Tag Archives: potatoes

Saag Aloo

I’ve never actually eaten Saag Aloo before so I don’t really know how this recipe compares to others.  What I can say is that I found it absolutely delicious and I will definitely be cooking it again!

Saag Aloo

I will especially be deploying it when my dad cooks curry.  I love spices and the breadth of flavours they bring.  I am not a fan of blowing your head of with heat!  My Dad believes that the hotter a curry is the better.  The potatoes and spinach in this Saag Aloo work to cut down on the spice level but still with a fantastic depth of flavour in its own right.

Saag Aloo

Serves 4

2 tbsp sunflower oil
20g butter
1 onion
2 cloves garlic
2 tsp turmeric
1/2 tsp chilli
2 tsp coriander
1 tsp coriander leaf
2 tsp cumin
2 tsp ginger
1 tsp black mustard seeds
1 tsp Nigella seeds
500g potatoes, cubed ~1cm
200g spinach

  • Heat the oil and butter in a large saucepan until bubbling.
  • Add the onion and garlic and cook with the lid on for about 3 minutes until the onion is soft.
  • Add the spices and cook for 1 minute.
  • Add the potatoes and just enough boiling water to cover them 3/4 the way up.
  • Simmer with the lid on for 20-30 minutes until a sharp knife pierces the potato softly.
  • Add the spinach and give it a stir to wilt.
  • Serve with whatever you wish!
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Herby Roasted New Potatoes

This recipe is a nice, easy, way of pepping up your potatoes a little.  For very little effort you get a whole lot of flavour and an absolutely gorgeous texture you usually only get with twice cooked chips!

Herby Roast Potatoes

The smell of the roasted herbs is amazing too!  These were cooked alongside a roast chicken and the whole kitchen smelt so good!

Herby Roast Potatoes

– Take a bag of new potatoes and place them in a nice oven dish.
– Drizzle with olive oil (3 tbsp at least, be generous!)
– Sprinkle with a pinch sea salt.
– Scatter with sprigs of fresh rosemary and thyme.
– Put in the top of the oven for 1 hour at gas mark 5.
– Done! Potatoes!

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Homemade Chips

I’m all for oven chips.  They’re great.  Not much fat and the perfect vehicle for sauce.  But you never eat an oven chip and go, “mmm”, do you?  Sometimes you need a proper deep fried chip.  Fat be damned!  Tonight was one of those nights. 

I was afraid of the deep fat frier for a long time.  It’s boiling oil!!!  But I faced up to my fears one night and discovered that actually, it’s not so scary after all.  So long as you’re careful and don’t go sticking your fingers in or anything like that it’s not the hideously dangerous exercise I thought it might be!  I’ll fry all sorts of things now where previously I’d have found a way round it so give it a go! You might just surprise yourself. 

Allow about 2 average potatoes per person.  Judge it by eye. 

– Switch on the deep fat frier and allow it to get up to temperature. 
– Peel the potatoes and cut into half, or thirds, dependent upon the size of your potato and then slice into chip sized chunks. 
– Scatter into the frier to separate out the slices.  If you have more chips than cover the bottom of the basket then do this in batches. 
– Lower the basket into the oil, shut the lid and cook for 6 minutes. 
– Take out and put in a warm dish lined with kitchen paper and keep warm.  Cook the next batch and do the same then set aside while you cook  the rest of the meal. 
– Just before you are ready to serve tip the chips back into the fryer in one batch and fry for another 2 minutes. 
– Tip back into a warm, lined bowl and serve. I always serve with a sprinkle of ground salt but if you’d rather add salt at the table then do so.

