You’d think something like oven baked chips would be a simple process. If not, a simple google search would surely tell you how to solve the dilemma of getting your chips not to stick, or someone will have posted why they never come out all crunchy like the pre-fried, frozen packeted stuff. Even if you want to bombard me with links confirming your convictions in the food blogosphere, I will tell you this much: every trick that I’ve picked up from google searches and otherwise perfectly likeable food blogs have not made me a happy oven chip maker. Why? Well, even if I wasn’t too lazy to boil the potatoes first for the exact right amount of time, then coat them in chickpea flour to make them crunchy, and somehow on top of that remember to preheat the oven with the pan and oil in…would I? I can say right now that I’ve never done all three, and pretty much never intend to. You know why? Because, GODDAMNIT, they are oven fries. If I wanted perfect fries, it ain’t hard to find them in less time and effort. If I was in the mood for finicky business, I’d make a filo pie or something, right? With caramelised onions, just to up the potential for screw ups (do not ask me about screw ups, by the way, unless you’d like a lengthy rant about the perils of whisking your own mayo or the importance to always use common sense, no matter what a recipe tells you…oh, wait, too late, I seem to have expelled a lengthy sentence within brackets already).

It’s okay…the need to insert a picture has somewhat distracted me. Basically, I thought it was high time for me to post the method I finally figured out that didn’t involve much effort, had a total cooking time of only 30 minutes (even frozen fries require about that much time, except maybe for shoestring fries), and were acceptable to the palate. Of course, I didn’t manage this all on my own, and credit must be given to Emily, new flatmate addition, for making chips one night. There I stood, disbelieving, and now here I am, converted. I may use two to three times as much oil as Emily does, but really, if you’re going to punish me for that, you’re evidently just a nit picker. Nit picker.

One thing I will say about the oil quantity: Loads of oil will mean the chips will end up softening as they cool. On the other hand, if you skimp on the oil, your chips will be relatively hard but drier, which is fine if you plan to drown them in aioli, but I figure I should mention these things. At the end of this post I will also provide some tips should you one day decide to take on the task of making the perfect oven chips/wedges, you nutjob. Heh. Only kidding. Also, I know the guide looks long, but really, I’m just giving you very detailed instructions and tips throughout so that there is pretty much no way you’ll screw this up, unless your oven explodes unexpectedly or something.

The guide to EASY, no-anguish oven fries/wedges

potatoes
oil
salt
pepper
herbs (optional)

Preheat your oven to 230C (450F), with one rack arranged on the VERY bottom, and one rack arranged on the VERY top of the oven. Grease 1-2 baking trays or flat bottomed roasting dish with about half as much oil as you intend to use (see above my note about oil quantity and how it affects chip texture). Cut your potatoes into chip shapes, about 1cm wide and 1cm thick, or wedges about 2cm thick. Place them on your greased tray(s) as you go, all on a single layer, leaving enough space between the chips. This bit is key to the not sticking part of the process – make sure you leave at least a 1mm gap between every chip. Corners can touch, but not sides. Drizzle the potatoes with the second half of the oil you intend to use, and brush with a pastry brush or the back of a spoon to coat the chips in oil (unless you like hard, leathery chips). Remember to maintain that 1mm distance between the chips. Sprinkle with salt and pepper and herbs if you want.

Now, you can do two trays at a time with this method, or one tray (I think one tray serves one relatively student as lunch on its own), but the rotation halfway is essential. Once your oven is up to temperature, place trays in, one on the very bottom, one on the very top. If you’re only doing one tray, start the chips on the bottom rack (they stick the least) Set your timer for 15 minutes (although I’d check at 10, just in case). Once the 15 minutes are up, swap the trays over, or move your single tray from the bottom to top rack. Let bake another 10-15 minutes. Remove from oven once the tops and bottoms are golden, or have golden patches. Wedges may need a few extra minutes. Let cool on trays for a minute before removing with a heatproof spatula or tongs.

Serve with your favourite sauce, or on their own.

Tips & Tricks

Crunch

Instead of putting the potatoes straight onto your tray, put them in a large bowl and add 3/4 of the oil, some chickpea flour, and any herbs/spices you like, plus salt. Toss to just coat the chips/wedges in the mixture, and then spread out on your oven trays.

If you want the chips to be as not-soft as possible, place a napkin/paper towels/serviettes in your serving bowl before putting them in the bowl.

