Tag Archives: Potato

Recipe: Potato Rosti

Potato Rosti
Potato Rosti

Ingredients;

400g Potatoes, peeled
Melted Butter
Salt
Pepper

Serves 2


These are fairly easy to make and a great alternative to mash or baked potatoes. They do need a bit more effort though, not much, so let’s not think about it and just get started.

First you need to peel and wash the potatoes, they should be roughly the same size so cut them only if you really need to. Next place them in a saucepan with just enough salted water to cover them. Place this on a high heat and bring to the boil. Let it simmer for about a minute then remove the potatoes from the water and allow them to cool slightly before moving onto the next step.

Grate all the potato using a large grater, season with salt and pepper and add the melted butter, a little at a time, mixing in well each time, until the potatoes stick together. Depending on the type of potatoes the amount of butter will vary, however I find the starchier the potato the less butter is required. You could also substitute sunflower oil for the butter, but I find this can effect the flavour and colour of the result.

Next take a small amount of the mixture and form it into a mini burger shape. Fry it until golden brown on both sides and taste to check the seasoning. If you’re not happy add more salt and pepper to taste.

Next, shape the mixture into rounds like you’re making burgers. I use a ring mould for this but you can form them into rounds by hand either. Then fry on a hot pan until golden brown, usually 3 -4 minutes a side.

Recipe: Potato Rosti

Potato Rosti
Potato Rosti

400g Potato
Salt
Pepper
50g butter


Peel and wash the potatoes, then place them in salted water and bring to the boil and simmer for a minute. Drain the water and allow them to cool.

Next shred the potatoes, using a grater, into a large bowl. Heat the butter in a saucepan until it melts then add a little at a time to the shredded potatoes just enough to allow the mixture to bind together and season lightly with salt and pepper. You could add some herbs (maybe some fresh picked thyme or finely chopped rosemary) at this point, if you wanted to.

Form the mixture into rounds either by hand or using a ring mould.

Fry the shaped rosti in a hot pan on both sides until crisp and golden brown.

Recipe: Speedy Mashed Spuds

Some Cheesy Mashed Spuds
Elly's favourite Mashed Spuds, Cheesy

Ingredients;

200g peeled potatoes per person
A knob of butter
A splash of milk or cream
Salt

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This method for making mash is based on my Dad’s method. After my Mum got ill and subsequently passed away in 2007, he had to learn a lot about cooking in a fairly short period of time as Mum had always cooked for him.

Being a man that loves his spuds he quickly learnt that the smaller you chop the potatoes the faster they cook (to a point) and not wanting to wait for long when he got in from work in the evening he experimented until he came up with the optimal size.

He would usually peel and chop the potatoes into roughly 1 inch cubes before going to work in the morning or over his lunch hour and leave them in a saucepan covered with water until he arrived home in the evening. I usually let mine sit for half an hour to an hour, before draining the water and covering them again with cold water, and adding a large pinch of salt.

Get the saucepan onto the cooker at the highest heat. Put the lid on the pan and when the water starts to boil bring the heat down so that the water is at a good simmer.

After about 5 minutes test the potatoes with a skewer or tooth pick. Do this by pushing it into a few different potato cubes, the skewer should slide through relatively easily with the same resistance all the way, if this is the case they’re done, if you find it goes in part way and then needs more force, they will need some more time. But always test a few as some can take little longer than others.

Once the potatoes are done, remove them from the heat and drain the water off. Take some kitchen roll and cover the drained drained potatoes with 2-3 sheets of this and leave them to stand for 4-5 minutes. This helps to remove some of the moisture from the potatoes making for better mash.

Finally, remove the kitchen paper, add a knob of butter, a splash of milk or cream and mash the potatoes until smooth, this is not an exact science so you may need to add a little more milk or cream to get them smooth. Taste them and season with salt as required and your ready to serve.

I have been known to add fresh chopped chives or spring onions (when I have them) at the mashing stage (Elly likes to add grated cheddar) for extra flavour.

Recipe: Allium and Root Veg Soup

A Bowl of Allium and Root Veg Soup with a drizzle of cream and some fresh chives
A Bowl of Allium and Root Veg Soup

Ingredients;

2 large potatoes, peeled and diced
1 garlic clove peeled and diced
3 large leeks, sliced
1 parsnip, diced
1 onion, diced
110ml white wine
500ml onion stock (or vegetable stock)
100ml cream
700ml vegetable stock
Olive oil
Salt and Pepper

Serves 4-6

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Place your saucepan on a medium to high heat and add a splash of olive oil. Once this is up to temperature add the potato and garlic and fry gently until the potato starts to soften. Stir this regularly to avoid the garlic burning.

Once the potatoes have started to soften add the leeks and continue to fry until they too have softened.

Next add the wine, onion stock and cream and bring this to a simmer, cover the saucepan and leave to simmer and reduce for 30 – 40 minutes, stirring occasionally.

At this point you should have very little liquid left in your saucepan. Add the vegetable stock and simmer for a further 15 minutes, then remove from it the heat and allow it to cool a little.

Next, pour the soup into a blender and blend until smooth. As always if the soup is thicker than you would like you can thin it with some additional stock. Give it a taste and season with salt and pepper if needed, and you’re ready to serve.

I’ve served this alongside a pizza base, drizzled with extra virgin olive oil, some Gruyère and goats’ cheese (no tomato sauce), baked for about 8 minutes as you would a normal pizza. This combination brings out the flavours, even more, in both.

This soup can be frozen although it is best served fresh with a little drizzle of cream and some chopped chives sprinkled over the top.

Recipe: Carrot and Coriander Soup

Soup and the smiling face of Culch.ie
Soup and the smiling face of Culch.ie

Ingredients;

Olive oil
2 medium sized onions
2 teaspoons of ground cumin
2 large potatoes, peeled and sliced
1 Kg carrots, peeled and sliced
1.5 L vegetable stock
Large handful of fresh coriander (approx 30g)
3 teaspoons of coriander seeds finely ground
a thumb tip of ginger, finely sliced

Serves 8-10

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Take a large saucepan and place it on a medium heat, add a lug of olive oil and saute the onions till soft. Then add the potatoes, cumin and ground coriander seeds and stir for about a minute.

Next add the carrots, ginger and 1L of vegetable stock, bring this to the boil and leave to simmer for 30 minutes.

Allow this to cool and then blend it with the fresh coriander leaves until smooth. Once done return the soup to the saucepan and gently heat it again. Depending on the veg this soup can get to be very thick, almost like baby food, so while stirring the soup, start adding the remainder of the stock until you get the thickness that you require.

At this point its a good idea to taste the soup and add salt and pepper to taste. Then simply re-heat and serve.