Cypriot Potatoes And Recipes ...


Yesterday I got sent some Cypriot Potatoes sent to me from Tesco's to try out. As I've planned the meals over the next few day's that don't involve potatoes I  decided to make some mini jackets with the potatoes as a little side dish to go with our dinner.

 We were having chicken tikka and rice last night and these made a fun and interesting addition, that went down well with everyone...


Ingredients

  • 2 lb Cypriot Potatoes
  • Virgin olive oil
  • Sea salt
  • Butter

Method

  1. Pre heat oven to 200c
  2. Scrub the potatoes clean leaving their skins on.
  3. Make some little holes in the potatoes with a fork.
  4. Place some olive oil in a dish and roll the potatoes into the oil.
  5. Place in a oven tray and sprinkle with sea salt.
  6. Cook for around 1 hour, until nice and soft.
  7. Serve warm with butter

About the potatoes

Cyprus has long been revered for the quality of its potato crop. Grown in mineral rich, red alluvial soil under bright blue skies and drenched in sunshine, Cypriot Potatoes have a distinctive red toned skin, soft yellow flesh and delicious creamy but earthy taste. They are hand harvested on the family-run farms in Cyprus to ensure each potato is blemish free and of the highest quality. Freshly dug every day, Cypriot Potatoes are truly ‘new’ potatoes which are not stored but shipped straight to the UK so they also have a low carbon footprint.

Most importantly Cypriot Potatoes certainly do not disappoint on taste – with a rich, creamy, earthy flavour and perfectly firm texture they are extremely versatile. From fresh potato salads and crispy potatoes with a spicy tomato sauce to simply served with a handful of fresh mint and knob of butter, their quality will ensure they are the star of any dish. Supplied to Tesco by Greenvale AP, the UK’s leading potato supplier, Cypriot potatoes are also a firm favourite among the culinary elite including Michelin star chef and Saturday Cookbook presenter Mark Sargeant and top food blogger, author and supper club host Kerstin Rodgers aka Ms Marmite Lover who have both devised some tasty recipes to showcase these very special potatoes.




Below is some recipes by Mark Sargeant using the Cypriot Potatoes ...

Mark Sargeant comments: "Cyprus potatoes are a really beautiful product. As a chef I strive to use British produce as much as possible but when British new potatoes aren't in season Cyprus potatoes fill that gap and have exceptional flavour and a wonderful texture. They are very versatile and a really top quality product."

Mark Sargeant’s Warm Cyprus Potato and Tomato Salad with Feta and Oregano

Serves 4

Ingredients

  • 4 large Cypriot potatoes, scrubbed and diced
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, sliced
  • 1½ tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 400 g can of chopped tomatoes
  • Sea salt and black pepper
  • 1 bunch fresh oregano
  • 2 tbsp red wine vinegar
  • 1 bag of baby spinach
  • 1 small block of feta cheese

Method

1. Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until just tender then drain and cool.

2. Heat the olive oil in a large sauté pan and fry the potatoes until golden. Remove from the pan and set aside then add the onions, garlic and spices and fry until lightly golden. Place the potatoes back in the pan with the onions and add the tomatoes.

3. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach. Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano.

4. Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh oregano over and serve with some crusty bread.

Mark Sargeant’s Cyprus Potato, Olive and Goat’s Cheese Pie

Serves 4

Ingredients

  • 3 leeks cut into chunks
  • 50g butter
  • 1 sprig fresh thyme
  • 1 sprig of marjoram or oregano
  • 500g Cyprus potatoes, peeled and chopped into thick slices
  • 140g Goats cheese, cut into small chunks
  • 500g pack short crust pastry
  • 10 pitted green olives, halved
  • 1 egg, beaten

Method

1. Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.

2. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 minutes until just cooked.

3. Drain the potatoes and stir into the cooked leeks then add the olives. Leave to cool, stir in the goat’s cheese and season with sea salt and plenty of black pepper. Pick the marjoram leaves into the mix also.

4. Heat the oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first.

5. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the pie all over with egg.

6. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges. Serve with a salad of lightly dressed Cos lettuce.

The potatoes looked felt and tasted high quality, they baked perfect in the oven and tasted
 so yummy.

 These Cypriot Potatoes will be available in Tesco loose from December and pack as part of their finest range from January...

About this post - I was sent some Cypriot Potatoes to try out and was not paid for this post...

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Sweet Potatoes And Orange Soup...


