Tag Archives: Potatoes

A Side of Spice- Saag Aloo

I love Indian food.  Not too hot, but a gentle aroma of mixed flavours can really bring a dish to another level.  Saag Aloo is a recipe that nearly always includes spinach and potatoes.  It is most common in the Punjab region, though is also eaten in Nepal, often with goat.  Of course, when I cook curries it’s really just an excuse to make some naan bread.  There’s something about the soft billowy flat bread that is just MADE for moping up sauce.  No curry chips around here!

Saag Aloo

Ingredients

Vegetable oil, for frying, I use sunflower oil  Please don’t use olive oil, I know it’s pedantic but it’s too much “fusion” for my liking.  Plus you need the higher smoking point from a vegetable oil.

1 1/2 teaspoons of cumin seeds

1 medium onion, peeled, halved and thinly sliced

500g of waxy potatoes.  These are not native to our shores.  And although I’m pedantic about this, in this caseI make an exception.  It’s just not right without the tiny little spuds. Cut these into 1 cm cubes.

2cm of fresh ginger, peeled and grated

2 cloves of garlic finely diced, or crushed

1 teaspoon of curry powder (I use a mild one)

2 teaspoons of turmeric

500g of baby leaf spinach

Sag Aloo

A simple list of ingredients often make a great dish

Method

Heat the oil in a large frying pan, add the cumin seeds, and don’t move from the pan until they start to pop.  At this stage turn down the heat and add the onion.  Season and cook these gently over a low heat, stirring constantly until they are caramel in colour.  Add the garlic.  Stir for 1 minute more.

Turning up the heat, add the potatoes, ginger and spices.  Add 500ml of water and cook gently until the potatoes are ready.  Stir every now and then.

Sag Aloo

Finally stir in the spinach and cook for about 5 minutes until the spinach is wilted.  Check the seasoning again.

Divine just like this.  But you could serve this along side some roast lamb for a lovely dinner party treat.

Saag Aloo

The finished Saag Aloo

 

My Pommes Boulangère Recipe

If I choose a gratin to make on a Autumn evening, chances are it’s going to be dauphinoise. But in the interest of research, and a small thought of trying to be a bit healthier monday to friday, I chose Pommes Boulangère.

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Chicken & Chorizo Bake Recipe

I just love Chorizo. And the family love it too, in fact it probably is the daughters favourite ingredient in any savoury dish.  She expressed her undying love for it recently at dinner.  Just as well the rest of it like it too!

Often we use it in pasta dishes, but I add it to this simple chicken bake to add a little spice. As chorizo traditionally uses smoked paprika, it adds a little smokiness to a dish aswell.  As an aside I sometimes add the pimentón to freshly boild new potatoes to jazz up a warm potato salad.  Of course if I’m feeling particularly flahulach I might buy some Gubbeen Chorizo.  Just to eat as is.  It really is a product so superior it’s a shame to cook with it.

Chorizo Chicken & Potato Bake

Ingredients

50g chorizo

4 chicken legs

500g new potatoes, scrubbed

1 teaspoon of fresh herb leaves

Bay leaf

Olive oil

5 cloves garlic, unpeeled

1 lemon, quartered

Salad to serve
Chicken

Method

Heat oven to 1800C.  Pour the olive oil into a large roasting tin and add the potatoes, chorizo, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed.  Add the chicken thighs, skin-side up, and season well. Put the roasting tin in the oven and roast for 1 hr, basting with the meat juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.

Super easy chicken and chorizo

Super easy chicken and chorizo

Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with salad leaves on the side.

 

Tartiflette Recipe- a French Classic

I had this wonderful dish for the first time while in Bath.  It is just divine, if slightly high on the calories.  Traditionally from the SAvoie region of France, it was re-developed by the cheese-maker Reblochon with great success.  Tartiflette was first mentioned in a book of 1705, Le Cuisinier Royal et Bourgeois written by François Massialot ( a VERY important chef in his day) and his assistant B. Mathieu.  A very popular dish in ski resorts, I think I’ll put it on my meal planning for my Swiss Cooking Adventure.

Copyright Jeni Pim

Even looking at the ingredients makes me hungry

 

Tartiflette

Ingredients:

Waxy potatoes, large, to make a weight of 350g

2 tablespoons olive oil

1 large red onion, sliced

175g of smoked back bacon, rind removed, cut into strips

100g of Vignette or Reblochon cheese, cut into 1 1/2cm cubes (including the rind)

100ml Double Cream

Optional: sprinkling of crushed chillies 25g of white breadcrumbs

Method: Peel and thickly slice the potatoes into 1.5cm slices.  Boil these in salted water for 6-8 minutes until just tender, then drain. While the potatoes are boiling, heat the oil in a large frying pan.  Fry the onion over medium heat until it becomes almost transparent.  Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onions and bacon are golden in colour.

Copyright Jeni Pim

Onion and bacon ready to go

Heat the grill to high.  Add the potatoes to the onions and bacon, and brown the potatoes briefly.  Nestle the chunks of cheese among the potatoes and bacon and drizzle with the cream.  Sprinkle with the chilli if using, then evenly scatter with breadcrumbs.

Copyright Jeni Pim

Sprinkled with breadcrumbs and chilli flakes

Grill for about 5 minutes until the top is lightly browned and just on the point of bubbling.

Tartiflette bubbling and ready for devouring

Tartiflette bubbling and ready for devouring

 

“It’s easy to halve the potato where there is love”

This Irish proverb is never true in our house when the first of the new potatoes are dug.

New potatoes need only the barest of rinses

New potatoes need only the barest of rinses

I’m not HALVING my potato with ANYONE! I think there is nothing more Irish, to have boiled new potatoes with golden butter, and just a little Irish Sea Salt.

The first of the new potatoes

The first of the new potatoes

And no issue with leftovers either, simply chop the cold spuds,

Chopped cold new potatoes

Chopped cold new potatoes

add sliced spring onion and a very generous dollop of homemade mayonnaise.  I sometimes add a little extra olive oil too.

Homemade Potato salad

Homemade Potato salad

And there you have a great tasting accompaniment to anything really, for me its best with lightly grilled chicken and a fresh green salad.