Steak and potatoes for supper? Yes please!
2 rib eye steaks
1/2 tbs. chopped fresh parsley
1 tsp. Worcestershire sauce
1 1/2 tsp. softened butter
2 medium russet potatoes
2 tbs. vegetable oil
1/4 tsp. cayenne pepper
1 rsp. paprika
Stir together the parsley, Worcestershire sauce and butter. Form into a little log, wrap in plastic wrap and chill.
Heat the oven to 425°F. Tip the oil, cayenne and paprika into a small roasting tin. Cut the potatoes into 8 wedges and toss in the oil. Season and roast for 20 minutes. Turn the potatoes over and roast a further 10 minutes.
Season the steaks well and cook to your liking. Tent with foil and allow to rest for 5 minuets. Serve them with a slice of butter on top and the potatoes on the side.
Here is a wonderful, non-mayo version of potato salad.
4 lb. new potatoes
4 green onions, sliced
1 tbs. garlic-infused olive oil
8 slices bacon
2 tsp. white wine vinegar
1 tbs. whole grain mustard
Bring a pan of salted water to a boil and tip in the potatoes. Cook for 20 minutes, or until tender. Drain and cut into bite-sized pieces. Put them into a large bowl with the green onions.
Heat the olive oil in a skillet and cook the bacon until crisp. Remove to a paper towel to drain. Take the skillet off the heat and stir the vinegar and mustard into the remaining oil. Pour into the bowl and toss everything together gently. Season. Crumble over the bacon and serve warm or at room temperature.
Everyone loves a cottage pie. This version uses already cooked meat – it’s perfect for left overs.
For the topping:
1 1/2 lbs. potatoes, peeled and cut into chunks
6 tbs. butter
1/4 cup milk
For the filling:
1 tbs. olive oil
few sprigs of parsley, minced
1 large shallot or small onion, minced
1 fat garlic clove, peeled and minced
1/2 stalk celery, minced
1 small to medium carrot, peeled and minced
1 cup left over cooked meat, cubed
1 tsp. all-purpose flour
1 cup chopped tomatoes
1/3 cup milk
2 tbs. heavy cream
1 tbs. butter
2 tbs. shredded cheddar (optional)
To make the topping, put the potatoes in a saucepan with cold, salted water and bring to a boil. Cook until soft enough to easily mash. Drain and mash with the butter and milk. Set aside.
For the filling, heat the oil in a heavy-based skillet and add the parsley, shallot, garlic, celery and carrot. Cook over a gentle heat until soft but not browned, about 15 minutes. Add the meat and a little more oil if necessary. Sprinkle over the flour, stir it for 2-3 minutes, then tip in the tomatoes and bubble over a low heat for 10 minutes. Stir in the milk and cream and season well.
Heat the oven to 350°F. Spoon the filling into a baking dish, top with the mash and sprinkle with the cheddar, if using. Bake for 15 minutes.
This dinner party-worthy recipe is a jot to make and the oven does all the work.
12 lamb chops
3 large, white skinned potatoes, skin left on and cubed into 1″ pieces
3 tbs. garlic-infused olive oil
2 tsp. dried mint
1 tsp. red pepper flakes
2 tsp. sea or kosher salt
2 lemons, zested
handful fresh parsley and/or dill, chopped
Heat the oven to 400°F. Put the lamb into a large roasting tin, then tumble in the potatoes. Drizzle over the oil, scatter with the mint, red pepper flakes, salt and lemon zest.
Cook for 45 -55 minutes, or until the lamb is cooked and the potatoes tender. Served sprinkled with the parsley and/or dill.
Inspired by chips served in Melbourne, these splendid spuds will delight you.
2 1/2 lb. potatoes, unpeeled and cut unto 1″ cubes
4 tbs. regular olive oil
6 fat cloves garlic, peeled and minced
2 1/2 tsp. dried oregano
4 oz. feta cheese, crumbled to give 1 cup loosely packed
Heat the oven to 425°F. Tumble the potatoes into a shallow roasting tin, large enough for the potatoes to sit in one layer. Toss in the oil, garlic and oregano. Roast for 50-60 minutes until golden, crisp and cooked through.
Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta on top. If you have any fresh oregano, sprinkle it on top.
These are a dandy and delicious little side that pairs with just about anything.
oval shaped all-purpose potatoes: 6 large, 18 medium, 36 small (new)
3 tbs. butter
5 tbs. olive oil
Maldon or other sea salt
Heat the oven to 425°F (or 400°F for new potatoes).
Put each potato, in turn, in the bowl of a wooden spoon and cut 1/2″ slices to about 1/2″ from the bottom. Place a roasting dish over a medium heat and heat the butter and oil. Roll the potatoes around in the mixture, then arrange cut-side up and sprinkle with salt.
Roast as follows: large potatoes – 1 hour, 10 minutes, medium potatoes – 1 hour, small potatoes – 45 minutes.