Potato salad

It seems ludicrous to give you a potato salad recipe. I mean, thousands of them already exist and mine changes basically every time I make it. But this one is a bit of a dinner winner.

A simple potato salad with a tangy sweet dressing

Potato salad
 
A deeply comforting potato salad with tangy and sweet dressing.
Author:
Ingredients
  • 1.8-2kg potatoes, whole and unpeeled
  • 10-12 strips of streaky bacon
  • 2-4 green shallots/spring onions, depending on size
  • 6 eggs
The dressing
  • 200g mayonnaise
  • 4tbsp buttermilk
  • 2tbsp maple syrup
  • 1tbsp apple cider vinegar
  • 1 heaped tsp seeded mustard
  • good pinch of salt
  • heaps of freshly cracked pepper
Instructions
  1. Boil the potatoes until a skewer easily goes through them
  2. Drain and let cool
  3. Peel the skin off and cut into dice or rounds, whatever takes your fancy.
  4. Cook the bacon until quite crispy (think you want to be able to crumble it or roughly chop it into smallish pieces)
  5. Slice the shallots/spring onions thinly
  6. Hard boil the eggs
    eggs in cold water, bring to the boil, boil for about 9 minutes
    drain and run under cold water until they're cool enough to handle
    peel while the water keeps running over them
  7. Grate the eggs on the fine side of a box grater
  8. Gently mix everything together
The dressing
  1. Mix everything together, have a taste and adjust as needed (sometimes I add more vinegar)
    The flavours develop if you can make it ahead of time and let it sit in the fridge
  2. Add about ⅔rds of the dressing to the potatoes, have a taste, had more dressing until you get a coverage and consistency you like.

 

Onward!

Twice baked potatoes

One of my greatest failings as a parent is that I have produced children who don’t like mashed potato. How is that even possible? I mean potato, unholy amounts of butter and milk with plenty of salt and pepper, what is not to love. So, when I made these for #everyfuckingnight I was pretty nervous I’d be left eating them for days, but I totally tricked them with bacon, sourcream and cheese! Huzzah!

I based mine on a Pioneer Woman‘s recipe but used violently less butter and completely forgot to add the milk. I also didn’t have/couldn’t find the potatoes on steroids PW used.

While I’ve put some measures in this I strongly advise you to trust yourself and go largely by sight. PW used 8 super big potatoes, I used 6 smaller mid sized ones, probably about a kilo? So look, That’s what I did and they worked a treat.

Twice baked potatoes about to go back in the oven.
Twice baked potatoes about to go back in the oven.

 

Twice baked potatoes
 
Potatoes mashed with bacon, sour cream and cheese. Get onto it.
Author:
Ingredients
  • 5-6 mid sized potatoes (ideally use much bigger ones and follow PW's recipe linked to above)
  • oil
  • 4-6 slices streaky bacon, or 3-4 traditional rashers
  • 1 tbsp butter, I really think it's optional
  • about 125g or heaped ½cup sour cream, I just used a large tablespoon and used about ½ a 30ml tub
  • good pinch of salt and cracked pepper
  • 2 good handfuls of grated cheese
  • 2 spring onions, finely sliced
Instructions
  1. Preheat your oven to 200C
  2. Rub potatoes with oil, place on baking tray and bake for 45 minutes or until they're soft on the inside and the skins are slightly crisp
  3. While they're cooking, fry the bacon
  4. Place the bacon, sour cream, butter and seasonings in a bowl
  5. Once the potatoes are cooked, hold them in a tea-towel and cut down through the middle lengthways
  6. Scoop the potato into the bowl with the bacon and sour cream, don't be too precious here, just try not to scoop through the skin
  7. Use a masher and mash up the potato and bacon
  8. Stir in one good handful of cheese and the spring onions
  9. Spoon back into the potato skins, now, when I did this I had two potato skins left over, just so you know the same might happen to you
  10. Put back on the baking tray, sprinkle over more cheese and pop back in the oven
  11. Bake for 15 minutes until the cheese is all melty and golden

 

Twice baked potatoes
Twice baked potatoes

 

One pan roasted chicken and potatoes

Thursday’s radio spot saw me veer away from the sweets (quelle horror!) to show a steady course to one of my go-to one pan roasts. The big tip here is to have a rare moment of organisation when you buy your chicken pieces. Throw them in a snap-lock bag with the marinade before poping them in the freezer. It means on the night you’re going to have it all you need do is defrost the chicken, toss with the potatoes and roast. As my friend Beth says, BANG.

dinner winner

 

One pot wonder

  • 1kg chicken pieces (drumsticks, wings, pieces that are on the bone)
  • one lemon, cut into chunks
  • few lugs olive oil
  • a handful mix of fresh herbs (eg tarragon, sage, parsley, thyme)
  • 4 garlic cloves, slightly crushed but skins still on
  • one onion, cut into chunks
  • heaped dessert spoon of dijon mustard
  • good pinch of salt and a healthy grind of pepper
  • 6 potatoes, cut into wedges
  1. Combine the chicken with the marinade in a bowl or large snap-lock back and combine thoroughly
  2. Marinate for a long as you’ve got – ideally a couple of hours at least
  3. Preheat your oven to 180C
  4. Tip the chicken pieces and potatoes into a baking dish and toss together, add a few more lugs of olive oil if everything’s not getting nicely coated with the marinade. You could probably sprinkle over some more salt and pepper here as well.
  5. Bake for about an hour or until everything is nice and golden with some crispy bits and charred bits and basically a pan of ridiculous goodness.

