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NEW POTATOES

POtatoes contain folic acid, potassium, vitamin B3 and vitamin C.

Although I personally don't think you can beat new potatoes just boiled and served with lots of salt or mint, it's sometimes nice to have a change.....

Chargrilled Potato and Chorizo Salad
serves 4 - 6

INGREDIENTS

  • 1lb 10oz (740g) waxy new potatoes
  • 6oz (175g) chunk of chorizo sausage
  • 100g spring onions
  • 2fl oz (55ml) extra virgin olive oil
  • 1tsp balsamic vinegar
  • 2tsp red wine vinegar
  • fresh ground Cajun spice
METHOD
  1. Parboil the potatoes until nearly cooked (about 10 minutes) and cool.
  2. Slit and remove the outer casing from the chorizo sausage and cut into half lengthways.
  3. Trim the ends of the spring onions.
  4. Pour the oil into a large baking tray and roll the potatoes, sausage and onions in it. Barbecue until nicely charred.
  5. Cut up the potatoes roughly, dice the corizo and snip the spring onions. Combine in a large bowl.
  6. Mix together the balsamic and red wine vinegars and pour over the salad.
  7. Season generously with Cajun spices and mix together lightly.
  8. Serve warm.

Potato, Red Onion and Anchovy Salad
serves 4

INGREDIENTS

  • 1kg (2 1/4 lb) waxy new potatoes
  • 125ml (4fl oz) olive oil
  • 1tsp lemon juice
  • 8 thinly sliced anchovy fillets
  • red onion, thinly sliced
  • 4 tbsp chopped parsley
METHOD
  1. Boil the potatoes for 10-15 minutes until tender and drain. leave to cool and then halve or quarter and place in a bowl.
  2. Pour over the oil and lemon juice.
  3. Season and fold in the anchovy fillets, onion and parsley.
  4. Leave to cool before serving.

Roast new potatoes with mushrooms and breadcrumbs (courtesy of Nigel Slater)
serves 2

INGREDIENTS

  • 1lb (450g) new potatoes - washed and wiped
  • juice from 1/2 a lemon
  • 2 tsp chopped thyme (or a sprinkling of dried)
  • 1 tbs olive oil
  • 4oz (100g) small mushrooms - washed, wiped and halved.
  • 4tbs dried breadcrumbs
METHOD
  1. Put the potatoes into a roasting tin.
  2. Squeeze over the lemon juice and sprinkle over the thyme.
  3. Pour over the oil and place the tin in a moderate over for 5 mins or so, shaking the pan every so often.
  4. Add the mushrooms and toss them gently with the new potatoes.
  5. Season.
  6. Roast in the over for 10 mins at about 200 degrees / gas mark 6.
  7. Add the breadcrumbs.
  8. Cook for a further 15 mins or so depending on the size of the potatoes.

MAIN CROP POTATOES

Baked Potato Cake
serves 4

INGREDIENTS

  • 900g - 1.25 kg (3½ - 4lb) large main crop potatoes, peeled (Maris Piper, King Edawrds or Desiree are good)
  • 50 - 100g (2 - 4 oz) melted butter plus extra for brushing
  • salt and black pepper
METHOD
  1. Preheat the oven to 22oC / 425F / Gas Mark 7.
  2. Slice the potatoes thinly lengthwise and dry on kitchen paper. Cut 2 potatoes thicker - 2mm (1/12 inch)
  3. Brush a 17½ x 8 - 10 cm (7 x 3 - 4 inch) cake tin well with some of the melted butter.
  4. Cut a 5cm (2 inch) round slice of potato and place it in the centre of the tin. Then layer the thicker slices overlapping evenly around the base of the tin.
  5. Place the thinner slices standing upright around the sides of the tin and then fill the tin with the remaining slices, seasoning with salt and pepper and packing with butter as you go. Any overhanging slices can be folded in and pressed down into the 'cake'.
  6. Cover with foil, pressing down firmly and bake for 1½ hours. After 30 minutes remove the foil from the potatoes and continue to cook until tender and golden brown.
  7. Turn out to serve with your choice of meat.

Baked Spinach Frittata

Champ
serves 4

INGREDIENTS

  • 2lb (900g) potatoes, peeled
  • salt and freshly ground black pepper
  • 7fl ox (200ml) milk
  • 2oz (55g) butter
  • 8oz (225g) spring onions, cut on the diagonal
METHOD
  1. Boil the potatoes in salted water until tender.
  2. Heat the butter in a separate pan, add the spring onions and cook for 1 minute until slghtly soft, but with some crunch.
  3. Add the milk to the onions and warm through.
  4. Drain the potatoes and steam dry.
  5. Mash or process the potatoes and return to the pan.
  6. Beat the milk and onion mix into the potatoes and season to taste.

