons olive oil

2 shallots, chopped

1 large clove garlic, crushed

1 ½ pints (900ml) chicken stock

1 glass white wine

Sea salt and freshly ground black pepper

Sprig of thyme

Chopped herbs – parsley, basil etc

 

Wash the lentils and drain.  Heat the olive oil and sauté the shallots and garlic for a few minutes.  Stir in the lentils and cook for another few minutes, stirring all the time.  Add the chicken stock, wine, seasoning and thyme and simmer for 30 minutes.

Add the potatoes and cook until they are tender.  Sprinkle the herbs over the dish and serve.


SMOKED HADDOCK TERRINE

22 July

 

12oz (350g) potato, cleaned, cooked and pureed

12oz (350g) smoked haddock fillets

¼ pint (150ml) cream

3fl oz (75ml) milk

Sea salt and freshly ground black pepper

1lb (450g) spinach

4 eggs

 

Steam the fish until just cooked.  Flake and remove any bones.  In a large bowl put the fish and pureed potatoes and mix with the cream, milk and seasoning.

Wilt the spinach (barely cook it) and drain out any moisture.  Chop finely.  Separate the eggs and beat the yolks.  Stir in the spinach.

Whisk the egg whites until dry and fold half into the fish mixture and half into the spinach.  Put half the fish mixture into an oiled 2lb (900g) loaf tin followed by half spinach.  Repeat with the remaining mixtures and level the surface.  Cover with a piece of greaseproof paper and put into a roasting tin half filled with hot water.  Bake at gas mark 5/375of/190oc for 45 minutes.  Turn out and serve with the tomato sauce made from fresh tomatoes with garlic and basil.


POTATO AND SPINACH CAKES

23 July

 

1lb (450g) potatoes, cooked and pureed

8oz (225g) cooked spinach, chopped

1 onion, chopped

1 clove garlic, chopped

4oz (110g) grated cheese

Whole-wheat flour

A little sunflower oil

 

Mix the potato puree with the chopped spinach.  Soften the onion and garlic in a little oil and mix the potato.  Add the grated cheese.  Shape into little cakes, dust with whole-wheat flour and fry in a little oil.

 

STIR FRY POTATOES

27 July

 

8oz (225g) potatoes

2 tablespoons sesame or sunflower oil

4 baby sweet corn

4oz (110g) mange touts

1 red pepper

4 baby courgettes

1 clove garlic

4 spring onions

A little soy sauce

 

First prepare your vegetables.  Clean the potatoes and cut into very little dice.  Keep separate from the other vegetables.  Take any coarse parts off the peas and slice the pepper and courgettes.  Chop the garlic finely.  Prepare the spring onions.

Heat the oil in a wok (a large frying pan will substitute) and put in the potatoes.  Allow to cook for a few minutes, stirring all the while, until they begin to soften.  Add the remaining vegetables and stir fry until vegetables are cooked but crisp.

Add a little soy sauce and eat at once


POTATO MUFFINS

28 July

 

2 medium potatoes, cleaned, cooked and sieved

¼ pint (150ml) milk

½ oz (15g) butter

½ sachet quick action dried yeast

11oz (310g) flour

½ teaspoon salt

1 heaped teaspoon sugar

1 egg, beaten

 

Put the milk into a small pan with the butter and warm through.  Mix the yeast, flour, salt and pour in the milk/butter.  Add the egg and the potatoes and knead until you have smooth dough.  (This can easily be done in a food processor).

Put the dough into a clean bowl, cover with a cloth and leave to double in size for a couple of hours in a warm place.

Punch the dough down and with a biscuit cutter cut out into muffin shapes.  Leave to rise for another 20-30 minutes and then cook in a hot oven, gas mark 7/425of/220oc for 15 minutes, turning once during the cooking time. 


NEW POTATOES WITH PRAWNS

31 July

 

Divided between 8 ramekins dishes, this will make an excellent first course for that number of people.  Otherwise, the amount will serve 4 as a main course eaten with a salad.

 

1 ½ lb (700g) very small new potatoes, cleaned

2oz (50g) butter

8oz (225g) peeled and cooked prawns

2oz (50g) carrot, grated

5fl oz (150ml) yoghurt

1 tablespoon mayonnaise

5fl oz (150ml) meat stock

4 large tomatoes, sliced

4oz (110g) grated cheese

 

Steam the potatoes and keep warm.  Melt the butter, add the prawns, allow to warm through and then put in the potatoes and carrots.  Stir in the yoghurt, mayonnaise and meat stock and heat without boiling.

Put into a wide gratin dish, cover with sliced tomatoes, sprinkle with the cheese and brown under a grill.

SAUTE POTATOES WITH HAZELNUT SAUCE

8 August

 

1-1½ lb (450-700g) medium size potatoes

1 oz (25g) hazelnuts

Hazelnut oil

¼ pint (150ml) cream

Squeeze of lemon juice

Sea salt and freshly ground black pepper

 

Steam the potatoes in their skins until barely tender.  Drain and cool.  Simmer the hazelnuts in a little water for 3-4 minutes, then drain, skin and dry.  Gently fry them in a little hazelnut oil until brown and set aside to cool.  Crush roughly.  Peel the potatoes and slice thinly.  Sauté in hazelnut oil, just using enough to brown the potatoes without becoming oily.  Remove to a heated serving plate.

The preparation of the sauce must be done quickly as possible or the potatoes will become soggy.  Add 1-2 tablespoons of fresh hazelnut oil to the pan and when quite hot, add the cream.  Boil stirring all the time, until the mixture combines and thickens.  Once it is reduced to a coating sauce, add a squeeze of lemon juice and the seasoning.  Pour over the potatoes, scatter with the crushed hazelnuts and serve.

 

CAUSA WITH TUNA AND AVOCADO

9 August

 

2lb (900g) floury potatoes, peeled, cooked and pureed

6 tablespoons olive oil

1 green chilli, seeded and finely chopped

Juice of 2 lemons

Sea salt

1 large can tuna

5fl oz (150ml) mayonnaise

1 hard boiled egg, chopped

1 large ripe avocado, sliced

1 red pepper, thinly sliced

6 olives, sliced

Salad leaves to garnish (optional)

 

In 2 tablespoons of the olive oil, liquidize the chilli and stir with the remaining olive oil into the potato with the lemon juice and salt to taste.

Mix together the tuna and the mayonnaise.  Divide the causa mixture into 3 portions.  Spread one of the portions in a shallow dish.  Cover with half the tuna mixture.  Arrange the egg, avocado slices, pepper and olives on the tuna layer.  Cover with the remaining causa.  Leave for at least an hour in a cold place, turn out, surround by salad leaves if liked and serve.


DILL POTATOES WITH GARLIC MOUSSELINE

11 August

 

1 ½ lb (700g) small new potatoes, cleaned

Dill

2 egg yolks

½ teaspoon French Mustard

Juice of ½ a lemon

2 cloves garlic

¼ pint (150ml) olive oil

Sea salt and freshly ground black pepper

¼ pint (150ml) cream

 

Steam the potatoes with a sprig of dill and when tender, put them in a warmed dish with a little chopped dill.  Serve with the following sauce.

Ensure the ingredients are at room temperature.  Beat the egg yolks and then beat in the mustard, lemon juice and squeezed garlic (use a garlic press).  Then add the oil, drop by drop, until the sauce thickens.  Towards the end the oil can be added faster.  Season and add a tablespoon of boiling water.  Whip the cream and fold into the mayonnaise.


