The appealing Potato
Thank you for sending sandwich fillings such as scrambled eggs and shrimps; also Brie and fried bacon on French Bread (grapes on the side). More please. As usual my mind went on to other uses for these fillings, came up with the idea they would make good Jacket Potato Fillers. As potatoes are one of our staple foods so cheap with it then this is the topic of the day. Recipes coming up...
Potatoes Mexicana - from the Royal House of Hohenlohe
1 baking potato per person, oil and salt/pepper
a little butter, cream and yogurt and paprika
grated cheese.
Rub each potato with oil and salt and wrap in foil and bake in hot oven.
Cut in half lengthwise and scoop out potato. Mash this with butter, cream, yogurt, paprika, and season to taste. Pile back in the shell and cover with grated cheese. Bake in the oven until heated through and golden on top. Good to eat on their own for lunch or with cold or grilled meats.
Potato, Courgette and Tomato Bake - to serve four
4 medium potatoes, peeled and thinly sliced
4 medium courgettes, unpeeled and thinly sliced
1 large onion, and 4 firm tomatoes, also thinly sliced
oil, chopped parsley, breadcrumbs,
salt and pepper
Put a very thin layer of oil in a fireproof dish and arrange layers of the vegetables sprinkling parsley and breadcrumbs, and season between layers. Repeat until dish is full. Finish with a layer of potatotes and sprinkle with oil. Bake at 200C, 400F, Gas 6 until a brown crust has formed.
Magical Mash - to serve 3
1 lb mashed potato,
1 egg, separated
1/8th pint (75ml) double cream
grated nutmeg, salt and pepper,
1/2 oz (12g) butter.
Whisk the egg yolk into the cream then beat this into the mashed potato. Season to taste.
Beat egg whites until very stiff and fold into the mash. Put into a buttered ovenproof dish and top with slivers of butter. Place under a very hot grill until the top is golden brown.
Tip: Always make mash using baked jacket potatoes, as they are much drier than using the normal boiled potato., they also seem to be lump free. The potato skins can be lightly brushed with oil and popped back into the oven to crisp up to use as 'dippers'.
Potatoes Mexicana - from the Royal House of Hohenlohe
1 baking potato per person, oil and salt/pepper
a little butter, cream and yogurt and paprika
grated cheese.
Rub each potato with oil and salt and wrap in foil and bake in hot oven.
Cut in half lengthwise and scoop out potato. Mash this with butter, cream, yogurt, paprika, and season to taste. Pile back in the shell and cover with grated cheese. Bake in the oven until heated through and golden on top. Good to eat on their own for lunch or with cold or grilled meats.
Potato, Courgette and Tomato Bake - to serve four
4 medium potatoes, peeled and thinly sliced
4 medium courgettes, unpeeled and thinly sliced
1 large onion, and 4 firm tomatoes, also thinly sliced
oil, chopped parsley, breadcrumbs,
salt and pepper
Put a very thin layer of oil in a fireproof dish and arrange layers of the vegetables sprinkling parsley and breadcrumbs, and season between layers. Repeat until dish is full. Finish with a layer of potatotes and sprinkle with oil. Bake at 200C, 400F, Gas 6 until a brown crust has formed.
Magical Mash - to serve 3
1 lb mashed potato,
1 egg, separated
1/8th pint (75ml) double cream
grated nutmeg, salt and pepper,
1/2 oz (12g) butter.
Whisk the egg yolk into the cream then beat this into the mashed potato. Season to taste.
Beat egg whites until very stiff and fold into the mash. Put into a buttered ovenproof dish and top with slivers of butter. Place under a very hot grill until the top is golden brown.
Tip: Always make mash using baked jacket potatoes, as they are much drier than using the normal boiled potato., they also seem to be lump free. The potato skins can be lightly brushed with oil and popped back into the oven to crisp up to use as 'dippers'.
posted by Shirley at 7:10 am
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