Feeds:
Posts
Comments

Posts Tagged ‘potatoes’

Cooked a very simple, yet delicious Tuna Nicoise, salad for lunch. Found some great new potatoes to go with this and made a dressing with Dijon mustard.

Ingredients

serves 2

for the salad

  • 1 can of tuna
  • 4 small new potatoes
  • salad leaves
  • 1 tomato sliced into eighths
  • 2 eggs
  • 1/2 red onion finely sliced

for the dressing

  • olive oil
  • white wine vinegar
  • dijon mustard
  • pinch of salt and freshly ground black pepper

Method

for the eggs

Place the eggs in cold water in pan. Bring to the boil and once boiling cook for a further 5 minutes for sof boiled and 7 for hard boiled. When the time is up, plunge the eggs into cold water to stop the cooking process.

for the dressing

2 parts oil to 1 part vinegar. Then add Dijon mustard to taste and a little salt and pepper. Then lightly dress your salad and assemble your ingredients.


Read Full Post »

Huevos Rotos, or broken eggs, is a classic Spanish dish which I genuinely love. It is really simple, but relies on really good ingredients. The eggs should be free range and really fresh, the Jamon or cured ham, of good quality and of course, like all Spanish dishes, it is all in the execution. The most famous place to get this dish in Madid is at Casa Lucio’s on Cava Baja, La Latina’s most famous street. Casa Lucio serves huevos rotos to the rich and famous, Hilary Clinton, The King of Spain, Juan Carlos II and Will Smith to mention a few, not all at the same time I don’t think but who knows… The dish really varies from place to place, but I like to serve it with Jamon and Pimiemtos de Padron.

Ingredients

  • 3 large potatoes
  • 3 free range fresh eggs
  • 8 pimientos de padron
  • a few slices of jamon serrano
  • salt
  • olive oil

Method

Chop the potatoes into the shape you want. I went for fries, as a preference, some dice the potatoes, others slice into chips.

Meanwhile heat a large amount of olive oil in a pan. When the oil is hot, carefully put the potatoes in, as there is a risk of being burnt by the hot oil. Cook in the oil for about 15 minutes, or until the potatoes are cooked and going crispy. Set aside. Now in another frying pan, heat a little olive oil on a medium heat in preparation for cooking the eggs. Fry the eggs for a few minutes until dine to your taste, spooning hot oil over the yolk to cook the white. I like the whites of the eggs to be cooked but the yolk quite runny so it drips down over the potatoes. When they are done, place them on top of the potatoes, and the “break” them with a knife and fork allowing the yolk to drizzle of the potatoes. Place some thin slices of jamon on top, garnish with pimientos de padron and serve immediately. Hope you like this classic Spanish dish.

Read Full Post »

This is a side dish that I cooked to go with those burgers… Simple to do and you can add whatever spices you want. If you want to go a little hot, add more chilli… you know what I’m saying. Anyway, here’s what we did and honestly, it worked out just nice!

Ingredients

  • potatoes
  • 1 teaspoon paprika
  • olive oil
  • 1 teaspoon chilli powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Course sea  salt and freshly ground black pepper

Method

Preheat the oven to about 200C. Cut the potatoes into wedges. In a large bowl, add all of the ingredients. Now, mix them all around until the bowl until the potatoes are totally coated in the mixture. Cook for about an hour, turn after about half an hour.

Read Full Post »

A classic English staple. I love bangers and mash… when a friend of ours held a Eurovision party we were asked to bring a dish from your home nation, I chose this dish and it was the first dish to be finished I hasten to add. Anyways, this was eaten at the Butt and Oyster pub in Pin Mill on the Shotley peninsular in Suffolk, England. They served the dish with roasted vegetables which actually worked well, but my recipe is for the classic Sausage, mash and onion gravy.

Ingredients

  • good quality pork sausages.
  • 3 large onions
  • stock
  • salt and freshly ground black pepper
  • potatoes

Method

Recipe to follow, in the meantime here is a picture of the Butt and Oyster at Pin Mill.

Read Full Post »

This is a really famous Spanish dish. It literally translates as “lentils” in English, but clearly this is a lot more than just lentils. I’m not sure where the dish comes from, but it is always on the menu at the six million restaurants here in Madrid, by the way that’s about a  ratio of approximately two restaurants per person…

They call these types of dishes “spoon food” for obvious reasons. It is a kind of soupy dish really although apparently traditionally “lentejas” was served not like a soup but with very thick stew like consistency, so I think that means that they would have cooked the lentils for longer.

The lentils used here are dried, but the kind that you actually don’t have to leave soaking over night. Many thanks to Tatiana for the recipe!

Ingredients (serves 4)

  • 1 onion (diced)
  • 2 leeks (finely chopped)
  • 1 green pepper (diced)
  • lentils (smallest kind) 1 small coffee cup per person.
  • 2 medium sized potatoes (halved)
  • 1 carrot (diced)
  • 2 tbsp of tomato purée
  • 2 cloves of garlic very finely chopped or puréed
  • chorizo (optional)
  • spicy paprika
  • 2 bay leaves
  • water
  • vegetable stock
  • 1 tsp salt
  • olive oil

Method

In a large pan fry the onion and the green pepper in some olive oil for about 5 minutes, then add the leeks and fry for a further couple of minutes. Then add the rest of the ingredients and cover with 1/2 water and 1/2 vegetable stock. be quite generous, so that means double the amount of liquid to the rest of the ingredients. Cover with a lid and simer for an hour. About 5 minutes before the lentils are cooked, add the chorizo (halved) and cook for about 5 minutes longer. Serve with crusty bread and red wine.

Read Full Post »