I really enjoyed my session on the Sally Taylor show this morning at BBC Radio Solent.  I was asked by Hampshire Fare if I would like to go along and talk about Hampshire Potato day and here are the recipes for the potato dishes I took along and were enjoyed by the audience in the studio.

Chilli Potato Cakes

Vegetarian

Prep Time: 15 mins
Cook Time: 8 mins
Serves: 4

Ingredients

800g potatoes, diced
1 tbsp olive oil
1 red chilli, finely chopped
1 tsp smoked paprika or
1 tsp harrissa paste
2 tbsp flour
20g coriander, chopped
oil for shallow frying

 Method

Place the potatoes in a large saucepan and cover with cold water.  Bring to the boil and simmer for 10 minutes until tender.  Drain.

Add the oil to the pan and fry the chilli and paprika for 1 minute.  Add the remaining ingredients and coarsely mash, season to taste.  Divide into 8 and pat into flat round cakes.

Heat a little oil in a non stick frying pan and fry potato cakes in 2 batches for 1-2 minutes on each side until golden. 

 Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

Dauphinoise Potatoes

Prep time: 15 minutes

Cooking time 1 – 1 1/2 hrs

Serves 6

Ingredients

1kg waxy potatoes such as Desiree or the local Hampshire potato Maris Bard

150ml full fat milk

142 ml double cream

1 large clove of garlic

pinch of grated nutmeg

salt and pepper

25 grm butter for greasing the dish

Method

Pre-heat the oven to 160 oc (gas 5)

Butter an 8″ ceramic baking dish

Heat together the milk, cream, crushed garlic and nutmeg in a pan.

Peel and thinly slice the potatoes, place them in the pan with the liquid and gently stir. dip the mix into the ceramic dish and shuffle the dish to settle the poato slices into layers.  Pour over the liquid to fill the dish.  Cover dish with greaseproof paper and foil and bake in the oven for 1 hour.

Remove foil and paper and place back in the oven until golden brown 15-20 minutes.

This dish can be cooked in advance and re-heated.

 

Potato, chorizo (or sausage/ham) and sweetcorn chowder

Prep time: 10 minutes

Cooking time: 30 minutes

Serves 4

Ingredients

1 tbsp olive oil

1 small/medium onion, peeled and finely chopped

1 clove of garlic, crushed

450 grms floury potato such as King Edward or the Hamphire grown potato Robinta

227 grm chorizo or spicy sausage, chopped quite small (could use ham instead)

500 mls milk

1 bay leaf

Pinch of thyme

500 mls chicken stock

200grms canned or frozen sweetcorn (or fresh in the season)

2 tbsps chopped fresh spring onions to garnish (optional)

Method:

Heat the oil in a large saucepan and saute the onion for 5-6 minutes until softend but not brown, add the garic and potatoes and cook for 1-2 minutes.

Add the sausage, stock and milk, bay laef and thyme.  Bring to the boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.  Stir in the sweetcorn and cook for 2-3 minutes.  Season to taste.

Garnish with the chopped spring onion or chives if desired.

Comments are closed.