Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Potato and Spinach Rosti with Pea Mash and Maple Bacon

Potatoes are extremely versatile whether you want to boil, mash steam or bake potatoes are really quite amazing. They're cheap to buy, they fill you up and the humble potato can transform even a basic simple meal into a feast. I particularly like the lovely deep red skins of  Albert Bartlett Rooster potatoes; they really stand out from the rest of other potato varieties.

Oh and they make proper crispy, crunchy golden roast potatoes and because they crisp up nicely and are perfect for making rĂśsti.

Potato and Spinach Rosti with Pea Mash and Maple Bacon

Of course Albert Bartlett produces other kinds of potatoes. Look out for the new seasons crop now which are available now in supermarkets; they will be highlighted with stickers.

Here are just a few varieties - click on the link to see the full Albert Bartlett potato range.
Rooster is the classic, main crop potato. Red skin and great for mashing, roasting, baking, gratin etc.

Elfe is a more modern potato flavour, with a slight buttery-ness about the flesh. Yellow skin and great for mashing and baking.

Apache is a distinctive looking baby potato with red and white patched skin and is great for roasting whole, skin-on.
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Warm Potato Salad with Spinach Asparagus Tomatoes and Gremolata Dressing

We love potatoes in our house, especially new potatoes. I say new potatoes are just the best thing ever since you don’t even have to peel them!

Now that the baby potato season is now in full swing I was pleased to be asked to try 'Taste the Difference' British Gems Baby New Potatoes which are available right now until the end of August from @Sainsburys - give them a go, we're now hooked on them. Grown by British growers and freshly dug every day before being washed and packed and making their way to Sainsbury’s stores within 48 hours. They have a lovely buttery flavour and are perfect simply boiled and served with a nice salad.


Just recently we've also been trying to eat more spinach and so for my recipe I just had to include it in my warm salad with a gremolata dressing; extra vitamins and all that healthy stuff!

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Posh Bubble and Squeak and the New Radiant Range from Judge

I love bubble and squeak but since it requires leftover potatoes and greens we hardly ever have it; why? Because being greedy we never have 'leftovers' but if you do happen to have any leftover cooked potatoes then this is a great way to use them up.

Just throw the pancetta or bacon into a pan; no need to add oil and cook until crispy then remove and set aside.  Add the cooked potatoes to the pan along with a teaspoon or two of smoked paprika and cook until heated through.
Add the bacon back in along with a handful of spinach (for good health 😊) and cook until it wilts. Season with black pepper and serve straight away with a nice fried egg; free range of course.

Apart from a quick lunch it was actually just a was a good excuse to try out my shiny new chefs pan from the Radiant Range by Judge Cookware!

Posh Bubble and Squeak with pancetta and fried egg

About the new Radiant Range from Judge:
New Judge Radiant benefits from Teflon’s very latest Radiance non-stick surface which is PFOA free. This is a 3 layer non-stick which uniquely integrates ferrous particles which accelerate heat transfer through the non-stick layer, creating a very even heat throughout the pan.
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Easy Dinner Idea - SPAM and Baked Bean Hash - Plus a GIVEAWAY

A can of SPAM® is such a useful food thing to have in the store cupboard, that little (or large) tin means you'll never be stuck for a quick and easy dinner.

SPAM® is so easy to cook; slice it, dice it, fry it, grill it the choice is yours.  Of course you can even serve SPAM® straight from the can as it's already cooked, just add egg and chips for a super fast dinner everyone will love.

But it's not all SPAM® and chips! There are so many options for fast and tasty meals.  Why not try my SPAM® and Baked Bean Hash for a easy, cheap, quick and filling dinner that the whole family will enjoy; especially the kids.

SPAM Hash with Beans

This recipe can easily be adapted for the whole family; just double the ingredients accordingly.

Top Tip!
You might want to buy the bigger 415g tin of beans, use half and keep half as they are cheaper to buy. The same goes for the SPAM as it is also available in a larger tin.  Just be sure to store correctly in the fridge and not in the tin.  They will both keep for a couple of days.  Read over the page for the recipe and a giveaway!

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Love Potatoes - Mozzarella, Plum Tomato and Roast Potato Salad

If you ask the question 'hands up who doesn't love potatoes'?  I expect not too many hands would be raised as I'd bet pretty much that everyone loves potatoes!

