Articles Tagged with “Potato”

01/09/2003: Pork Dijonaise

Ingredients

Pork

• 2 pork steaks
• 2–3 tablespoons of dijon mustard
• 150g single cream
• 1/2 glass dry white wine
• butter

Accompanying vegetables

• about 10 new potatos
• green beans
• 2 cloves garlic, finely chopped
• salt and pepper
• butter

Method

Put 2 saucepans of water on to boil for the vegetables. Heat a little butter in a frying pan.

Fry the pork in the oil for about 8 to 10 minutes on each side. Meanwhile, put the new potatos in one of the saucepans to cook.

When the pork is done, take it out of the pan and leave it somewhere to keep warm. Add the cream, mustard and wine to the frying pan, stirring continuously. When thoroughly mixed, put the green beans into the second saucepan.

After about 4 minutes cooking, drain the beans. Put them back into the dry sauce pan with some butter and the garlic and fry for about 30 seconds. Put the beans and pork onto a plate. Pour the mustard sauce over the pork. Drain the potatos and put them on the plates as well. Put a large knob of butter onto the potatos and then season them with salt and pepper. Serve immediately.

31/08/2003: Roast Leg of Lamb with all the Trimmings

This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven’t included details of how to cook them here.

Ingredients

Lamb

• half a leg of lamb
• 1 large glass red wine
• loads of rosemary, preferably fresh
• 3–4 cloves of garlic
• salt and pepper
• vegetable oil

Roast Potato

• 4–6 large potatos
• chopped rosemary, preferably fresh (optional)
• flour
• salt and pepper
• goose fat or another fat or oil

Sausages

• 12 chipolatas or thin sausages
• 12 rashers streaky bacon

Yorkshire Puddings

• 2 eggs
• 100g flour
• 50g butter/margerine, melted
• 100mL water
• 50mL milk
• a pinch of salt
• goose fat or another fat or oil

Method

Preheat the oven to 180°C.

Place the lamb leg onto a baking tray. Poke about 12 holes into the lamb with a sharp knife. Insert garlic and rosemary (a sliver — about ¼ — of a clove of garlic and 3–4 leaves of rosemary) into…

31/08/2003: Shepherd’s Pie

For some reason, there seem to be a bunch of recipes out there for Shepherd’s pie that use beef. Obviously, a real shepherd’s pie must use lamb or, at a push, mutton! Recipes involving beef, while delicious, are properly called “Cottage Pie”.

Serves 4.

Ingredients

• 650g minced lamb (fresh or forzen — doesn’t matter!)
• 1 medium onion, chopped
• 1 handful of peas
• 1 carrot, chopped
• mixed herbs (see below)
• 2 tablespoons of Vegemite/Marmite or 1 tablespoon of Worchestershire Sauce
• 2 tablespoons of tomato pureé (optional)
• 2–3 servings mashed potato, made a little runnier than normal with milk and butter
• gravy powder or cornflour
• 1 stick of celery, chopped (optional)
• 100g grated cheddar (optional)

Which Herbs?

I tend to use either a lot rosemary, balenced out with a little parsley, sage and thyme; or plenty of mint with a bit of parsley. I’ve heard good things about lavender though!

Method

Preheat the oven to 180°C.

Fry the onion, celery and carrot until…

31/08/2003: Empanadas

Empanadas are the Mexican equivalent of the Cornish Pasty. Fill with any flavoursome tex-mex-style filling, such as Chilli con Carne, Refried Beans, Corned Beef Hash or the potato filling below…