Flavour

Check out my simple cajun spice mix. For a really simple flavour boost, you can use garlic salt (sprinkle onto chips 15 minutes  into cooking when rotating so the heat doesn’t zap the flavour), mixed herbs, or simply a pinch of cayenne pepper or chilli powder to add a spicy punch. Lemon pepper always goes well with any sort of seafood.

Check out my sauces and dressings page if you feel like whipping up a really simple dipping sauce while the chips are cooking. Personally I’m a big sucker for tartare, but of course, it all depends on your mood and the day.

If you’ve never had cabbage sauteed with a splash of vinegar, you’re missing out. It’s one of the best flavour combinations, partly also because it’s not fancy or expensive, but still bloody fantastic.

Turns out the splash of vinegar also pairs well with kale. Kale is sort of like…dark coloured cabbage, but it’s more leafy rather than tight ball of leaves all crammed together, if you get my drift. In any case, you can totally use cabbage in this recipe and get away with it. If you’re keen to try kale out though, wander on down to a farmers market, as they’re in season (in New Zealand) and very affordable. They also last ok in a bag that’s not in the fridge, although having said that our kitchen is probably just scraping two digits in the temperature department… Ah, winter.

I highly recommend the parmesan/three cheese mash that this is sitting atop, by the way. I was sick with the flu when I made this but it was easy enough to whip up and to eat without thinking about the fact that I was consuming dairy (does anyone else find they can’t eat dairy when they’re sick? Even the thought of yoghurt conjures up imagery of oral excretions). On that happy note, I present garlic and red wine vinegar sauteed kale n mushrooms perched atop a parmesan potato mash.

Sauteed kale bit

serves two, as if you are on some whimsical diet

lots of kale (chop it up, and you want about 3-4 cups worth) or cabbage
lots of garlic (about 4-5 cloves)
shallots or half an onion, pretty much minced
some white button mushrooms, quartered
about 1/4c red wine vinegar (or white if you have it, esp. with normal cabbage)
cooking oil (extra virgin olive oil works wonderfully)
salt and pepper to taste

Heat some oil in a pan, and throw everything in except the vinegar. Cook on medium high heat until the mushrooms are taking on that translucent sheen and the kale is nice and wilted. Add vinegar, toss it around a bit, and remove from heat. By the way, I suggest you have your potatoes cooked before your start this, and the cheese all ready.

Parmesan/three cheese mash

serves two

4-5 medium potatoes, chopped to 1cm dice, plus enough water to keep ‘em submerged
large handful finely grated parmesan & gouda, plus a little sprinkling of another strong cheese (I used goats gouda). Tbh any strong cheese will do, but use STRONG cheese, or you won’t really taste it
salt and pepper to taste
about 30g butter, chopped into little bits

Boil potatoes plus a generous sprinkling of salt (or stock buillon) on medium high heat until fork tender (as I said, cook your other veges while doing this). Drain, reserving some liquid (depending how mushy you like your mash), add butter and cheese, and mash. Add further salt and pepper if desired, and serve up.

So you know how I did that post on saving your tomatoes? Well, now you can have something to serve those with – add onions, garlic, and a little cream, and you have prepared the bed for gnocchi, Italian styles. For those unblessed, gnocchi are little pillows of pasta (made of simply mashed potato, flour, egg and salt) that you can easily make at home with a chunk of time on your hands (and thyme too, if you want). This was my first time making gnocchi, and although it wasn’t perfect, it was still nicer than the stuff I’ve had at a restaurant (who shall remain unnamed, because they still do a delicious creamy mushroom filo, and fantastic wedges). I think adding less flour next time will improve the texture somewhat (you want gnocchi to be puffy rather than overly chewy or rubbery). As I’m no expert, this is intended as a guide only (I promise I did some research, and all the links I accessed are scattered throughout), so feel free to add any tips you have from your own experience.

Basic gnocchi

recipe and techniques thanks to Tony Tahhan, Smitten Kitchen (<3), and Simply Recipes.

makes enough to serve 4 All Black sized appetites or 6 average sized ones

You can double the recipe to make some that you’ll be able to freeze for next time (it’s just that much more rewarding), but you will probably want to do the dough in two lots,unless you have a bench the size of Africa.

