Archive for the 'Side dishes' Category
Mum’s Colcannon style dish
This is the nearest I can get to the dish I enjoyed as a child, while it isn’t Colcannon, I simply cannot think of any other name. At times this was made with “Spring Greens” – in my opinion much nicer than white cabbage. I don’t always stick to the recipe, using the onions and cabbage that are available.
1 lb white cabbage, finely sliced
8 fl oz hot whole milk or milk/cream mixture
2 large shallots, finely chopped
2 lb potatoes, cooked in boiling salted water in their skins
Salt and white pepper
Butter – amount to taste!
Cook the cabbage (or spring greens if preferred) in a large pan of boiling salted water until tender, drain and keep warm
Put the milk and shallots (or spring onions) into a saucepan, bring to the boil and simmer for 20 minutes
Cook the unskinned potatoes in boiling salted water until tender, drain and leave to cool, then remove the skin and mash – preferably with a food mixer (much easier) until light and fluffy
Add the hot milk slowly while beating constantly, then beat in the cabbage
Transfer to a serving dish and dot with butter
I recently decided to pop the dish in the oven, topped with a little cheese, and bake! It was lovely, though entirely different to the original dish my Mum served to the family when I was young. I have also used the recipe and made them into patties, then fried them in olive oil (butter would be nice!). Again, nice!
Basque Potatoes
Yet another Spanish potato dish claiming to be the best ever!
2½ lbs potatoes
4 tbsp butter
4 tbsp olive oil
2 garlic cloves, crushed
1/3 cup of chopped parsley leaves
1 tsp finely chopped fresh thyme leaves
1½ tsp finely chopped rosemary leaves
1½ teaspoon paprika
Pinch of cayenne pepper
Salt and black pepper
Wash the potatoes using a soft brush then pat dry with kitchen paper towel, leave unpeeled, remove any “eyes” or “marks”
Cut into medium sized chunks
Add the butter and oil to a large baking tin and put into a preheated oven set to 190°C
When the butter has melted, remove the tin from the oven and add the garlic, parsley, thyme, rosemary, paprika and cayenne pepper, stir to combine then add the potatoes and coat in the herb/oil mixture
Return the tin to the oven and cook for about 45 minutes, or until the potatoes are tender
Turn the potatoes occasionaly to ensure they do not stick to the tin
Spoon the potatoes into a serving dish and season – to taste – with sea salt and freshly ground black pepper
Patatas a la Importancia
Roughly translated “potatoes of the importance”! This is an easy recipe and apparently quite delicious, though I haven’t tried it yet, I can’t wait (well I can really) until we can have a slow roasted (about 2.5 hours) suckling pig or slow roasted lamb, the potatoes and a green salad. This recipe is for 4 people, but would probably feed more depending on appetite
2 lbs potatoes – peeled, washed, cut into 1/4″ slices
Garlic salt and dried parsley
4 tbsp plain flour
2 eggs
Olive oil for frying – minimum 1 cup
1 yellow or red onion – peeled and thinly sliced
2 garlic cloves – peeled and chopped
Fresh parsley leaves – roughly chopped
Sea salt flakes
- Peel and wash the potatoes
- Sprinkle the potato slices with either salt – or garlic salt and dried parsley
- Place the flour into a shallow dish
- Whisk the eggs in a separate dish
- Dip each slice of potato into the flour, cover completely, then dip in the beaten egg – both sides
- Fry in lots of olive oil, may need more than the one cup of oil but this depends on the size of the frying pan
- When you have finished frying the potatoes, cut the onion into thin slices and sauté over a low heat until they start to brown
- Place the garlic, fresh parsley and sea salt into a mortar and pound with a pestle
- When the onion starts to brown add one tablespoon of flour and stir very quickly until combined, add the mashed onion/parsley/salt mixture and continue stirring over a low heat for a few seconds only, remove from the heat and transfer to a clean dish to stop the cooking process
- Put the fried potatoes into a saucepan, spoon over the sauce, finally add sufficient water to cover the potatoes
- Cover and leave to cook over a very low heat until tender, shaking occasionally to ensure the potatoes do not stick
- The water and onion mixture will form a delicious sauce
Tapas – Patatas Bravas
A tasty potato dish sometimes served as a “Tapas”, this to me is heaven on earth as a “comfort food with a difference”. Try it and see.
Ingredients:
2 large potatoes
2 medium tomatoes
Olive Oil
Paprika (to taste)
Chopped chilli pepper (to taste)
Sea Salt (to taste)
Method:
Wash and peel the potatoes and cut into small cubes
Put into boiling salted water for about 10 minutes or until they begin to soften. Drain, put to one side in a colander to allow the potatoes to dry off.
To prepare the sauce:
Chop the tomatoes and blend until they resemble a thick soup, then place in a frying pan and cook until they have reduced and thickened – approximately 15 minutes. You can, if you wish, skin and deseed the tomatoes to shorten the cooking process.
Add the paprika, salt and chilli to taste and cook for a further 5 minutes. Keep warm on the hob over a very gentle heat stirring occasionally.
Meanwhile, fry the potatoes in a separate frying pan until golden brown and crisp, transfer to a serving dish and spoon over the sauce.
This particular recipe does not have Garlic and I am unsure whether it is traditional or not?
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