Posts Tagged ‘Potatoes’

From Delicious Magazine
Serves 4

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Ingredients

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100g butter, softened
1 tbsp dijon mustard
3 tbsp finely chopped fresh tarragon, plus 3 whole sprigs
1.6-2kg British free-range chicken
8-12 baby turnips
For the potato stuffing
30g butter
2 medium onions, finely diced
1 celery stick, finely diced
1 garlic clove, crushed
500g roasting potatoes such as king edward, diced
1 tsp finely chopped fresh thyme
130g fine breadcrumbs, made from stale bread


Heat the oven to 200°C/180°C fan/ gas 6. Put the 100g softened butter in a bowl, then stir in the mustard and chopped tarragon. Season with salt and pepper, then mix well. Rub three quarters of the tarragon and mustard butter all over the chicken and under the skin over the breast meat (loosen the skin by pushing your fingers under by the neck cavity).

Melt the remaining tarragon and mustard butter in a small saucepan over a medium heat. Put the baby turnips in a bowl and pour the melted butter on top. Toss to coat.

To make the potato stuffing, melt the 30g butter in a saucepan over a medium heat. Stir in the onions, celery and garlic, then cover and fry for 2 minutes. Remove the lid and stir in the potatoes, thyme and breadcrumbs. Season with salt and pepper, then cook for 5 minutes, stirring often so it doesn’t burn. Remove from the heat and allow to cool before stuffing the chicken.

Stuff the chicken cavity with the potato stuffing (see tip) until two thirds full. This will allow hot air to circulate inside the cavity so the chicken will cook properly. Put the remaining stuffing in an ovenproof dish and bake alongside the chicken.

Put the buttered turnips in a roasting tin with the sprigs of tarragon and sit the chicken on top. Roast for 1 hour 20 minutes, basting regularly with the buttery juices, or until cooked (a digital probe thermometer pushed into the thickest part of the meat should read 65°C). Take the dish of stuffing out after an hour and keep warm.

When the chicken is cooked, transfer to a lipped board and cover with foil. Rest for 15 minutes before carving. Serve with the baby turnips, stuffing and seasonal veg.

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Chicken – best ever recipes
Serves 4

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Ingredients

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2kg/4.5lb organic free range chicken
150ml/2/3 cup extra virgin olive oil
1/2 lemon
few sprigs of fresh thyme, or 1/2 tsp dried thyme
450g/1 lb. small new potatoes
1 red pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
4 large garlic cloves, unpeeled
coarse salt and ground black pepper
directions

Preheat oven to 200°c/400°f.

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Rub the chicken all over with olive oil, season with pepper and place the lemon half inside the bird, with a sprig or two of thyme. Place the chicken breast side down in a large roasting pan and roast for about 30 minutes. 

Remove the chicken from the oven, turn right side up and season with salt. Add the potatoes and ensure they are coated by the oil. Continue to roast for another 30 minutes 

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Add the vegetables and garlic, roll them into the pan juices. Drizzle the vegetables with the remaining olive oil, season and add any remaining thyme.

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Continue to roast for another 30 – 50 minutes, basting and turning vegetables occasionally.

Chicken is done if juices run clear when pierced between the thigh and breast, vegetables should be just beginning to brown. Serve the skimmed juices in a gravy boat.

Lamb cutlets with mint, chilli and golden potatoes

Posted: August 28, 2016 by nietize in Lamb
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From Nigellissma
Serves 4

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Ingredients

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500g/1lb 2oz baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100g/3½oz rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

Put the halved baby potatoes on to steam.

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Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.

Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.

Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.

Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.

Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

From Waitrose food
Serves 6

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Ingredients

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500g Jersey Royals (or other new potatoes), halved (or quartered if large)
Mint stalks
3 tbsp vegetable oil
3 x 650g British lamb racks
2 tbsp unsalted butter
120g pitted black olives, drained and chopped
50ml extra virgin olive oil plus extra to serve

Red pepper yoghurt
small jar roasted red peppers, drained
250g natural yoghurt
25g pack basil, leaves roughly torn

Cook the potatoes in a pan of boiling, salted water for about 15 – 18 minutes, until tender. Drain, loosely cover with foil to keep warm and set aside

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Meanwhile, preheat the oven to 200 degrees. Heat the oil in a large ovenproof frying pan set over a high heat. Score the fat on the lamb racks, season and fry, fat-side down, for 3 – 4 minutes, until golden. Sear on each of the remaining sides for about 1 minutes, then lower the heat and add the butter. Baste the lamb, turning it regularly for a further 4 minutes. Transfer to the love, fat-side up, until cooked to your liking (it will take about 10-12 minutes for medium rare). Cover the lamb loosely with foil and set aside to rest.

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For the yoghurt, pat the peppers dry on kitchen paper, removing any excess seeds. Roughly chop them and mix into the yoghurt with most of the basil leaves; season with black pepper and set aside.

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Crush the potatoes roughly with a fork and mix with the chopped olives and olive oil; season and transfer to plates or a larger platter. Slice the lamb and serve on top of the potatoes, with the yoghurt alongside. Scatter with the reserved basil leaves and drizzle with more oil before serving.

Used a boneless lamb leg and sweet potatoes instead. For the lamb leg, it was about 650g. I still browned it in accordance with the instructions above but popped it into the oven for 30 minutes at 190 degrees. I found it a bit overcooked so the next time, I will reduce the cooking time in the oven to 25 minutes.

Roast rack of lamb and crushed potatoes

Posted: January 24, 2016 by nietize in Lamb, Meat
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From Jamieoliver.com

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Ingredients

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10 Anya potatoes
1 handful cherry tomatoes
1 quality 6-bone rack of lamb
olive oil
1 handful Kalamata olives, stoned
1 small handful garlic cloves
sea salt
freshly ground black pepper
a few sprigs rosemary
2 lugs olive oil

Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

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Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning, rosemary sprigs and the garlic cloves, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done).

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When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil

Family Fish pie

Posted: July 24, 2015 by nietize in Baby Food, Salmon
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From annabelkarmel.com

Ingredients

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Potato topping

800g potatoes
30g butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
For the sauce

45g butter
1 large shallot, diced
2 tbsp white wine vinegar
45g flour
450ml fish stock
6 tbsp double cream
1 ½ tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season

Salmon & Cod Filling
250g salmon, skin removed and cut into 2 cm chunks
250g cod, skin removed and cut into 2 cm chunks
150g small cooked prawns
70g frozen peas

Pre-heat the oven to 200ºC/400ºF/Gas 6.

Boil the potatoes in salted water. Drain and mash with the butter, milk and Parmesan and season to taste.

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To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

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Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.

Brush the potato topping with a little beaten egg. Bake for 25 minutes.

Freeze, assembled but uncooked.

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So the Spawn has arrived in London, and I am trying to learn how to cook for him. He’s tried it but I am still trying to figure out whether he likes it. I tasted his portion, and personally I thought it was fine. Nice natural flavours with the dill to give it a bit of a flavour kick.

In any case, I made a couple of modifications to the recipe. I did not use fish stock for his portion as I did not have the time to make baby-friendly fish stock. Instead I added more milk. I did not use any peas. My brilliant idea was to add 3 carrots to the boiling water, and I mashed it together with the potatoes. Not because he doesn’t like peas but because I had a lot of carrots. Also his portion did not include any prawns as we were not sure whether he had any allergies to prawns. Finally, his portion was not seasoned at all; he’s not at the age where he can take salt. I believe the recipe is for babies 1 year and older hence the salt.

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For completeness, this is the adult’s version.

Spanish style pork chops with new potatoes and olives

Posted: April 11, 2015 by nietize in Pork
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From Delicious Magazine
Serves 4

Ingredients

4 British free-range pork chops
A few good glugs of olive oil
3 garlic cloves, unpeeled, bashed
2 tsp smoked hot paprika and 1 tsp unsmoked sweet paprika
A few sprigs of fresh thyme, leaves stripped
Zest and juice of 1 lemon
2 tsp fennel seeds
2 tsp red wine vinegar
500g baby new potatoes, sliced
Good splash of white wine
250ml chicken stock
100g anchovy-stuffed green olives
Handful of fresh flatleaf parsley, chopped

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Preheat the oven to 200°C/fan 180°C/gas 6. Put the pork in a dish with a glug of the oil, the garlic, paprikas, thyme, lemon zest and juice, fennel seeds and red wine vinegar. Season, cover with cling film and marinate for 20-30 minutes.

