Peel the potatoes and cut them into chunks. Put into a baking tray, add oregano, salt and pepper and mix well. Pour in the oil, lemon juice and 3 cups water. Cook in a moderate oven (180C) for 1 and a half hours or until potatoes are tender and liquid has been absorbed.
Category: Side dishes
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Perfect roast potatoes
Preheat the oven to 220C. Put the potatoes in a pan of cold, salted water. Bring to the boil and cook until just tender – about 10 minutes. Drain and return to the pan. Put the lid on and shake the pan well to rough up the edges of the potatoes – this will give […]
Ingredients: 900g Potatoes (King Edwards, Maris Pipers) cut into chunks 50g Can anchovies in olive oil, chopped 2 tbsp Olive oil 25g Butter Zest and juice of 1 large lemon Handful fresh rosemary, chopped Method: Preheat oven to 220C. Place all ingredients in a baking dish and add 150ml hot water. Mix well and cook […]
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Potato wedges
Ingredients: Potatoes (about 3 medium potatoes per person) Olive oil Salt and pepper Flavourings of your choosing: Cumin seeds or garam masala (good with curries) Fennel seeds, dried oregano and chilli flakes (good with fish or chicken) Fresh rosemary and whole garlic cloves (good with lamb, pork chops or chicken) Fresh thyme or bay leaves […]
Ingredients: Small head of cauliflower or 1/2 a big one, cut into large florets Splash of groundnut oil 1 tbsp Black mustard seeds Large pinch asafoetida (or 1 sml onion finely chopped) 12 Curry leaves, pulled off the stalk (can use dried) Half tsp ground turmeric 4 Medium sized potatoes, peeled and cut into chunks […]
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Potato and fennel dauphinoise
Ingredients: 1 kg Maris Piper potatoes, peeled and sliced about 1cm thick 1 Bulb fennel, finely chopped 1 Clove garlic, finely chopped 300ml Double cream 300ml Milk 100g Gruyere, grated 75g Parmesan, grated Salt and pepper Method: Heat oven to 200C. In an ovenproof dish, layer the potatoes, fennel and garlic. In a bowl, mix […]
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Boulangere potatoes
Ingredients: 4 or 5 Potatoes, sliced thinly Maldon sea salt and black pepper 4 Cloves garlic, crushed 1 Onion, thinly sliced 4 Bay leaves Chicken or vegetable stock Method: Jumble the potatoes in a shallow baking dish with the salt and pepper, garlic onion and bay. Spread them out in the dish so they are […]
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Provencal Tomatoes
Ingredients: 2 Large beef tomatoes 2 Cloves garlic Selection of fresh herbs (basil, rosemary, thyme, parsley) Handful of fresh breadcrumbs Large handful of grated parmesan Salt & pepper Method: Preheat oven to 180C. Slice tomatoes in half across the way. Fry (cut side down) in olive oil until caramelised. This will take 10 mins or […]
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Braised red cabbage
Rinse the cabbage well in a colander. In a large heavy pan, fry the onion gently in the butter and oil until it starts to soften – about 5 minutes. Add the drained (but still wet) cabbage, apple, sugar, vinegar, ground cloves and season. Cover tightly and cook over a very low heat for about […]
Ingredients: 1kg Pumpkin or other squash such as butternut, peeled, deseeded and cut into chunks 3 tbsp Olive oil Salt and black pepper 2 Garlic cloves chopped 6-8 Sage leaves, roughly chopped 150ml Double cream 50g Parmesan grated Method: Heat oven to 200C. In a large gratin dish, toss the pumpkin or butternut squash with […]