A PICNIC OMELETTE

14 August

 

2 medium potatoes, cleaned

1 small onion, thinly sliced

2 tablespoons olive oil

Small handful spinach

3 eggs

Sea salt and freshly ground black pepper

1 tablespoon water

 

Steam the potatoes until tender.  Drain and skin.  Cook the onion and gently in the olive oil.  Have the spinach ready cooked, dried and chopped and add this to the pan with the potatoes.

Beat the eggs, add the seasoning with a tablespoon of water and raising the heat, add to the pan.  When the omelette is almost set, invert a plate over the pan and remove the omelette, tipping the frying pan over.  Put the pan back on the heat, adding more oil if necessary, and then slide the omelette back with the cooked side uppermost.  Turn out onto a plate, allow cooling and taking with you on your picnic, served cut in slices.

 

 SMOKED DUCK BREAST, ROCKET AND POTATO SALAD

15 August

 

1lb (450g) very tiny new potatoes

4oz (110g) smoked duck breast

A large handful of rocket leaves

3 tablespoons fruity olive or hazelnut oil

2 tablespoons lemon juice

Sea salt and freshly ground black pepper

 

Steam the potatoes.  Do not remove the skins but while still warm roll them in the oil, lemon juice and seasonings.  Gently add the rocket leaves and place on the salad little pieces of the duck breast.

SPICED NEW POTATOES

18 August

 

2lb (900g) small new potatoes, cleaned

2oz (50g) butter

1 medium onion, chopped

1 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon salt

2 teaspoons garam masala

 

Heat the butter, add the onion and all the spices except the garam masala, stir together for a few moments.

Add the cleaned but unpeeled potatoes and, over a gentle heat, allow to cook until the potatoes are tender, shaking every few minutes s that the potatoes cook evenly.  When nearly done, stir in the garam masala.

ITALIAN POTATO CAKES

23 August

 

6oz (175g) potatoes, cooked and sieved

4oz (110g) cooked chicken, finely chopped

4oz (110g) mortadella sausage, finely chopped

2oz (50g) pecorino cheese, grated

1 clove garlic, finely chopped

1 tablespoon parsley, chopped

1 large egg, beaten

Breadcrumbs

Oil for frying

 

Mix together the first 6 ingredients.  Bind them together with the egg.  Form into little cakes and roll in the breadcrumbs.  Fry in the hot oil.

 

POTATO SUBRICS

24 August

 

1lb (450g) potatoes, peeled and cut into little dice

1oz (25g) butter

¾ pint (400ml) béchamel sauce

1 egg beaten

3 egg yolks

Sea salt and freshly ground black pepper

A little nutmeg

Clarified butter for frying

 

Parboil the potato dice for 2 minutes.  Drain and cook lightly in the butter for a few minutes.  Stir into the béchamel sauce and then add the beaten egg and egg yolks and seasoning.

Heat the clarified butter and drop little spoonfuls of the potato mixture into the pan.  Fry until golden on both sides.


POTATOES AND MUSHROOMS

25August

 

If you cannot buy crème fraiche, make a version by slightly whipping 8fl oz (250ml) double cream, adding 8fl oz (250ml) sour cream and leaving in a warm place overnight.  Chill in the fridge.  This should keep 2-3 weeks.

 

1 ½ lb (700g) potatoes

1 tablespoon oil

1 medium onion, sliced

1lb (450g) mushrooms, sliced

½ pint (275ml) crème fraiche

2 tablespoons dill

Sea salt and freshly ground black pepper

 

Steam the potatoes and when cool and, only if necessary, peel.  If large, cut into quarters.  Heat the oil and gently cook the onion and mushrooms.  Stir in the crème fraiche, the chopped dill and the sea salt and pepper.  Add the potatoes, allow to heat through and serve.


POTATOES COOKED WITH TOMATO

AND CUCUMBER CONCASSE

27 August

 

1lb (450g) potatoes, cleaned

1oz (25g) butter

Nutmeg

Salt and pepper

2 egg yolks

2 tablespoons tomato puree

 

For the concasse

4 large tomatoes, skinned, de-piped and cut in little dice

¼ cucumber, chopped

A nut of butter

1 teaspoon grated lemon rind

Finely chopped parsley

 

Boil or steam the potatoes, drain and dry well.  Put through a sieve and then put into a saucepan with the butter and the seasonings.

Beat well with a wooden spoon until mixture leaves the sides of the pan.  Stir in the egg yolks and the tomato puree and cook for a further few minutes over the heat.

Using a piping bag, pipe the mixture into 8 little rounds, leaving a centre hole in each, onto a greased and floured baking tray.  Put in a hot oven, gas mark 7/425of/230oc for 5-10 minutes, until just browned.

While the cases are in the oven, melt the butter and quickly heat through the tomatoes and the cucumber.  Stir in the lemon rind and chopped parsley and put a spoonful in the centre of each potato case.


POTATO BOATS

29 August

 

These little biscuits, like petit fours, are good served with fruit fools and all kinds of cream puddings.  The amount given below makes about 36 biscuits.

 

4 large potatoes, cleaned

4oz (110g) butter, melted

4oz (110g) caster sugar

2oz (50g) plain flour

2 yolks of eggs

A little salt

1 whole egg beaten

 

Bake the potatoes and when cooked remove enough of the centres to provide 12oz (350g) of potato.  Put through a sieve and allow to get cold.  Add the butter and when smooth, add the sugar, flour and the egg yolks and salt.  Mix into a smooth dough.

Turn out onto a floured surface and cut into 4 equal parts.  Roll each part out and make into little balls the size of walnuts.  Shape into little boats, coat with the beaten egg and bake at gas mark 4/350of/180oc for 20 minutes.


POTATO AND LEEK PUREE

31 August

 

1lb (450g) potatoes, peeled and cut into inch-size pieces

6 medium leeks

1 oz (25g) butter

¼ pint (150ml) single cream

Sea salt and freshly ground black pepper

A little ground nutmeg

 

Clean the leeks very well, remove any coarse green parts and cut into inch lengths.  Cook the potatoes and the leeks together in boiling salted water.  Drain and dry and then puree together.  Add the other ingredients and eat at once.

POTATO AND BEAN SOUP WITH TURNIP TOPS

1 September

 

1lb (450g) potatoes, peeled and quartered

8oz (225g) dried haricot beans

4 pints (2.3 litres) water

1 large onion chopped

8oz (225g) streaky pork rashers cut into pieces

1lb (450g) shoulder of bacon, cut into pieces

1 ½ lb (700g) turnip tops or kale, chopped

2 chorizo sausages

Sea salt and freshly ground black pepper

 

Soak the beans overnight.  Drain and rinse and bring them to boil in a large pan with the water, onion, pork and bacon.  Simmer for 1 ½ hours, then add the potatoes and the turnip tops and cook for another half hour.

Add the sausages 10 minutes before the end. Season and serve

 

WILLIAM POTATOES

5 September

 

2 ¼ lb (1kg) potatoes, peeled and cut into even sized pieces

Sea salt and white pepper

Grated nutmeg

2 egg yolks

1oz (25g) butter

Seasoned flour

2 eggs, beaten

Breadcrumbs

Oil for deep frying

1 extra potato

 

Boil the potatoes in a little water until soft.  Drain and dry over a low heat.  Puree and season the potatoes.  Add the egg yolks and butter a mix well.  Shape into little pear shapes and then dust first with the seasoned flour, then dip in the beaten eggs and finally the breadcrumbs.  Deep fry until brown and crisp.  Have ready the extra potato sliced and cut into matchsticks.  Briefly deep fry and place one in each potato to resemble the stem of the pear.