Cheesy Pea and Bacon Fritters

Dauphinoise Potatoes
serves 4

INGREDIENTS

  • 175ml (6 fl oz) milk
  • 175ml (6 fl oz) double cream
  • salt and black pepper
  • 500g (1 lb 2 oz) main crop potatoes, peeled and finely sliced
  • 75g (3 oz) grated British cheddar
METHOD
  1. Bring milk, cream and some seasoning to the boil in a non-stick pan and simmer potatoes in the mixture over a low heat until tender.
  2. Preheat the grill.
  3. Strain the potatoes into a sieve over a saucepan and set to one side in a shallow baking dish.
  4. Simmer the sauce for a few minutes until it is reduced by half, then pour over the potatoes.
  5. Scatter over the cheese and place under the grill for several minutes until melted and sizzling. Serve warm.
This dish may be reheated in the oven.

Potato and Onion Tortino
serves 6

INGREDIENTS

  • 1kg (2 1/4 lb) waxy potatoes, peeled and sliced thickly
  • 4 tblsp oilseed rape oil
  • salt and freshly ground black pepper
  • knob of butter
  • 5 onions, peeled, halved and sliced
  • 150g (5 1/2oz) cheddar cheese
  • 3 eggs plus 2 egg yolks
  • 300ml (1/2pt) double cream
  • 3 tblsp parsley, coursely chopped
METHOD
  1. Heat 2tbsp of the oil over a medium heat, add the potatoes and cook for 5 minutes, turning occasionally. Season.
  2. Add 150ml (5fl oz) of water to the pan, cover and cook over a low heat for 10 minutes until the potatoes are just tender. Drain off excess water and leave to cool.
  3. Heat the rest of the oil over a medium heat, add the onions and sweat for 15-20 minutes, stirring frequently, until they are golden. Season and transfer to a bowl to cool.
  4. Grease a 20cm (8in) spring form cake tin and dust with a little grated cheese.
  5. Whisk the eggs and egg yolks, cream and parsley with half the remaining cheese and some seasoning in a bowl.
  6. Coat the base of the tin with 2-3 tbsp of the egg mix.
  7. Mix half the remaining egg with the potato slices and half the onions.
  8. Place half the potato and egg mix in the bottom of the tin, spoon over the onion mixtgure and top with the rest of the potato mixture.
  9. Scatter the remaining cheese on top and bake at 190C, 375F or gas mark 5 for 45-50 minutes until golden and set.
  10. Run a knife around the edge of the tin and leave to cool to room temperature and firm up.
  11. Serve cut into wedges.

Potato and Roast Garlic Soup
serves 4-6

INGREDIENTS

  • 1 bulb of garlic
  • 55g (2 oz) butter
  • 1 medium onion, very finely chopped
  • 675g (1 1/2 lb) potatoes, peeled and diced
  • oilseed rape oil
  • salt and freshly ground black pepper
  • 570 ml (3/4 pint) full fat milk
METHOD
  1. Preheat the oven to 200C / 400F / Gas Mark 6
  2. Brush the cloves of garlic lightly with oil and roast in the oven for 15-20 minutes until soft. Peel and mash until smooth
  3. Cook the potatoes in boiling water, drain and sieve back into the saucepan.
  4. Melt the butter ina saucepan and cookthe onion until soft, but not coloured.
  5. Add the onion and garlic to the potatoes and gradually beat in the hot stock and milk.
  6. Bring to the boil and season to taste.
  7. Serve immediately, garnished as desired.

Pumpkin Soup

Rocket and Potato Soup

INGREDIENTS

  • 30g (1oz) butter
  • 1 onion, finely chopped
  • 450g (1lb) main crop potatoes, peeled and cut into cubes
  • 140g (5oz) rocket, chopped
  • 1 litre (1¾ pints) vegetable stock
  • salt and black pepper
  • Shredded rocket to serve
METHOD
  1. Melt the butter in a large, heavy-based saucepan. Add the onion and sweat slowly until soft.
  2. Add the potato and sewat for a further 5 minutes. Add the stock, season with salt and pepper and bring to the boil. Simmer until the potatos are soft.
  3. Add the chopped rocket and simmer for a further 2-3 minutes.
  4. Remove from the heat, coll for a minute or two and then process until smooth - take care not to overblend. Return to the pan and reheat.
  5. Serve with the shredded rocket scattered over the top.

Spinach Tortilla

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