Potato
100g butter
200g cheese, grated
Preheat your oven to 180℃.
Slice each potato in quarters and place in a muffin tin. (watch video)
Dot the potato with butter and sprinkle over some salt.
Cover with aluminium foil and bake in the oven for 50 minutes.
Remove the foil, sprinkle some cheese on each potato and bake for another 10 minutes.
Eat immediately!
700g steak, sliced in to strips
80ml soy sauce
15ml + 30ml olive oil
30ml + 30ml butter
700g potato, cut into wedges
6 cloves of garlic, minced
5ml chilli flakes
5ml rosemary, finely chopped
10ml thyme, finely chopped
Add the steak strips, soy sauce, 15ml olive oil and a few grindings of black pepper to a bowl and mix through. Set aside to marinade.
Place a large cast-iron pan over medium-high heat and add 30ml olive oil and 30ml butter.
Add the potato wedges and cook for 10 minutes or so, stirring every now and then, until fork-tender.
Remove from the pan and keep aside.
Add the other 30ml butter to the same pan over medium heat and wait for it to melt.
Add the garlic, chilli, rosemary and thyme.
Drain the marinade from the steak and keep aside.
Add the steak strips to the pan and fry until browned.
Pour in the marinade and cook for a further 3-4 minutes.
Add the potato and cook until warmed through.
Check the seasoning and adjust to your liking.
Serve with a crispy salad.
1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.
1kg potatoes
200g bacon, diced
30g butter
2 onions, thinly sliced
125ml dry white wine
125ml cream
450g soft rind cheese of your choice, I used Camembert, traditionally Reblochon is used
Peel the potatoes and slice them into 1cm thick rounds.
Add the potato to a large saucepan and pour in enough cold water to cover. Season the water with salt and bring to a gentle simmer. Cook until the rounds are just tender – about 25minutes.
Drain the potato rounds and return to the saucepan. Set aside.
Preheat your oven to 180℃.
Place a saucepan on medium-high heat and add the bacon.
Lower the heat once the fat renders, add the butter and cook for 5 minutes.
Add the onions, season with salt and pepper and cook until soft and translucent.
Add the wine and cook for a further 2 minutes.
Add the potato rounds and mix through.
Pour the cream over and mix again.
Spoon the mixture into an ovenproof dish.
Slice the cheese into halves, horizontally and arrange on top, cut-side down.
Bake in the oven for 40 minutes – the cheese should be melted, bubbling and golden brown on top.
Serve immediately.
Yields two flatbreads
3 potatoes, cooked (about 250 – 350ml cooked potato)
60ml butter
250ml cheese, grated (I use parmesan and cheddar)
5ml salt
5ml garlic salt
15ml chives, chopped
250ml yoghurt
375ml self-raising flour
butter
Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool.
Add the yoghurt and flour to a bowl and combine.
Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky.
Divide the dough in two balls.
Roll out into a circle of 1cm thickness.
Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling.
Flip the filled dough and gently roll it out to a disk shape that will fit your pan.
Pan-fry on both sides on medium heat, until golden, brushing with melted butter.
Serve the bread warm.
6 large potatoes
15ml vegetable oil
500g beef mince (ground beef)
1 onion, chopped
2 cloves of garlic, minced
15ml tomato paste
15ml flour
30ml Worcestershire sauce
250ml beef stock
45ml butter
1,2ml nutmeg
Preheat your oven to 180℃.
Wash the potatoes and bake them in the oven until cooked. Remove and set aside.
Heat the oil in a large saucepan set over medium-high heat.
Add the beef and cook until golden brown and any liquid has evaporated.
Add the onion, garlic and tomato paste and cook for a few minutes while stirring.
Sprinkle with the flour and add the Worcestershire sauce and beef stock.
Bring to the boil while stirring.
Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water.
Season the beef with salt and pepper and set aside.
Turn your oven up to 220℃.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin.
Place the potato flesh in a bowl and mash until smooth.
Add the butter and nutmeg and mix through. Season with salt and pepper.
Spoon the mashed potato into a piping bag.
Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef.
Place the potatoes in a baking dish and bake in the oven until warm and golden on top.
Serve with a fresh salad.
Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!
45ml vegetable oil
5 large or 10 medium potatoes
45g butter
a handful of thyme
250ml chicken/vegetable stock
Preheat your oven to 200℃.
Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm)
Place a cast iron pan on medium-high heat and add the vegetable oil.
Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes.
Flip them around onto the other flat side and brown this side as well – about 6 minutes.
Add the butter to the pan and allow to melt.
Add the thyme (be careful it will spit!) and baste the potato with the butter.
Pore the stock around the potatoes and season with salt and pepper.
Place a lid on the pan and bake in the oven for 35 minutes.
Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes.
Sprinkle with salt and fresh sprigs of thyme and serve immediately.
1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper
Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.
1 kg small potatoes
salt
vegetable oil
Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.
1,5kg potatoes, peeled and cut into 2cm chunks
2 onions, chopped
2 cloves of garlic, minced
300g chorizo sausage, diced
200g cheddar cheese, grated
300ml cream
200ml milk
Preheat your oven to 200℃.
Place the potato chunks in a large saucepan, pour in enough water to cover and bring to a boil.
Cook the potato for 10-15 minutes, until a knife can easily be inserted, but not mushy.
Drain the chunks and put it back into the same saucepan.
Add the onion, garlic and chorizo to a large frying pan set over medium-high heat and stir-fry for about 10 minutes.
Spoon the mixture into the saucepan with the potato chunks and mix through.
Add the cheddar cheese and give it another mix.
Spoon everything into a 28cm x 22cm ovenproof dish.
Combine the cream and milk in a jug and season with salt and pepper.
Pour the mixture over the potato.
Place in the oven and bake for 40 minutes – check the casserole after 20 minutes or so and loosely cover with aluminium foil if it has browned enough.
Serve warm with a fresh green salad.
My Whisk and I 