 

 

POTATO LASAGNE

7 September

 

1lb (450g) potatoes, cleaned

2 tablespoons olive oil

1 large onion, chopped

1 carrot, diced

1 stick celery, sliced

1lb (450g) good quality mince

1 clove garlic, chopped

2 tablespoons tomato puree

1 glass red wine

½ pint (275ml) water

Bouquet garni

2 large flat field mushrooms, sliced

A little oil

1 ½ pints (900ml) béchamel sauce

Sea salt and freshly ground black pepper

2oz (50g) parmesan cheese, grated

 

First heat the olive oil and let the onion, carrot and celery sauté gently until just transparent.  Add the mince and stir over a brisk heat for a few minutes.  Put in the garlic, tomato puree and then the wine, water and bouquet garni.  Bring to the boil, then turn down the heat and allow to cook for 10 minutes.  In a separate pan sauté the mushrooms in enough oil to prevent them sticking to the pan.

Peel the potatoes and slice in 1/8 inch thick slices.  Steam until just tender.  In a large ovenproof dish put a layer of the ragu, then a layer of the béchamel sauce and then the field mushrooms.  Arrange the potato slices on this seasoning as you go.  Cover with the rest of the meat mixture and pour over the remaining béchamel sauce.  Sprinkle with the parmesan and cook at gas mark 6/400of/200oc for 20-25 minutes until the cheese is bubbling.

 

POTATOES BAKED WITH CHEESE AND OLIVE OIL

14 September

 

2lb (900g) potatoes, peeled and thinly sliced

1lb (450g) tomatoes

2 medium onions

4oz (110g) cheese grated

Sea salt and freshly ground black pepper

Fresh thyme

3fl oz (75ml) olive oil

 

Layer the potato slices in an oiled gratin dish with the sliced tomatoes and onions.  Sprinkle as you go with the cheese and seasonings.

Pour over the olive oil and bake, covered in a moderate to hot oven for 45 minutes or until the potatoes are cooked.

 


WILD MUSHROOM AND POTATO MOULD

WITH A SAUCE OF DRIED MUSHROOMS

15 September

 

1lb (450g) potatoes, peeled

2oz (50g) butter

8oz (225g) field mushrooms

1 clove garlic

3 eggs, beaten

Sea salt and freshly ground black pepper

Handful of chopped parsley

 

For the sauce

2oz (50g) dried mushrooms, covered with hot water and soaked ½ hour

2 shallots chopped

1oz (25g) butter

¼ pint (150ml) cream

2 tablespoons lemon juice

 

Boil or steam the peeled potatoes.  When they are cooking, melt half the butter in a pan and cook the sliced mushrooms with the chopped garlic clove.  Raise the heat at the end to evaporate some of the liquid.

Puree the cooked potatoes and stir in the beaten eggs and the seasoning with the remaining butter.  Butter a 2 ½ pint (1.4 litres) pudding bowl or soufflé dish, put in the mushroom mixture and then the potatoes.  Smooth the surface and cover with buttered paper.  Place in a bain-marie and bake in the oven at gas mark 6/400of/200oc for 30 minutes.  Leave the rest for 5 minutes or so and then turn out.

While the mould is cooking make the sauce.  Drain the mushrooms.  Reserve the liquid and make up to 1 pint (570ml). Fry the chopped shallots gently in the butter, add the mushrooms and after a few minutes, the mushroom liquid.  Cook until this has almost evaporated.  Add the cream and lemon juice and serve with the mushroom and potato mould.


HEDGEHOG POTATOES

16 September

 

1 ½ lb (700g) potatoes, peeled

1 large potato, unpeeled

6oz (175g) butter, clarified

¼ pint (150ml) hot milk or cream

Sea salt and freshly ground black pepper

2 medium leeks, thinly sliced

A little oil, sesame or olive

 

Put the peeled potatoes onto boil.  Slice the large potato as thinly as possible and put the slices in a hot oven (gas mark 7/425of/220oc) with the clarified butter for about 10-15 minutes until golden.  Puree the boiled potatoes with the milk or cream and keep warm.  Fry the leeks quickly in the hot oil.

Spread the puree on a warm serving plate and stick the chips all over the surface.  Surround with the leeks.

POTATOES WITH CHEESE, TOMATO AND ONION SAUCE

18 September

 

6 large potatoes, cleaned

1oz (25g) butter

1 medium onion

2 large tomatoes, peeled and chopped

Salt and freshly ground black pepper

¼ pint (150ml) double cream

4oz (110g) cheddar cheese

 

Boil the potatoes until tender.  Drain, peel and keep them warm.  Heat the butter and sauté the onion until it is softened.  Add the tomatoes, salt and pepper to taste.  Cook for about 5 minutes.

Add the cream and the cheese, stirring until the cheese is partially melted.  Pour over the potatoes.


AUTUMN GRATIN

19 September

 

1 ½ lb (700g) potatoes, peeled and thinly sliced

8oz (225g) spinach

1 onion, sliced

2 tomatoes, sliced

2 courgettes, sliced

Sea salt and freshly ground black pepper

8 fl oz (220ml) cream

Fresh parsley or chervil, chopped

 

Leave the potatoes to soak in cold water for 10 minutes to reduce the starch.  Wash the spinach and wilt briefly in a little hot butter.  Allow to cool and roughly chop.

Season the onion, tomato and courgette slices.  Layer in a gratin dish with the well-dried potatoes and other vegetables, seasoning as you go.  Put some fresh parsley into the cream and pour over the vegetables.  Cook in any way that is convenient to you, either for 40 minutes or so in a hot oven or better still, longer cooking in a slow oven. A very adaptable dish.

POTATO CASSEROLE WITH PORK

21 September

 

1 ½ lb (700g) potatoes, peeled and sliced

1lb (450g) belly of pork

2 large onions, sliced

Sea salt and freshly ground black pepper

A little chopped sage

¾ pint (400ml) good meat stock

 

Cut the pork into strips about the size of a finger.  Layer the potatoes and onions with the pork in a casserole dish, finishing with the potatoes and seasoning as you go with sage and salt and pepper.

Cover with the stock.  Put uncovered in a hot oven (gas mark 7/425of/220oc) for 30 minutes then lowers the heat to gas mark 3/325of/170oc for a further 40 minutes or so until the crust is well browned.

This cooking time is only a rough estimate and this casserole will fit in happily with different oven temperatures and times according to what else is cooking.


PARCELS OF POTATO AND IRISH FARMHOUSE CHEESE

23 September

 

The amount below makes 4 parcels, and can be made in advance and cooked at the last minute.

 

4 medium potatoes, boiled and diced

A little oil

1 onion, chopped

Sea salt and freshly ground black pepper

4 sheets filo pastry

Melted butter

3-4oz (75g-110g) Cashel Blue Cheese

 

Heat the oil quickly fry the onion and potato until lightly browned.  Season and set aside.  Lay out 1 sheet of filo pastry and paint with the melted butter.  Repeat with the remaining 3 sheets and then, using scissors, cut into 4 rectangles.

Lay a quarter of the potato mixture in the middle of each triangle and cover with little slivers of cheese.  Pull up the sides of the rectangle to make little parcels and give the pastry a twist at the top.  Paint with more melted butter and cook on a baking tray for 15 minutes at gas mark 4/350of/180oc until golden coloured.

 


MEAT AND VEGETABLE STEW

25 September

 

2lb (900g) potatoes, peeled and halved if large

1lb (450g) chicken meat, cut into cubes

1lb (450g) lean pork, cubed

½ pint (275ml) oil

3 medium onions, chopped

½ red chilli pepper, sliced thinly

2 cloves garlic, chopped

Sea salt and freshly ground black pepper

1 teaspoon cumin seed

3 cloves

4oz (110g) finely chopped peanuts

5fl oz (150ml) sweet wine or port

 

Fry the chicken and pork in the hot oil until well browned.  Remove and keep on one side.  In the same oil, fry the onions, chilli pepper and garlic until the onion is transparent.

