Archive for the ‘Potatoes’ Category
Tags: Salmon asparagus tomatoes potatoes
Tags: Duck, Potatoes, Thyme
From Nigella Kitchen
2 duck legs
2 baking potatoes or 1 pound other large white-skinned potatoes
Few sprigs of fresh thyme
Salt and pepper
Preheat the oven to 400 degrees F.
On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
This is so ridiculously easy! I wouldn’t go for 2 hours as I think the duck will be too dry. I bought two duck legs from Waitrose and simply followed the instructions which is to cook it for 2 hours at 180 degrees. I added the tomatoes for the final five minutes just to make it a balanced meal
Tags: Pork, Potatoes, sundried tomatoes
From BBC GoodFood
2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300.0ml hot chicken stock
4 bone-in pork loin chops
Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Something really simple for a Saturday lunch. The key to the taste of this dish is the sun dried tomatoes paste. I couldn’t find any such paste so I did well the next best thing which is to get some sun dried tomatoes in olive oil and to pound it into a paste before adding it to the chicken stock.
Tags: leek, Potatoes, Soup
600g leeks, white parts only, thinly sliced
250g floury potatoes, peeled and cut into chunks
1.5 litres of chicken stock
Melt the butter in a heavy pan and cook the leeks, covered, for 15-20 minutes, until they are soft but not browned.
Add the potato chunks and cook over a low heat, uncovered for a few minutes.
Stir in the stock with salt and pepper to taste. Bring to the boil, then reduce the heat and partly cover the pan. Simmer for about 15 minutes, or until the potatoes are soft.
Cool, then process the soup until smooth in a blender. Sieve the soup into a bowl. Taste and adjust the seasoning and add a little water if the consistency of the soup seems too thick.
One of my favourite French soups and one that I make on a regular basis. I think this is supposed to be a cold soup; I am just a bit apprehensive about having it that way…
Tags: Fennel, Potatoes, Tomatoes, Trout
From BBC GoodFood
1 large fennel bulb
6 medium sized potatoes, peeled and thinly sliced
8 tablespoons olive oil
8 cloves garlic
8 sprigs fresh rosemary
2-3 whole fish, such as bream, bass or trout, total weight about 1.5kg, gutted and scaled
2 x 275g packs cherry tomatoes on the vine
Heat the oven to 190C, Gas 5.
Roughly chop the fennel and blanch for 1 minute. Put all the potato slices and fennel in a large shallow roasting tin and pour 6 tablespoons of the oil over them. Bash 4 of the garlic cloves, skins still on, with the flat side of a knife. Season the potatoes generously and tuck in the garlic cloves and 4 sprigs of the rosemary, broken up a bit. Toss the potatoes with the other ingredients to coat them in olive oil, then arrange in the tin and cook in the oven for 15 minutes.
Wash and dry the fish inside and out. Peel and slice the rest of the garlic. Make 3 slash marks across each fish on both sides with a sharp knife and push in some garlic slices and rosemary sprigs.
Season inside and out. Drizzle about a tablespoon of oil over the fish and rub it on. Take the potatoes out after 15 minutes and lay the fish on top of them with the sprigs of tomatoes.
Give a final drizzle of oil, then roast until the potatoes and the fish are cooked through, about 25-35 minutes.
Serve on a large flat dish with a green salad.
Tags: Peas, Pork, Potatoes
So cooking this for the second time since 2009, and it’s still as good as it tasted two-three years back. My modifications this time round is to add chopped tarragon, leftovers from yesterday to the cheese mixture to give the pork a fresh herby taste. I used shoulder steaks, so I increased the amount of time in the oven to 20 minutes (exclusive of the five minutes under the grill). I didn’t use peas this time, and I added more cheese to it, so with less liquid generated from the peas and more cheese, you get a much more cheesy pork bake
I also wanted to show off my new baking tray from John Lewis. I think it looks lovely!
1 kg potatoes, peeled and thickly sliced
1 onion, thinly sliced
splash of white wine
2 tbsp olive oil
4 pork chops about 175g each
100g cheddar cheese grated
1 tbsp wholegrain mustard
3 tbsp milk
Preheat fan oven to 210 degrees. Toss the potatoes, onion, wine and oil together in a large baking tray. Season, then bake for 20-30 minutes until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 minutes more.
Mix the cheese, mustard and milk together. When the chops have had 10 minutes in the oven, spread the cheese mixture over them and switch the oven over to grill.
Place the pan under the grill and cook for about 5 minutes. Serve straight from the pan.
