It's August 1! One month until spring! We're in the home stretch!
Which is a completely irrelevant introduction to today's post: a couple of old favourite potato dishes. Both work great as side dishes or as the main event.
Baked sweet potatoes with coriander butter and chilli.
This is easy and, perhaps surprisingly, totally delicious. Bake a large sweet potato for 35-40 minutes in a moderate to hot oven. (It will cook faster if you skewer it lengthways first.) Mash a generous couple of tablespoons of softened butter with a finely chopped medium hot red chilli and a handful of chopped coriander (cilantro), adding salt to taste. Split your baked sweet potato, top with the coriander butter, eat.
Colcannon.
(Have I done this before? I need an index on this weblog.) Boil four large spuds in salted water. Shred enough cabbage to fill a large cup, boil until just tender. Slice a leek finely and saute it with a tablespoon of butter, a dash of white wine and some cracked black pepper. Whip your boiled potatoes with a tablespoon of butter, half a cup of cream and a dash of salt. Fold the cooked cabbage through. Put it in a lidded baking dish and pour the leeks over the top. Add a knob of butter, some more cracked pepper and place in a low oven. Pour a Guinness. When you've finished the Guinness, the Colcannon is ready. Creamy, dreamy, delicious.
Roll on Spring. (I don't dislike winter at all. I just like spring better.)
Which is a completely irrelevant introduction to today's post: a couple of old favourite potato dishes. Both work great as side dishes or as the main event.
Baked sweet potatoes with coriander butter and chilli.
This is easy and, perhaps surprisingly, totally delicious. Bake a large sweet potato for 35-40 minutes in a moderate to hot oven. (It will cook faster if you skewer it lengthways first.) Mash a generous couple of tablespoons of softened butter with a finely chopped medium hot red chilli and a handful of chopped coriander (cilantro), adding salt to taste. Split your baked sweet potato, top with the coriander butter, eat.
Colcannon.
(Have I done this before? I need an index on this weblog.) Boil four large spuds in salted water. Shred enough cabbage to fill a large cup, boil until just tender. Slice a leek finely and saute it with a tablespoon of butter, a dash of white wine and some cracked black pepper. Whip your boiled potatoes with a tablespoon of butter, half a cup of cream and a dash of salt. Fold the cooked cabbage through. Put it in a lidded baking dish and pour the leeks over the top. Add a knob of butter, some more cracked pepper and place in a low oven. Pour a Guinness. When you've finished the Guinness, the Colcannon is ready. Creamy, dreamy, delicious.
Roll on Spring. (I don't dislike winter at all. I just like spring better.)
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