Tag: potato

• 

  Easy Lime And Potato Roast Chicken Thighs

  You won’t believe how simple this tangy roast chicken dish is to make.

  All you need is lime juice, potatoes, chicken thighs and as much garlic as you can handle. Oh and a few readily available herbs and spices. 🙂

  

   

  Simply

  Put following ingredients into an oven dish:

  • ~4 large chicken thighs, skinless (works with bone in or out)
  • Peeled and chopped carrots and potatoes (see my ratio to chicken below)
  • ~4 garlic cloves, finely diced
  • The juice of 4 limes (or 2 lemons)
  • Parsley leaves, chopped, to taste
  • A good dash of a warm spice such as nutmeg or allspice
  • Several slugs of olive oil (to coat everything)

  

  Chuck the oven dish into a 180c preheated oven and cook for about an hour. Make sure the chicken is cooked through and the potatoes are not underdone.

  

  Check out the bone in version:

  

  Serve

  I mainly serve it as is but it goes great with some steamed broccoli:

  

  Enjoy,

  PK

  Here are more chicken dishes and roasts:

  Written by

  PK

  ·

  July 16, 2023

• 

  KT’s Potato Wedges

  KT has a full proof method for making potato wedges and she is going to share it with us.

  Simply:

  Cut the potatoes into wedge shapes. Peel them or not 🙂

  Preheat your oven to 240C.

  Drizzle some olive oil (be as sparing as you like) and sprinkle with salt and pepper.

  

  Cook for 45 minutes to an hour.

  

  Serving

  Wedges go with almost everything. Add them to meat and vegetables or simply serve them with dipping sauces.

  

  KT

  Here are some more potato dishes and posts by KT:

  Written by

  PK

  ·

  June 30, 2020

• 

  Home-made Tater Tots Or Potato Gems

  I love making tater tots almost as much as I do eating them. They make for great party food along with your favourite home-made dipping sauces. 🙂

  

  Make them at home (instead of frozen from the shops) with your choice of seasonings knowing they contain only the best of ingredients.

  This is one of those recipes where you don’t measure anything. It really depends on how many potatoes you are using. These you finely grate (we are making round potato fritters really) into a bowl.

  You then sprinkle some flour evenly over the surface of the potatoes and mix everything together. That is the base mix and if it feels too wet to form into small balls you can add a bit more flour.

  

  Now you add seasoning. I like small amounts of sweet paprika, parsley, italian herbs and garlic powder. I wonder what mix you will use.

  They freeze well by the way, so make them in batches.

  When you are happy with the seasoning and consistency, take small amounts of the mix and roll them by hand in to small balls. Pop the trays into the fridge until you are ready to cook them.

  Now is also a perfect time to freeze them for later.

  

  Bring a pan of oil to a gentle rolling boil.

  Add a few tater tots to the oil and fry until they are golden brown. Then remove them to some paper towel to drain.

  

  

  Serving

  Serve them hot with a selection of dipping sauces.

  

  Enjoy,

  PK

  Here are some more potato recipes and easy to prepare meals.

  Written by

  PK

  ·

  April 25, 2020

• 

  Welchy’s Potato and Corn Beef Fritters

  Fritters…Hash Browns…Croquettes..whichever you choose to call these one thing is for sure – they are damn delicious.

  

  My fiance loves corned beef and I prepped these ready to make him for is return last Saturday morning. It was a warm day and our nieces and nephews were bored so he called on his way home and said when he got in we were heading out (best laid plans am I right?) So I rolled them into balls, put them on a plate and shoved them into the fridge.

  Now…I assure you there is a point to my oversharing of the course of my morning and it is this – these keep incredibly well in the fridge until needed. Mine were only in the fridge for approx 6-8 hours however they would keep well overnight. All that’s needed then is to flatten them and roll into some flour, and throw in the pan to crisp! That easy.

  This is a perfect ‘Shoot I forgot to take something out for dinner’ or ‘Need something cheap and filling to make until payday/can get to the shop’ as no matter what stage of life you are in, we have all been there.

