New Season Potatoes Stuffed with Cheese and Bacon

February 24, 2013 by Leave a Comment

These are lovely tasty potatoes, we served them with a simple steak cooked medium rare and some freshly cooked seasonal vegetables, in our case this was French Green Beans. You can use other types of cheese, my preference – if available here in Spain – would be a mature Wensleydale as it is a good melting cheese.

20 medium size new season potatoes
4 rashers lean smoked back bacon
140 grams mature Farmhouse Cheddar
55 grams unsalted butter – melted
Pinch each – sea salt, ground black pepper and freshly grated nutmeg
1 tbsp extra virgin olive oil
Garnish – oregano leaves, julienne

  1. Simmer the potatoes in salted water or stock until just tender, drain well.
  2. Grill – or dry fry – the bacon until crisp and lightly browned, allow to cool a little then crumble and put to one side.
  3. Grate the cheese, reserve.
  4. Cut tops off each potato and scoop out the flesh and put the tops to one side, then cut a thin piece off the base of each potato.
  5. Combine potato flesh with the butter, cheese and bacon, season lightly then spoon back into the potato shells before returning the lid.
  6. Brush with olive oil and arrange in a baking dish lined with non stick baking parchment.
  7. Bake in a preheated oven set to 200°C/392°F/gas mark 6 – or until the filling is a golden colour and the cheese is bubbling, garnish with the herbs and serve immediately.
Filed Under: Bacon, New season Tagged With: , , ,

Louisiana Sweet Potato Pancakes

November 17, 2012 by Leave a Comment

12 oz sweet potatoes – whole unskinned
1.5 cups whole milk
1/4 cup melted unsalted butter
2 large eggs, lightly beaten
1.5 cups plain white flour
3.5 tsp baking powder
1 tsp fine sea salt
1/2 tsp freshly grated nutmeg
Serve with – cinnamon sugar and butter; or butter and maple syrup

  1. Cook the whole potatoes in boiling water until tender, drain and immerse in cold water to loosen the skins. Take out of the cold water and place into a colander to drain.
  2. Remove the skins, chop and purée the flesh and place into a bowl, put to one side to cool.
  3. When cool, mix in the milk, melted butter and eggs.
  4. Sift the flour, baking powder, salt and nutmeg into a large bowl, mix in the sweet potato mixture to form a smooth batter.
  5. Preheat a lightly buttered or oiled griddle set over medium-high heat.
  6. Drop several heaped tablespoons of batter onto the prepared griddle, cook until the bubbles appear on the surface, turn and cook until a light golden brown.
  7. Serve with the cinnamon sugar or maple syrup and melted butter.
Filed Under: Pancakes, Sweet potatoes, USA Tagged With: , , ,

Roast Lamb Shanks with Rosemary and Thyme

November 14, 2012 by Leave a Comment

Lamb shanks are a lovely meat when cooked properly, and from my point of view that means slowly. Try this dish with a lovely buttery mashed potato flavoured with parsley.

Herb butter – recipe below*
4 lamb shanks – one per person
4 tbsp olive oil
Sea salt flakes and freshly ground black pepper
1 leek – trimmed, washed, sliced
4 small sprigs each – rosemary and thyme
12 whole unpeeled garlic cloves
8 Mignon carrots – trimmed and washed using a bristle brush under cold running water
240 ml dry white wine
4 Cipollini onions**

Preheat the oven to 180ºC, 355ºF, gas mark 4.
Cut out four pieces of aluminium foil large enough to hold the lamb and vegetables

  1. Loosen the skin around the bone for about 5 cm at the top of the shank (thick end).
  2. Rub the inside with herb butter, press the flesh down onto the bone.
  3. Rub skin with olive oil, season with sea salt and freshly ground black pepper
  4. Divide the leeks between pieces of foil, top with a rosemary and thyme sprig.
  5. Place each lamb shank on top of the leeks, add 3 garlic cloves and 2 carrots.
  6. Drizzle 60 ml of wine over the top of each; pinch the edges together to form a tight seal.
  7. Roast in the preheated oven for 2 hours and 30 minutes, or until tender.

