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factual
THE FOOD PROGRAMME
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Potato recipes
  • SAFFRON MASH

    Ingredients
    4 medium potatoes (Simon used Desiree, but any good masher will do)
    Olive oil
    Garlic
    Saffron
    1 tblesp milk
    I tblesp cream

    Method
    Put olive oil, garlic and saffron in a bowl and allow to infuse for a couple of hours.
    Peel and boil potatoes, and put through a ricer or mash them.
    Add milk and cream to oil, garlic and saffron mixture, and then pour over potatoes and beat with a spatula till smooth and creamy.

    PINK FIR APPLE SALAD

    Ingredients
    Pink Fir Apples 6 – 8
    Dijon mustard - 2 teaspoons
    Groundnut or sunflour oil (1/2 cupful)
    Red wine vinegar to taste
    Chives - large handful finely chopped
    Pepper to taste

    Method
    Steam Fir Apples till cooked and then peel when cool enough to handle.
    Mix oil, vinegar, mustard, pepper in a bowl and add a couple of tablespoons of hot water to help emulsify.
    Beat until thick and creamy, to consistency of a mayonnaise.
    Slice in the fir apple potatoes (about half inch thickness), add the chives and mix together.

    JANSSENS TEMPTATION

    Ingredients
    Potatoes – 4 medium. (Simon used Desiree)
    Swedish Anchovies
    Breadcrumbs – freshly made
    Butter
    Cream
    Pepper to taste

    Method
    Peel potatoes, and then cut into thick chip sticks
    Place a few knobs of butter in a small gratin dish.
    Snip up the anchovies into small chunks, as many as you fancy.
    Strew the raw potato sticks on top. Cover with cream and pepper to taste

    Sprinkle breadcrumbs over the top and press down firmly.
    Put a few knobs of butter on the top.
    Place in oven for 30 mins at 190C/gas mark 5.

    © Simon Hopkinson
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