Archive for the ‘Potato’ Category

Baked potato salad

Monday, January 7th, 2013

Cut pomegranateDesiree Potato

1 baking potato per person
1 pomegranate
1 pot humous
1 mug grated cheddar
1 mug/bag sprouted seeds and beans
butter, salt and pepper to taste

Wash/scrub the potatoes then bake at 200oC for 1 hour, until they feel soft if you squeeze them (with an oven glove on).

Whilst they are cooking, de-seed the pomegranate.  Don’t wear your best top as they tend to squirt and the juice can stain.  Cut them in half and then gently break each half into sections, rubbing off the seeds into a bowl as you go.  Pick out any white pith and skin and discard.  Give the seeds a quick rinse in the seive once you’ve finished.

Once the potatoes are ready, put each one on a plate.  Cut them lengthwise in half, then cut across three times and open out the potato so you have a surface to decorate.  Dot over some butter, then grated cheese, then sprouted seeds, then pomegranate.  Add a dollop of humous on the side and you are good to go. 

You can either prepare this dish as above, or arrange little bowls of the ingredients on the table and let everyone decorate their own potatoes with the bits they like, adding anything else you like from the fridge and store cupboard.  Toasted sunflower and pumpkin seeds would go well, as would rocket or watercress. 

This dish is filling, delicious and super healthy, so a perfect way to fulfil some of your new year’s resolutions.

Cheese, potato and pea omelette

Thursday, January 12th, 2012

Raw Potato

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg – if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

Smoked Haddock Chowder

Tuesday, November 29th, 2011

Freshly Cut LeekRaw Potato

200g smoked haddock
1/2 pint milk
2 large potatoes
2 leeks
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish

Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off.  Turn the fish over after 5 mins.

Meanwhile peel the potatoes and finely dice.  Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.

Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato.  Add the nutmeg.  Mix the stock cube with the boiling water and add to the pan.  Drain and add sweetcorn.

With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.

Once the potato cubes in the soup are tender, add the flakes of fish.  Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.

 Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.

Organic Box 15th June

Monday, July 11th, 2011

Fruit: grapefruit, peaches, plums, bananas, oranges

Vegetables: salad, mushrooms, broad beans, carrots, brocolli, courgettes, green onions, new potatoes

The Greek economy may be in crisis but not the cuisine. The arrival of broad beans alongside the new potatoes reminded me of this seasonal salad: Greek potato salad.