I made this using some lovely potatoes from my garden. I have a lot of Charlotte potatoes that are ideal for this sort of curry, they taste very good, and they hold together during the cooking.
This is a Madhur Jaffrey recipe from Curry Easy, super delicious, one of my most used and reliable recipe books. I made a tweak, I have a thing about not putting olive oil in curries, I don’t think it heats well enough for cooking the spices. I served it with braised kale and dal. It goes well with rice.
- 3 tbsp rapeseed oil
- 1 tsp brown mustard seeds
- 1/2 tsp yellow split peas
- 2 birds eye chillies
- 15-20 fresh basil leaves, torn (should be fresh curry leaves, but these are not available locally)
- 1/2 medium red onoin, chopped
- 1 medium tomato, or a tablespoonful of tinned chopped tomatoes
- 2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tsp garam masala
- 450g potatoes (I used Charlotte potatoes)
- 1 level tsp salt
- 120ml coconut milk
- 4 tbsp chopped coriander
- Pour the oil into a medium saucepan over a medium to high heat. Once the oil is hot, add the mustard seeds, yellow split peas and the chillies. As soon as the seeds begin to pop, add the basil leaves and the onion, lower the heat a bit and fry for around three minutes. Don’t let the onion start to brown.
- Add the tomato, ground coriander, cayenne pepper and garam masala, stir them in until the tomato is hot, and then add the potatoes and 250ml water and the salt. Bring to the boil, cover and simmer for 15 minutes.
- Add the coconut milk and fresh coriander, stir and heat through.
Here is another recipe for organic shoulder of lamb. These local lambs have a lot of shoulders! We have just finished eating this, and it was tender and delicious. We adapted it from Two Fat Ladies: Full Throttle and I used herbs and spices from seasoned pioneers.
- 1 shoulder of lamb, about 2kg
- 1 can of chickpeas, drained
- 100ml olive oil
- 2 onions, finely sliced
- 1 pint of water or stock
- 1 tsp dried mint
- 2 tsp Ras el Hanout
- Salt and pepper
- 450g local potatoes peeled and chopped into large dice (e.g. Charlotte potatoes)
- Juice of 1/2 a lemon.
- Heat the oven to 140C
- Trim the joint of any superfluous fat
- Heat the oil in a large casserole and brown the lamb. Set the lamb aside.
- Add the onions and cook until they are soft but not brown.
- Add the chickpeas and water, bring to the boil and then stir in the herbs, spices, salt and pepper, and the lamb.
- Put the casserole in the oven for 3 hours
- Add the potatoes and lemon juice, cover again and cook for a further 45 minutes until the potatoes are cooked.
Any left-over chickpeas and gravy are excellent as a separate dish. I served this with couscous and a salad.
This is an excellent recipe for using up left-overs. The key ingredients are potatoes, meat and onion. The version here is my basic recipe, but it can be adapted to incorporate all sorts.
- 30g lard, butter or dripping
- 1 onion, finely chopped (I sometimes add a leek too)
- 1/2 a turnip (or swede, if you are English), peeled and diced
- 2 carrots, peeled and diced
- (optional, shredded cabbage, diced celery, etcetera)
- 600g potatoes, peeled and roughly sliced
- Around 100ml stock or left-over gravy
- Around 200g chopped cooked meat (could be varied according to what is available, both in type and quantity)
- A grate of nutmeg
- Salt and pepper
- Melt the fat in the bottom of a large pan, and fry the onion (and leeks, celery, if you are using this) over a low heat until soft and almost browning.
- Add the potatoes and stir them in. When they are hot, add the carrots and the turnip and any other extra vegetables, and stir to mix.
- Heat the stock and pour it in, adding the chopped meat at the same time. Season with salt, pepper and nutmeg, and stir again.
- Cover the pot and simmer over a low heat for around 30 to 40 minutes, until the potatoes are beginning to break down. Check from time to time to see how the potatoes are cooking, to stir together and to assess whether any more stock needs to be added.
Very warm, filling and thrifty.
I added mustard, cream and butter to mashed potatoes, to serve with some sausages and broccoli.
