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THE FOOD PROGRAMME
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Potato recipes |
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- SAFFRON MASH
Ingredients
4 medium potatoes (Simon used Desiree, but any good masher will do)
Olive oil
Garlic
Saffron
1 tblesp milk
I tblesp cream
Method
Put olive oil, garlic and saffron in a bowl and allow to infuse for a couple of hours.
Peel and boil potatoes, and put through a ricer or mash them.
Add milk and cream to oil, garlic and saffron mixture, and then pour over potatoes and beat with a spatula till smooth and creamy.
PINK FIR APPLE SALAD
Ingredients
Pink Fir Apples 6 – 8
Dijon mustard - 2 teaspoons
Groundnut or sunflour oil (1/2 cupful)
Red wine vinegar to taste
Chives - large handful finely chopped
Pepper to taste
Method
Steam Fir Apples till cooked and then peel when cool enough to handle.
Mix oil, vinegar, mustard, pepper in a bowl and add a couple of tablespoons of hot water to help emulsify.
Beat until thick and creamy, to consistency of a mayonnaise.
Slice in the fir apple potatoes (about half inch thickness), add the chives and mix together.
JANSSENS TEMPTATION
Ingredients
Potatoes – 4 medium. (Simon used Desiree)
Swedish Anchovies
Breadcrumbs – freshly made
Butter
Cream
Pepper to taste
Method
Peel potatoes, and then cut into thick chip sticks
Place a few knobs of butter in a small gratin dish.
Snip up the anchovies into small chunks, as many as you fancy.
Strew the raw potato sticks on top. Cover with cream and pepper to taste
Sprinkle breadcrumbs over the top and press down firmly.
Put a few knobs of butter on the top.
Place in oven for 30 mins at 190C/gas mark 5.
© Simon Hopkinson
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