Whether it's proper roasties served with a traditional Sunday roast, or gorgeous new potatoes simply washed, skin on, boiled then served with a good knob of butter melted over the top.  Or how about Roasted with Crushed Garlic Cloves and Slices of Lemon, a sprinkling of Sea Salt to season?  Then just then dive in and enjoy.  

This Mozzarella, Plum Tomato and Roast Potato Salad recipe from Love Potatoes who have created a new selection of recipes for the spring season.  I was asked to have a go at making it and I must say it was really easy to make, lovely and colourful, healthy and more importantly, very tasty too.


As we all know, leaving the skins on potatoes means you are getting all the goodness of the potato, including fiber and vitamins which are found just under the skin.  This salad is packed full of vitamins from the added vegetables and watercress.  You can use pea-shoots which I would have loved to have done but could I buy any round here?  Sadly not, so watercress it was, which of course is still good.
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Pimped Potato Salad - Get Spicy!

Potato salad doesn't have to be bland and boring, you can pretty much add whatever takes your fancy. Having been sent French's new Spicy Mustard to try (it's their classic yellow mustard with a hint of cayenne pepper) my pimped potato salad happened.
Now, I'm not a fan of mild cheese, I much prefer extra matured Cheddar, but Red Leicester has a place here as it adds colour which can only be a good thing. That said, cheese in my opinion is always a good thing so why not add it to potato salad!


Simple to make in just minutes and perfect outdoor eating; great for picnics or as a side for BBQ's.  Or indeed whenever you feel the need for potato salad!

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Cheesy Crock-Pot Potatoes and Beans

Crock-Pots or slow cookers have become really popular again, lets face it they are quite a marvelous invention.  They offer a very cheap way of cooking and dinner can be ready to eat as soon as you get home from work - no mess no fuss.  Now whenever you think of a meal cooked in a slow cooker you tend to think it's all stews and casseroles.  But you can actually cook certain foods wrapped in foil which of course means even less washing up as the crock-pot is as clean at the end as it was before any cooking began!

Cheesy Beany Potatoes in foil

Perfect for bonfire night or great for students these cheesy beany potatoes may not look amazing but let me tell you if you this was good!  Prepared in just five minutes then left to cook all day long while you're working or maybe you just have something else to do other than stand over a cooker. 
Lets face it baked beans are really good for you too, high in fibre and virtually fat-free which is probably just as well since these potatoes are loaded with cheese!

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BBQ Side Dish Idea - Sweet Potato Wedges with Harissa and Feta

Easy to make and a great side dish at any BBQ or just as a change from regular potato wedges or chips.  Sweetness from the potatoes and a little heat from the harissa, finishing with a nice tang from the slightly salty feta.  Don't be scared of harissa paste it's up to you how much you use and it's not over hot.

Sweet Potato Wedges with Harissa and Feta

Come on, spice up your meal times and give these a go!  I love rose harissa and I always buy the brand Belazu.
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Patatas Bravas with Chicken and Chorizo

Oh my word you must give this a go, it was truly delicious.  Armed with no recipe whatsoever but knowing Patatas Bravas was a potato dish with a spicy tomato sauce I went for it.  

Okay, I've since discovered the potatoes ought to have been roasted or fried in olive oil - but hey ho this works and tastes good, so who cares!  Spanish Recipe Patatas

Fancying more than just potatoes I added chicken and chorizo - always a winning combination in this house.
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Over-Stuffed Cheesy Bacony Jacket Potatoes

Stuffed Jacket Potatoes with Melty Cheese, Tomatoes and Bacon Pieces - totally delicious. 
Great as a side dish or as a meal served with a nice green salad.

Over-Stuffed Cheesy Bacony Jacket Potatoes

So what variety of Potatoes should you use?
First off you must start with the right kind and size of potato.  You need a floury variety. Maris Piper, King Edward or Marfona will do the trick.  Waxy potatoes just don't work. 
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Mozzarella and Parmesan Crispy Potatoes

Crispy edged potatoes, soft on the inside.  Topped with Mozzarella and Parmesan and nicely seasoned with a sprinkling of smoked Paprika. What's not to like?

Mozzarella and Parmesan Crispy Potatoes

Yes once again I'm using a disposable foil tray as it makes the job so much easier.  You can of course re-use them as I do - just pop them into the dishwasher or soak for a good while.
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Guide to Make Perfect Fondant Potatoes

Fondant potatoes are much easier to make than you might think.  They are just perfect for that special Valentine's Meal or Dinner Party and are a lovely change from an ordinary cooked potato.  I think I've seen almost every MasterChef tv series has at least 2 chefs that make them on each show! 

