ROSEMARY AND HONEY POTATOES
Delicious with roast lamb or pork
700g potatoes, peeled and
cut into chunks
30ml extra virgin olive oil
30ml honey
2 red onions, peeled and quartered
3 sprigs of rosemary
Preheat the oven to 220ºC.
Put the potatoes in salted water and bring to the boil. Simmer for 10
minutes. Meanwhile heat the olive oil in a roasting tray and add the honey.
Drain the potatoes and toss together with the onions and sweetened oil,
making sure everything is well coated. Dot with rosemary sprigs and bake in
the preheated oven for 40 minutes (shaking the pan twice) until the potatoes
are golden.
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CLASSIC POTATO GRATIN
6 medium potatoes
500ml double thick cream
1 tsp. coarse salt
Freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and crushed
1 cup finely shredded Gruyère, Emmental or Parmesan cheese
60ml finely chopped parsley and thyme
Heat the oven to 180ºC. Using a very sharp knife or a mandolin, carefully cut the potatoes into 2mm slices (no thicker).
Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break the slices).
When the cream boils, pour the mixture into a 2 litre baking dish. Remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with cheese. Bake in a hot oven until the top is golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set as it cools down.
Before serving, let the
potatoes cool until they’re warm but not hot. (At least 15 min.)
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POTATO AND PEPPADEW QUICHE
Quick Cheese Crust:
140g cake flour
5ml mixed herbs
or 15ml fresh chopped parsley, oregano, thyme
100g grated Cheddar cheese
125g butter
Potato Filling:
250g baby potatoes, boiled and cut in the middle
50g peppadews, roughly chopped
2 extra large eggs
2 egg yolks
250ml milk
250ml fresh thick cream
50ml grated Parmesan cheese
5ml mustard powder
5ml cayenne pepper
3ml salt
Freshly milled black pepper
15ml chopped dill, parsley and thyme
Crust:
Mix all the ingredients in a food processor, until a soft dough. Press in
24cm-quiche tin. Chill the pie shell in the refrigerator for 30 minutes.
Filling:
Arrange the potatoes in a circle, sprinkle with the peppadews’s. Mix all the
ingredients for the topping together in a medium bowl. Pour the custard over
the potatoes. Sprinkle with parmesan cheese. Adjust oven to the middle
position and heat the oven to 180ºC. Bake until the custard is set and the
crust is light brown.