1kg potatoes (preferably mashing or all-purpose, but not waxy style potatoes), washed and pricked with a knife all over
Barely a cup of plain flour (I used more and wish I’d used less)
1 large egg
about 1/2 tsp salt

Prepping potatoes
++ cooking
Don’t worry, this isn’t nearly as hard as it sounds. But it does deserve a “section,” because the potatoes have to be dry enough so you don’t end up with overly wet gnocchi. If I wasn’t rather lazy, I would have listened to Deb from SK. But alas. Anyway, if you have a microwave, throw your stabbed potatoes into a large glass bowl (or microwaveable bowl), place tentatively in your microwave and cook 6-10 minutes on high (6 mins for smallish potatoes, 10 for large ones). Flip them over, then put back in the microwave for another 6-10 minutes (depending on size). Poke at least 2 of the potatoes in at least 3 places (because not all microwaves cook evenly) with a knife, and if the blade slips in easy, they are cooked. If they’re not quite cooked yet, throw them back in the microwave until they are, cooking at 2 minute intervals.

If you don’t have a microwave, place your potatoes in a large baking dish on one layer and bake at 200C (400F) for about 45 minutes until cooked (a knife should slip in easily at various points on the potatoes). Cooking time will depend on how large the potatoes are (if they’re small, check as early as 20 minutes)

++peelin’ and crumblin’
Let the potatoes cool slightly, so that you can touch them for more than a few seconds without pain. Peel them with your fingers (and possibly the assistance of a knife) – if the skin doesn’t come off easily, you probably could have cooked the potatoes a bit longer (I’d throw them back in the microwave for an extra few minutes). Once peeled, you have two options:
1. Grate them on the coarsest setting of your grater (preferably not a brand new super sharp one), making sure you don’t let the potatoes form a compacted clump if you’re using a box grater.
2. Mash them with a fork, fluffing as you go.
3. Use a ricer or food mill to “mash” them.
4. Don’t use a potato masher.
Either way, you want fluffy mashed potatoes, like this. (Thanks Tony)

Making the dough

First, make sure your have a clean area of benchspace. This is not as much fun in a bowl. Get about a cup of flour ready in a mound beside where you’re going to make the dough.

Gather the mashed potatoes and make a well in the middle. Beat your single egg, pour it in the middle of the well, and quickly add about half a cup of flour and sprinkle the salt into the well (to start with anyway). Gather the edges of your potato well and start bringing all the ingredients together. Now, I didn’t think at the time my ingredients would form a dough, but have faith. It may seem a distant possibility, the idea of all that stuff forming a uniform(ish) dough, but it will, just massage it together – not too roughly, or you will get that chew thing goin’ on. Add sprinklings of flour to prevent over-stickage to your hands, but only as much as is necessary, and remember to be patient!Try not to use a whole cup. Once the dough is mostly uniform (don’t worry if there are some potato clumps), divide it into six sections. This should not be difficult – the dough should be relatively soft, and relatively pliable, yet solid. Try to be as gentle as you can throughout the whole process.

Shaping

Yay, you’ve made it to the most fun part by far! Grab a dough section, sprinkle a teeny bit of flour on your work surface, and *gently* roll it out, stretching the dough outwards as you roll, until you have a long thin snake about 2cm (3/4″) wide. Chop into the snake at 3cm intervals (1″) with a small sharp unserrated knife, pressing down to cut rather than sawing. Then get a fork, turn it upside down, and, along the chopped snake, press each section lightly into the tines (prongs) of the fork to make a faint indentation of the lines (sort of like pressing cookies with the back of a fork, but more gentle and on the side…ahem).

Elise provides a handy set of pictures for these stages, so check them out if you get confuzzled.

And here’s another picture to show you partially what you’ll end up with:

Cute, huh?

Gently transfer them to a tray or some plates, and admire them for a second. You just hand made, from scratch, some pasta.

I bet they’ll be just as cute, too. Those ridges will increase the surface area your sauce can cling to, and it’s fun (yes, it is). If you want to freeze a tray, you may as well do that now – pop your tray/plates full of gnocchi in the freezer. You can get them out later and put your gnocchi in a box or bag, but don’t put them in a box or bag without “flash freezing” them first, for at least an hour, or the next time you want to make gnocchi you’ll end up with a mass of dough…not fun!

Repeat the above process with the rest of your dough, until it’s all gone.

Cooking

++shallow frying (possible from frozen, but be careful, as the oil will spit)
Heat enough oil to coat the entire base of a medium sized, thick bottomed non stick or cast iron frying pan, on medium low to medium heat (180C/350F). Wait until the oil is hot (if you dip the edge of a piece of gnocchi in, it should sizzle). Now, if I’m frying my gnocchi, I like to flavour the oil first. For example, if you are serving with mushrooms or peppers or dried herbs, fry those first (this will ensure the pan is up to temperature for your gnocchi too), then remove them from the pan and let drain on paper towels or just set them aside on a plate.