Roast Cipollini Onions**

4 Cipollini Onions, skin removed (replace with 8 French shallots if not available)
2 tbsp olive oil
1 tbsp freshly chopped thyme leaves
Sea Salt and freshly ground black pepper

  1. Peel the Cipollini then put into an ovenproof dish, add the thyme and olive oil, toss to coat.
  2. Sprinkle with sea salt and black pepper – to taste.
  3. Roast for 35 minutes with the lamb (towards the end of cooking), toss every ten minutes so the onions are evenly browned.
  4. Remove from oven when the onions are tender and a light golden colour.

Serve with mashed potato, the Cipollini onions and carrots, French green beans or runner beans, sauce made with juices from the parcels and whole unpeeled roast garlic cloves.

*Herb Butter 

125 grams unsalted butter
1 tbsp finely chopped fresh flat leaf parsley leaves
2 tsp finely chopped fresh rosemary leaves
1 tsp finely chopped fresh lemon thyme leaves

Mix the ingredients until the herbs are incorporated, place onto 30 cm square piece of clingfilm. Wrap and shape into a “sausage”, twist ends to seal, chill until firm, store in the refrigerator.

Filed Under: Lamb, mutton, hogget, Main crop Tagged With: ,

Braised Veal Shanks

November 14, 2012 by Leave a Comment

4 veal shanks, trimmed of fat
30 grams plain seasoned flour
1 tbsp olive oil
1 large red onion, peeled and roughly chopped
2 banana shallots, peeled and roughly chopped
3 garlic cloves, finely grated
2 tsp each freshly chopped herbs – rosemary, thyme
80 ml good quality red wine
480 ml chicken stock
2 rounded tbsp freshly chopped flat leaf parsley leaves
1 tsp finely grated lemon zest
Serve with olive oil or garlic and parsley mashed potatoes (recipes below)  and seasonal vegetables

  1. Preheat oven to 180ºC, 355ºF, gas mark 4..
  2. Put the seasoned flour a large bag, add one lamb shank, shake to coat in the mixture, repeat with remainder. Retain the flour mixture.
  3. Place the oil into a large saucepan, add the veal shanks – one at a time – and brown all over, put to one side.
  4. Add the onion and shallots to the saucepan, gently fry until tender, adding the garlic and herbs for the last 30 seconds.
  5. Sprinkle in the reserved seasoned flour, while stirring constantly, cook for two minutes to cook out the flour flavour.
  6. Slowly add the wine while stirring then bring to the boil.
  7. Pour in the stock, return the shanks to the saucepan, stir and return to the boil.
  8. Cover and place in the centre of a preheated oven for approx. 75 minutes or until tender.
  9. Remove from the oven and allow to stand for 10 minutes.
  10. Remove the shanks and put into a roasting tin, cover with foil and lace into a low oven to keep warm.
  11. Remove fat from the sauce then pass the sauce through a sieve, place casserole onto the hob over a gentle heat, warm through then stir in the chopped parsley and lemon zest, transfer to a gravy boat.
  12. Serve the veal shanks on a bed of olive oil mash and seasonal vegetables.

Olive Oil Mashed Potatoes

900 grams Maris Piper or other floury potatoes, peeled and cut into chunks
100 ml extra virgin olive oil
Sea salt and white pepper

  1. Place the potatoes into a large saucepan, cover with cold water, bring up to the boil, add the salt and simmer for 15 minutes or until tender.
  2. Drain well and return to the saucepan set over a low heat for a few seconds only to remove any excess moisture
  3. Mash well using a ricer or potato masher, add the olive oil and whisk, season to taste

Garlic and Parsley Mashed Potatoes 

1 kg prepared potatoes – peeled, cubed

1 whole garlic bulb
120 ml hot chicken stock
4 tbsp finely chopped fresh parsley
Pinch each sea salt and freshly ground white pepper
60 grams unsalted butter