Add the meat and the chicken stock and bring to the boil.  Now add the potatoes.  Simmer for 1 hour, stirring every now and then to prevent sticking.  Add the cloves, peanuts and port after 30 minutes.  Once the stew is thick and creamy, adjust the seasoning and serve.

SPICED POTATO CAKE

27 September

 

4oz (110g) potatoes, cooked and pureed

4oz (110g) butter

8oz (225g) caster sugar

2oz (50g) melted chocolate

2 eggs, well beaten

4oz (110g) plain flour

1 level teaspoon baking powder

½ level teaspoon cinnamon

2 pinches ground nutmeg

Pinch of salt

4oz (110g) almonds, blanched and chopped

4 tablespoons milk

 

Prepare an 8-inch square cake tin (or approx. size).  Cream the butter and sugar and stir in the potatoes.  Add the melted chocolate and beat in with the eggs.

Sift the dry ingredients and stir in with the almonds and milk.  Bake at gas mark 5/375of/190oc for 12 minutes and then turn down the heat to gas mark 4/350of/180oc for a further 45-50 minutes.  Allow to cool in the tin for 5 minutes before turning out.

 


ITALIAN STUFFED POTATOES

               28 September

 

4 large potatoes

8oz (225g) good quality minced beef

2 tablespoons fresh breadcrumbs

4 tablespoons parmesan cheese (freshly grated if possible)

Sea salt and freshly ground black pepper

1 clove garlic, chopped

1 tablespoon parsley

1 egg

A little olive oil

1 medium onion, sliced

A little piece of celery, sliced

2lb (900g) tomatoes, skinned and de-seeded

½ teaspoon sugar

 

Wash and peel the potatoes and, with a potato peeler, scoop out the centres of the potatoes, leaving a shell about a quarter inch thick.  Put the potato shells in cold salted water and put the centres into a little water to cook until they are tender.  Drain and mash.

Meanwhile, in a non-stick frying pan, sauté the mince until browned and then mix with the potato puree, breadcrumbs, cheese, seasoning, garlic and parsley and beaten egg.  Stuff this mixture into the potato shells.  Heat the oil and sauté the onion and celery.  Add the potatoes and cook them carefully until shells are golden.

Remove the potatoes, and then add the tomatoes and sugar.  Stir to amalgamate and then put back the potatoes, cover and cook gently for half and hour or so, until the potatoes are tender when tested with a skewer.  


HOT POTATO AND CHICORY SALAD

29 September

 

2lb (900g) potatoes, peeled

8oz (225g) smoked bacon

2 small or 1 large head chicory

¼ pint (150ml) warmed milk

3 tablespoons red wine vinegar

 

Boil or steam the potatoes until just tender.  Meanwhile, cut the bacon in little strips and fry quickly.  Drain, reserving separately the fat and the bacon.  Wash the chicory and cut into 1-inch lengths.  Put in a warmed dish.  puree the potato and stir in the milk.  Put on top of the chicory and then add the bacon pieces.

Using the pan in which you fried the bacon, heat the remaining fat and pour over the vinegar, allowing cooking for a few moments.  Put back the potato mixture and allow cooking gently until the chicory is just tender.  Serve at once.

CHOCOLATE AND HAZELNUT POTATO CAKE

30 September

 

3oz (75g) puree of potato

8oz (225g) butter

14oz (400g) sugar

4 eggs

3oz (75g) good quality plain chocolate

1 teaspoon cinnamon

1 teaspoon grated orange peel

½ teaspoon nutmeg

10oz (275g) plain flour, sifted

1 teaspoon baking powder

¼ pint (150ml) milk

1 tablespoon lemon juice

4oz (110g) hazelnuts, chopped

Whipped cream

 

Cream the butter and the sugar add the eggs one at a time and beat well.  Beat in the melted chocolate, potatoes, cinnamon, orange peel and nutmeg.  Put the baking powder with the flour and the lemon juice with the milk and then add to the cake mixture in alternative spoonfuls.  Stir in the nuts.

Put into a greased 9 inch cake tin and cook for about 1 ¼ hours at gas mark 4/350of/180oc but watch that the top doesn’t burn and, if necessary, turn down the heat.  Split and fill with whipped cream when cool or put the cream on top with a dusting of grated chocolate.

 

POTATO AND OATMEAL SOUP

1 October

 

 12oz (350g) potatoes, peeled and cut into small dice

4 tablespoons butter

2 medium onions, chopped

6oz (175g) mushrooms, sliced

Large handful of spinach, washed and finely chopped

3-4oz (75-110g) oatmeal

2 pints or 1 litre good stock

Sea salt and freshly ground black pepper

¼ teaspoon ground gloves

 

Melt the butter, add the potatoes, onions and mushrooms and cook gently until softened.  Add the spinach to the soup and cook for a few minutes.

Put in the oatmeal, stir round, then cover with the stock and seasoning and cook for about 20 minutes.  Serve with a spoonful of cream.

 

SPICED POTATO, CAULIFLOWER AND PUMPKIN

6 October

 

1lb (450g) potatoes, cleaned and diced (only peeled if necessary)

1 small cauliflower, broken into florets with the thick stalks discarded

1lb (450g) pumpkin flesh, diced

3 tablespoons sunflower oil

1 onion, chopped

1 clove garlic, chopped

3 cardamom pods

1 teaspoon ground cumin

1 teaspoon crushed coriander seeds

1 teaspoon salt

 

Heat the oil and the onion and garlic.  Remove the black seeds from the cardamom pods into the pan with the other spices.  Allow to cook for a few minutes and then put in the potatoes.  Cover the pan and leave to cook over a low heat for about 10 minutes, stirring from time to time.

Add the cauliflower and about half a pint of water.  Cook for another 5 minutes and then add the pumpkin.  The vegetables should be ready to serve in another 10 minutes or so.  Do not overcook – the vegetables should be al dente.

 

VEGETABLE TERRINE

7 October

 

14oz (400g) potatoes, peeled and chopped

4oz (110g) carrots peeled and chopped

4oz (110g) turnips, peeled and chopped

4oz (110g) spinach

1oz (25g) butter

A small pinch salt

1 teaspoon ground nutmeg

1 beaten egg

 

Cook the potatoes, carrots and turnip separately in a little water.  Do the same with the spinach but trim well and shred the leaves before cooking.  Drain and puree all the vegetables, again separately (a little bit time consuming but worth it) then flavour each with a little butter and salt.

Add beaten egg to the potato and divide between the three other vegetables.  Oil a 1lb (450g) loaf tin and spread, first the carrot mixture, then the turnip and finally the spinach.

Put in a roasting tin half filled with boiling water.  Bake at gas mark 5/375of/190oc for 1-1 ½ hours until set.  Leave to stand for 10 minutes before turning out.


POTATO SCONES

8 October

 

6oz (175g) potatoes

8oz (225g) self-raising flour

1 teaspoon salt

3oz (75g) butter or margarine

2-3 fl oz (50-75ml) milk

 

Boil or steam potatoes and put through a sieve.  Sift the flour and salt and rub in the butter or margarine.  Mix in the warm potatoes and lastly enough milk to make a soft dough.  On a floured surface, shape into a round about ½ inch thick and cut into scones (using a 2 ½ inch cutter the yield will be about 12 scones).

Put on a greased baking tray and cook at gas mark 6/400of/200oc for 20 minutes or until golden brown.

