Tag: potatoes


using up: pot roast stock and veg

At least, that’s what we call them … it’s a Scottish dish, and a great way to use up stuff.  We did a pot roast for Sunday lunch the weekend before last (sorry, been really busy decorating, so no time to write blog posts!), and were left with a big jugful of gorgeous gravy with carrots and shallots.

Cut a couple of onions in half, and slice thinly, so you have half rings, if that makes sense.  Melt some dripping – and it has to be dripping, don’t mess about with olive oil or so forth – in a large pan, and cook the onions until they are just starting to brown.

While that’s going on, slice some potatoes fairly thinly (no need to peel), and when the onions are ready, add the spuds to the pot and turn them around so they are covered in onion-y fat.  Then add sufficient gravy to just cover, put a lid on and set on a low heat for about 35-40 minutes.  You’ll get a gorgeous potful of beefy spud, which will go beautifully with cold roast beef.  Trust me.

indian vegetarian meal

[no photo – sorry]

Pete brought a huge bunch of coriander home from the Indian supermarket on Saturday.  We had some with a vegetable tagine, some with sour pork with rhubarb, but there was still a reasonable wodge left.

We have lots of spuds to eat too, as the rain got through the shed roof and into the sack, and I don’t know how long they’ll last.  So …

We had:

  • Madhur’s potatoes with ginger and garlic
  • basmati rice, cooked with cinnamon and black cardamon, with a big mushroom chopped up to make a sort of pillau
  • a small tub of lentils and spinach that I found lurking in the freezer at the weekend

We sprinkled a lod of coriander over it all.  A feast fit for anyone, for peanuts.  The potatoes are utterly lovely – highly recommended.

potato and leek bake

[Sorry – no photo]

Using up: elderly spuds, some cream

Scrubbed potatoes (we never bother with peeling) and sliced very thinly.  There was a bit less than we hoped for because one spud had gone over, unfortunately.

Washed one leek – a handy tip from Jamie Oliver is to slice the leek in half lengthwise from the core, then run it under the tap; gets all the mud out easily.  Sliced it up fairly small.

Greased an ovenproof dish – I use a sunflower oil spray for this, Layered in half the potato slices, sloshed in some double cream, seasoned.  Added leeks, sprinkled on grated gruyere cheese.  Layered on the rest of the potato, more cream, more seasoning, more gruyere.

I always start this kind of thing in the microwave for 5 minutes – it cuts about 20 minutes off the total cooking time.  Then into the oven on gas 5 for about 30 minutes.  Put it on a tray, because it might ooze a bit.

You can substitute all sorts for this – chicken stock instead of cream, spinach or courgette or whatever instead of leeks, breadcrumbs on the top.  Excellent standby for using up stuff – I’ve even put leftover chicken in the middle sometimes.

potato and chicken bake

potato and chicken bake

Using up: cold roast chickie!, old potatoes, spring onions from a friend’s garden, cream bought for supper on Saturday and not eaten (due to circumstances beyond our control)

This is a real bitsa one – I’m pleased with it, because it was lovely.

Chopped some very elderly potatoes into slices about 1/4″ thick, and layered half of them into an ovenproof dish.  On top of that went the chopped spring onions, and the chickie! from the carcass I boiled up for soup a couple of days ago.  Added some cream and seasoned, grated a little gruyere cheese onto it, then layered the rest of the potatoes on. More cream (you need quite a lot, really), more seasoning, then cut more gruyere into very small dice and scattered them over the top.

I gave it 5 minutes in the microwave to get it started, then it had about 40 minutes on gas 5.  Should you try this, make sure you put the dish on a tray in the oven, because ours oozed a bit.

We had it with a bulb of fennel, sliced up, put in a little casserole dish with some of the chicken soup broth, and cooked in the oven alongside the potatoes, to save gas.  I really must think more about gas consumption when I’m cooking.

warm salad of broad beans, tuna, bacon and potato

warm salad of broad beans, tuna, bacon and potato

Apologies for the quality of the photo – not sure what happened there!

Using up: broad beans, (old) new potatoes. bacon

This one really was off the top of my head – Pete wasn’t sure about the tuna and bacon together, but he is now 🙂

I cooked maybe 750g of new potatoes that were looking a bit weary, and steamed some fresh broad beans over them for about 6 minutes.  While that was going on, I fried 3 thin rashers of bacon, chopped into strips, then drained it on kitchen paper; I kept the olive oil I cooked the bacon in.

Chopped up some herbs from the garden (Pete got them, I think there were chives, fennel, flat leaf parsley, rosemary and savory), and a green onion.  Opened a can of tuna in sunflower oil – tuna and bacon go really well together.

Combined all that in a bowl, and made a dressing from the baconified olive oil (plus a bit more), a teaspoon of grain mustard, and some white wine vinegar. Added the potatoes and beans, stirred it all together, ate from bowls.  It was very very nice.

Oh – we didn’t eat all those spuds, for that would be piggy indeed.  About half of them are in a bowl in the fridge, and they are going to be eaten tonight, fried up, to accompany some venison sossidges which came out of the freezer this morning.  YUM.  We like sossidge.