Cook with Jamie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

T here are some in­gre­di­ents you just can’t do with­out, and cer­tainly at this time of year it’s all about com­fort, so the good old potato takes cen­tre stage this week. You may find it hard to be­lieve, but we’ve only had pota­toes here in this part of the world for the last 400 years or so, but dur­ing that time we’ve def­i­nitely taken them to the heart of our culi­nary reper­toire. I reckon you’ll strug­gle to find a Sun­day roast th­ese days that doesn’t fea­ture a spud in some form, and what about fish and chips? Nowa­days we have ac­cess to all sorts of won­der­ful potato va­ri­eties — large, small, waxy, floury, white, yel­low, pur­ple — so the choice is yours.

Andy Har­ris, ed­i­tor of Jamie Mag­a­zine, feels as pas­sion­ately about the hum­ble spud as I do, so we’ve come up with th­ese recipes to give you a few new ideas in the potato de­part­ment. Don’t get me wrong — there are cer­tainly days when you can’t beat some sim­ple, steam­ing-hot and but­tery mashed potato, but th­ese recipes will show you how to em­brace them as a more in­te­gral part of a dish.

First up, we’ve got a won­der­fully warm­ing potato and caulif lower curry — it’s su­per sim­ple but really hits the spot and is a great base if you want to in­clude other sea­sonal veg in there too. Next up we’ve done our take on Cullen skink, with mus­sels for an added twist. It’s a bril­liant lit­tle recipe and the pota­toes really help make it thick and de­li­cious. Fi­nally, we’ve given you an easy recipe for potato scones — they’re ul­tra-ver­sa­tile and once you’ve had a go at mak­ing th­ese, I prom­ise you’ll want to try them with all sorts of dif­fer­ent ac­com­pa­ni­ments. Get cosy and en­joy!

Pota­toes pretty much fall into two cat­e­gories – waxy and floury. Waxy ones are firm, smooth and fan­tas­tic for boil­ing and for bulk­ing up sal­ads, whereas floury spuds have thicker skins and are best suited to roast­ing, bak­ing and mash­ing. They’re all gor­geous!

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