BUCKWHEAT CREPES WITH POTATO FILLING

11 October

 

For the filling;

1lb (450g) potatoes

2 medium onions

1 large re pepper, de-seeded and chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Sea salt and freshly ground black pepper

 

For the pancakes

2 eggs, beaten

2oz (50g) plain flour

2oz (50g) buckwheat flour

A pinch of salt

Approx. 2fl oz (50ml) milk

A little water

1oz (25g) butter with a little oil for frying

 

Peel the potatoes and put on to boil in salted water.  While they are cooking, prepare the pancake batter by incorporating the beaten eggs into the flours and salt and add enough milk until you have the consistency of thick cream.  Allow to rest for 20 minutes or so.  Before cooking add enough water to bring the consistency to one of thin cream.

Fry the onions and red pepper for a few minutes in 2 tablespoons of the olive oil.  Drain the cooked potatoes, dry and cut into dice.  Put with the onions and peppers and add the remaining oil, lemon juice and seasoning.  Remove from the heat.

Cook the pancakes on one side only.  Lay them out with the cooked side upwards and spread a quarter of the potato mixture onto each.  Roll up and, seam side down first, fry in the butter and hot oil until browned on all sides.

 


GRATIN WITH BEER

12 October

 

1½ lb (700g) potatoes, scrubbed and thinly sliced

2oz (50g) butter

3 medium onions, thinly sliced

Sea salt and freshly ground black pepper

¾ pint (400ml) beer

¼ pint (150ml) milk

 

Using 1oz (25g) of the butter grease a gratin dish and into this put the potatoes and onions in layers, seasoning as you go.  Dab with the rest of the butter in little pats.

Pour over the beer and cook at gas mark 7/425of/220oc for 10 minutes, then lower the heat to gas mark 4/350of/180oc for another 40 minutes or until the potatoes are tender. Pour over the milk and cook for another 10 minutes or until the top is brown and crusty.

 


HERRING AND POTATO SALAD WITH CRÈME FRAICHE

13 October

 

12oz (350g) very small new potatoes, cleaned

8oz (225g) matjes herring fillets

1 cucumber, diced

1 beef tomato, diced

1 tablespoon parsley, chopped

3 tablespoon olive oil

2 tablespoons crème fraiche

Sea salt and freshly ground black pepper

1 small red onion, chopped

 

Steam the potatoes and, meanwhile, cut the herring fillets into bite-size pieces.  Marinade the cucumber, tomato and parsley in the olive oil and crème fraiche.  Season.  As soon as the potatoes are tender, stir them into the salad.  Add the herring fillets, sprinkle with the red onion and serve.

 


BUBBLE AND SQUEAK

14 October

 

1 ½ lb (700g) potatoes, scrubbed and boiled until just tender

Beef dripping (or sunflower oil if preferred)

8oz (225g) chorizo sausages, sliced

Sea salt and freshly ground black pepper

12oz (350g) cabbage, very thinly sliced

1 fl oz (25ml) balsamic vinegar

2 fl oz (50ml) meat jelly or good stock

 

As soon as the potatoes are cool enough to handle, slice them roughly.  Heat the dripping or oil and add the potatoes.  Cook them until they are well browned and at the last moment add the sausage and heat through.  Season well.

Remove from the pan and keep warm.  Add a little more dripping or oil and over a brisk heat cook the cabbage for a few minutes.  It needs to retain its crispness.  Remove from the heat and spoon onto the potatoes.  Return the pan to the heat and, add the vinegar to deglaze and then the stock.  Allow to cook fiercely for half a minute, and then, pour over the potatoes and the cabbage, eat at once.

THREE ONION AND POTATO SALAD

15 October

 

1 ½ lb (700g) very small new potatoes

2oz (50g) butter

2 medium red onions, thinly sliced

2 medium white onions, thinly sliced

2 spring onions

1 small clove garlic

Sea salt and freshly ground black pepper

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

6 tablespoons olive oil

 

Melt the butter in an ovenproof dish and put in the cleaned potatoes.  Bake in a hot oven, gas mark 7/425of/220oc for 20-30 minutes until they are well browned.

Meanwhile, put the onions into a wide bowl.  Make a dressing by crushing the garlic in the salt and pepper, stirring in the mustard and then the vinegar and oil.  Pour over the onions and leave to marinade.  When the potatoes are cooked, add them immediately to the onions and serve at once.


GREEN RAVIOLI WITH TWO POTATO FILLINGS

17 October

 

For the ravioli;

7oz (200g) plain white flour

A pinch of salt

2oz (50g) spinach, cooked and very finely chopped

2 eggs

 

For the fillings;

8oz (225g) potato, steamed and cut into very small dice

2oz (50g) chorizo sausage, cut into very small dice

1 egg, beaten

Sea salt and freshly ground black pepper

4oz (110g) leeks, very thinly sliced

1 tablespoon olive oil

3 tablespoons cream

 

Make the ravioli by combining al the ingredients in a bowl and mixing to smooth dough – this is very easily done in a food processor.  You may need to add a little more flour to make a dry paste.  Wrap in cling film and leave for 15 minutes.

Make the fillings by dividing the diced potato into 2 bowls.  In the first bowl add the sausage and combine with the egg and seasoning.  Cook the leeks very quickly in the olive oil and stir in the cream and seasoning and combine with the second batch of diced potato.  Leave to cool.

Make the ravioli by rolling out the pasta to wafer thin sheets.  If you don’t have special ravioli cutters, a biscuit cutter will do well to cut out circles.  Divide the 2 fillings between these, putting enough of the filling into each circle so that you can make moon-shaped pastries.  Damp the edges with milk and press well together.  Leave to dry for a half hour.

Cook ravioli by plunging them into boiling salted water for about 2 minutes.  Serve them sprinkled with grated parmesan and melted butter.

 


OVEN FRIED CHIPS

18 October

 

Potatoes, cleaned and peeled if necessary

Sunflower oil

Paprika

Salt

 

Prepare the potatoes into chips sizes.  Dry well and put into a large bowl containing enough oil so each chip is just coated, but not soaked.  Put into a roasting tin and cook at gas mark 7/425of/220oc for about 20 minutes.

Remove from the oven turn them in the tin, sprinkle with the paprika and salt (paprika browns the chips) and cook for another 15 minutes or so until the chips are nicely browned.

 

SALMON WRAPPED IN STRAW POTATOES

WITH FENNEL SAUCE

20 October

 

4 medium potatoes, peeled and cut into julienne strips

6 tablespoons lemon juice

Salt and freshly ground black pepper

4 salmon fillets or steaks

2 tablespoons olive oil

A bunch of fennel, chopped

4oz (110g) butter

¼ pint (150ml) fish stock

 

Place the potato strips in a bowl with the lemon juice and season.  Press around the salmon fillets or steaks, wrap in a damp cloth and refrigerate for at least a half hour.  Heat the oil and gently cook the fish for 5 minutes or so on each side.

Meanwhile have ready the fennel blended with the butter (again well chilled) and just before serving put a little piece of this butter into the frying pan in which you have cooked the salmon.  Add the stock and blend together.  Serve with the salmon.



 

BREAST OF CHICKEN

WITH POTATO AND HERB STUFFING

21 October

 

1lb (450g) potatoes

2oz (50g) butter

1 small onion, chopped

2oz (50g) streaky bacon, diced

2 tablespoons mixed fresh herbs

Sea salt and freshly ground black pepper

4 breasts of chicken

 

Boil the peeled potatoes in salted water.  Drain and puree.  Melt the butter and soften the onions in this until translucent.  Remove from the pan and quickly fry the bacon dice until crisp.

Combine with the potato puree, onions, herbs and seasoning.  Make an incision halfway through each chicken breast and cut horizontally to make a pocket.  Fill with the stuffing and pan fry the chicken breasts.

