potatoes

Cottage Pie

17th October 2016 by Rosie

The summer is at an end, the nights are drawing in and it’s getting darker slightly earlier each evening. You can see the leaves turning their amazing hues of yellow, gold and red almost in front of your eyes, and there’s a distinct nip in the air to be felt. Shortly we’ll be putting our clocks back and that will signify the real start of the dark nights ahead until the promise of spring joins us once more.

At this time of year, what better meal to enjoy then a hearty Cottage Pie? Good quality, lean minced beef. Thick and delicious gravy enrobing the meat, topped off with a delightful, buttery soft mashed potato. It’s not a pretty dish for the eyes to behold, but it sure is a tasty one! Am I making you hungry yet?

I used 5% lean Angus Steak mince from Lidl and British grown Albert Bartlett potatoes (which I love for their taste and light, fluffy texture when cooked. Both of which have the Red Tractor mark of quality. To enjoy a meal as tasty as this, you’ll need:

15ml Rapeseed oil
1 large red onion, chopped
500g Lean minced beef
1 Knorr onion gravy pot
200ml Boiling water
50ml Red wine
10ml Worcester sauce
10ml Dried parsley
Salt & Pepper to season
4 Large Adrian Bartlett Potatoes, peeled & cut into 2-3cm pieces
100g Butter, cubed

Heat your oven to 200℃.
Gently heat the oil in a large frying pan and fry the onion until soft, but not browned.
Add the mince and cook until browned.
Mix the stock pot with the boiling water, red wine and Worcester sauce, then add this to the mince along with the parsley.
Bring to the boil and season to taste.
Turn the heat down low and simmer, stirring occasionally, whilst you cook your potatoes.

Add your potatoes to a pan of cold water, bring to the boil and cook until soft.
Drain the potatoes, add the cubed butter, season and mash them really well (no lumps are welcome in this recipe!).
Pour the minced beef in to an ovenproof dish, then scoop the potatoes on top.
Spread out the potatoes to an even layer and rough the surface with a fork to allow parts of the potato topping to brown more than others.
Place the cottage pie in the oven and cook for 20 minutes until the top is a rich golden brown, and the gravy is just oozing up between the potatoes and the dish.

Remove from the oven and serve with generous amounts of vegetables.

Don’t forget, that when dinner tastes this good, it’s perfectly OK to go back for seconds.

This recipe was not sponsored or endorsed by either Lidl UK or by Adrian Bartlett potatoes.

Jersey Royals with Minted Lamb Leg Steaks

20th June 2016 by Rosie

My other recipe using Jersey Royal potatoes is more of a traditional one. For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

1 lemon, zest & juice
1 lamb leg steak per person
10ml Rapeseed oil
2 Red onions, chopped finely
10ml Plain flour
15ml Mint sauce concentrate
250ml Barolo red wine
100ml Vegetable stock
Bay leaf
Salt & pepper to taste
Rapeseed oil sufficient to roast the potatoes
Jersey Royal potatoes
Chantenay carrots
Broccoli

Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
Heat the oven to 180℃/160℃ fan.
In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
Add the mint sauce concentrate and stir through, then add the bay leaf.
Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced. Season to taste.
Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
Scrub the carrots, then slice them vertically from top to bottom.
Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Jersey Royals are in season

20th June 2016 by Rosie

Jersey Royals are a delicious, nutty flavoured, little new potato, grown exclusively on the beautiful British island of Jersey, just off the west coast of France. They’re naturally fertilised with Vraic (seaweed) that is washed up on the shores from the tidal flows and have been grown on Jersey for over 130 years. The majority of these tasty little morsels are still hand lifted from the ground by the island’s 20 major farmers. They’re high in vitamin C and fibre as well as containing less calories than both pasta and rice. They have less fat than cous cous and they’re gluten free too. Their slow releasing carbohydrates make them perfect for a low GI diet; keeping your fuller for longer thereby keeping hunger at bay.

In order for potatoes to be sold as Jersey Royals, they must be grown on the island and they have been awarded EU Protected Designation of Origin (PDO), thereby ensuring their provenance and integrity. Jersey grows, harvests and exports between 30-40,000 tonnes per year, and at the peak season in May, can export up to 1,500 tonnes per day! That’s a whole lot of potatoes!!!!

So, what can you do with Jersey Royals then? Well, they’re absolutely perfect for boiling, steaming or roasting in their skins. Having cold with a salad, enrobed in creamy garlic infused mayonnaise, sprinkled gently with freshly chopped chives. Alternatively, why not make a delicious vegetable curry with them?

I’ve got two recipes to share with you, both featuring delicious Jersey Royals, and both of which are completely different to each other. See my posts for a tasty Jersey Royal and Vegetable Curry or a delicious roast leg of lamb steaks with oven roasted Jersey Royals.

This and my recipe posts were sponsored by Asda & Jersey Royals for which I was provided with a gift voucher to purchase ingredients to make my meals.

Slow Cooked Shin of Beef

3rd April 2016 by Rosie

I’d originally wanted to cook Ox cheek, however neither of my two local butchers had any, and only one had some British shin of beef as an alternative, so that’s what I’ve used for today’s dinner. I’ve cooked this in 2/3 bottle of Aldi UK Fleurie red wine, from the Beaujolais region of France, but you could use an ale if you prefer.

30ml Rapeseed oil

2 medium onions, chopped

3 medium carrots, chopped

3 sticks of celery, chopped

3 cloves of garlic, bruised

2tbs Plain flour

Salt & pepper

2kg Shin of beef, diced

500ml red wine (or ale)

300ml beef stock

Handful of thyme, roughly chopped

2 Bay leaves

Stick of cinnamon

1. Preheat your oven to 180℃ (160℃ fan).

2. In a large casserole dish, heat 15ml of oil.

3. Fry the onions, carrots, celery and garlic until transparent, but not coloured.

4. Remove the vegetables to a bowl whilst you prepare the beef.

5. In a plastic bag, put the flour and season with salt and pepper.

6. Place the beef into the bag and toss to coat evenly. Shake off the excess.

7. Heat 15ml of oil in the casserole dish and fry the beef in batches until brown on all sides.

8. Remove the beef with the vegetables.

9. Add 100ml of the wine to the casserole dish and scrape the bottom of the dish to release all the flavours.

10. Add the rest of the wine, the beef stock, thyme, bay leaves and cinnamon stick, along with the browned beef and vegetables.

11. Give it a good stir to mix, put the lid on and put the casserole dish into the oven to cook.

12. Cook for 3-4 hours until the beef is tender and falls apart.

13. Remove the bay leaves, cinnamon stick and the garlic cloves.

14. Serve on a bed of chive mashed potatoes with some steamed savoy cabbage.