Serve with a nice Fillet Steak with a Blackberry and Port sauce, Chantenay carrots and green beans - then you can invite me to dinner 😊


How to make Fondant Potatoes

Crispy on top yet soft underneath from the Chicken stock they were cooked in.
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Minced Beef Hotpot with Beetroot and a Crispy Potato Top

If you're wondering what to have for dinner tonight, how about my minced beef hotpot with a layer of beetroot hiding underneath the lovely crispy potato top. 


The top layer of potatoes end up being nice and crispy, while the potatoes underneath have soaked up the lovely juices from below.
Making it up as I went along and having some cooked beetroot in the fridge, I thought what a marvelous idea it would be to add beetroot to my hotpot.  Well, it worked and I'll be making this again! 
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Crispy Chunky Fish-Cakes with Tartare Sauce

You can't beat a nice chunky home-made fish cake served with Tartare sauce - again, home-made of course.

  
Thick chunks of flaky fish coated with crispy crumbs - what's not to like?  These are big fat fish cakes and even greedy me couldn't eat two!
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Bombay-style Potatoes - Jamie's Great Britain

After seeing Jamie cook up 'Empire Roast Chicken' on the Channel 4 series 'Jamie's Great Britain' for his latest book of the same name, I just had to make it. It has to be said he comes up with some amazing ideas - these Bombay potatoes are the best! 


Bombay-Style Potatoes

Who can resist these?
Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire Roast Chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it."
I agree with him, his Empire Roast Chicken was so, so good and will be my very next post. 

As there are only the two of us, I did a smaller amount of potatoes, 4 cloves of garlic and only one tomato, but I used the same amount of everything else.

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Horseradish Mash with Caramelised Onions and Sausages

There's nothing like a good dollop of mashed potato to cheer everyone up.  But the addition of horseradish turns into something amazing.  That alongside caramelised onions and some nice fat sausages and you're really talking! 



Good quality butchers sausages are vital - none of those 'low in fat' things with the meat so minced up you have no idea what it is - not for me anyway.

The secret to making proper caramelised onions is they can't be hurried or rushed in any way at all.
Long, slow cooking over a low heat without stirring for a good while is what makes the onions soft and releases the natural sugar in them.  The result will be nice, brown onions that are almost gooey. 
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Jamie's Dress the Board Steak with my Roughed up Chips

Yes you read right, roughed up chips is what I'm calling my chips! If you like the crispy, crunchy rough bits that are to be found on good roast potatoes you'll love these chips.

An age ago now Jamie Oliver made what he called 'dress the board steak' I remember how good it looked and have been meaning to make it ever since.  But like a lot of things it's getting round to it and last night I did just that.

I used my own version of herbs and stuff to 'dress the board' and of course you can do the same.

Jamie's Dress the Board Steak

If you're stuck for something for dinner tonight and love steak, this is the way to go. 
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Potato and Chorizo Crush with Pan-Fried Chicken and Wilted Spinach

We love chorizo, we love potatoes, so what a marvelous idea I thought it would be to put the two together and make potato and chorizo crush. 


Served with pan-fried chicken along with spinach that I'd washed, drained then stir- fried in a hot pan along with a little chopped garlic, salt and nutmeg.  
So simple and yet so good. 
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Lamb with Boulangère Potatoes - Recipe

Melt in the mouth lamb cooked in a lovely rich white wine and rosemary sauce topped with boulangère potatoes.  Potatoes cooked this way soak up the lovely sauce on the bottom and are nice and crispy on top.  Whats not to like? 


Marks and Spencer sell Lamb Boulangère in their 'Bistro' range and after seeing it the other day I thought, I could make that!

It's along the lines of Lancashire hotpot, but the wine and rosemary in the sauce makes it a little bit more fancy.
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Potato Wedges with Dunn's River All Purpose Seasoning

Dunn's River all purpose seasoning is a mixture of salt, coriander, paprika, onion, chillies, celery, garlic and pimento - Marvellous stuff I say!
You can use it for so many things, with that in mind I wondered if it would taste nice as a seasoning for potato wedges.  The wedges turned out rather very nice indeedy!
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