Otherwise, just place one lot of your gnocchi in, leaving enough space around them to roll them onto their sides with a spoon. Don’t try and “pour” them in, or you’ll get splashed with oil (provided you’ve used enough!). Cook until golden on the undersides, then roll onto their sides, until all 3-4 sides are nice and golden. You will need to be quick, or some will get rather brown sides!

Once cooked, remove from pan and let sit on paper towels or in a large, dry colander/sieve set above a bowl to let excess oil drip out. These can be easten as a snack, too.

Serve with a simple sauce, and garnish with shaved/finely grated parmesan, or fresh herbs. Smitten Kitchen has a good post on a gnocchi “salad” too.

++boiled
Half fill a medium large saucepan with water and bring to the boil on a medium high heat, salting the water well. Place gnocchi in (don’t overload the pan, keep it to under 1.5 layers of gnocchi on the bottom of the pan) – they will sink. After a few minutes they should float to the top. Let them cook a further minute or two, then remove with a slotted spoon and let drain briefly in a colander (get you sauce ready at this stage). Toss through your sauce, and serve with finely grated parmesan and/or fresh herbs.

Sauces & embellishments

I’m no expert, but a simple tomato sauce like Kendra’s, which is what I used my from-scratch cooked tomatoes in, will let the gnocchi shine. I sat my fried gnocchi on a bed of this thick sauce (which possibly had a bit much sour cream in), and threw over some fried mushrooms, fresh oregano and parmesan slivers. It was beautiful, people.

Alternatively, a simple pesto (the proper stuff with pine nuts in), basil, sundried tomato, or roast capsicum, tossed through is just as good (albeit a bit luxurious).

Ellen simply tossed hers with a “herb and butter sauce” – butter melted in a pan with some fresh or dried herbs thrown in (I’d add salt and pepper too), or good quality, non-supermarket extra virgin olive oil would be fantastic too (unless you shop at Fresh Choice or New World).

Basically, anything you could have with regular pasta you can have with gnocchi, but gnocchi will bring your sauce to a whole new level.

——-

Go! Try! Experiment a little, even! Throw some herbs into your dough maybe. Just be patient, and remember, you might not make the most bedazzling first batch, or even second. Gnocchi is one of those things you will get better at with practice, so go practice!

If you’ve already tried making gnocchi, do feel welcome to point out anywhere where you think I’m being silly, or not silly enough! Also, what’s your favourite sauce to have with yours?!

This is one of those surprisingly mouthwatering things made up of very ordinary ingredients (even leftovers potentially), which, once mastered, will be a regular feature for dinner. I’ve made this several times now: mashed potatoes, cabbage, onion, garlic, and lots of butter. Individually, the ingredients aren’t all that special (except for the garlic and butter), but together…oh my. Oh. MY. It’s not effortless of course, and for some, the flipping process will have you either exceptionally smug or screaming in anguish. However, even if your bubble and squeak ends up more of a pile of vegetables rather than a cake-like looking thing, it won’t affect the taste at all, I promise. If you’ve been freaked out, don’t be: this requires one pan and one large bowl, so it’s not hard, and has plenty of time where you just leave the thing to bubble and squeak without having to touch it (in fact, touching it during that time will bring you peril later on, trust me). So even though in total this might take about 45 minutes to make, 30 of that you’ll be free to whip up a simple salad on the side, or whatever else you may like. Also, it’s incredibly versatile: In the pictured one, I added some shredded silverbeet I threw into the pan with my cabbage, and it worked great (by which I mean I didn’t taste the silverbeet :P). Here’s some encouragement:

Never mind that the other half ended up being more of the aforementioned “pile” of veges…but yesh. Also, do I get bragging rights that this salad was made with vegetables that were entirely home grown? By moi?

It’s just a simple variety of lettuces, baby bok choy leaves, tomatoes, and radishes. Easiest veges to grow ever, and so versatile…anyway. Onto bubbling and squeaking!

Bubble and squeak adapted from Linda Fraser’s essential vegetarian cookbook.

Makes one 1″ thick (approx) 24cm wide “cake” (to serve 2 as a large side or 4 as a small side). Use a larger pan if needed, and make sure you have a plate the same size to invert the cake onto.