- about 600 to 800g potates
- around 20g butter
- chopped parsley
- 150ml double cream (you could use more, or use single cream)
- 1 tbsp Dijon mustard
- 1 tbsp grain mustard
- Salt and pepper
- Peel, chop and boil the potatoes as usual
- Meanwhile, in a small pan, melt the cream and mustard together
- When the potatoes are done, drain them, return them to the pan and mash with the butter, parsley, salt and pepper until smooth
- Mix and mash in the cream and mustard.
The idea from this recipe is Italian, but there is the small issue about local ingredients. We haven’t got porcini, or even woodlands that they could grow in. I have got a lot of potatoes though, so I substituted quite a bit. The soup is delicious.
- 1 small sweet red onion, finely chopped
- 2 to 3 sticks of celery, finely chopped
- 125g butter
- 2 medium potatoes, a variety good for mashing (I used Arran Victory)
- 1.5 litres of boiling water or light stock
- 1 punnet of chestnut mushrooms, 200g to 300g, sliced
- 1 40g jar of dried porcini mushrooms
- salt and pepper
- 250ml single cream
- a large bunch of fresh parsley, finely chopped.
- Pour boiling water onto the porcini mushrooms in a small jug, and let this sit while you prepare the other ingredients.
- Melt the butter in a large saucepan, and gently fry the onion and celery together until they are soft, around ten minutes
- Peel and grate the potatoes and add to the pan, stir to mix in the butter, and then add the stock or water, and bring to a simmer, and cook for ten minutes
- Add the finely sliced mushrooms. Strain the porcini mushrooms and add the liquor to the pot. Chop the soaked mushrooms, and add them to the pot as well. Bring to a simmer and cook for twenty minutes.
- Taste the soup and add salt and pepper to taste, then blend with a soup blender. Add the cream and bring it all back to a gentle simmer.
- Chop the parsley very finely and stir it through the soup.
We had this with home-made crusty bread. The soup is deliciously buttery and smooth.
I found the original recipe I was given rather sweet, so I have reduced the amount of honey in the recipe here. I’m currently trying out all sorts of recipes with potato in, if you hadn’t noticed.
- 1 can of borlotti beans
- 4 tbsp olive oil
- 2 onions, finely sliced
- 8 cloves of garlic, chopped
- 2 carrots, 1cm dice
- 1 tbsp tomato paste
- 4 dried chillies, crushed
- 1/2 tsp mild dried chilli flakes
- 2 medium potatoes, cut into 1cm cubes
- 1 tbsp dried basil
- 1/2 tsp salt
- juice of half a lemon, about 2 tbsp
- a good grind of black pepper
- 1 tbsp honey
- flat-leaf parsley, chopped, to serve
- Heat the oil over a medium flame, and fry the onion, garlic and carrot for around ten minutes. Keep stirring so that the vegetables don’t catch.
- Add the tomato paste, chillies and chilli flakes, and cook for a minute.
- Add the borlotti beans, potato, dried basil and salt and cook for a few minutes to heat everything through
- Add 500ml boiling water and the lemon juice, and simmer for around twenty minutes until the potato is cooked.
- Add the black pepper and honey to taste, and stir the parsley through. Leave the stew for around ten minutes before serving, to allow the flavours to mingle.
This is a delicious vegetarian stew, it reheats well, and is very forgiving with variations on the vegetables.
- 4 tbsp vegetable oil
- 2 cloves of garlic, crushed
- 2 slices of fresh ginger, peeled and crushed
- 2 large potatoes, peeled and cut into 4cm cubes
- 1 pack of green beans, sliced into 4cm lengths
- 2 carrots, cut into 4cm batons
- 1 punnet of mushrooms, cut into 4cm chunks (or whole if you picked the right size at the shop)
- 4 tbsp dark soy sauce (Chinese Soy Sauce)
- 4 tsp sugar
- 2 tbsp dry sherry or shaohsing wine
- Heat the oil in a large pan, medium to high heat, and when it is hot, add the ginger and garlic, fry for around 15 seconds.
- Add the potatoes, beans and carrots, and stir for another minute.
- Add the mushrooms, and fry for another minute.
- Add around 500m boiling water, the soy sauce, sugar and wine, and bring back to the boil. Cover, turn the heat down low and simmer for around twenty minutes.