Onward!

Old Fashioned Lamb Chop Casserole

So my mum used to cook. Then she got divorced, had to go back to work and basically raise two kids on her own so she stopped. It all happened around the time I discovered that I liked to cook, which was fortuitous. Even so, my mum doesn’t eat much – like pasta, tomatoes, chilli, anything with spices and so on and so forth.

That said, she makes a vegetable barley soup and a chop casserole I can never match.

But with a recent pocket of cooler weather I desperately needed a casserole, so attempt it I did. And lo, it came to pass that it was delicious.

Now the amounts below are, I confess, a bit of a guess. Casseroles are a moveable feast as far as I’m concerned, sometimes featuring a tin of tomatoes, sometimes some beer of some sort, sometimes mushrooms, you get the picture. So use the following as a lose guide rather than some ‘to be followed to the letter’. I’m just saying is all.

Lamb chop casserole

  • 6 – 8 lamb loin chops
  • a piled heap of plain flour
  • olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, sliced
  • 2 heaped tblsp tomato paste
  • glass of red (or white) wine
  • 1.5 litres of water or stock
  • 4 potatoes (depending on size) halved or quartered depending on size
  • 2 carrots, cut into chunks or thick fingers
  • handful or two of fresh herbs of choice, chopped
  1. Preheat the oven to 180C
  2. Season the plain flour with sea salt and freshly cracked pepper
  3. Heat the oil in a large frypan
  4. Dust the chops in the flour and sear in the frypan until you get good colour on them. Do this is batches and place the browned chops in a deep casserole dish as you go, throwing in some of the potatoes and carrots as you go
  5. Once all the chops are done, add a splash more oil and brown off the onion and garlic
  6. Pour the wine into the frypan and let it come to a rapid boil as you scrape all the bits off the bottom of the pan into the winey oniony garlicky juices
  7. Scatter over a good heaped tablespoon or two of the flour that you were using to coat the chops and cook off for a minute or two
  8. Then add the stock in batches, stirring madly as you do so it doesn’t go lumpy. Never fear if it does, I’ve been known to take the whole lumpy mess and dump it into a jug and then blitz with the stick blender, then pour back into the pan as if nothing ever happened.
  9. Somewhere in here add the tomato paste – sometimes I add it to the onions to cook it off a bit, sometimes I forget completely and just stir it in once I’ve got the gravy well underway
  10. Add the herbs and cook for a little while – the trick here is that you don’t want it too thick nor too runny. But you know what? So long as it tastes good, it doesn’t really matter.
  11. So, put the lid on, bang the whole thing in the oven and leave it there for at least two hours. The other day the one pictured above had almost four and the meat was just dissolving, which I find absolutely divine. In this instance I’d made a cartouche (sp?) of a piece of baking paper I had wet and scrunched up and then placed over the top of the casserole before putting the lid on. No idea if it made a difference but I felt fancy pants doing so.
  12. Serve with peas.
  13. This makes enough to feed an army.

Ode to Nigella 14 – heaven and earth mash

Seriously, I think the name of this dish is even OTT for Nigella. The nutmeg was also a really good idea and lifted the dish to a new level. With the zest I just put bit shaved bits of zest in and pulled them out when I was mashing the rest, the recipe was a bit unclear if that was right or if it was meant to be finely grated. I didn’t have time to dwell on it. In fact, I’d probably add another apple. The amount of butter and cream is just ridiculous and yes, it did taste lovely, but I’m not one for saturated fat just for the sake of saturated fat. Would I make this again? Most definitely. But I would at least halve the amount of butter and cream. At least.

Heaven and earth mash

  • 2.5kg floury potatoes
  • 3 eating apples (Nigella used Pink Ladies, I used Granny Smiths)
  • zest of 1 lemon
  • 150g butter
  • 175ml double cream
  • 1tsp freshly grated nutmeg
  1. Peel and halve (or quarter if they’re really large) potatoes and cook in salted boiling water for 30 minutes.
  2. Add the peeled, cored and quartered apples and lemon ride and cook for another 20 minutes or until soft.
  3. Drain and put through a ricer or mash back into the hot pan in which you have let the butter melt with the cream while you are draining the apples and potatoes.
  4. Add the nutmeg and season with some salt
  5. Beat everything together and serve.

In the recipe Nigella talks about the two critical components to good mash – one is to puree them and the second is to aerate them. So, even though it’s all been mashed, you have to give it a good beating with a wooden spoon before serving.

She talks about how never ever make mash in a processor as it does something to the potato starch that means you end up with glue. I went through a phase of making mash in the processor because I liked that claggy glue silken smooth mash that you got, so there you go. Take from that what you will.

This serves 10 – and I’d believe it.

Related Posts Plugin for WordPress, Blogger...