Either: approx 2c ready mashed potato,
or 600g raw potatoes, cut so that each piece is 2″ max width/length, pricked with a sharp knife at several points. Don’t need to skin.
1 onion, chopped finely
2 cloves garlic, chopped
approx 250g thinly sliced raw green cabbage or 200g cabbage cooked (or other veges, see suggestions at end)
30g butter, split into two lots. Extra if using raw vegetables.
salt and pepper, plus any herbs you want (sage, thyme and/or oregano work well)

If using raw vegetables:
Put potatoes into a glass bowl and microwave for 3 mins on high. Flip each bit 180 degrees, then microwave for another 3 minutes on high or until a sharp knife inserted goes in easily (ahem). Cut potatoes up and mash roughly.

In the same pan you’ll use for the bubble and squeak, cook onions, cabbage and herbs with salt and pepper to taste in some butter on a medium heat until the vegetables are beginning to turn golden. Add garlic, cook for another minute, then remove from heat and add to mashed potatoes.
—
Mix everything together (except for butter), so that it is relatively uniform. Melt half the butter (approx 15g) in the pan you’ll use to cook the bubble and squeak (you absolutely must use a non stick pan or you will drive yourself mad), on the lowest heat setting on your cooker. Add the potato and vege mix to the pan, patting it down and levelling to make a cake that fills the pan. Once flattened, set a timer for 15 mins, and let cook for the full 15 mins WITHOUT TOUCHING IT. This is very important.

After 15 minutes, place a plate on the frypan (clean side down), and as quickly as you can, invert the cake onto the plate (you want to minimise the time the pan and plate are not horizontal). The cooked side should be a deliciously golden brown. Melt the second half of the butter in the pan, and very carefully shuffle/slide the cake back into the pan (try not to nudge it in with anything, as this will munt the shape of it). Once back in the pan, tuck any loose bits (if you have any) back in to form the cake shape again. Let cook for another 15 minutes (I suggest setting that timer again).

After the second side is cooked, either invert or slide it onto the same plate you used earlier. Cut into quarters. If it falls apart, don’t worry too much, just serve it in a pile – the taste of this will totally win you over again! Best served with a salad.

Instead of cabbage, you could try cooked chopped cauliflower, chopped brocolli, brussels sprouts, shredded silverbeet or spinach, shredded carrots, chopped green peppers, chopped mushrooms…just don’t use veges that will emit a lot of water once cooked, unless you use it with cabbage (spinach is one example).

Ok, I lie…I have indeed made curries that resemble curries in the sense that they look and smell like a curry…but they’ve tasted less than what I’d call a curry. Before you assume that I’ve reached curry nirvana already, let me assure you that I haven’t made anything “genuinely” Indian. That’s right – I’m not like those pretty frozen meal packets, which promise all sorts of ridiculous nonsense – I promise you only these things about this curry:

1. It ain’t difficult (well…I made it, after all. I’d say if you can boil pasta, you can probably get this to be pretty good).

2. The whole thing is cooked in ONE pot/pan, and because it’s got potatoes, you can eat it all in one bowl, without the need for making rice, getting naan, or any of that finicky business. Goodness gracious, isn’t enough you made curry from scratch already?! Yes. Thank you. Also, the person doing dishes will thank you for this.

3. It actually tastes like a curry (and the texture resembles one too – the thick and chunky kind anyway). See, I do actually decide not to post things that aren’t good, just so you know. This one is quite thick and is very vegetable-dense, ie…it’s not soupy with floaty bits like most of the curry you’ll get for takeout (not that there’s anything wrong with that). I did this to make it more of a complete meal (see promise #2), but if you want you can halve the amount of veges and you’ll get the floaty effect.

4. It is not as expensive or complicated as you think. Invest in some of the spices, ensure you have some of the canned stuff in the pantry, and a curry will never be far away. I’ve tried to make it as versatile as possible, and unscary as possible. Some of the spices may look expensive, but remember: they will last you more than one curry! I reccommend asian supermarkets (even the non-indian ones) or Piko wholefoods in Christchurch for inexpensive yet quality herbs and spices (particularly Piko for the non-ground versions and for really fresh stuff).

5. You will enjoy making it. There’s something about using all the spices on their own that makes you feel all grown up.

I’m going to be specific about the recipe, but that doesn’t mean it’s non-changeable or actually complicated. Before I descend into it, thanks to My Feasts for the basic recipe and inspiration. I toned down the spiciness of it, but even so I find it tests my tastebuds!

Bean and vegetable curry

serves two on it’s own, or 4 as a side with rice and or naan

(stage 1) Prepare the following in a large cold saucepan or deep medium frypan:
1-2 Tbs cooking oil
1 medium/large onion, minced (chopped very very finely)
1/2 tsp ground ginger (or fresh minced ginger)
4 cloves garlic, smashed and chopped very finely
veges: 3 small/medium potatoes, cubed into 1.5cm or smaller cubes, plus some string beans, snapped into 1 inch lengths, and possibly a green pepper, chopped into 1″ squares. See vege guide at the bottom of the recipe.