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Meanwhile, put the sliced potatoes in the roasting tin with another glug of oil and some seasoning. Roast for 15-20 minutes. Remove from the oven, pour in the wine and stock, then put the pork on top and roast for 15 minutes. Remove from the oven, add the olives and return to the oven for a further 5 minutes.

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Remove the pork and rest it for 5 minutes. Toss the parsley through the potatoes and olives, then serve.

Pork, sage and feta bake

Posted: April 3, 2015 by nietize in Pork
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From Delicious Magazine
Serves 4

2 tbsp rapeseed oil
1 pork fillet (about 400g), cut into medallions
200g cooking chorizo, sliced
200g new potatoes, sliced
1 large red onion, cut into thin wedges
1 lemon, cut into wedges
10-12 fresh sage leaves
150g feta, thinly sliced
Handful of fresh flatleaf parsley, finely chopped

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Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp of the oil in a roasting tin over a high heat on the hob. Season the pork medallions and fry in a single layer for 1 minute on each side or until they are nicely browned. Remove from the tin and set aside to rest.

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Tumble the chorizo, potatoes, onion, lemon and remaining oil into the hot tin, season and (wearing oven gloves!) put in the oven. Roast for 10-15 minutes, then take out and toss the contents together well to coat the vegetables in the chorizo juices.

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Top with the pork and sage, then return the tin to the oven to cook for a further 10-12 minutes.

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Remove from the oven, sprinkle over the feta and parsley and serve.

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From Jamie’s Dinner
Serves 8
Ingredients

1.6 kg potatoes, peeled and cut into 2.5cm dice
4 lemons
1 handful fresh flat-leaf parsley
2 kg higher-welfare chicken
sea salt
freshly ground black pepper
300 g iberico chorizo sausage
olive oil
2 cloves garlic, peeled and finely chopped

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First preheat your oven to 220ºC/425ºF/gas 7, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavour and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a tiny pinch of salt and freshly ground black pepper, and slice your chorizo at an angle, 0.5cm/¼ inch thick.

Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the centre of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.

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Carve the chicken and divide between 8 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavour from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one! A rocket salad goes really well with it.

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From Delicious Magazine
Serves 4

Ingredients

1kg white potatoes, cut into 1cm slices
1 garlic bulb, separated into cloves
2 fresh rosemary sprigs, leaves picked
1 lemon
½ tsp coarse sea salt
Good knob of butter
1.5kg whole free-range chicken
150g pancetta, cubed
300ml white wine

Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes into a large saucepan of cold water and bring to the boil. Simmer gently for about 5 minutes, until just tender. Drain and set aside.

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Meanwhile, place the peeled garlic cloves and rosemary leaves in a mini food processor. Pare the lemon zest into the processor and add the salt. Whizz until it forms a paste. Add the butter and a good grinding of black pepper and whizz again until well blended.

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Starting from the neck end of the chicken, loosen the skin with your fingers, then with your hands, being careful not to tear it. Spread the paste between the flesh and the skin, smoothing it down and around the bird as far as you can – make sure you get plenty on the breast, which is the driest part. Quarter the pared lemon and tuck it into the body cavity.

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Layer the potatoes and pancetta in a roasting tin, sit the chicken on top and pour over the wine. Season and roast for 1½ hours, until the chicken is golden and cooked through. Rest for 5 minutes, then carve and serve with the flavour-packed potatoes.

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I love a good roast chicken. Been experimenting with different ways of cooking it for the last couple of weeks. So this is the first time I have stuffed a chicken between the skin and flesh and it worked quite well. Flavour definitely packs a punch with the pancetta and white wine. Really enjoyed this. Still have two portions left -the breast meat to cook with pasta, and the leg, and wings for another meal. I also saved up the carcass for chicken stock; it’s safely tucked away in my freezer.