POTATO AND APPLE CAKE

22 October

 

1lb (450g) potato, peeled and boiled

2oz (50g) butter

4oz (110g) Demerara sugar

6oz (175g) self-raising flour

½ teaspoon ground ginger

1lb (450g) cooking apples

2oz (50g) caster sugar

4oz (110g) raisins

A pinch of cinnamon

A few cloves

 

Make a puree with the potatoes, and while still warm stir in the butter.  Add the Demerara sugar, flour and ginger to make the dough.  Divide the mixture into two portions and roll out one half to fit the bottom of a 9-inch flan dish.

Peel and slice the apples and put them on the pastry with the caster sugar (you may need a little more depending on the tartness of the apples), the raisins, cinnamon and cloves.

Roll out the remaining pastry and cover the top, leaving a slit open.  Bake at gas mark 5/375of/190oc for about 45 minutes, watching that the top doesn’t brown too much.  If this happens, cover with greaseproof paper.

AUTUMN CASSEROLE

24 October

 

1lb (450g) potatoes, washed and cut into small dice

1 small aubergine (8-12oz/225-350g), diced

1 green pepper, diced

1 red pepper, diced

8oz (225g) onions, finely chopped

1lb (450g) courgettes, sliced

A few okra (optional), sliced

2 cloves garlic, chopped

Chopped parsley

2 tablespoons tomato puree or 1 tin tomatoes

4 teaspoons paprika

5 tablespoons olive oil

Sea salt and freshly ground black pepper

1lb (450g) tomatoes

 

Put all the vegetables into a casserole dish with the garlic and parsley and then stir in the paprika, 3 tablespoons of the oil and the seasoning.  Slice the tomatoes over the top and sprinkle with the rest of the oil.

Cook uncovered at gas mark 7/425of/220oc for 20 minutes, then lower to gas mark 3/325of/170oc for a further 1 to 1 ½ hours or until the vegetables are cooked through.  Can be eaten hot or cold.


STEAK PIE WITH POTATO CHEESE PASTRY

26 October

 

8oz (225g) potatoes, peeled

1lb (450g) rump steak, cubed

1oz (25g) flour

Sea salt and freshly ground black pepper

Bouquet garni

1 medium onion, sliced

4oz (110g) mushrooms, halved

2 tablespoons vegetable oil

 

For the pastry;

3oz (75g) butter

2oz (50g) cheddar cheese

6oz (150g) sieved, cooked potato

4oz (110g) plain flour, sifted

½ teaspoon mustard powder

1 small egg yolk, beaten

 

Boil the potatoes for the pie filling in salted water 10 minutes.  Cut in pieces.  Season the meat cubes with flour and salt and pepper.

Heat the oil and brown the steak.  Remove the meat and add the onion and mushrooms and cook for a few minutes.  Return the meat, cover with water and add bouquet garni and simmer for 40 minutes or until the meat is cooked.  Layer in a 9-inch flan dish with the potatoes.

To make the pastry, melt the butter and add it with the coarsely grated cheese to the sieved potato.  Add the flour, mustard powder and egg yolk.  Form into soft dough.  Chill at least 20 minutes before covering the pie, leaving a hole in the centre of the pastry for the steam to escape.  Cook at gas mark 5/375of/190oc for 35-40 minutes until golden brown.


FISH AND POTATO TIMABLE

28 October

 

1lb (450g) potatoes, cooked and pureed

1oz (25g) butter

4 tablespoons grated cheese

Sea salt and freshly ground black pepper

A few brown breadcrumbs

12oz (350g) cooked white fish

6 tablespoons béchamel sauce

Chopped parsley

1 egg yolk

Grated rind of ½ lemon

A few fresh prawns to garnish

 

Melt the butter and add the potato, cheese and seasoning.  Brown the breadcrumbs and sprinkle the inside of a well greased ring mould.  Line it with the potato mixture, reserving enough to cover the top.  Flake the fish and mix with the sauce and the parsley, egg yolk and grated lemon.

Place in the lined mould, cover with the rest of the potato and bake in a moderate oven (gas mark 5/375of/190oc) for 30-40 minutes.  Allow to rest for 5 minutes and then turn out onto a warmed dish and serve.


POTATO BARM BRACK

30 October

 

8oz (225g) potatoes, cooked and pureed

1lb (450g) self-raising flour

8oz (225g) sugar

2 teaspoons mixed spice

6oz (175g) sultanas

2oz (50g) raisins

2oz (50g) glace cherries, quartered

10fl oz (275ml) milk

 

In a large bowl mix the potatoes with all the dry ingredients and lastly stir in the milk.

Grease an 8 inch ring tin and spoon the mixture into this.  Bake at gas mark4/350of/180oc for 1 hour or until firm to touch.  Cool in the tin for 10 minutes, then turn out and serve warm in slices with butter.

POTATO AND BUTTER BEAN CURRY

4 November

 

6 medium potatoes, peeled and diced

2 tablespoons clarified butter

1 medium onion, chopped

A small piece of ginger

1 teaspoon turmeric

½ teaspoon cumin

1 teaspoon ground coriander

½ teaspoon chilli

1 teaspoon sea salt

1 teaspoon garam masala

1 tablespoon lemon juice

1 can butter beans or 8oz (225g) dried butter beans

 

If using dried butter beans soak them overnight and cook before adding to the potatoes.

Heat the butter and fry the onions gently.  Add the spices and cook for a few minutes, then add the potatoes, together with 1 pint (570ml) water and bring to the boil.  Simmer for a half hour, and then put in the butter beans and the lemon juice.

 

 


FOIL-BAKED CHILLI POTATOES

5 November

 

4 large potatoes, cleaned, unpeeled, sliced ¼ inch thick

Sea salt and freshly ground black pepper

4 slices bacon, fried until crisp

1 medium onion, chopped

8oz (225g) cheddar cheese, grated

2 green chillies, finely chopped

4oz (110g) butter

 

Lay out 4 large squares of aluminium foil and divide the slices of potatoes on these.  Season.  Crumble the bacon over the potatoes and then divide the onion, cheese and chillies between four parcels.  Dot with the pats of butter.

Bring up the edges of the foil and seal tightly.  Bake at gas mark 4/350of/180oc for an hour.

 


BAKED POTATOES WITH SPICED CHICK PEA FILLING

8 November

 

4 large potatoes

5oz (150g) cooked chick peas

2 tablespoons yoghurt

1 tablespoon lemon juice

1 fat clove garlic

1 dessertspoon fresh herbs (chervil or parsley)

Sea salt and freshly ground black pepper

2 tablespoons sesame seeds

 

Scrub and bake the potatoes.  Puree the chick peas with a masher or a food processer, taking care not to over process.  Add the potato flesh, the yoghurt, lemon juice, garlic, herbs and seasoning.

Spoon the filling into the potato skins, sprinkle with the sesame seeds and bake for a further 20 minutes at gas mark 7/425of/220oc and then serve.

CHOCOLATE AND MARMALADE POTATO CAKE

13 November

 

3oz (75g) cooked potato, pureed

4oz (110g) butter

4oz (110g) sugar

1 tablespoon cocoa

3oz (75g) self-raising flour

A pinch of salt

2 eggs, beaten

2 tablespoons marmalade

2 tablespoons milk

 

Cream the butter and the sugar and add to the pureed potato.  Fold in the sifted flour, cocoa and salt alternatively with the beaten eggs.  Stir in the marmalade and the milk.

Turn into a greased and lined sandwich tin and cook for 20 minutes in a moderate oven gas mark 5/375of/190oc


GARLIC POTATOES

14 November

 

2lb (900g) potatoes

Oil for deep frying

3 cloves blanched garlic

3-4 oz (75-110g) butter

Chopped herbs

 

Parboil the potatoes until barely tender, then deep fry until golden crisp.  Mash roughly with a fork with the blanched garlic, butter and herbs.


