Perfect Roast Potatoes!

Well, it only took about 30 years of trying, but shortly before xmas last year, I discovered that the secret to making perfect roast potatoes lay in the variety of potato used. Who knew? I live in Ireland and there are so many potatoes to choose from but shortly before xmas I was told that Maris Pipers were the absolute best for making perfect roast potatoes. Apparently this type of potato is very specific to Ireland and the British Isles, so elsewhere make sure you get a potato with similar qualities, ie a floury potato, like Russet or Golden Yukon (though English ex-pats are not too happy with them...). Anyway, there are only 3 people in my household, so 1.5 kg is enough for us for a dinner and some leftovers to hash up for a lunch.

Peel and halve (or cut in three for larger potatoes).

Parboil 10 minutes at most.

Preheat your oven (about 180C) and your baking dish so the butter and veg oil will melt together.

When the potatoes are ready at parboil stage, drain, and shake your pot so the potatoes get all scuffed up on the outside.

Place in your dish (don't forget the bits that were around the edge of the pot) and turn about so that they are coated with the melted butter and oil. Put them in the preheated oven (the dish should already be hot).

After about half an hour, check on your potatoes and turn them in the dish - they tend to brown on the bottom, and it's an all-over effect that is extra delicious.

Roast for another half hour, getting the rest of your dinner ready in the meantime.  These are so delicious -  perfectly crispy on the outside and melt-in-your-mouth fluffy on the inside. One of the reasons I think it took so long to make such delicious potatoes is that I love other roasted veggies and would put them all in the same dish. The moisture from the other vegetables I think kept the potatoes from browning and crisping, so I cook them separately now!

Summer - potato bake!

I got this delicious, nutritious and easy to make recipe a few weeks ago, after being introduced to it at a friends' summer party - already I have made it three times! Since it is definitely summer now, this is a wonderful companion to an al fresco meal; with roast chicken and salad were my introduction, but I have eaten it's on its own as a full meal.

The ingredients are simple: boiled potatoes (4-5 medium), 1 egg, 1/2 pint milk, grated cheese (at least a cup -- I love cheese so I didn't bother to measure!), ground pepper and nutmeg, some butter.

After greasing the dish with butter, slice and spread the boiled potatoes.

In a separate dish whisk an egg with the milk and add most of the cheese. Stir and then spoon over the potatoes.

Sprinkle the rest of the grated cheese, pepper and nutmeg on top. Add a couple of knobs of butter before putting in the oven.

Bake in pre-heated oven at 180C for about half an hour. I cover for the first 20 mins and remove the tin foil for the last bit of baking in order to brown and crisp the cheese a bit. The first time I made this I added some chopped onion; it was tasty enough (I like onion) but not necessary as there is plenty of flavour in this dish. In fact, having made it twice without onion, I will stick with the original onion-less recipe that I was given. Happy summer!

sausage, bread & potato stuffing

It had been many years since I indulged, but I had a hankering for rolled stuffed pork last week. My local butchers are great and they make their own stuffing, taking time to roll the pork and wrap it with pork skin as I wait and chat with the brothers (a family butcher). However, though the dinner was delicious, the verdict from my family was that the stuffing was not as good as my own, passed down to me by my Mum, and passed to her by her father.

I have heard of sage stuffing, sausage stuffing, bread stuffing and potato stuffing. This recipe (if recipe you call it, as everything is just eyeballed) combines everything and is so good! I usually use about 4 large potatoes (boiled & mashed), 2-3 chopped onions, several cups of breadcrumbs, 4 cooked & chopped sausages, 4 slices cooked & chopped bacon, lots of pepper, lots of sage (if you have fresh dried, crumble a bunch in your hands). Add some salt and/or poultry seasoning if you like. The stuffing should have a wonderful aroma when mixed all together, even before it is cooked.

Though universal health recommendations are against actually stuffing your bird, I really can't imagine not doing this. Just make sure you weigh the stuffing before putting it in the bird (or pork) and take into account this extra weight when calculating the cooking time. If you don't want to stuff the meat you are using, put the stuffing in an oiled oven dish and add broth/turkey juice while cooking. I do this with leftover stuffing if I've made too much.

Oh yes, this stuffing is delicious! When cooked in a dish there are more crusty parts on the outside, but nothing beats the flavour of the stuffing as it is meant to be. In smaller amounts this is also a great stuffing for chicken. Enjoy!

Gnocchi!

A few weeks ago while in Carlow, I went to the fabulous restaurant "Mimosa Tapas & Wine Bar". Gnocchi was on the tapas menu, and we ordered some. My daughter absolutely loved them and was amazed to learn that I had made them before (though bizarrely not in her lifetime). I promised that the next time we had leftover mashed potatoes I would make gnocchi. Gnocchi are essentially a potato pasta. The ingredients are simple: mashed potato, egg, flour, pepper and nutmeg.

Mix the ingredients together. I have not measured anything. Spices are to taste, and the flour amount really is just according to how much mashed potato you have. I have only ever used one egg; I have only ever used leftover mash. Basically add flour so that it's a dough.

Roll dough into snakes on a floured surface.

Cut into shapes -- again I don't measure -- but these are about 1-1.5 cm. Dimple the shape with your finger and put on a floured plate.

Gnocchi are a dumpling pasta. Put in boiling water; they sink immediately but then rise to the surface when they are ready (a few seconds later).

Have a collander ready over a bowl and remove gnocchi with a slotted spoon.

Prepare an oven dish with some olive oil, and transfer gnocchi to it, shaking around a bit so that they get some olive oil on them. I always add a bit more olive oil over the top of the gnocchi and then some grated parmesan and ground pepper.

Bake for about 15 minutes.

Serve with whatever you normally eat with any pasta. Last time I made gnocchi I served with melanzane alla parmesana, but bacon & broccoli & chilli peppers with pesto (in this case, wild garlic pesto) is one of my favourite pasta accompaniments. Delicious!