  Ingredients:

  • 1.2kg potatoes, peeled and diced
  • 340g tin of corned beef (I used hampers but you can also use actual leftover corned beef if you have any in the fridge)
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon normal or dijon mustard
  • 2 eggs, lightly beaten
  • 1 cup plain flour, for dusting
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper

  Method:

  1. Line baking tray or plate with baking paper. Place potatoes in a large saucepan, cover with water and cook until tender. Drain and set aside for 10 minutes or until cool enough to handle.
  2. Roughly mash potatoes so that they are still slightly chunky.
  3. Add corned beef (diced up if using actual leftovers or broken up if using tinned), mustard, eggs and salt and pepper. Mix until combined. Roll into balls as even as possible to ensure even cooking time. This recipe will make approx 10 large fritters or 20 smaller ones depending on how you make them.
  4. Set aside on your tray or plate for at least an hour or up to 24 hours.
  5. Lightly coat fritters in flour, squashing them into pattie shapes as you go.
  6. Heat oil and butter in a wok or frypan and once sizzling (flick a drop of water or pepper into the oil and if it bubbles it’s hot enough) add your fritters one by one. My wok fits around 5 smaller ones at a time so as not to crowd the pan and as the fritters are cold, you don’t want to add too many at the same time and reduce the heat of the oil as you’ll get a soggy result. 
  7. Cook for 3 to 4 minutes each side or until golden. Transfer to a paper towel lined plate and continue with rest of batch. If doing a lot of fritters, line a tray with baking paper again and have the oven on ‘warm’ so the fritters stay hot while you continue.
  8. Serve on a bed of spinach leaves and drizzle with chili mayo for a kick, or eat just as they are!
  9. Enjoy!

  Love Welchy.

  Here are some more potatoes and of course, Welchy posts.

  Written by

  lilwelchy

  ·

  February 5, 2020

• 

  Thai Red Curry Beef In Your Pressure Cooker

  I recently bought my first pressure cooker (the Phillips Slow Fast Cooker) and it came with an amazing cookbook. This is their Thai red curry with beef and pumpkin adapted to use potatoes. 

  

  INGREDIENTS

  • 1 to 1.5kg beef chuck steak, cubed
  • Plain flour to coat beef cubes
  • A good slug of peanut oil
  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk, bruised
  • 1 -2 coriander roots

  STEPS

  1. Browning the beef
  2. Mixing in the remaining ingredients
  3. Pressure cooking (30 mins)
  4. Serving

  EQUIPMENT

  • 1 chefs knife
  • 1 chopping board
  • A pressure cooker

  ---

  Browning the beef

  The modern pressure cookers with a sauté function make true one pot cooking a reality. All you need to do is chuck a slug of oil into the pot and set it to high sauté. 

  Then coat the beef cubes in flour and cook them until browned. Give the cubes a gentle mix every now and again so they don’t burn on one side.

  Mixing in the rest of the ingredients

  Throw in and gently mix the:

  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk
  • 1 -2 coriander roots

  Pressure cooking

  Set your pressure cooker timer to 30 minutes. If you have time, let the pressure release naturally at then end.

  Serving

  We had some corn cobs and broccoli that need using so we served the curry alongside them. Each person got some rice, peanuts and sriracha hot sauce. 

  

  Enjoy,

  PK

  Here are a few pressure cooker and curry posts to tide you over. 

  Written by

  PK

  ·

  July 25, 2019

• 

  Parboiling Potatoes

  Some dishes using potatoes, like roast potatoes, benefit greatly by first parboiling them.

  Simply put, we put the potatoes in boiling water for 5 to 10 minutes so that their cores are partially cooked.  Try and keep all the potato pieces the same size otherwise the smaller ones will be overdone by the time the larger are ready.

  

  A quick drain and they are perfect for roasting using Jamie Oliver’s methods.

  

  Enjoy,

  PK

  Here are a couple of potato posts to help you plan dinner. 🙂

  [arpw thumbnail=”true” thumbnail_size=”arpw-thumbnail” tag=”95994″ limit=”5″]

  Written by

  PK

  ·

  June 9, 2019

• 

  PK’S Rapid Fire Cheesy Potatoes

  I am calling this a rapid fire dish because it normally takes about an hour of cooking and 15 minutes to prepare. When I come home from work I often don’t have this amount of time.

