Chickpeas and potatoes

I have no idea where I found this recipe, I think it dates back to student days in the 1980s. There are lots of notes and at least two totally different versions in my old recipe book. It works well with or without the potatoes. 

INGREDIENTS:

  • 5 tbsp vegetable oil
  • 2 onions finely chopped
  • 8 cloves of garlic, finely chipped
  • 1 tbsp coriander seed, ground
  • 1 tsp cumin seed, ground
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 6 tbsp tomato paste
  • 2 tins of chickpeas (do not drain)
  • 1 tbsp amchoor or juice of half a lemon
  • 2 tsp sweet paprika
  • 3 potatoes, peeled and cubed into 1cm cubes, and put into cold water
  • Salt to taste
  • 2 fresh green chillies, very finely chopped
  • 2 tsp grated ginger (or 1 tsp dried ginger)

METHOD:

  • Heat the oil and fry the onion and garlic over a medium heat, until beginning to brown, around 10 minutes
  • Add the cumin, coriander, cayenne and turmeric, stir, and reduce the heat
  • Add the tomato paste, stir to combine and then add the chickpeas with their liquid from the tin, and around 200ml water, and the amchoor, and paprika. Bring to a simmer and cook for around 10 minutes. 
  • At this point, it may be wise to set the pan aside for a day or too, for the flavour to develop. 
  • To serve, drain and pat dry the potato cubes. Fry in oil for 10 minutes over a medium to high heat, stirring. 
  • Stir in the ginger and chillies, and then the fried potatoes, and serve. 

Green bean and potato kuku (Persian frittata)

We have a lot of potatoes at the moment, so I’m digging around in the recipe books for new things to do. This is a recipe from ‘Nightingales and Roses’ by Maryam Sinaiee. This is quite filling, and is good cold the next day as well. 

INGREDIENTS:

  • 6 tbsp oil
  • 2 potatoes, peeled and diced (around 1 cm cubes)
  • 3 packs of green beans (around 600g)
  • 2 carrots, peeled and diced
  • a large pinch of salt 
  • 1/2 tsp baking powder
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • 1 tbsp plain flour
  • 6 large eggs, lightly beaten. 

METHOD:

  • Heat about 3-4 tbsp oil in a deep frying pan and cook the potato cubes for around 10 minutes, until golden brown. Remove from the oil and put in a bowl lined with kitchen paper.
  • Fry the beans and carrots in the same oil for around 10 minutes, and then add them to the potatoes. 
  • Set the oven to 200C. Mix the salt, flour, baking powder and spices.
  • Beat the eggs, add the vegetables and flour/spice mix and stir to combine. 
  • My frying pan has an oven-safe handle so it is perfect. Otherwise use a shallow casserole dish. Put 2 tbsp oil in the pan and heat it in the oven for four minutes so it is hot. Pour in the mixture, and bake for 30 minutes, so the top is golden. 
  • Remove from the oven, allow to cool a little, and cut into wedges. 

 

Salmon and mash

Our fridge went on the blink, so we are making our way through a selection of ingredients that need eaten up. At the same time, we have got a lot of vegetables, mostly home-grown. Tonight’s triumph sorted out the massive bit of smoked salmon, a jar of capers and a lemon that needed used, plus some of the potatoes. 

INGREDIENTS:

  • 500g potatoes (a variety good for mashing)
  • 500g sliced leeks
  • 250g shredded cabbage
  • 125g butter
  • 1 tbsp lemon juice
  • 1 tsp capers
  • 500g smoked salmon (or a mixture of salmon, prawns and scallops)
  • Salt and pepper
  • Chopped parsley

METHOD:

  • Peel the potatoes, and boil in salted water for 15 minutes until cooked. Drain when cooked. 
  • Meanwhile chop the leeks and boil in salted water for 10 minutes. 
  • After around 5 minutes, add the shredded cabbage to the leeks, so that the cabbage cooks as well, and is ready at the same time. 
  • Melt half the butter in a pan, and roughly mask the potatoes. Add the cabbage and leeks, salt and pepper. 
  • Quickly fry any raw shellfish in the rest of the butter, if you are using these. Add the lemon juice, capers and the salmon, and season with salt and pepper, heat until warm. 
  • Serve each scoop of mashed potato with a scoop of the salmon, garnished with chopped parsley

Potato Scones

Continuing the theme of using things up so we don’t have to go to the shops. We had 125g of left-over mashed potato in the fridge, so this morning I made potato scones. The ratio of flour to mashed potato is around 1:5 so I added 25g flour. I mashed the flour into the potatoes until it was all well mixed, and then drew the mixture together with my hands. I rolled it out into a circle, and then cut that into six wedges. I fried the scones in lard until browned on both sides, and served with a couple of fried eggs and some Stornoway black pudding. 

 

Frittata

I think I got this recipe from Nadine Abensur’s new Cranks’ recipe book, which I gave to someone. We are in peak egg season at the moment, I have been given so many boxes of eggs. Combine that with summer potatoes, and the sweet burn of fresh garlic from the garden. Who knew that the Hebrides could be so lush. 

INGREDIENTS:

  • New potatoes, around 4 medium sized, or more if they are smaller
  • 1 red onion
  • 1 large clove of garlic
  • Lots of olive oil
  • tomatoes, peppers or other vegetable, optional
  • salt and pepper
  • 8 eggs

METHOD:

  • Slice the potatoes thickly, and slice the onions finely. Chop the garlic. 
  • Heat some olive oil in a large deep frying pan. Turn the heat to low and then add the potatoes, onions and garlic. Cook on a low low heat until the potatoes are cooked. Stir so that nothing burns. 
  • Meanwhile, beat the eggs with salt and pepper. 
  • Add the fried potatoes to the eggs
  • Put the onions or other vegetables with a little oil in the pan, and then, over a medium heat, add the eggs and potatoes. 
  • Once the edges and bottom of the frittata appear to be cooked, put the pan under a hot grill for 4-5 minutes

Serve in slices with salad and wine.