Ingredients

  • 3 tbsp olive oil
  • 1 small onion
  • 1 garlic clove
  • 1 litre vegetable or chicken stock
  • 1 large sweet potato
  • Salt and pepper
  • Juice of 1 orange

Method

  1. In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
  2. Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
  3. Bring to the boil and turn down the heat to a gentle simmer
  4. Cook until the potatoes breaks when squashed with a fork against the side of the pan.
  5. Remove from the heat and with the help of a hand blender or food processor cream the soup.
  6. Return to the heat, add the orange juice and adjust the seasoning.

Tips:

  • The thickness of the soup will depend on the actual size of the potato. 
  • If it’s too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. 
  • If it’s too thick add a little extra stock or water.
  • You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
  • For extra velvetiness add a couple of white potatoes

About this post- This is a free guest post by  Love Sweet Potatoes



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Pan and Fried Potatoes : Creative Mondays Blog Hop...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?


This week I found these sweet little new potatoes in Tesco this week and wondered are they whites or reds? thought they looked great and at the special offer price of 50p a pack they taste great too...


What you need
  • 750 g Albert Bartlett Apache potatoes
  • 3 tbsp Virgin Olive Oil
  • Good sprinkle of freshly grounded sea salt
  • Good sprinkle freshly grounded pepper
  • 1 Tbsp Mixed herbs
Method
  • Wash the potatoes  and chop in half in a pan of cold water until ready to use.
  • Bring the pan to boiling point and simmer for about 20 minutes until cooked.
  • Heat a large frying pan with the 3 tbsp of virgin olive oil.
  • Place the drained potatoes in the pan and sprinkle the salt, pepper and mixed herbs over.
  • Turn the heat to medium and fry stirring occasionally for about 10 minutes

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...

Can't wait to pin my favourite posts...

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Dauphinoise Potatoes...


Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour


Ingredients

  • 800g Maris Piper potatoes, thinly sliced
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 25g butter
  • 300g Rachel’s greek style natural yogurt
  • 200g double cream
  • Salt and pepper
  • Sprinkle of nutmeg
  • Grated parmesan

Method

  • Pre-heat the oven to 190°C/327°F/Gas Mark 5 and grease a gratin or a suitable ovenproof dish.
  • Peel the potatoes and place in a pan of cold water, bring to the boil, cook for approx 10 minutes until the slices are tender.
  • Drain using a colander and leave to cool slightly.
  • Layer the potatoes with the onions and garlic into the dish and season with salt and pepper.
  • Mix the yogurt and cream together in a jug, until smooth. 
  • Pour the mixture over the potatoes, it should nearly reach the surface of the dish.
  • Sprinkle with nutmeg and parmesan and bake until golden brown and bubbling for approximately 1 hour.
  • Let the gratin rest for 10 minutes before serving and serve whilst still warm.

Tip: 

  • Try this dish with a traditional Sunday roast

PER SERVING:

289kcal,
Protein 4.7g,
Carbs 120.3g,
Fat 20.7g,
Sat Fat 12.8g,
Fibre 1.6g,
Sugar 4.9g,
Salt 0.1g

COST PER SERVING: £0.72

Recipe and photo credit by - Rachel's


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Sweet potato and white chocolate cake....



Ingredients
  • 4 eggs
  • 200g sugar
  • 90ml vegetable oil
  • 250g self-raising flour
  • 250g sweet potatoes
  • 150g white chocolate callets (or chopped into small chunks)
  • 1 tsp vanilla extract

Method
  • Preheat the oven to 180°C.
  • Line two (2lb) loaf tins with silicone paper.
  • Place the oil in a bowl add half the chocolate and place on top of a pan of boiling water stirring occasionally, until melted. 
  • Remove from the heat and set aside.
  • In a large bowl sift the flour and add the sugar.
  • Puree the raw sweet potatoes in a food processor.
  • Add the eggs one at a time to the sweet potatoes puree.
  • Add the vanilla, oil and chocolate.
  • Pour the mixture over the dry ingredients and mix well, add the rest of the white chocolate.
  • Pour into the loaf tins.
  • Place in the oven and cook for approx 50 minutes to one hour or until cooked.
  •  (To check if the cake is cooked, insert a wooden cocktail stick into it, if it comes out dry to the touch the cake is cooked).
  • Leave to cool down, slice and serve.

Tips
  • Why not frost the cake with a yogurt frosting or add some ginger or orange as an extra flavouring to the cake

Recipe and photo credits-  Love Sweet Potatoes


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