- Remove the cover and turn the heat up, boiling the sauce down, stirring gently as you go. You are aiming to get down to a thick gravy-like sauce which coats the vegetables.
- If you want to prep ahead and reheat for after work, leave a little more sauce, so that this boils down as you reheat it.
This is a recipe from ‘Original Flava’ – an excellent starter for West Indian cookery. I didn’t follow the recipe in the book (do I ever) but it reflects my own tastes and also what is available in the garden. I am looking out recipes to use up the last of the maincrop potatoes for last year, and this one fit the bill well. Also, who knew that adding creamed coconut or coconut milk to mashed potato was so good.
Remember to start the night before, and then allow a couple of hours cooking time on the day of eating.
- 1.2kg mutton, boned and diced
- 1 tbsp West Indian curry powder (from seasoned pioneers)
- 1 tsp dried thyme
- 1 tsp ground ginger
- 1 tsp ground allspice
- salt and pepper (approx 1 tsp salt and pepper to taste)
- vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, finely chopped
- 200ml coconut milk
- 125ml water
- 1/2 tsp scotch bonnet pepper paste, or to taste
- 2 carrots or 1 turnip, diced.
- 6+ large maincrop potatoes, such as Maris Piper or Arran Victory, peeled and roughly chopped
- 125ml coconut milk
- 1 tbsp butter
- salt and pepper to taste
- A pinch of thyme leaves
- Put the mutton in a plastic container with the curry powder, dried thyme, ginger, allspice, salt and pepper, and leave in the fridge overnight.
- In a large cooking pot, heat the oil and then gently fry the onion and garlic until they are soft
- Add the spiced mutton, and fry until browned.
- Add the 200m coconut milk, water, scotch bonnet and chopped carrots/turnip and mix. Cook on a low heat for a couple of hours until the meat is very tender. Adjust seasoning if required.
- Preheat the oven to 180C – Gas 4
- Steam the potatoes for around 15 minutes, until soft and cooked through
- Mash the potatoes with 125ml coconut milk, butter, salt and pepper, and a pinch of thyme leaves. (The original recipe includes chilli flakes, but I think it is better to have the potato as a contrast, not so spicy)
- Put the stewed mutton in a casserole dish or deep pie dish, top with the mashed potato, and bake in the oven for 30 minutes, until the mashed potato is beginning to brown.
I served this with sprouts. It would also be good with a spinach side dish.
I think of these as tiny square spicy chips – they should be crispy and flavoursome.
- Around 700g potatoes, diced to around 1cm cubes
- 5 tbsp veg oil, such as rapeseed or sunflower oil
- 1/8th tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp red chilli powder, such as Kashmiri chilli powder
- 1/2 tsp salt
- Heat the oil in a wok over medium heat, and add the asafoetida, mustard seeds and cumin seeds, and let them sizzle for a minute, so that the mustard seeds pop.
- Add the potatoes, stir and sprinkle in the turmeric.
- When the potatoes start to brown, add the coriander, cumin, chilli and salt and turn the heat up to hot. Fry for another couple of minutes so the potatoes are crispy on the outside.
A great side-dish, or serve with a fried egg on top.
More in the baked potato series. I learned a few more things this week. Bigger is not better, it just causes trouble with the baking. A good size potato is 300g, more is a bother.
- 2 potatoes for baking: 600 to 700g
- 3 tbsp cream
- 60+g soft blue cheese
- 200g spinach
- 20g pecan or walnuts, lightly toasted
- salt and pepper
- Heat the oven to 220C
- Rub the potatoes with oil and salt, and bake in the oven for around one hour.
- When they are done, remove them from the oven, scoop out the potato flesh, and return the skins to the oven with a little butter to crisp them up.
- Meanwhile, mash the potato with the rest of the butter, the cheese and milk, and a good grating of pepper. Pop the mash into the microwave on high for around 1 minute to melt things together a little
- Wilt the spinach in a pan for around 15 seconds, with a little salted water. Squeeze out the water and whisk into the mashed potato
- Return the mash into the potato skins and pip back into the oven until ready to serve – around 10 minutes. Sprinkle the toasted nuts onto the potatoes before serving
The second time I made this, I left out the spinach, and served them with kale tops as a side dish.