Spud-tastic!
Cornish new potatoes are now in season. These a-peel-ing recipes (by www.branston.com) will help make the most of them...
This great dinner dish is a pure taste of summer; although Spanish in influence, the delicious Cornish New potatoes showcase the very best in British produce.
Prep time 10 minutes
Cooking time 25 minutes
INGREDIENTS
METHOD
Heat the oil in a medium frying pan over a moderate heat then add the chorizo and fry for 2-3 minutes until slightly crispy on each side. Remove the chorizo from the pan leaving the oil, then fry the Cornish New potatoes until golden brown.
Add the chorizo back to the pan, then stir in the chilli and garlic and sauté for a further 2 minutes, stirring occasionally to avoid the garlic burning.
Add the tomatoes and bring to the boil, then add the prawns and leave to simmer for 5-10 minutes until the tomatoes have thickened to a sauce-like consistency and the prawns are cooked through.
Add the parsley and season with salt and pepper before serving.
Cornish New potatoes are not just great for lunch and dinner but perfect at breakfast too! This breakfast dish is a brilliant solution if you are bored with just plain bacon and eggs.
Prep time 10 minutes
Cooking time 30 minutes
INGREDIENTS
METHOD
Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and cook the onions for about 10 minutes until golden, then deglaze the pan with 2 tbsp of the sherry vinegar and set aside.
Meanwhile in another non-stick frying pan heat 1 tbsp of the olive oil and fry the bacon until crispy. Remove onto kitchen paper to drain and then, in the remaining bacon fat, cook the black pudding and keep warm.
Add the remaining olive oil to the pan and fry the cooked Cornish New potatoes until golden and crispy, then remove from the pan and keep warm.
To serve, spoon the onions in the centre of four warm bowls, then place the black pudding on top of the onions. Reheat the eggs in hot water, drain and season with sea salt and black pepper and place on the black pudding.
Mix the salad leaves and pea shoots and toss in the remaining sherry vinegar. Place around the black pudding then scatter the crispy lardons and potatoes around and on top of the salad and serve.
Serves 4
A great tasting side dish that works wonderfully with summer lamb.
Prep time 10 minutes
Cooking time 30 minutes
INGREDIENTS
METHOD
Cook the Cornish New potatoes in lots of boiling salted water until tender then drain. When cool cut the potatoes in half and pat dry with kitchen paper.
In a large frying pan heat a couple of tablespoons of olive oil then sauté the onions with the thyme for about 10 minutes so they are nicely caramelised and golden brown. When the onions are ready add the anchovies and cook for a couple of minutes until they have dissolved then and the vinegar and cook over a high heat so that the vinegar evaporates.
Remove the onion mixture from the pan and set aside then wipe the pan clean and place back on the heat with more olive oil. When the oil is hot add the potatoes and season with sea salt and pepper then cook until nice and golden brown. Just before the potatoes are finished cooking add the garlic slices and toast them slightly then drain off the excess oil from the potatoes.
Place back on the heat then add the onions and toss well to coat all over with the sweet, sour and salty onions. Stir in the chopped flat leaf parsley, season and serve.
Potatoes, King Prawn and Chorizo in a Tomato and Garlic Sauce
Serves 4This great dinner dish is a pure taste of summer; although Spanish in influence, the delicious Cornish New potatoes showcase the very best in British produce.
Prep time 10 minutes
Cooking time 25 minutes
INGREDIENTS
- 1 tbsp olive oil
- 1 chorizo sausage, chopped into 1cm thick slices
- 250g Cornish New potatoes, cooked and quartered
- 1 red chilli, finely chopped with seeds 4 garlic cloves, finely sliced
- 400g can of chopped plum tomatoes
- 350g raw king prawns, peeled and deveined
- 3 tbsp finely chopped flat-leaf parsley
- Sea salt and freshly ground black pepper
METHOD
Heat the oil in a medium frying pan over a moderate heat then add the chorizo and fry for 2-3 minutes until slightly crispy on each side. Remove the chorizo from the pan leaving the oil, then fry the Cornish New potatoes until golden brown.
Add the chorizo back to the pan, then stir in the chilli and garlic and sauté for a further 2 minutes, stirring occasionally to avoid the garlic burning.
Add the tomatoes and bring to the boil, then add the prawns and leave to simmer for 5-10 minutes until the tomatoes have thickened to a sauce-like consistency and the prawns are cooked through.
Add the parsley and season with salt and pepper before serving.
English Breakfast Salad With Sautéed Potatoes (pictured top)
Serves 4Cornish New potatoes are not just great for lunch and dinner but perfect at breakfast too! This breakfast dish is a brilliant solution if you are bored with just plain bacon and eggs.
Prep time 10 minutes
Cooking time 30 minutes
INGREDIENTS
- 3 tbsp olive oil
- 2 onions, thinly sliced
- 3 tbsp of sherry vinegar
- 8 thick rashers of streaky bacon cut into lardons
- 4 slices of large black pudding
- 200g Cornish New potatoes, skin on, cooked and quartered
- 4 eggs, poached and cooled in ice water, then drained
- 1 head of frisee lettuce
- 50g pea shoots
METHOD
Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and cook the onions for about 10 minutes until golden, then deglaze the pan with 2 tbsp of the sherry vinegar and set aside.
Meanwhile in another non-stick frying pan heat 1 tbsp of the olive oil and fry the bacon until crispy. Remove onto kitchen paper to drain and then, in the remaining bacon fat, cook the black pudding and keep warm.
Add the remaining olive oil to the pan and fry the cooked Cornish New potatoes until golden and crispy, then remove from the pan and keep warm.
To serve, spoon the onions in the centre of four warm bowls, then place the black pudding on top of the onions. Reheat the eggs in hot water, drain and season with sea salt and black pepper and place on the black pudding.
Mix the salad leaves and pea shoots and toss in the remaining sherry vinegar. Place around the black pudding then scatter the crispy lardons and potatoes around and on top of the salad and serve.
Potatoes With Caramelised Onions and Anchovies
Serves 4 A great tasting side dish that works wonderfully with summer lamb.
Prep time 10 minutes
Cooking time 30 minutes
INGREDIENTS
- 500g Cornish New potatoes
- 2 large onions, peeled and sliced
- 4 salted anchovies
- 4 tbsp of sherry vinegar
- 1 Sprig of thyme
- 1 Garlic clove, finely sliced
- 1 large sprig of flat leaf parsley, chopped Olive oil
- Sea salt and black pepper
METHOD
Cook the Cornish New potatoes in lots of boiling salted water until tender then drain. When cool cut the potatoes in half and pat dry with kitchen paper.
In a large frying pan heat a couple of tablespoons of olive oil then sauté the onions with the thyme for about 10 minutes so they are nicely caramelised and golden brown. When the onions are ready add the anchovies and cook for a couple of minutes until they have dissolved then and the vinegar and cook over a high heat so that the vinegar evaporates.
Remove the onion mixture from the pan and set aside then wipe the pan clean and place back on the heat with more olive oil. When the oil is hot add the potatoes and season with sea salt and pepper then cook until nice and golden brown. Just before the potatoes are finished cooking add the garlic slices and toast them slightly then drain off the excess oil from the potatoes.
Place back on the heat then add the onions and toss well to coat all over with the sweet, sour and salty onions. Stir in the chopped flat leaf parsley, season and serve.