  1. Wrap the garlic bulb in foil, roast for about one hour in an oven set to 180ºC (355ºF, gas mark 4), allow to cool then slice around the equator and squeeze out the pulp; transfer to a mortar and pound to a purée, use as much of the garlic as you want in the potatoes.
  2. Prepare the potatoes, rinse under cold running water, tip into a large saucepan.
  3. Add sufficient cold water to come 2.5 cm above the potatoes.
  4. Bring to the boil, add the salt and cook until fork tender; drain through a colander.
  5. Put the colander on top of the saucepan, cover with a clean kitchen towel and leave to dry off before mashing.
  6. Put the potatoes through a ricer, add the garlic purée, season lightly, gradually add the stock, while whisking, until fluffy.
  7. Lastly stir in the parsley, dot with unsalted butter or drizzle with olive oil and serve while hot.
Filed Under: Main crop, Veal Tagged With: , , , ,

Sweet Potato Mash

November 3, 2012 by Leave a Comment

6 sweet potatoes
115 grams unsalted butter
115 ml cream, crème fraîche or soured cream
Sea salt, to taste
Pinch of freshly ground nutmeg (optional)

  1. Peel and cut the potatoes into half, slice each half into four pieces.
  2. Place the sweet potatoes into a large saucepan of boiling water, bring back to boil, add salt and cook for fifteen minutes or until tender
  3. Place the butter and cream, crème fraîche or soured cream into a small saucepan and warm over a low heat until the butter has melted and bubbles appear around the outside of the pan.
  4. Drain the potatoes, return to the saucepan, mash until smooth then pour in the cream/butter mixture and nutmeg, if using, whisk until smooth and creamy – use nutmeg sparingly.
  5. Taste and adjust seasoning if necessary.
  6. Serve immediately.
Filed Under: Sweet potatoes Tagged With: , , ,

Braised Lamb Shanks with White Wine Sauce and Buttery Mashed Potatoes

October 31, 2012 by Leave a Comment

One of my favourite dishes at this time of year, comfort food with both the lamb shanks and buttery mashed potatoes with the addition of a little 30 ml crème fraîche. This is just a little different as it has white wine rather than red and a touch of Spanish sherry vinegar plus both red onions and shallots.

4 tbsp plain white flour seasoned with a pinch each of black pepper and sea salt
4 organic lamb shanks
2 tbsp olive oil and 1 tbsp unsalted butter
2 medium sized red onions – peeled, halved and sliced
4 banana shallots – peeled, halved and sliced
1 sprig fresh rosemary – leaves removed and finely chopped
1 sprig fresh thyme – leaves removed and finely chopped
4 garlic cloves – peeled, crushed in a pestle and mortar with a pinch of sea salt
300 ml dry white wine
100 ml chicken stock
55 ml sherry vinegar
Finely grated zest of 1 lemon

  1. Preheat oven to 150ºC (300ºF, gas mark 2).
  2. Sift the flour, pepper and salt into a wide shallow bowl, coat each lamb shank, patting off excess – put to one side.
  3. Warm the olive oil in an ovenproof casserole set over a medium heat, when hot brown the lamb shanks all over, remove and put to one side.
  4. Reduce heat to medium-low, add the butter – when melted add the onions, shallots and herbs, while stirring – gently fry until the onions are softened, adding the garlic towards the end.
  5. Raise heat to medium, add the wine, stock and vinegar – stir then bring up to the boil, cook for two minutes.
  6. Stir in the zest, return the lamb shanks to the casserole, cover and cook in the oven for 2 hours 30 minutes – or until the meat falls off the bone easily.
  7. Turn the shanks every hour – if necessary, add a little hot chicken stock.
  8. Serve with buttery mashed potato and fresh season vegetables.

Buttery Mashed Potatoes

500 grams prepared floury potatoes – peeled and quartered
85 grams unsalted butter
30 ml crème fraîche
White pepper

  1. Cook the potatoes in boiling salted water until tender, drain through a colander – leave in the colander until the steam evaporates.
  2. Meanwhile warm the butter with the crème fraîche until the butter has melted and the mixture is hot but not boiling.
  3. Mash the potatoes until lump free or pass through a ricer, gradually add the cream and melted butter while whisking until fluffy.
  4. Taste and add seasoning, if necessary.
Filed Under: Bonfire Night, Lamb, mutton, hogget, Main crop Tagged With: , , , , , ,

Lemon Thyme Mashed Potatoes

September 8, 2012 by Leave a Comment

While I have indicated in the ingredients list that you should use thyme, more often than not I use lemon thyme as a substitute – this gives a more subtle lemon flavour, omitting either the lemon zest or juice – or both.

