Parmentier Tatties - with garlic..

Tasty quick and moreish!

Ingredients (for 2 hungry people) :

• 3 or 4 Maris Piper spuds – peeled
• 1 large clove of garlic – chopped
• 1 ½ Tbsp of vegetable oil
• 10gms of butter
• Fresh ground salt and pepper

Chop the potatoes into roughtly 1cm cubes. Heat the oil and butter in a pan and fry the cubed potatoes for about 10 to 15 mins, Transfer potatoes and oil to a tray, season and place in a 200deg C oven for about 30 to 40 mins – until browned off. At the halfway stage, stir in the garlic and make sure the cubes are separated. When cooked, transfer to a bowl lined with kitchen towel to absorb the oil. Server hot (see photo below on Rissoles..)

Rissoles to you!

These little (well not so little) beauties are just the job for a cold evening. A liberal dollop of homemade relish or ‘tatty’ sauce and parmentier potatoes and voila, a meal fit for a king!

Ingredients - for 2 hungry souls!:

• 1 lb minced beef
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 1 egg, beaten
• 2 tsp mustard powder
• 1 tsp of dry mixed herbs
• 1 tbsp of Worcestershire Sauce
• 1 or 2 tbsp of dry breadcumbs (optional)
• Plain flour
• 1 tbsp of vegetable oil

Mix all of the ingredients together in a bowl (except flour) and work together so they bind well. Portion up so that you get 4 or 6 balls, then flatten slightly so that they will cook more evenly. Dust with flour to help the frying process. Fry in the oil until lovely and brown, serve hot and enjoy. These will keep and can be re-heated if you want them all to yourself – sometimes crosses my mind!

Winter Warmers...

One of the issues with cold weather, apart from the fact I can’t stand it, is that I tend to cook food that is warming and worthwhile. You know, the sort of food like pies, stews and suchlike. The other problem is that it is ‘party-time’. So if we are not blagging a meal somewhere then I am cooking for more than just our household. In fact next weekend is a prime example – a chicken Dhansak for 30 people. I seem to have no problem catering for 6 or 12 but 30 people! Why do I just seem to find it difficult – maybe the fact that most of my catering equipment is designed for not much more than 8! Still that said, it will still work out well (even if it is by the skin of my teeth) – I’ll post the recipe and details soon…..

 

PS If you want to enjoy a cheap cut of beef, like Silverside, cook the joint in an over at about 140deg C for around 3.5 to 4 hours plus – I did this with a small joint last weekend and it was delicious and very tender….

Coquille St Jacques

I’m not sure, these days, what is the correct version for this dish, but this recipe is pretty darn good and very easy…

Ingredients (serves 4 starters):

• Pack of Queen Scallops
• 100gms of Chestnut Mushrooms – sliced
• 30gms butter
• 30gms plain flour
• 250ml of water
• 125ml of dry white wine
• 1 tbsp butter
• 1 shallot – sliced
• 2 tbsps double cream
• ½ cup of grated parmesam
• ½ cup of dry breadcrumbs
• Salt & Pepper

In a small saucepan, mix the wine, water and shallot and then put the scallops in the pan and bring to a simmer. Gently simmer for 5 minutes. Remove the scallops and keep warm. Keep the cooking liquid for the sauce.. In a small pan, fry the chopped mushrooms in a knob of butter until soft, bowned and all the liquid has gone. Now for the sauce! Melt the butter in a pan and stir in the flour until all blended. Now over a low heat, gradually stir in the saved cooking liquid and until you get a rich sauce – quite thick. Season with salt and pepper and stir in the cream.

Place equal portions of the scallops and mushrooms in small ovenproof bowls or dishes (I use a large squat ramekin) then pour over the sauce unitl it has just covered the scallop mix.Mix the parmesan and breadcrumbs together and then sprinkle liberally over the top. Warm in a hot over for a short while (10 mins) and finish off under the grill until the topping is golden brown if not already so! Enoy. Make sure you have a little fresh bread handy to mop up any sauce…..