(stage 2) Prepare the following in the can (or a bowl if using fresh tomatoes) once opened:
1 can chopped tomatoes (or get whole and chop em yourself), or 2 medium chopped fresh tomatoes
1 tsp ground cumin
1/2 tsp turmeric
1 tsp salt
1 tsp ground coriander
1/2 tsp curry powder (increase or replace with chilli or cayenne if you want it really spicy)

(stage 3) Prepare the following in a medium sized bowl:
1c or 1 can drained cooked red kidney beans (or any other bean you like, really)
1c (250g) plain yogurt (use only all natural, Clearwater organic stuff is nice and mild – perfect), or sour cream, or cream if you’re not looking for a really thick curry.
2 tsp garam masala

Make sure you have everything prepared before you start.
Heat the pan with your veges in on medium heat, and stir everything in the pan constantly to prevent sticking. You can add splashes of water to prevent sticking to the pan, but try to avoid this as much as you can – for example, you can leave things to stick as long as the stuff stuck to the pan doesn’t pass the golden brown stage. Cook and stir (you can cover the pan to make things cook quicker, just remember to stir and unstick at least every minute) until the onions start turning light golden.

Add stage 2 ingredients, and do the same as above – stir, monitor to ensure sticking doesn’t turn to burning, and cover in between. You can add water (rinse out your can and use those juices to get maximum flavour) to make it less prone to sticking, but you still need to monitor. Let everything cook until your potatoes are almost cooked – they should still be sort of firm but resemble a cooked potato in texture.

Add stage 3 ingredients and quick cooking veges, stir well (as above), and bring to a simmer. Continue stirring and simmering (covered or not…you control to determine how watery/thick it is) for about 5 -10 minutes to cook the veges. Once they are cooked (the best way to determine this is to just try one), adjust seasonings (in particular salt levels), and remove from heat.

Serve in bowls, and enjoy!

Vege guide:

I’m only going to cover veges I think would actually taste good in this particular curry, but feel free to wander beyond the borders of this guide.

Potatoes – slow cooking, add at stage 1. Dice into 1.5cm cubes or smaller
String beans – medium cooking, add at stage 2 for soft beans and stage 3 for a just cooked quality. Snap into 1 inch lengths
Carrots – slow cooking, add at stage 1. Cut into thick matchsticks (just under 1cm thick)
Cauliflower – slow/medium cooking, add at stage 2. Cut into florets about 2cm wide
Peas – fast cooking, add after stage 3 if cooked (then they only need 2 mins in the pan), or at stage 3 if frozen
Tofu – add at stage 3, dice into whatever size you like
Button mushrooms – fast cooking, add at stage 3, whole if small, halved if more than 1″ wide
Green Pepper – fast cooking, add at stage 3, chopped into 1″ squares
Corn – fast cooking, add after stage 3 if cooked (then they only need 2 mins in the pan), or at stage 3 if frozen
Aubergine/Eggplant – slow cooking,add at stage 1, dice into 3cm cubes

Having never actually had corn chowder, I have to say it felt quite strange that I was seriously craving the stuff two nights or so  ago. I knew too, when I smelt it cooking, that it would do just the trick. Thanks goes to the (gorgeously photographed) recipe on Pictures and Pancakes, although I had a bit of a tweak using celery instead of peppers (I seem to for once not have cream in the fridge, cheekily begging to be used in place of milk in a recipe).

No photo for this one – check out the one on Pictures and Pancakes, I decided not to try and outdo it! Also mine didn’t turn out nearly as pretty because of the celery used (although I love the taste of celery in a mirepoix so I don’t really regret it!), and I had a feeling anyone viewing would be a tad put off, which would be a real shame. A plus – you can really easily make this vegan, and while the cream will make this really sing, I’d still be pretty happy if someone served it to me without!

If you want this to be seriously good, the simple answer is to use the best produce possible – when you sniff your celery before buying, it should be pungent and aromatic, not watery. The carrots should be deep orange when cut open, the onions should be crisp and juicy, and the corn must be straight off the cob. You want garlic that is still firm and fresh, and proper stock (this discounts most of the stock from the supermarket I’m afraid). Don’t worry, this chowder can be quick, but if you’re looking for the penultimate corn chowder experience…don’t say I didn’t advise you!

