Tag Archives: potatoes

Recipe of the Week – 2nd July 2018 – Herby Summer Salad

We are currently going through a bit of a heatwave here in England, and for once in my life I am finding it hard to get enthusiastic about cooking hot food! If you are also struggling and crave something lighter, here is a nice simple salad recipe which also made good use of the many herbs that seem to spring up in our garden at this time of year.

Serves 4 as a main or 6 as a side

Ingredients

200g baby salad potatoes, sliced

1 yellow bell pepper, deseeded and finely sliced

100g green beans, cut into small pieces

50g fresh spinach, washed and roughly chopped

3 tbs extra virgin olive oil

1 tsp mustard seeds

Small handful each of fresh mint, parsley and chives

2 tbs runny honey (or agave nectar if vegan)

3 plain flour tortilla wraps

Salt and pepper to taste

Method

1. Place the potato slices and green beans in a large saucepan of boiling water, bring to the boil then simmer for 10 minutes. Drain and set aside.

2. In a small frying pan add the mustard seeds and place on a high heat to toast for 30 seconds. Set aside.

3. Place the spinach, potato slices, beans, pepper slices and mustard seeds in a large salad bowl.

4. In a small jug mix together the oil, herbs, honey and seasoning and pour over the salad. Mix well to combine.

5. Heat a large frying pan and gently toast the tortilla wraps (10 seconds each side), then cut into wedges and mix with the salad.

6. Place in a fridge to chill for 15 minutes then serve.

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Recipe of the Week – 15th January 2018 – Veggie ‘Grussaka’

Ok, I might need to work on the name a bit, but this is essentially a cross between a Potato Gratin and a Moussaka! This, for me combines the best of both worlds from the two dishes – the satisfying dense-ness and layers of a Gratin, topped with the yummy aubergine and yoghurt topping of a moussaka. To make this recipe even more filling I also used a layer of lentils and bulgur wheat in the gratin, so a bit of a combination of things, but we were all really pleased with the end result and it was polished off very quickly!

Serves 6

Ingredients

750g baby potatoes, sliced

6 tbs olive oil

2 large onions, sliced

3 cloves of garlic, sliced

150g bulgur wheat

300g red split lentils

2 large aubergines, cut to 5mm slices

2 courgettes, thinly sliced

1 x 400g can of chopped tomatoes

800ml good quality stock from bouillon

2 tsp Herbes de Provence

1 tsp dried mint

For the topping;

3 large eggs

500ml plain Greek yogurt

Salt and pepper to season

100g nature cheddar cheese, grated

Method

1. Place the aubergine slices in a large bowl, sprinkle generously with salt and leave for 30 minutes. Rinse then set aside.

2. Preheat the oven to 200C.

3. In a large saucepan, heat half the oil then gently sauté the onions, courgettes and garlic for 5 minutes before adding the lentils, bulgur wheat, herbs, tomatoes and stock. Bring to the boil then simmer for 15 minutes.

4. Meanwhile, batch fry the aubergine slices in the remaining oil, turning once until light brown. Set aside.

5. In a large casserole dish, place a thin layer of the onion mixture, followed by a layer of the potatoes, then a layer of the aubergine slices, then repeat until used up.

6. Mix the eggs, yogurt and seasoning together in a jug and whisk well. Pour over the dish to cover then top with the grated cheese.

7. Place in the oven for 40 minutes until light brown. Eat immediately with bread and a green salad.

Recipe of the Week – 27th February 2017 – Potato and Broccoli Brunch Frittata

Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!

Serves 4 to 6

Ingredients

3 large baking potatoes, left unpeeled if the skins are ok, and cubed

1 large head of broccoli, cut into large florets

3 tbs sunflower oil

2 garlic cloves, sliced

2 tbs thyme leaves

100g mature cheddar cheese, grated

6 eggs

Salt and pepper to taste

Method

1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.

2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.

3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.

4. Serve immediately with bread and a salad.


Recipe of the Week – 23rd February 2015 – Aloo Gobi

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I’ve always felt that cauliflower was one of the more under-appreciated vegetables, and that with a bit of sympathetic cooking can really come into it’s own as something very tasty and unique. My take on the traditional Aloo Gobi recipe is my way of trying to highlight the great flavour and texture that the humble cauliflower can offer!

Serves 4

Ingredients

1 small cauliflower, cut into florets
4 medium potatoes, peeled and cut into 2cm dice (or halved baby new potatoes which I used)
4 tbs vegetable oil
1 medium onion, finely chopped
1 large green chilli, deseeded and finely chopped
1 tbs freshly grated ginger
1 tsp mustard seeds
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sugar
4 large tomatoes, roughly chopped
100g sultanas

Method

1. Add the oil to a large saucepan and heat gently. Add the onions and fry until soft before adding the ginger, mustard seeds, ground turmeric, chopped chillies, chilli powder and salt. Stir well and cook until the seeds start to pop.

2. Add the potatoes, tomatoes, cauliflower, sultanas, sugar and 100ml water and bring to the boil. Reduce the heat and simmer gently until the potatoes have cooked through and the mixture has thickened (approx 30 minutes).

3. Serve immediately with naan bread or rice.

Recipe of the Week – 21st October 2013 – Hash Browns with Poached Egg and Smoky Tomato Sauce

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Firstly, apologies for not posting a Recipe of the Week last week – it was my cafe’s opening week and I literally haven’t had a spare minute! I will try to keep these posts regular, workload willing!

Anyway, this is a lovely simple recipe, which I guess is traditionally a brunch but I have expanded the quantities and added an egg to make a meal out of it! This is perfect for these cold Autumn dinner times.

Serves 4

Ingredients

6 large potatoes, cut into 1 cm dice
75 ml olive oil
2 large red peppers, diced
1 large red onion, peeled and chopped
4 large free range eggs
1 400g tin of good quality chopped tomatoes
1 tsp sweet smoked paprika
salt and pepper to taste

Method

1. Heat oil in a large frying pan or wok on a low heat and add the potatoes. Fry for approximately 15 minutes, stirring regularly to avoid sticking.
2. When the potatoes and beginning to turn brown, add the peppers and onions and season. Cook gently for 20 minutes, again stirring regularly.
3. Meanwhile, add the chopped tomatoes to a small saucepan, add the paprika and heat gently.
4. Poach the eggs (I prefer to use poach pods) until just cooked.
5. Serve the potato mixture topped with an egg and serve with the tomato sauce.

A Summer Sunday Lunch

I was a bit stuck as to what to do the family for lunch today – we’re certainly not traditionalists but sitting down as a family to eat occasionally seems to be a thing to encourage. It’s way too hot to think about roasting things, which is my usual fallback, so we went for a combination of broken herby potatoes, chilled caponata, walnut bread and a side salad. It was soon demolished by everyone and I think I will do it again, even when the weather returns to its normal setting of freezing sideways rain!

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