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Potatoes Dauphinoise

I love this dish.  It’s much more fiddly than simply steaming some potatoes it’s true but it’s such a delicious side dish that I think it’s well worth the effort.  I first had this only a year or two ago in France and it was the high point of possibly the best meal of my life.  I have to apologise for this being another recipe which really needs specialist bits and bobs but I’ve had the mandoline out and I’m in love with another kitchen gadget!  It’s magic, I was so impressed with how easy it made slicing everything up so thinly.   I may even have to try making my own crisps.  I’ve also made this dish with celeriac recently and I have to recommend that as an excellent way to eat it.  I hate celery with a passion, it’s one of the Five Foods of Doom that I will not eat, so I was a bit worried but celeriac dauphinoise was a delicious introduction to the vegetable and not celery-y at all.  The creamyness of this dish goes very well with beef, I’ve had it with steak, boeuf bourguignon and, tonight, roast beef. 

Roast beef with potatoes dauphinoise and vegetables

Serves 4 generously

approx 3 large potatoes (Use your head and cater for how big a dish you want to fill and how big your tatties are.)
300ml cream
50g butter
splash of milk
2 cloves garlic, very finely sliced (I used a mini mandoline, also very useful!)
2 tsp thyme leaves

– First peel your potatoes and slice finely, preferably with a mandoline if not be careful! 
– Heat the cream, butter and milk in a pan until piping hot but not boiling. 
– Grease an oven proof dish and pour in a shallow layer of cream. 
– Lay potato slices on top of this, scatter with a few garlic slices, sprinkle with a bit of thyme and season with salt and pepper. 
– Spoon more cream over this then another layer of potatoes on top, scatter with garlic and thyme, season and repeat until you reach the top of your dish or run out of potatoes.  (I try to keep back enough good slices to make the top layer aesthetically pleasing and bury the tatty bits in the middle.)
– If you have any cream left pour this on top.
– Cook in the oven at gas mark 7 for an hour, placing foil on top to prevent burning half way through. 
– Test with a sharp knife to see if it’s cooked through, there should be little to no resistance. 

Potatoes Dauphinoise

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Vegetables

What is a roast without vegetables?  I love vegetables!

I usually steam most of my veg.  If you don’t have a steamer I very much recommend getting one.  I use mine a lot for both veg and especially for Japanese foods.  I even have a microwave steamer, technically for doing rice and pasta, that I use for making individual portions although the timings are very different for that.  If, however, you don’t have one then you can improvise with a sieve and a pan. 

Vegetables!

These are guidelines more than anything, if you cut your veg bigger than I do or choose larger potatoes then they’ll take longer to cook.  Test before serving by poking with a sharp knife.  The knife should slip easily through the vegetable if it’s cooked. 

New Potatoes – 25 minutes
Brussel Sprouts – 20 minutes
Carrot slices – 20 minutes
Corn on the cob – 10 minutes
Asparagus – 10 minutes
Brocolli – 7 minutes
Edamame in pods – 5 minutes

I like to stirfry courgette slices in a little butter or olive oil, they take about 10 minutes on a low to medium heat.  They’re cooked when they start to go soft and a bit see through. 

Sweetcorn from a tin is best done in the microwave.  Drain, tip into a dish with a small knob of butter, cover and microwave for 2 minutes. 

Leeks in Creamy Sauce

2 leeks
a knob of butter
3 tbsp corn flour
1 pint milk

– Clean, if necessary, and horizontally slice your leeks. 
– Put them in a microwaveable dish with a good splash of water (about 5mm in the base is good) and a pinch of salt. 
– Cover and microwave for 7 minutes. 
– In the meantime make a white sauce by melting the butter in a heavy bottomed pan and whisking in the cornflour to make a paste. 
– Remove the pan from the heat and add the milk and a pinch of salt. 
– Place the pan back on the heat and whisk constantly until the sauce thickens.
– Drain any remaining water from the leeks and then pour the white sauce over the leeks. 
– Place in the oven to keep warm until serving. 

Braised Cabbage

Cabbage, any colour.  I prefer white.
a knob of butter
a splash of water

– Chop or tear the cabbage into small pieces. 
– Melt the butter in a heavy bottomed pan, add the cabbage and sprinkle with salt. 
– Stir until the cabbage is nicely coated with butter and starts to ‘pop’. 
– Add the water, cover and keep on a medium heat until the water is absorbed and the cabbage tender.  When it is cooked it will have become ever so slightly transparent.

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