Classic corn chowder

serves 4. This is intended more as a guide – the amount of vegetables and stock you use can vary. You can try different herbs too, but thyme in this is utterly droolly.

I don’t know about you, but if I remember, I always ask for lemon pepper at the fish and chip shop. It’s the perfect offset to greasy chips. However, recently I found out it’s also bloody marvelous as a flavouring to stir fry. In an attempt to add less pans to the growing pile of unwashed dishes, and to incorporate fried potatoes in this somehow (because lemon pepper + fried potato is a match made in heaven), I did pan fried potato cubes and then added all the other veges to the mix. It ended up being an incredibly summery, refreshing meal that was both quick and easy. Thanks to Clare for the lemon and for grating the lemon zest! We had lemon-y buttermilk pancakes that morning…which were also fabulous, needless to say (if you haven’t made pancakes with buttermilk before, you are MISSING OUT). Anyway, as if lemon pepper wasn’t good enough, I used real lemon zest for this and let me tell you…the fish and chip stuff does NOT compare.

Now, I used beans, celery and marrow (zucchini/courgette left to grow BIG), but you can use pretty much any vegetable (preferably green or summer vegetables that are mild in flavour). Celery tastes GREAT with this, as do the beans, but go with your instincts. Before you proceed, I strongly recommend a large non stick wok or frypan with relatively high sides to make this in, because you want things to cook on one layer as much as you can (especially with the potatoes) to make this quick and painless. To make this vegan, you can just omit the feta cheese, and it would go nicely with some slivered almonds or pine nuts (what doesn’t?!).

Real lemon pepper stir fry

a guide for two

enough potatoes for two, diced into 1cm cubes
enough beans for two, snapped into 1″ lengths (about 1c)
enough celery for two (about 2-3 medium stalks), chopped into 1cm lengths
enough zucchini/courgette or marrow, sliced (approx 2mm thick)
cooking oil
salt and pepper (lots of it)
approx 1/3 cup finely grated lemon zest
optional: feta cheese, cubed to garnish (and because it goes AMAZINGLY with lemon pepper!)

Heat about 1/4c cooking oil in a very large non stick frypan or wok on medium heat. Add potato cubes, about half a teaspoon of salt, and some pepper. Let sizzle away until the underside is golden, then flip (or quickly jerk the pan forwards and then suddenly backwards), and let the other side cook until golden. Clear out an area in the middle of the pan for the beans, and add them to the heat. Cover, and let cook for about a minute. Uncover, stir, and cover again, letting cook for another minute or so. Uncover, add celery and courgette, and stir while letting the veges cook slightly for about two minutes, until they begin to turn translucent. Turn off heat, add lemon zest, and stir through to mix in. Taste, adding more salt or pepper if required, and mix it through again. Serve up on plates, sprinkling with small cubes of chopped feta cheese (my favourite to date is Whitestone cow’s milk feta…just enough tang and richness, and it keeps its shape quite well too). Garnish with more lemon zest if desired, and enjoy!

Do not cringe at the word salad, for there are no fiddly leaves in this bar some thyme. I don’t really need to try and sell this to you, as it has butter, parmesan, thyme and potatoes (and erm…nothing else, actually…although you could add salt and pepper if you like your potatoes like that). Yes, all the good things in life. Now, I know not everyone is a fan of parmesan (whether it’s the rotting socks smell of it or the price tag for a decent chunk), but it’s not at all rotting-socks-like in this at all. It’s simply there for the cheese factor, a mild flirt on the side…don’t worry, it won’t try to abuse your nose. It won’t even abuse your pans! (I say this after having roast potatoes stick to my roasting pans even if I all but deep fry them in the oven…)

Now you can use any herb you like, it’s just that I’ve developed a liking for parmesan and thyme starchy things. Especially crackers or biscuits.

Parmy thyme ‘tatoes

No recipes here! Just get as many potatoes as you want to eat, wash and de-sprout them, chop them into 1 inch chunks, and boil them with some dry thyme until a fork inserted goes in without a hitch (or if you’re truly spastic, just goes in without too much resistance). Drain well, throw into a bowl, and while still hot, chuck in as much butter as you think you can handle. Grate over some parmesan (again, use your judgment), and mix it all up. Taste, and add salt and pepper or more parmesan if necessary. Don’t worry if things start crumbling a little, either. If you have fresh thyme, use it as a garnish.

Works with any potatoes, but I’m guessing they’d taste best with new season baby ones. Enjoy!