  So we are going to use a microwave and a hotter than normal oven to cut the cooking time to half an hour at the most. The traditional method also calls for layering the potatoes then pouring the sauce over them in batches. That takes too much time so we are dropping that too. 🙂

  

  Steps

  1. Cutting and cooking the potatoes
  2. Making the cheesy white sauce
  3. Baking the potatoes
  4. Serving

  Ingredients

  • 2 cups cheddar, grated
  • A handful of Parmigiano-Reggiano or parmesan
  • 2 Tbsp butter
  • 1/4 cup plain flour
  • 2 cups milk
  • 1 Tbsp fresh chives, chopped
  • A dash of ground nutmeg

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 bowl
  • 1 wooden spoon
  • 1 saucepan
  • 1 oven dish

  Cutting and cooking the potatoes

  1. Slice the potatoes into discs of about 3-5mm (too thin and the potato tends to fall apart whilst cooking).
  2. Microwave the potatoes for about 8 minutes on high.
  3. Test one, they should have just lost or about to lose that crunchy raw taste but not be fully cooked.
  4. Preheat your fan-forced oven to 200C.

  

  Making the cheesy white sauce

  1. On your hob slowly melt the 2 Tbsp butter in the saucepan.
  2. Stir in the 1/4 cup plain flour, a little bit at a time.
  3. Slowly stir in the 2 cups of milk.
  4. Mix in the 2 cups grated cheddar, the chives and the sprinkle of nutmeg.

  

  

  Baking the potatoes

  1. Spray the oven dish with a bit of spray olive oil.
  2. Bundle the potato slice in any old way.
  3. Pour the cheese sauce in and gently combine everything.
  4. Level the top with the wooden spoon and then cover with shaved parmigiano-reggiano.
  5. Cook for about 15 minutes, the potatoes should be soft and the cheese golden brown.
  6. You can pop it under the grill for a few minutes to crisp up the cheese.

  

  

  Serving

  This is the perfect side for roasts and steaks. It makes for the best leftovers. 🙂

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE POTATO

   MORE SAVOURY BAKING

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  ---

   

  Written by

  PK

  ·

  June 27, 2018

• 

  PK’s Potato And Bacon Tater Tots: Did Someone Say Panko?

  I made these little bacon and potato tots for my young ones the other day and they demolished the lot. Not only was that a great testimonial but they are easy and fun to make too.

  

  Hot Tips:

  • Make them in multiple batches as they freeze very well.
  • You can spray them sparingly with oil and bake them if you prefer.

  You will be:

  1. Making the mash
  2. Making the tots
  3. Cooking the tots
  4. Serving

  You will need:

  • Ingredients:
    • 4 cups potato and bacon mash
    • 2 chicken eggs
    • 1/2 cup plain white flour
    • Enough panko flakes to coat the tots (bread crumbs will do but the result will not be as light and fluffy)
    • herbs and spices to taste (I used some of my home-made Dried Garlic and cracked pepper)
    • enough peanut oil for shallow frying
  •  Equipment:
    • 1 chef’s knife
    • 1 chopping board
    • 1 potato peeler
    • 1 potato masher
    • 1 deep fry pan

  Making the mash

  1. Make your mashed potato (sans any milk or butter), slice the bacon (I used short-cut bacon) and mix everything together (use your own ratios).

  

  

  Making the tots

  1. Whisk the two chicken eggs and add to the mash.
  2. Add the 1/2 cup of plain white flour to the mash and gently but thoroughly mix.
  3. Make little round balls with the mash mix and then roll them in the panko crumbs.
  4. Store any surplus tots on baking paper and freeze for next time (I use a multi layered container for easy splitting and thawing of the right amount for dinner).

  

  Cooking the tots

  1. Heat a shallow amount of peanut oil in a deep pan.
  2. Cook the tots in small batches, turning mid way, until golden brown and the drain them on paper towel or a rack.

