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Entries in potato (10)


fish yassa

this is a quirky dish but delicious nonetheless. it was inspired by a senegalese dish and was developed as a result of wanting to recreate a much-loved restaurant dish - i’ve not eaten at the restaurant, nor eaten senegalese food but it is something i enjoyed and am keen to make again.

the quirkiness is because of the lemon juice, cider vinegar and mustard marinade, which is oomphed up with plenty of black pepper plus chilli and coriander seeds. in the recipe this is used with the fish and sliced onions but in reality it was mostly the onions i marinated, not wanting to  risk affecting the fish’s texture too much – i did top the fish with marinade-coated onions but didn’t push it down into the liquid.

the fish is fried briefly, set aside and then the onions are cooked and allowed to brown. add the marinade and cubed potatoes and let the mix simmer away until it is ready. the fish is then added at the end to warm through and then it is served.

there’s no final garnish but it really isn’t needed - the flavour is complex and delicious. it was nice to have potatoes for a change and to treat them as something special in their own right.

i don’t agree with the serving suggestion of rice, quinoa or another grain – we didn’t have anything which was fine or if i was feeling in need if vegetables, i think something like wilted spinach would be perfect. i think fennel would also work well, cooked in the same way that the potatoes are.

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jerusalem artichoke tartiflette


several years have passed since i made tartiflette, in response to a friend’s request for a meal featuring “meat, potatoes and cheese” – my feelings then were that it was too rich and too much about the potatoes, which are not a favourite of mine.

so, when i saw a nigel slater recipe which substitutes jerusalem artichokes for some of the potatoes i decided to give it another try.  the result was really good – the jersualem artichokes have a lighter texture and a brighter flavour than the potatoes which helps balance the richness of the rest of the dish, which comes from slow-cooked red onions, pancetta and of course an abundance of reblochon cheese. the use of crème fraiche as a topping – the cheese is tucked away so it is able to melt completely – was also a nice touch.

this is, i think, perfect food for a freezing day, when you want something that will fill you up and keep you warm and content for hours after you finish eating. despite this, i think a salad is probably the best accompaniment, perhpas soemthing bitter involving chicory or just a mix of green leaves.

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potato pancakes with creamy mushrooms and cavolo nero

this is a wonderful dish for days when you’ve been overindulging and need a little respite, but nothing too austere. in fact there’s nothing austere about this but the earthy combination of mushrooms and cavolo nero somehow managed to persuade me it was a step in a healthy direction whilst also being wonderfully comforting.

the pancakes are made from mashed potato which are fried in butter before being topped with a mix of mushrooms (i used button and portobello mushrooms; a handful of something more exotic would work really well) and cavolo nero, enriched with a little white wine and double cream. a pinch of allspice and some caynenne pepper added a bit of extra interest.

i had this for brunch a couple of times, having shaped the mashed potato mix into a log that could be kept into the fridge and sliced as i needed it. perfect for a long weekend, especially if you get creative with the toppings and move on from mushrooms, perhaps towards a more mediterranean mix of slow-cooked peppers and tomatoes, served with crumbled feta and chorizo.

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pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours. last time i made this i took a fairly traditional approach, pairing it with potatoes, spinach (cabbage seems to be used more commonly) and lots of cheese (taleggio and gruyere). this time i went a bit off piste, although it was the need to use up an oozingly ripe goats cheese camembert that was my starting point.

lots of butter is apparently also important with pizzocheri so i started this off by cooking some courgette in the aforementioned lots of this i added some leftover roast potatoes and roast chicken, both diced. a handful of basil, seasoning and some grated hard cheese (these were leftover from a cheeseboard, along with the camembert).

i placed half the mix in my serving dish, topped it with slices of the camembert and then added the rest of the mix before finishing it off with some grated cheddar. 15-20 minutes in the oven at 190c and that’s it – ready and delicious with a green salad.


halloumi, fennel, asparagus and potato salad

as i mentioned recently, i’ve fallen in love with anna hansen’s lemon, fennel and halloumi bruschetta. the things which really makes this dish stand out for me are the layers aniseed flavours (fresh fennel and fennel seeds), the layers of caramelised flavours (the fennel and the strips of lemon zest both caramelise as they cook), the endlessly wonderful squeaky creaminess of the halloumi and the hit of citrus from the lemon.

so, when i saw hugh fearnley whittingstall’s recipe for potatoes, asparagus and halloumi which also uses lemon, i decided to combine the two, thinking that the potatoes could be used in place of the bruschetta bread. the result was fabulous, both eaten warm and as leftovers the following day.

to make this i cut my potatoes into bite size pieces, tossed them olive oil, seasoned with salt and pepper and then roasted them 180c for 10 minutes. while they were cooking i mixed together pieces of fennel (cut each bulb into 10 wedges), lemon zest (peel this off and then cut into matchsticks), lemon juice, fennel seeds and a bit more olive oil, salt and pepper. this was added to the potatoes after they’d been in the oven for ten minutes, mixed together and covered with foil. after 20 minutes roasting i added my asparagus and cubes of halloumi. another stir to mix the flavours and a final ten minutes in the oven uncovered.

i finished the dish with crispy capers (drain, dry and shallow fry in olive oil) and a squeeze of fresh lemon. i meant to add some parsley, as suggested in hfw’s recipe, but forgot and i don’t think it was missed at all.