summer chicken

this was a very simple supper, created to showcase some teeny tiny potatoes that a friend provided me with from her garden. this is my first home grown (albeit not by me!) garden produce of the year and given how feeble my courgette and tomato plants are looking, it might be the last!

the potatoes were mixed with slices of both fennel and red pepper plus some shallots, garlic and chilli before being tossed with olive oil and lemon juice. the squeezed lemon halves were then cut into small pieces (1-2 cm) and they were added to the roasting tray too (they caramelise as they cook and taste delicious – eat the whole lot), along with my seasoned chicken thighs, to be roasted for 30-40 mins at 200c.

the accompaniments were asparagus (just boiled) and courgette chunks which i fried with garlic, chilli and strips of sundried tomatoes until they softened. very easy and very delicious.

moro top ten: poor man’s potatoes

 

“this dish may be simple but there’s something about it that is inexplicably good”

from the original moro book, this is a good potato based side dish if you fancy a change from the more ubiquitous patatas bravas. onions, garlic and peppers are slowly cooked with bay leaves until they are soft and sweet and then the potato is added. variations include a dish with re pepper instead of green and with the addition of chopped egg (that’s one version i won’t be trying!).

so, how did i get on?

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moro top ten: trinxat

 

“we first ate this dish at a simple restaurant on the outskirts of barcelona – it is like a particularly delicious bubble and squeak”

this recipe from moro east combines potatoes, turnips and greens with a couple of types of pork to create bubble and squeak, spanish style. i was quite excited by this as it was a good excuse to buy turnips, a vegetable i only use rarely (has anyone any recipe recommendations to show them off?).

so, how did i get on?

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potato pizza

this is the second potato pizza i made, to accompany the pork version - i took the same approach, just with roasted tomatoes in place of the pork.

nigel’s top ten – potato pancakes with dill and yoghurt sauce

 

these little cheesey potato cakes are served with a herby yoghurt and described by nigel slater as “a vegetarian answer to the fishcake” which, as you can see, was not how i viewed them.

the grated potatoes are mixed with crumbled feta, grated carrot and dill plus egg to bind. this felt a bit austere as a meal  so i decided to do them as a breakfast, with smoked salmon to add a bit of luxury.

so, how did i get on?

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