Preparation – 10 minutes
Cooking – 30 minutes

1.15 kg main crop potatoes – i.e. Maris Piper or Kind Edward, peeled and quartered
55 grams unsalted butter, diced
180 ml milk or single cream
1 lemon – 1 tsp finely grated zest juice and juice*
2 tbsp finely chopped fresh thyme leaves
Sea salt and freshly ground white pepper, to taste
*Or use lemon thyme and omit the lemon juice (and possible the zest) for a more subtle lemon flavour.

  1. Cook the potatoes in boiling salted water until tender.
  2. Drain, leave in the colander, cover with a tea towel and leave to dry a little.
  3. Mash until smooth.
  4. Add remaining ingredients and whisk until creamy, smooth and fluffy.
  5. Serve with fish or chicken.
Filed Under: Main crop Tagged With: , , ,

Dill Butter Potatoes

June 13, 2012 by Leave a Comment

This is a simple quick potato dish which is good when served with pan fried salmon and French green beans. I used this recipe when cooking chats recently, it was really good.

500 grams new season potatoes
50 grams unsalted butter
2 tbsp finely chopped dill weed
Sea salt and freshly ground pepper

1. Cook the whole unpeeled new potatoes in boiling salted water until tender, if large – slice, if small leave whole.
2. Melt the butter in a large frying pan, when hot add the precooked potatoes, toss to coat in melted butter.
3. Cook for two minutes, add the dill, stir or toss and season to taste with sea salt flakes and freshly ground pepper.

Filed Under: Chats, New season Tagged With: , , ,

Twice Baked Potatoes with Chives and Sour Cream

May 17, 2012 by Leave a Comment

Twice baked potatoes are wonderful, tasty – easy to make – good to eat. You can use any good quality soured cream or crème fraîche; snip the chives just before serving. Whilst I generally make these during the months when main crop potatoes are in season, you can use the larger new season potatoes which are just as good.

6 large baking potatoes
4 tbsp soured cream or crème fraîche
3 tbsp single cream
1/4 cup unsalted butter, at room temperature
2 tbsp snipped chives

  1. Preheat oven to 200ºF, 390ºC.
  2. Scrub the potatoes and remove any eyes, prick with a fork, bake in the preheated oven for an hour, or until tender.
  3. Reduce oven temperature to 180ºC, 355ºF, gas mark 4.
  4. Remove a thin slice from the top of each potatoes and scoop out most of the flesh and place into a large bowl, leaving skins intact.
  5. Mash the potatoes, add the soured cream, single cream and butter, whisk until light and fluffy, season with salt and pepper.
  6. Divide between the potato skins and bake until lightly browned, about 15 minutes, check after 10 minutes.
  7. Garnish with the chives.
Filed Under: Bonfire Night, Main crop Tagged With: , , , ,

Boxty

May 11, 2012 by Leave a Comment

A lovely traditional potato dish, easy to make which is a bonus, so tasty and comforting.

230 grams floury potatoes – peeled
95 grams plain white flour, sifted
1 egg, lightly beaten
120 ml whole milk
Sea salt and freshly ground white pepper
Olive oil
Unsalted butter

  1. Cook the potatoes in boiling salted water, drain and mash.
  2. Sift in the flour add the egg, milk and seasoning, mix until well blended.
  3. Pour four tablespoons of oil into the frying pan, place over a medium heat, when hot drop two tablespoons of batter at a time into the oil.
  4. Spread out into a circle, about 1.25 cm (half an inch) in thickness, fry until the underside is a light golden brown, turn over and brown the other side, add a know of butter just before the Boxty is fully cooked.
  5. When cooked, move onto a plate lined with paper kitchen towel and keep warm in a low oven, continue until all the batter has been used.
Filed Under: Main crop, Traditional Tagged With: , ,
«Older Posts
%d bloggers like this: