The Ultimate Roast Potatoes

The Ultimate Roast Potatoes

These are the ultimate roast potatoes, crisp on the outside and oh so fluffy on the inside!

Serves 6

Preparation time: 10 minutes

Cooking time: 50 minutes

Ingredients

1.5kg floury potatoes, Maris Piper or King Edwards, peeled and cut in half

100g duck fat

8 garlic cloves

Few sprigs of thyme

Few sprigs of rosemary

2tbsp semolina

Sea salt & freshly ground pepper

Preparation method

1.    Preheat the oven to 220°C/200°C Fan/Gas mark 7.

2.    Put the potatoes in a saucepan of cold, salted water and bring to the boil, parboil for 5 minutes.  Drain well and then give them a gentle shake to fluff p the sides.

3.    Meanwhile place the roasting tin in the oven and melt the duck fat.

4.    Sprinkle the semolina over the potatoes and carefully tip into the sizzling fat along with the garlic, thyme, rosemary and season.  Toss the potatoes gently to ensure an even coating of fat and spread them out in an even layer.

5.    Roast the potatoes until golden and crisp, this should take 45-50 minutes to ensure they colour evenly.  When cooked to perfection pat dry with kitchen paper to remove the excess fat and serve.  Enjoy!

The Best Potato Salad

The Best Potato Salad

Potato salad is a summer favourite and easy to rustle up.  I have made many variations but this has to be the best – it is so tasty and simple to make!

Serves 4

Prep time:  10 minutes (plus cooling time)

Cooking time: 15 minutes

Ingredients

500g New Potatoes, halved

2tbsp extra virgin olive oil

1tbsp red wine vinegar

1 tbsp Dijon mustard

125g mayonnaise

1tbsp wholegrain mustard

3 anchovies, finely chopped

2 tbsp capers

3 spring onions, finely sliced

Small handful of fresh mint, finely chopped

Small handful of fresh flat leaf parsley finely chopped

Method

1.    Boil the potatoes in salted water for 12- 15 minutes until tender.  Meanwhile whisk together the oil, vinegar and Dijon mustard in a large bowl.  When the potatoes are cooked drain and toss in the oil, set aside to allow to cool.

2.    In another bowl mix together the remaining ingredients.  When the potatoes are cool toss through the mayonnaise mixture, garnish with herbs and serve.  Enjoy!

Broad Bean, New Potato & Tuna Salad

Broad Bean, New Potato & Tuna Salad

If you’re looking for a flavourful, mayonnaise-free, potato salad recipe, this potato salad recipe will not disappoint! Bright, flavour-packed potato salad with tuna, broad beans, and tomatoes. A wonderful summer salad!

Serves 4

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

500g new potatoes, halved

120g shelled broad beans

1 red onion, peeled & finely sliced

250g tomatoes, chopped

1 can of tuna

Sea salt & freshly ground pepper

2 handfuls of rocket

For the dressing:

50ml extra virgin olive oil

2 tsp Dijon Mustard

1 garlic clove, peeled & finely chopped

3 tbsp white wine vinegar

½ lemon, juice only

4 anchovy fillets, drained & chopped

1 tbsp capers

Sea salt & freshly ground pepper

Method

1.    Bring to the boil a pan of salted water and add the new potatoes, boil for 8-10 minutes until tender.  Drain the potatoes and place in a bowl of iced water.

2.    For the dressing, whisk together all the ingredients, season to taste.

3.    Place the broad beans, potatoes, onions, tomatoes and tuna into a large bowl.  Drizzle with the dressing, gently toss, serve with rocket, enjoy!

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

 

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Serves 4

Prep time:  15 minutes (plus chill time)

Cooking time:  20 minutes

 

Ingredients

 

For the cod

175g chorizo, skin removed, sliced

50g breadcrumbs

25g toasted flaked almonds

Zest of ½ lemon

½ - 1tbsp olive oil plus extra for greasing

4 boneless, skinless cod fillets

 

For the Aioli

6tbsp mayonnaise

1 garlic clove, crushed

½ lemon, juice only

 

For the vegetables

500g new potatoes, halved if large

225g green beans, trimmed

4 slices Parma Ham

1 garlic clove, crushed

Juice of 1 lemon

 

 

Preparation method

 

1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

 

Soufflé Baked Potatoes with Cheddar

Soufflé Baked Potatoes with Cheddar

This is a deliciously comforting main course or can be served as a side!

Serves 4

Preparation time:  15 minutes

Cooking time:  80 minutes

Ingredients

4 baking potatoes

2 eggs, separated

120g Mature Cheddar Cheese

2 tbsp fresh chives, chopped

1 x 85g watercress, roughly chopped

2 tsp Dijon mustard

Freshly ground salt & pepper

 

Preparation method

1.    Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.

2.    Place the potatoes on a baking tray and  bake in the oven for 1 hour and set aside until they are cool enough to handle.  Now cut the potatoes in half and scoop out all the potato into a bowl and reserve the skins.

3.    Mix the potato with the egg yolks, cheese, chives and watercress – season to taste.

4.    In a separate bowl whisk the egg whites until stiff and then fold into the potato mix.  Now spoon the mixture back into the skins.

5.    Return to the oven for 20 minutes and serve immediately – enjoy!