POTATOES STUFFED WITH CHICKEN LIVERS

AND MUSHROOMS

17 November

 

4 large potatoes, cleaned

6oz (175g) chicken livers, roughly chopped

4oz (110g) mushrooms, thinly sliced

Butter

 

Bake the potatoes and when cooked, remove from the oven.  Keep them warm.  Sauté the chicken livers in the butter with the mushrooms.

Scoop out the centre of the potato, put through a sieve and stir into the liver and mushrooms.  Pile back into the potato shells and eat at once.

TREACLE PUDDING

19 November

 

8oz (225g) potatoes

4oz (110g) self-raising flour

2oz (50g) white breadcrumbs

3oz (75g) shredded suet

4oz (110g) sultanas

3 tablespoons black treacle

2oz (50g) caster sugar

1 tablespoon milk

 

Peel, boil and puree the potatoes.  Mix with all the other ingredients – this is easily done with a food processor.  Turn into a greased pudding basin, cover with greaseproof paper, secure a piece of aluminium foil or a pudding cloth over the whole and steam for 2 hours.

 

IRISH STEW

21 November

 

2lb (900g) potatoes, peeled

2lb (900g) neck chops of lamb, trimmed of all fat, and gristle

1lb (450g) onions, sliced

1 tablespoon chopped parsley

1 bay leaf

A sprig of thyme

Sea salt and freshly ground black pepper

2 pints (1.1 litres) good meat stock (approx)

10fl oz (275ml) cream (optional)

 

Layer half the potatoes, the lamb and the onions in a deep pan with the seasonings and cover with the stock.  Bring to the boil, cover and simmer for about 1 hour and 15 minutes.  Shake the pan vigorously to break up the potatoes and then add the remaining potatoes.  You may need to add more stock at this stage.

The cooking time will depend on the quality of the meat.  Remove the lid for the last half hour to allow the sauce to reduce.  Add the cream, if using, to heat just before serving.


SOUFFLE BAKED POTATO WITH SMOKED HADDOCK

22 November

 

4 large potatoes

4 tablespoons cooked, smoked haddock

6oz (175g) ricotta cheese

1 tablespoon chopped parsley

2 eggs

Sea salt and freshly ground black pepper

 

Bake the potatoes and when cooked, scoop out the centre and put through a sieve.  Add the fish, cheese, parsley, beaten egg yolks and the seasoning.

Whip the egg whites until stiff and fold into the potato mixture.  Divide between the four shells and put back in a moderate oven (gas mark 5/375of/190oc) for 15 minutes.


 

ORANGE CROQUETTE POTATOES

23 November

 

1lb (450g) potatoes, peeled and boiled

Grated rind of an orange

1 tablespoon chopped parsley

2 egg yolks

Sea salt and freshly ground black pepper

A beaten egg

Breadcrumbs

Fresh oil for deep frying

 

Puree the potatoes.  Add the orange rind, parsley, egg yolks and seasoning.

Allow to get cold.  Shape into croquettes; dip in the beaten egg and then the breadcrumbs.  Fry until an even, golden brown.  Drain on kitchen paper and serve at once.

WINTER PIE

26 November

 

For the pastry

4oz (110g) potatoes, peeled, cooked and pureed

2oz (50g) self-raising flour

3oz (75g) butter or margarine

2-3 tablespoons water

 

For the pie

1lb (450g) potatoes, peeled and thinly sliced

6oz (175g) onions, thinly sliced

4oz (110g) gruyere cheese, grated

2 cloves garlic, chopped

Sea salt and freshly ground black pepper

6 fl oz (175ml) cream

Grated nutmeg

1 egg yolk

 

Make the pastry in a normal way by rubbing the fat into the flour and adding the potato puree.  Bind with the water to make a smooth dough and put into the fridge for a half-hour.

Parboil or steam the potatoes for 5 minutes or until just tender.  Blanch the onions for 4 minutes.  Drain and arrange in a 9-inch pie dish with the potatoes, cheese, parsley, garlic and salt and pepper.  Mix the nutmeg with the cream and pour over the top.

Roll out the pastry and cover the pie.  Brush with the beaten egg yolk.  Bake at gas mark 6/400of/200oc for 15 minutes and then turn down the oven to gas mark 4/350of/180oc for a further 15-20 minutes until the pie is well browned.

POTATO CAKES WITH BANANA FILLING

28 November

 

2lb (900g) potatoes

2oz (50g) butter

Sea salt and freshly ground black pepper

2 ripe bananas, sliced into inch long pieces

Lemon juice

A little flour

Oil or butter for frying

 

Peel and boil the potatoes.  Drain and dry them well and then put through a sieve.  Add the butter and the seasoning and mix thoroughly.

Sprinkle the banana slices with lemon juice and then slightly flatten each piece of banana so that you can cover with a coating of the potato mixture to make a thick cake.  Dust with the flour and fry in the butter until brown on both sides.

SKIRLIE-MIRLIE

 

ST ANDREW’S DAY

30 NOVEMBER

  

1lb (450g) potatoes

1lb (450g) Swedes

2oz (50g) butter

A little hot milk

Salt and freshly ground black pepper

A little chopped parsley  

Cook the potatoes and the Swedes separately in salted water.  When tender, drain and puree both vegetables and fold together.

Melt the butter in a pan, add the potato and Swede puree, stir in the warm milk and the seasonings.  Sprinkle with the chopped parsley.

POTATO AND HAZELNUT CAKE

4 December

 

11oz (310g) potatoes, peeled, cooked and sieved

6 eggs, separated

7oz (200g) sugar

Grated peel of a lemon

A pinch of cinnamon

3oz (75g) ground hazelnuts (previously roasted and skins removed)

 

Beat the egg yolks into the sieved potato; add the sugar and the lemon peel, cinnamon and hazelnuts.  Mix together. Whisk the egg whites until stiff and fold into the cake mixture.

Pour into the prepared tin and cook at gas mark 6/400of/200oc for 35 minutes.

APPLE, SULTANA AND POTATO BAKE

6 December

 

1lb (450g) potatoes, peeled, cooked and pureed

1oz (25g) butter

1 teaspoon sugar

½ teaspoon ginger

4oz (110g) flour

4 medium cooking apples, peeled, cored and sliced

2oz (50g) sultanas

2-3oz (50-75g) brown sugar

½ teaspoon cinnamon

A knob of butter

 

While the potatoes are still warm, stir in the butter, sugar and ginger.  Add the flour wit your hands make a soft dough.  Divide into 2 halves and roll into circles.  On 1 half put the apple slices and sultanas and then sprinkle with the sugar and the cinnamon.

Damp the edges of the base and cover with the remaining circle, pressing the edges well down together.  Make a large X in the top and bake at gas mark 7/425of/220oc for 15 minutes.  When you take the pie out of the oven make a hole in the centre and put in a knob of butter before serving.

 

CHEESE PUFF POTATOES

7 December

 

1lb (450g) potatoes, peeled, cooked and pureed

4oz (110g) Gruyere cheese, grated

1 medium onion, diced

3 eggs, separated

4fl oz (110g) milk

Sea salt and freshly ground black pepper

2oz (50g) plain flour

 

Stir the cheese, the onion, the egg yolks, the milk, seasoning and flour into the potato puree.

Beat the egg whites until stiff and fold into the potato mixture.  Heat the oil in a wide frying pan and cook tablespoons of the mixture until barely golden, eat at once,

POTATO PANCAKE WITH FRUIT

11 December

 

1lb (450g) potatoes, peeled, cooked and pureed

2oz (50g) butter

1 egg yolk

4oz (110g) plain flour, sifted

1 teaspoon salt

10fl oz (275ml) fromage frais

1lb (450g) fruit- peaches, pears or apples

 

Rub the butter round a 9-inch flan tin, stir the egg yolk into the potato puree and then add the flour, salt and finally the fromage frais.

