Sausages with Cheese & Thyme Potato Cakes

On 27th November 2014, This was Dinner

I can’t remember the last time there was such a divisive meal chez TWD. I thought this was lovely (it’s got potatoes cheese and sausages in it!) Mr S got all uppity and said it was rubbish (?!?! it’s got potatoes cheese and sausages in it ?!?!).

Preparing:

  • Cook & mash some potato
  • Pick some thyme leaves
  • Cut some cheddar into cubes
  • Get sausages, oil & seasoning ready

Making:

Mix the cheese cubes, thyme and some seasoning into the potato and divide into small ‘cakes. Chill.

Cook the sausages, then remove and keep warm.

Pop some oil in a pan and cook the potatoes gently on each side, leaving the cheese in cubes will ensure cheesy, burny, lovely bits.

Serve with a dollop of your chosen sauce.

TWD_2711_Sausage

It’s from Hugh Fearnley-Whittingstall’s Three Good Things – the three being potato, cheese and thyme. Imagine how angry Mr S would be if we had not added the sausages! He bought some different sausages to our usual ones and I’ll agree with him on one thing – they were poor in comparison.

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Colcannon Cakes with Egg, Pancetta & Stilton

On 20th November 2014, This was Dinner

As we only had a kebab last night, Mr S was very organised and made the mash for these whilst we waited for the food to be delivered.

I’ve always loved cheese but I’ve noticed a lot of my recipes recently have it included.

Preparing:

  • make some mash the day before if possible
  • finely chop an onion
  • pick a few thyme leaves
  • shred some savoy cabbage
  • get eggs, pancetta cubes, plain flour, cream, stilton, butter, oil & seasoning ready

Making:

Melt some oil and butter in a pan and cook the onion, along with the thyme until soft.

Add the cabbage with a splash of water and stick the lid on until wilted.

Let the mixture cool slightly then mix into the potato along with a splash of cream and some seasoning.

Divide into 4 potato cakes, sprinkle with flour and pop in the fridge to chill for half an hour.

Fry the pancetta until crisp.

Fry the potato cakes for about four minutes each side and fry the eggs.

Serve the cakes with a sprinkling of the pancetta, some crumbled stilton and stopped with the egg.

TWD_2011_Colcannon

The Delicious Magazine recipe is here. This was also part of my cured meats mix-up, I also added the egg.

Indian Style Potatoes

On 3rd October, This was dinner…

A bowl of potatoes for Friday night dinner didn’t sound like the most appealing of meals but this was another winner from Bill Granger Easy. The down side? The house reeked of the flavours and as wonderful as they were, it’s a bit much at 6.00am.

Preparing:

  • Peel & cube some potatoes
  • Finely chop some garlic
  • Peel & grate some ginger
  • Chop some spring onions
  • Slice a green chilli
  • Get some oil, mustard seeds*, curry powder, turmeric, butter, eggs & seasoning ready

* I accidently used black onion seeds

Making:

Bring the potatoes to the boil in salted water, you want them to be ‘just’ tender. Drain and leave to cool whilst you get on with the other stuff.

Heat some oil in a pan and put the mustard onion seeds in, be ready once they start to pop! Add the garlic, ginger, turmeric and curry powder and cook for about 30 seconds, stirring well.

Add the butter to the pan and once melted add the potatoes. Fry for a least 5 minutes, leave them for a while then gently turn in the pan so you get some nice golden bits.

Throw in the chilli and spring onions and season well. Cook for another minute or so.

Serve with a fried egg and another sprinkle of spring onion.

TWD_0310_Indian_Potatoes

Rostis with Bacon, Sweet Shallots & Poached Eggs

I applaud you if you can make your poached eggs look as good as the chefs but I can’t, I can cook them right but they are not the prettiest. It’s all about the vortex apparently but still, mine were perfectly cooked yolks with a long stringy white tail.

Here’s what we did.

Peel and grate a few potatoes. Using a tea towel, strain out as much liquid as possible. Season and divide into rounds, I used a pastry cutter for shape.

Cook some streaky bacon strips and pop to one side.

Add a little butter to the bacon pan, cook finely sliced shallots until softened, add a little sugar and honey and cook for a few minutes more, remove from the pan.

Add more butter and cook the rostis gently, they should take about 4-5 minutes each side.

Boil some water in another pan, add salt and a little white wine vinegar. Create a vortex in the middle with a whisk and pop your egg in. Cook it for a minute then transfer the egg to some iced water, cook your remaining eggs in the same way. Keep the water on.

When everything is almost done, pop the shallots back in with the rostis and pop the eggs back in the poaching water to warm through.

Serve with the sauce of your choice, ours was ketchup. For Mr S a drizzle, for me a blob.

TWD_1208_Rostis

Using POTATO, STREAKY BACON, SHALLOTS, BUTTER, SUGAR, HONEY, WHITE WINE VINEGAR and EGG…

This was dinner…12th August 2014.

 

Cod & Mash

I bought the fish and potatoes with the intention of just improvising using what we had in the cupboards. This was pretty simple.

Season the pieces of cod with salt and pepper, cook in a 190ºc (fan) oven for about 15 minutes, depending on the thickness of your fish.

Cook the potatoes and rice them. I always add butter and a little white pepper, along with some cream if we have it. We didn’t so I added natural yoghurt and some leftover grated parmesan from yesterdays pastries. I say ‘I’ it’s Mr S who is chief masher.

Meanwhile, gently cook a sliced onion in a little oil and butter, after about 10 minutes, add some brown sugar and then about four minutes before they are done, add some honey.

Serve the onions on top of the cod.

TWD_0608_Cod_Mash

Using COD, POTATOES, ONION, BUTTER, BROWN SUGAR, HONEY, NATURAL YOGHURT and PARMESAN…

This was dinner…6th August 2014

Rosemary Pork & Rostis

Quick, cheap, easy and made with what we already had in.

Preheat the oven to 190ºc (fan).

Grate a couple of potatoes then squeeze out the excess water through a clean tea towel. Season with black pepper then, if you can, ‘build’ the rosti by pressing down into a chefs ring. Cook for a couple of minutes each side then transfer to a baking tray to finish off in the oven.

Pop a little rosemary oil and some butter in a frying pan and fry the rostis gently on each side.

Mix together some cornflour and polenta with seasoning. Pat some pork steaks in it.

Pop a little more rosemary oil in the pan and fry the pork steaks for a minute each side. Transfer to a baking tray and finish off in the oven for 6-8 minutes until the pork is cooked through.

TWD_0107_Pork_Rosti

I served it with some lettuce and a quick chipotle mayo.

Using PORK STEAKS, POTATO, POLENTA, CORNFLOUR, LETTUCE, MAYO and CHIPOTLE PASTE…

This was dinner…1st July 2014.

Jacket Potato with Ham Coleslaw

I always start my jacket potato posts with a plea to avoid the microwave, today is no exception. There truly is nothing better than a perfectly cooked baked potato I’m sure.

Bake your potatoes.

Grate a large carrot.

Grate a small onion.

Grate an apple.

Finely shred some white cabbage.

In a bowl mix  mayo, wholegrain mustard, dijon mustard and white wine vinegar and some seasoning.

Add to the vegetables along with shredded cooked ham.

Make sure you put some lovely butter on the potato before piling on the coleslaw.

TWD_JP_Coleslaw

 

Using BAKING POTATOES, CARROTS, ONION, APPLE, WHITE CABBAGE, MAYO, WHOLEGRAIN MUSTARD, DIJON MUSTARD, WHITE WINE VINEGAR, COOKED HAM and BUTTER…

This was dinner…18th March 2014.