Ok, so maybe for summer this won’t be the most slimming side to serve, but for post-Christmas havoc it will work a dream (or before Christmas. Or during). It’s cheesy, creamy, smooth and warming from inside out. And it’s very simple to boot.

I used fresh sage but really, you can use your favourite herb and I’m sure it’ll turn out great. I just happened to have a plentiful supply of sage, and was itching to use it in something. Turns out it worked fabulously with potatoes (does anything not work with potatoes?!).

Sage scalloped potatoes
serves 2 as a generous side

5 medium sized potatoes, sliced thinly
100ml cream
150ml water
2 cloves garlic, minced, or 1 tsp garlic powder
handful fresh sage leaves or your favourite herb (thyme, oregano, basil, marjoram…)
50-100g cheese, depending on preference. I know which one I prefer!
salt and pepper

Arrange 1/3 of the potato slices on the bottom of a small/medium ceramic or glass (trust me, they’re easier to wash with this dish) roasting pan, scatter over 1/3 of the rest of the ingredients (about a pinch of salt and a few grindings of pepper). Repeat until you finish the potato slices and rest of ingredients. Pop in oven, turn heat to 180C/350F, and let cook for about 35-45 mins, or until top is golden and a fork inserted gets little resistance. Serve with fresh salad.

You know, fish and chips can be totally good for you…and it can also taste a lot better than the stuff down the road. Best of all, it is so so quick and easy to make, especially if it’s just for one or two.

Ok, so it’s a little messy, but this is ONLY because it was so surprisingly delicious that I actually just ate half of it before I even realised I should take a photo of it…ahem. So, hopefully that’s some consolation. An even bigger plus about this salad is that you can make it with frozen fish (I used Tarakihi) that’s been defrosted and it still tastes fantastic.

I know I’ve been doing a lot of salads, but it has been a hot week, so forgive me if you’re in the Northern hemisphere and things are getting cooler. It’s more of a “warm” salad though, so fear not – it can be fine as a complete meal rain or shine. I’m sure it’s versatile too, just stick with mildly flavoured, non-watery vegetables/fruits – so, no tomatoes, unless you don’t mind a little soup at the bottom (egh).

Also, this looks to be the last post for about a week and a half due to our internet being cut off (half our flatmates are moving into a nice new house, and they’re takin the telephone account with em!), so apologies in advance for the lack of posting. Phew, I’m actually going to have to dust off the old cookbooks and think of non-internet ways to entertain myself…should be interesting!

“Fish and chip” salad

serves one

2 handfuls of green leaves (I used some spinach and watercress leaves), ripped to bite-sized pieces
1-2 radishes, finely sliced
1/4 medium carrot, roughly cut into strips
1 small onion, sliced
1 large potato, cubed into 1cm dice shapes
1 small fillet white fish (I used Tarakihi), fresh or defrosted fully
1 Tbs or so of flour (to coat fish) + pinch mixed herb, salt, and dill. Optional chopped spring onion (a weee bit)
cooking oil
salt & pepper

Tartare-style Dressing:
2-3 Tbs mayo
1 Tbs white wine vinegar
1 Tbs capers
pinch salt & pepper

Mix dressing ingredients, crushing capers. Set aside, preferably in the fridge.

Throw leaves, carrots, and radishes in a large salad bowl. Heat 2-3Tbs oil on medium heat in a medium non stick frypan, and throw in potato and 1/2tsp salt. Cover, and let cook for five minutes. Meanwhile, sprinkle the flour, herbs and salt onto a small plate or chopping board, sprinkling evenly. Press the fish fillet onto the flour, making sure the flour and herbs cover the fish evenly.

Uncover potatoes, and throw in onions. Flip the potatoes, and cover. Let cook for another five minutes.

Meanwhile, heat oil in a different small non stick frypan on medium heat, and then place the floured fish fillet on. Cover if possible, and let cook for about a minute. Flip – the coating should have started to go golden, but you don’t want it to get golden or the fish will be overcooked. Let cook on other side for another minute covered, then uncover and cut the fish in half with a fish slice. The middle may still be pink, if so, cover and cook for another minute or until the middle (of the thickest part of the fish) JUST turns white. Turn off heat, then stab the fish into bite sized pieces, and throw into the salad bowl.

Uncover potatoes, and flip. Some bits should be goldn brown now- check if done by trying one, being careful of hotness. It should be nice and soft. Once done, turn off heat and throw in the salad bowl. Toss ingredients (or just mix about if you’re not a tosser..hehe), and drizzle over dressing. Mix it in a bit, and nom it!