I love the sauce for this dish. It’s one of the best sauces I have tasted so far for pork, it’s not overly rich, just a homey mild mustard taste to it. Once again, I have taken liberties with the recipes as you can see in the photograph. I used a red onion instead, which I think, works better with the potatoes because it has a stronger taster in comparison to the usual white onion. I also added peas to make the meal more balanced and it actually goes very well with the mustard sauce.
As always, the key thing to look out for when cooking such dishes is making sure that the potatoes are tender and cooked.
Tags: Chicken, Leeks, Potatoes
From uktv.co.uk (Rachel Allen from Market Kitchen)
8 chicken thighs, with skin
1 large bulb fennel, sliced
12 cloves garlic, unpeeled
2 small leeks, cut into 2cm slices
16 small new potatoes, scrubbed clean
4 sprigs tarragon
75 ml olive oil
1. Heat the oven to 220C/fan 200C/gas6
2. Put the chicken, fennel, garlic, leeks, potatoes and tarragon in a large bowl.
3. Pour over the olive oil and toss everything together. If the ingredients are not thoroughly coated, add a splash more.
4. Transfer everything to a roasting tin and bake in the oven for about 25 minutes until the chicken is tender and the skin crisp.
Another one of those easy one-pot dishes. Although I made it 2 pots by boiling my potatoes first. In my experience, potatoes are never properly cooked within such times, and I have also increased the time in my oven to 40 minutes to be absolutely sure that the chicken is cooked.
The skin of the chicken thighs is to die for!
And when you add the chicken and vegetables, please season it with salt and black pepper to taste. The recipe omitted this step…
Tags: chorizo, Cod, Potatoes
From BBC More One-pot Recipes
1 tbsp extra-virgin olive oil , plus extra to serve
50g chorizo , peeled and thinly sliced
450g salad or new potatoes , sliced
4 tbsp dry sherry , or more if you need it (or use white wine)
2 skinless thick fillets white fish
good handful cherry tomatoes , halved
20g bunch parsley , chopped
crusty bread , to serve
Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
For some reason, when I was in Waitrose, I thought that this recipe required savoy cabbage. So with a whole savoy cabbage at home and with no idea what to do with it, I added it to the potato and chorizo. I thought it worked well, and it’s certainly a more balanced meal after adding all that cabbage to the dish.
Tags: Anchovies, Long Beans, olives, Tomatoes, Tuna
BBC GoodFood 101 Mediterranean Dishes
5tbsp olive oil, plus a little extra for frying and drizzling
2tsp finely chopped fresh oregano
2 tbsp fresh lemon juice
16 new potatoes, halved
100g green beans
4 X 100g fresh tuna steaks
handful of black olives, pitted
8 anchovy fillets, thinly sliced in strips
16 cherry tomatoes
4 small eggs, soft boiled, halved
grated parmesan, to serve
Whisk the five tbsp of olive oil with the oregano and enough of lemon juice to taste, in a large bowl. Season, set aside
Cook the potatoes in boiling, salted water for 10 minutes or until tender, adding the beans for the last 4 minutes . Drain well and toss well while warm in the dressing.
Heat a little oil in a large frying pan. Add the tuna and fry over a high heat for 2-3 minutes on each side. Add the olives, anchovies and tomatoes to the potatoes and gently toss. Scatter the salad over four plates, top with the tuna, eggs, Parmesan and a drizzle of oil.
Tags: Chicken, mushrooms, Potatoes
From Chicken – the best ever recipe collection
1 tablespoon olive oil
4 chicken breasts, skinless and boneless, cut into chunks
1 leek, finely sliced into rings
2 ounces butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon coarse grain mustard
1 carrot, very finely diced
3 cups white mushrooms
2 lbs potatoes, finely sliced
salt and pepper, to taste
Preheat the oven to 350°F Heat the oil in a large pan. Fry the chicken for 5 mins or until browned.
Add the leek and fry for a further 5 minutes.
Add half the butter to the pan and allow it to melt. Sprinkle the flour over and stir in the milk.
Cook over a low heat until thickened then stir in the mustard.
Add the diced carrot with the mushrooms and season to taste.
Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices. Spoon one third of the chicken mixture over. Cover with another layer of potatoes.
Repeat layering, finishing with a layer of potatoes. Dot with the remaining butter.
Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time.
To be honest, I thought the original recipe was too bland for a chicken bake (the third photograph). So with the leftover serving, I added cheddar cheese and parmesan cheese and reheated it in a toaster oven for 15 minutes; the end product is the first photograph.
Also, I forgot to get mushrooms for this dish and so I just added the leftover savoy cabbage from the duck.