  

  

  Serving

  Serve them anyway you or your young ones will eat them. Personally I like a bit of tomato sauce and sour cream. You might even like to try my Home-made Creamy Aioli.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE POTATO DISHES

   MORE KID FRIENDLY MEALS

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  ---

   

  Written by

  PK

  ·

  March 2, 2018

• 

  KT’s NoRecipe Potato Thins

  This quick method of making home-made potato thins works just as well for wedges!

  You just cut them differently and you can even sprinkle them with dried herbs for that bit of fancy. 🙂

  

  Simply

  1. Pop your fan-forced oven on to 240 degrees centigrade.
  2. Slice up your potatoes and lay them in an ovenproof dish.
  3. Drizzle with a tiny bit of olive oil.
  4. Add salt and black pepper to taste.
  5. Cook for about 45 minutes.
  6. Try and get some before your kids eat them all!

  

  

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  MORE POTATO DISHES

  MORE KID FRIENDLY MEALS

  COOKING WITH KT

  NORECIPE GOODNESS

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  ---

  Written by

  PK

  ·

  January 8, 2018

• 

  Hugh Fearnley-Whittingstall’s Osso Buco Slow Cooker

  Considering how much I love lamb shanks I am surprised it took me this long to cook Osso Buco for the first time. I always use Hugh’s recipe for the shanks (River Cottage’s Citrus Braised Lamb Shanks) so it is a no surprise I am using his Osso Buco Alla Milanese.

  You will be using thick slices of beef or veal shins with the shin bone still present. Look at the beautiful rich colour.

  

  The result was tender beef that was falling off the bone and a lovely sauce that was hearty but less fatty than you would get cooking with lamb.

  Note: Pop this on early in the day because it might take 6 hours or more on your slow cooker’s medium setting.

  You will be:

  1. Preparing everything
  2. Sealing the beef shins
  3. Sweating the vegetables
  4. Slow cooking everything
  5. Serving

  You will need:

  • Ingredients:
    • 4 – 6 slices of beef shin with the bone still in the middle (about 1.3kg)
    • enough plain white flour to coat the shins
    • table salt and cracked black peppercorns to taste
    • 50g salted butter
    • A couple of slugs olive oil
    • 2 garlic cloves, diced
    • 2 celery sticks and their leaves, chopped
    • 2 brown onions, chopped
    • 1 carrot, chopped
    • A handful of snow peas, whole
    • 2 cups dry white wine
    • 2 cups stock (I have used homemade Slow Cooker Chicken Stock and Italian Beef Stock: Brodo Di Manzo but use anything you have to hand)
    • A handful of chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 frypan
    • 1 slow cooker

  Preparing everything

  1. While you  let the beef shins come to room temperature prepare the:
     • 2 garlic cloves, diced
     • 2 celery sticks chopped
     • 2 brown onions, chopped
     • 1 carrot, chopped
     • a handful of snow peas, whole
  2. Dry the beef shin slices with paper towel, season with salt and pepper and then dust them in the flour.

  

  

  Sealing the beef shins

  1. Turn your slow cooker on to high, add a slug of olive oil and cover.
  2. Melt the 50g of salted butter in a frypan and then add a good slug of olive oil.
  3. Brown both sides of the shins (if they start to curl on you during cooking, clip the outer ring of connective tissue with kitchen shears).
  4. Add them to the slow cooker.

  

  

  Sweating the vegetables

  1. Add the 2 cups white wine and the 2 cups of stock to the same frypan and bring to a gentle boil.
  2. Reduce the heat to low and then add the vegetables.
  3. Cook until they soften and then add everything to the slow cooker.

  

  Slow cooking everything

  Turn the slow cooker down to medium or low and cover. Mine took 6 hours before the beef was ready.

  Serving

  Serve on a bed of basmati rice with extra vegetables and some of Hugh’s gremolata.

  

  Enjoy,

  PK

  Related Links:

  • see all recipes using beef here
  • see all slow cooker dishes here
  • see more River Cottage posts here

  Written by

  PK

  ·

  September 22, 2017