Recipes
New Potatoes (serves
4)
1kg New
Potatoes
Mint
Salt
20g Melted
Butter
Blanched
Mint Leaves
1. Scrape the potatoes and wash well
2. Place in a pan of
boiling salted water with a bunch of Mint and simmer
for
approx. 20 minutes until cooked.
3. Serve tossed in melted butter,
decorated with a few blanched, refreshed mint leaves.
Dauphinoise potatoes (serves 4)
Oven Temp: 190°C, 375°F, Gas Mark 5
20g Butter
1
clove Garlic
400ml Single
Cream
1 Eggs
75g Gruyere
cheese
(grated)
Salt,
Pepper, nutmeg to taste
575g potatoes,
washed, peeled and sliced
1. Melt the butter and sweat the garlic. Add the cream and
bring to the boil.
Remove from the heat
and whisk in the eggs and 2/3 of the cheese.
Season with salt, pepper and nutmeg.
2.
Layer the potatoes in an earthenware or ovenproof dish.
Pour over the cheese mixture, sprinkle over
the remaining cheese
and bake for 45-50
minutes until well browned.
Coronation Potatoes (serves 4)
500g Potatoes
cut into large chunks
1 x 10ml spn Vegetable oil
1
clove Garlic,
crushed
1
small Onion,
chopped
1 x 10ml spn Mild curry powder
1 x 10ml spn Tomato puree
1 x 10ml spn Mango chutney
100g
Canned apricots in natural juice
120ml
Natural yoghurt
Salt and freshly ground pepper
1. Place potatoes in a saucepan, cover with cold water, add salt and bring to
the boil,
then simmer for 15-20 minutes until
cooked, drain.
2. Heat the oil in a saucepan and add garlic, onion and
curry powder.
Saute for 3-4 minutes until
onion is transparent.
3. Stir in the tomato puree, mango chutney and apricots
and cook for a further minute.
4. Remove from the heat and liquidise.
Stir in the yoghurt and season to taste.
5. Pour the curry sauce over the
potatoes, serve hot or cold as an accompaniment to chicken or gammon.
Back to Tips & Guides
|
