Sunday, October 11, 2009

It's a Small World

Here are a three potato based dishes, the first is for an unusual 'fritter' making the most of the seasonal root vegetables.
Down to Earth Fritters: makes 16
1 lb (450g) potatoes, grated
2 medium carrots, grated
1 parsnip, peeled and grated
salt and pepper
2 eggs, lightly beaten
1 oz (25g) butter
1 tblsp oil
After grating the potatoes, put them in the centre of a clean tea towel, fold and twist ends to wring out as much liquid as you can, then mix the potatoes with the grated carrot and parsnip. Season well, then stir in the eggs.
Heat butter and oil in a large frying pan, and place tablespoons of the mixture in the pan, about 8 at a time.
Fry for about 2 minutes on each side, until crisp and brown. Serve hot with grilled meats, fish, salads, or even with sausage, bacon and tomato as a breakfast 'hash brown'.

Sliced 'n Spiced Spuds: serves 6
2 tblsp oil
1 tsp cumin seeds (more if you wish)
2 tsp black mustard seeds
1 tblsp sesame seeds
2 lb (900g) large potatoes, cut into 1/4" (5mm) slices
salt and pepper
half tsp cayenne pepper
chopped fresh parsley to garnish
Parboil the sliced potato for 4 minutes, then drain well. Heat the oil in a large frying pan, add cumin, mustard and sesame seeds, stirring over high heat until the seeds begin to 'pop'.
Add potato slices, gently moving the slices around and turning until they are crisp and brown on both sides. Season with salt, pepper and cayenne.
Serve on a heated plate, garnishing with the parsley. Serve with grilled meats, chicken etc.

Potato HotPot: serves 4
2 lb (900g) potatoes cut in 1/2" (1cm) slices
4 - 6 rashers rindless bacon, chopped
1 onion, chopped
sunflower oil
cheese sauce:
15 fl oz (425ml) milk
1 oz (25g) margarine
1 oz (25g) plain flour
3 oz (75g) cheddar cheese, grated
1 tsp whole-grain mustard
1 tsp Worcestershire sauce
pinch dried mixed herbs
salt and pepper
3 tblsp breadcrumbs
1 oz (25g) grated hard cheese
Boil the potatoes until just tender. Fry bacon and onion in a little oil for 2 minutes, then set aside.
Make the sauce by whisking together the milk, flour, and margarine over a low heat until combined, then continue stirring and heating until thickened and smooth, then stir in the mustard, sauce, herbs and seasoning, preferably adding the cheese at the end (although it can go in at the start if you wish). Cook for one minute.
Starting with potato, place alternate layers of potato, bacon mixture, and sauce in a casserole dish, finishing with a layer of sauce.
Mix the topping ingredients together, and spoon over the top and bake at 200C, 400F, gas 6 for half an hour, or until piping hot throughout. Serve with a green salad.