Side Dishes

Horseradish & Parsley Mashed Potato

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This is a perfect accompaniment to any beef or lamb dish. It’s not just the usual mashed potatoes… Yawn. Even saying those two words bore me. This is much more exciting and adds a great pairing with your chosen main dish.

Difficulty: Easy

Prep and cooking time: 30 minutes

Price:  €5

Music I listened to: 

“No One”, Alicia Keys

“Smile Like You Mean It”, The Killers

“Going Under”, Evanescence

Wine I drank: Chianti

Serves:

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  • 4 large potatoes, peeled and chopped into large chunks
  • 75g/3oz butter
  • 1-2 tbsp horseradish (amount depends on your horseradish desire!)
  • Handful of chopped parsley
  • 125ml/4fl oz single cream
  • 1 clove of garlic, finely chopped
  • Dash of milk
  • Salt and pepper

Method

Place the potatoes into a steamer and cook until very soft, about 20-25 minutes. Once cooked, place the potatoes in a bowl or large saucepan.

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Add the butter, chopped parsley, cream, garlic, milk and the amount of horseradish you yearn for!

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Mash the potatoes until creamy with little or no lumps in.

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Add salt and pepper to taste and stir. Done and easy!

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Categories: Side Dishes, Vegetarian | 2 Comments

Braised Savoy Cabbage with Pancetta & Rosemary

Ok, don’t frown at this… Yes it’s a recipe for cabbage.  I know, I know; I can feel myself losing you already. But just give me a chance to explain ok?

Cabbage is not the enemy. I just think the poor sod has a bad reputation for being a boring, old ‘granny’ side dish with no flair. I disagree of course otherwise I wouldn’t be blogging this recipe of mine. Cabbage is a friendly side veggie… It can be cooked in so many different ways and each method brings out a different flavour.

My recipe below is for braised cabbage and it takes mundane, old cabbage into a different flavour direction. I add rosemary, garlic and pancetta to the cabbage which adds a tasty saltiness and a bit of fragrance to the sorry cabbage. I then braise it in chicken stock. It’s so good served with poultry or game and also adds a lovely visual aspect to a dish.

Go on. Give it a go. It just wants a chance to prove it can be hip and with it.

Difficulty: Easy

Prep and cooking time: 35 minutes

Price:  €4

Music I listened to: 

‘L.I.F.E.G.O.E.S.O.N.’, Noah and the Whale

‘You Get What You Give’, New Radicals

‘Titanium (Feat. Sia)’, David Guetta

‘Shake It Out’, Florence + The Machine

Wine I drank: Pinot Noir

Serves: 4

Ingredients:

  • 1 Savoy cabbage
  • 2 tbsp olive oil
  • 65g pancetta
  • 1 dessertspoon chopped rosemary
  • 2 garlic cloves, peeled and finely chopped
  • 80ml chicken stock
  • Salt and freshly ground pepper
  • 45g/1½ oz butter

 

Method

Peel back the outer layers of the cabbage until you reach the tender leaves. If some of the outer leaves are not yellow, wilted or eaten by caterpillars, you can use them. Just remove the tough stem and wash them. These leaves are healthier for you. They also taste and look better too. Separate them from the tender leaves as these will take longer to cook and will go into the pan first. Roughly chop, place in a bowl and put to one side. Remove most of the tough stalk from the tender leaves and coarsely chop.

 

Add the olive oil to a hot pan and quickly fry off the pancetta. After a minute, add the chopped garlic and rosemary and mix to combine the flavours… the smell will be awesome! Be careful not to burn the mixture. You want the pancetta to be golden and the garlic softened.

Add your green outer leaves that you separated from the softer inner leaves and a little bit of your stock. Put a pinch of salt and pepper in as well, stir, place a lid on the pan and steam for 1 minute.

Then add the tender cabbage leaves and stir in the rest of your stock. Replace the lid and simmer for 12-15 minutes.

 

The cabbage leaves should be bright in colour and tender to eat. Turn off your heat and put in a warm dish.Add the butter and leave for 5 minutes. Season before serving and dish it up with your main meal.

No longer old and boring. Get in there cabbage!!!

 

Categories: Side Dishes | 1 Comment

Potato Rösti

Ah potato, you really are the most versatile vegetable. You can be boiled, roasted, baked, mashed or fried. Your guises are endless; one day you are a chip, the next day you are a mash, the next a crisp… You’re all over the place!! I try to serve my main meals with different ways of preparing you because when you are allowed to let lose, you really know how to shake up a boring dish. I love you in every form but one of my most favourite of your masquerades would be when you are a Rösti. (I want to emphasise the word ‘one’ as I can’t turn my back on a good roast potato or a dauphinoise. I just simply can’t)!

So having said that;

“Potato Rösti, please take one of the potato seats at the winner’s podium”!

Rösti is a Swiss dish consisting mainly of grated parboiled or raw potatoes (surprise, surprise) and was generally a breakfast dish for Swiss farmers but it has now been adopted by the Western World. It is served mainly as a side dish and can be glammed up in any way that suits those that devourer it. Spinach, eggs, ham, cheese, herbs and even apple can be added. A well seasoned and cooked Rösti really boosts a dish not only by just adding another texture and flavour but it also looks very smart for something that’s so simple to prepare.

This Potato Rösti recipe is my version of it. I like to add raw onion and garlic to the grated, parboiled potatoes as this adds more flavour to what can sometimes be a bland potato. (Sorry potato).

I generally serve this with another veg and some red meat or game. So good!

Difficulty: Easy.

Prep and cooking time: 30 mins approx

Price:  €3

Music I listened to: 

‘I love N.Y.E’, Badly Drawn Boy

‘Dare You to Move’, Switchfoot

‘Samson’, Regina Spektor

‘High and Dry’, Radiohead

Wine I drank: Chenin Blanc

Serves: 4

Ingredients:

  • 4 large potatoes, like Rooster or Kerr Pinks
  • Sunflower oil
  • 1 large garlic clove, finely chopped
  • 1 small onion, finely chopped
  • Salt and pepper

 

Method

Peel the potatoes and cut them into large, equal sized chunks. Put them in a pan with water and some salt. Bring to the boil then simmer for 5 minutes. Remove from the pan. You do not want to cook the potatoes. You are only parboiling them to take the edge off. This will make them easier and quicker to fry. Set aside to cool.

 

Once cool, grate the potatoes into a large bowl. Be sure to grate these with the course side of the grater. This is the side that will provide the thickest grated potato. Add the chopped onion and garlic. Season with salt and pepper than carefully mix these ingredients. Pick up a large handful of the grated potato and make into a round, flat potato cake shape. If serving later, wrap each potato Rösti in cling film. Place on a plate and set aside.

So are you ready to cook the Rösti?! Well, pour a generous amount of the sunflower oil into a large frying pan, enough to cover the bottom. Heat frying pan to a medium heat and carefully place the Rösti in the pan. Keep an eye on its shape and gently manipulate it back into a round form should it fall apart when cooking.

 

 

It’s difficult to say how long it takes to brown each side as it all depends on your cooker, the potato and how parboiled they are so it’s best that you judge by sight. Once the potato is a lovely golden brown colour and firm enough to turn over without falling apart, gently flip the Rösti and cook the other side.

 

 

 

 

 

 

 

  

This should be about 6-10 minutes each side. 

Once cooked, place on kitchen towels and drain the excess oil. Serve on a warm plate and with your chosen meat or meal.

Simple!

Categories: Side Dishes, Vegetarian | 1 Comment

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