September 10, 2009
A simplified version of Nigel Slater's spuds. My kids don't like Taleggio :( I do!
You Need ::
1kg of peeled potatoes, sliced into fairly thinnish slices
1/4 cup of olive oil
1 onion, finely sliced
1 clove of garlic, crushed
Melt the butter and the olive oil together in a big frypan with a lid- over a medium high heat. Throw in the onion, fry for 30 seconds. Chuck in the garlic. Fry for a few seconds.
Now plonk in all the sliced potatoes and toss them really, really well until they are coated in butter and oil (!) Season with salt and pepper and put the lid on.
Turn the heat down to very low. Leave for 20 minutes, simmering away on the low heat. Now open the lid and toss them. Add any fresh herbs you might like. Nigel Slater puts a few bits of Taleggio in. You could put some brie... or whatever cheese you like at this point in there.
Lid back on - still over the low heat. 5 or 10 more minutes. Check for tenderness. And serve when tender. Sometimes they get a little brown and crunchy on the bottom. But I like that!
Illustration : Joseph Giordano
1kg of pumpkin - cut into 1" chunks or thereabouts
1 onion, chopped roughly
1 cup of frozen peas
2 cobs of fresh corn, kernels removed (just cut them off roughly with a knife)
1 clove of chopped garlic
some sprigs of thyme or whatever fresh herbs you have
a good slosh of olive oil
salt and pepper
a teaspoon of sweet paprika
juice of a lemon
Combine all ingredients and mix well. Plonk onto an oven tray, slosh on some more oil and cook in a medium oven for half an hour to forty minutes (or until the pumpkin has a bit of colour and is nice and tender)
Serve warm - or let it cool and serve cold. You could throw some chopped pinenuts or cashews through this and it'd be nice too!
We made this after seeing it on the Telly. It was delicious. Click the link right down the bottom for more recipes from this program.
For the bean curd stir-fry
For the bean curd stir-fry
- 2 tablespoons oil
- 400g/14oz firm fresh bean curd (dofu/tofu), drained and cut into rectangles 1cm/½ inch thick (I like to use deep-fried tofu here!)
- 3 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
- 1 teaspoon dried chilli flakes
- 1 tablespoon groundnut oil
- 1 red chilli, deseeded and finely chopped
- 75g/3oz fresh or frozen edamame beans, defrosted
- 1 teaspoon light soy sauce
- 1 teaspoon Chinkiang black rice vinegar or balsamic vinegar
- 1 large handful of fresh coriander, leaves and stalks, finely chopped
- Make the bean curd stir-fry. Heat the groundnut oil in a large flat-based pan over a medium heat, add the bean curd and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece (careful not to break the bean curd) and cook to colour the other side.
- Add the dark soy sauce and vinegar and cook until the liquid has reduced by half. Season with the dried chilli flakes. Transfer the bean curd to a serving plate and put to one side.
- Cook the rest of the stir-fry. Heat the pan and add the groundnut oil. Stir-fry the chilli for a few seconds, then add the edamame beans. Add a sprinkle of water to help create steam and cook for less than 1 minute. Season with the light soy sauce and vinegar and then stir in the chopped coriander.
- To serve, pour the beans over the bean curd and serve immediately.
- Tip: For a fuller meal, serve with steamed rice.