Trilobite 'tatoes

We are always on the look out for really simple 'dishes' to make.. and these potatoes, a variation on Hasselback, work out well every time they are made.

Starting with some mid-sized potatoes (we used King Edward), they were cut in half along the 'long' axis. 

Placing the potato, cut side down, on the work surface next to the chopping board, a sharp knife was used to slice finely without going through to the surface (the chopping board ensures the knife doesn't cut all the way through.)

Once all the potato halves were sliced, they were put in a pot, drizzled with oil (we used sunflower) and shaken to ensure an even coating.

The potatoes were transferred to a baking tray (cut side down), seasoned with freshly ground black pepper and sea salt, and roasted in a pre-heated oven (170C fan) for about 20 minutes.  After this time, they were checked, and returned to the oven until they were thoroughly cooked.

When cooked, the potatoes open up slightly and have a lovely, fluffy interior with a crispy base.  We find this is a quicker and more reliable way to make crunchy-enough potatoes for J to eat!

Stuffed Pork Tenderloin wrapped in ham

This is a dish that has been in the family for years... so long, in fact, that it's not even in my ancient, handwritten recipes book!

The ingredients we used were 6 slices parma ham (could also use serrano or proscuitto), about 85g blue cheese (we used gorgonzola), 2 Tablespoons of sundried tomatoes (ours had been preserved in oil), a generous handful of spinach (ours were fresh baby leaf, but frozen is also fine - use about three blocks) and a loin of pork in a piece (ours was about 450g).

The pork loin was prepared by carefully removing the sinew from the outside (we used a sharp knife for this - makes it easier to slice close to the tough bits that need removing).  Then the loin was cut along its length but NOT all the way through.

It was then opened out and, with a piece of baking paper on top, was bashed with a rolling pin (or you could use a meat tenderiser) to an even thickness of about 1cm.


Whilst the pork was being prepared, the tomatoes and spinach were heated through in a pan on a medium heat.



As soon as the spinach had wilted, the blue cheese was added and mixed through.

The spinach, cheese, tomato mix was then placed along the length of the loin and the edges were gently pulled together (this can be a bit fiddly and you may have to adjust the amount of filling needed depending on how thinly the pork has been beaten out).

Carefully wrapping the filled loin with ham, the edges were covered and then the meat was wrapped, as tightly as possible in greaseproof paper.

Placing the meat in the fridge, it was left to cool for an hour (longer is fine, can be prepared to this stage the day before).

To cook, the meat was placed in a roasting tin and put in a pre-heated 170ºC fan oven.

We cooked ours for 35minutes as it was very well chilled before going into the oven.  The meat was checked for level of cook by inserting a metal skewer, making sure it was warm at the tip, and seeing if the meat juices ran clear.  If it's not done enough, return to oven and set timer for another 3-5 minutes until cooked to your liking.

The meat was then rested on a carving board for ten minutes.

Carving the meat, it was served with vegetables and roasted mixed potatoes.

When cooled completely, it carves well and we often use it as a cold picnic meat.

Pineapple Ketchup & Sweet Potato Wedges

We spotted a recipe for Pineapple Ketchup (to go with sweet potato wedges) in the Waitrose Spring 2015 leaflet (the same one this Lemon & Pistachio Cake was in) and thought it would be a nice idea to give it a try.  Of course, we decided not to make the amount the recipe is for but, as it was a trial, we'd make half.

For the amount of ketchup we wanted to make, we needed -

1 tbsp olive oil
2 shallots, finely sliced (we used frozen, chopped shallots - about 4 Tablespoons)

3cm piece fresh root ginger, peeled and grated
1/4 tsp ground cloves
1/4 tsp ground cinnamon
3 all spice berries
2 cloves garlic, peeled and halved
1 small pineapple, peeled, core removed, flesh chopped
100ml cider vinegar
100ml pineapple juice
Lime juice (we used 45ml ready squeezed juice)
100g brown sugar
1 tbsp sundried tomato paste

Putting the olive oil in a saucepan, we heated it through and added the chopped, frozen shallots.  These were then cooked on a low heat for a couple of minutes (to de-frost them) then the heat was increased and they were cooked until they started to soften (about 5 minutes).

Adding the ginger, spices and garlic to the shallots, they were cooked for another 5 minutes.

Stirring in the pineapple, vinegar, juices, sugar and tomato paste, the heat was increased until the ingredients started to simmer.  We then reduced the heat and cooked for another 25-30 minutes when there was less moisture and the pineapple was starting to break down.

We turned off the heat and waited for about half an hour for the mix to cool when we used a stick blender to purée the ketchup.  Up to this point we felt it was pretty much like making a chutney.

The next step was to pour the ketchup into a sieve (placed over a bowl), using a spoon to push it through.

Finally the ketchup was 'bottled' in sterilised jam jars.  Not a huge amount but enough for a first try.

The Waitrose recipe says the ketchup can be kept for 3 months but, having tasted it, we don't think ours will last this long!

On another day, we got round to making the sweet potato wedges.  It was simple and the pictures below show this... 

Gather sweet potatoes and scrub them

Cut into wedges, toss in 2 tablespoons of olive oil, mix through 1 teaspoon of sweet smoked paprika (we used a little more than this)

Spread in a single layer onto a baking sheet (ours was preheated) and bake at 200C for 25-30 mins (depends on wedge size). 

Remove from oven

Sprinkle with chopped, fresh rosemary

The cooked wedges were then served with the previously made pineapple ketchup.  The dish was declared "lovely" by Sous Chef J.  The next batch of wedges and ketchup we make will both be larger!

Chilli Potato Mix

This is a simple and fairly quick way to make a tasty potato dish.  It has just four ingredients and is great to fill the oven when making cookies or cakes.

The ingredients were gathered - potatoes, sweet potato, sunflower oil and sweet chilli sauce.  We just used what we had to hand... and, this time, the ratio was about 3 parts potato to one part sweet potato but this is very variable.

First of all, the potatoes (we used new potatoes so didn't peel them) and peeled sweet potatoes were diced into similar sized pieces (about 1cm cubes) and placed in a bowl.  Then some sunflower oil was drizzled over and mixed thoroughly to ensure the cubes were coated.

This was then placed on a non-stick baking tray and put in the pre-heated oven (about 170ºC for our fan oven).

After about twenty minutes, the potatoes were turned and a good helping of chilli sauce was added...
obviously the amount used depends on how spicy you want the result... and check the sauce is Gluten Free.

Then, the well mixed concoction was returned to the oven for another five minutes or so until the potatoes had a golden sheen.

And there you have it... simple, quick and tasty Chilli Potato Mix.