Cut the fruit into thin slices and arrange on the base of the tin.  Cover with the potato mixture and bake for 25 minutes at gas mark 5/375of/190oc.  The tin may then be inverted onto a serving plate so the fruit is served uppermost.

POTATO BRIOCHE WITH GINGER

18 December

 

1 ½ lb (700g) potatoes, peeled

1 ½ lb (700g) plain flour

1 teaspoon ginger

2 sachets (approx. 50g) active dry yeast

4oz (110g) butter

2oz (50g) caster sugar

2 eggs

1 teaspoon salt

2 tablespoons water

Icing sugar

 

Boil the potatoes and put them through a sieve.  Allow to cool. Sift the flour with the ginger and mix with the potato.  (You can, at this stage, put the mixture into a food processor which takes away all the hard work).  Sprinkle in the yeast, and then rub in the butter.

Add the sugar, the eggs, the salt and the water and knead until a silky elasticity is achieved.  Put in a clean bowl, cover with a clean cloth and leave until the mixture has doubled in size.

Punch down the mixture and knead again briefly.  Put in a greased round cake tin, and leave to prove again until the dough reaches the top of the tin.  Cook at gas mark 7/425of/220oc for about 40 minutes (watching the top doesn’t burn – you may need to turn down the heat after 20 minutes or so).  Turn out and when still warm, sprinkle with icing sugar and eat.


CRANBERRY PUDDING

20 December

 

6oz (175g) potatoes, cleaned, cooked and pureed

½ oz (15g) butter

1lb (450g) cranberries

7oz (200g) caster sugar

½ teaspoon ground cinnamon

3 eggs

1 tablespoon icing sugar

 

Spread the butter over the base of a 2 pint (1.1 litres) shallow, ovenproof dish.  In a saucepan, gently heat the cranberries and 4oz (110g) of the caster sugar together for 5 minutes.  Stir in the cinnamon and spoon into the prepared dish.

Separate the eggs and, in a bowl whisk the yolks with the remaining sugar until light and fluffy.  Beat in the potato puree and continue beating for 1 minute.

In a clean bowl, whip the egg whites until they make soft peaks, then fold into the potato mixture.  Pour over the cranberries and level the top.

Bake in the centre of the oven heated to gas mark 5/375/190 for about 30 minutes until risen and a golden brown.  Dust with the icing sugar and serve with cream or custard

FRUIT SAVARIN

21 December

 

5oz (150g) potatoes, cleaned, cooked and sieved

3 teaspoon tepid water

2 teaspoons dried yeast

2oz (50g) butter

5oz (150g) plain flour

A pinch of salt

1oz (25g) caster sugar

3 eggs

2oz (50g) glace cherries

2oz (50g) chopped mixed peel

 

Measure the water into a jug, add the dried yeast and mix to a smooth paste.  Leave in a warm place for 10 minutes until risen and frothy.  Melt the butter and cool.

Sift the flour and salt into a bowl and stir in the sugar.  Add the yeast mixture and eggs and beat thoroughly.  Beat in the butter and potato until smooth and elastic, then cover bowl with a clean cloth and leave to rise in a warm place until doubled in size.

Lightly oil a 2 ½ pint (1.4 litres) ring tin.  Chop the glace cherries and beat into the risen mixture with the mixed peel.  Pour the mixture into the ring tin, then cover with oiled polythene and leave to double in size in a warm place.  Set the oven at gas mark 7/425of/220oc and bake for 30-40 minutes until golden brown.  Cool on rack.

To make the syrup: measure 2oz (50g) granulated sugar with ¼ pint (150ml) water and heat gently until dissolved.  Simmer for 5 minutes.  Remove from the heat and stir in 3 tablespoons of rum.  Stand the savarin on a plate and pour over the syrup while warm.

To finish, rub 4 tablespoons apricot jam through a sieve into a pan, add 1 tablespoon water and heat.  Brush the savarin with this and decorate with glace fruits and angelica.

 

MINCE PIES

22 December

 

The following recipe uses a large proportion of butter and makes wonderful mince pies.

 

2 ½ oz (65g) potatoes, cleaned, cooked and pureed

4 oz (110g) self raising flour

½ teaspoon salt

6oz (175g) butter

1 teaspoon cold water

Mincemeat for filling

Icing sugar

 

Sift the flour and salt into the potato and rub in the butter with your fingertips.  Bind with the water, wrap in cling film and put in the fridge for an hour.

Roll out the pastry on a floured board and make the mince pies in the normal way.  Cook for 12-15 minutes at gas mark 6/400of/200oc.  Dust with sifted icing sugar before serving.


POTATO STUFFING FOR ROAST GOOSE

24 December

 

1lb (450g) potatoes, peeled

1oz (25g) butter

1 small onion, chopped

3 tablespoons chopped parsley

½ teaspoon chopped marjoram

Sea salt and freshly ground black pepper

Grated rind of a lemon

1 large bramble apple, chopped

2 heaped tablespoons chopped celery

1 beaten egg

 

Boil or steam the potatoes and make a very dry puree.  Add the butter and then all the other ingredients, leaving the beaten egg until last.  Place the stuffing when cold into the goose and roast as normal.

CHRISTMAS PUDDING

25 December

 

4oz (110g) dry pureed potato

2 eggs

4oz (110g) shredded suet or melted butter

4oz (110g) flour

1 small carrot, grated

1 small apple, peeled and grated

1lb (450g) mixed dried fruit

1 tablespoon marmalade

4oz (110g) brown sugar

1 tablespoon golden syrup or black treacle

8 tablespoons ale, beer, stout, brandy or whisky

1 teaspoon each mixed spice, cinnamon, almond essence and lemon essence

 

Cream the eggs with the butter or mix with the suet, stir in the sifted flour and, when the mixture is smooth, and the potatoes.  Add all the other ingredients and continue mixing until the pudding seems well integrated.  Butter two 1lb (450g), or one 2lb (900g) pudding bowls, fill with the mixture, cover with foil and a pudding cloth and steam for a minimum of 6 hours and 2 more on Christmas day.

 

These can be made some time before Christmas.

 

LEEK AND POTATO CAKES

27 December

 

1lb (450g) potatoes

3 leeks, cleaned and thinly sliced

2 oz (50g) butter

Sea salt and freshly ground black pepper

Goose fat

 

Soften the leeks in butter.  Season well. Peel the potatoes and grate them.  Wash them well in a sieve and dry in a clean tea towel.

Heat the goose fat and using half the potato, press four flat little rounds of potato into the pan.  Put a layer of leeks on each round, and then cover with a further layer of potatoes.  Cook over a fairy high heat until golden on each side of the cakes.

POTATO GINGERBREAD

29 December

 

3oz (75g) peeled and grated raw potato

5oz (150g) whole meal flour

1 level teaspoon baking powder

1 level teaspoon ground ginger

1 level teaspoon mixed spice

A pinch of salt

1 tablespoon chopped candied peel

2oz (50g) sultanas

2oz (50g) butter or margarine

4 tablespoons syrup, honey or treacle

1 egg

1 teaspoon bicarbonate of soda

 

Mix the flour, baking powder, ginger, spice and salt.  Add the potato and dried fruit.  Melt the butter or margarine and syrup and stir into the flour together with the beaten egg.  Add the soda dissolved in 1 tablespoon water.

Pour into a prepared greased and lined cake tin (approx. 9x5 inch) and bake in a moderate oven, gas mark 4/350of/180oc for 45 minutes.