Scaling down Jamie's recipe to serve just Simon and me, I sweated a sliced onion very gently in butter and olive oil, then added chunks of peeled floury potato and a half-pint of water and simmered with the lid on until the potato was tender, scraping the stuck bits of potato from the base of the pan occasionally. In fact there were very few 'stuck' scraps of potato; it seemed very liquid (I was worried that it was too liquid...) until the last minute when it came together, albeit in a slightly mushy way (Jamie does say you can mash the potato up completely, or leave it as a mixture of mash and lumps, which is what I ended up with). Finally I scattered chopped celery
leaves and watercress over.
OK so the picture makes it look like mashed potato. I promise it had the requisite lumps in it to be a Stovie! It didn't go orange-coloured in the way that Jamie's appeared to from the photo in his book (I expect I was economising on the butter again...!). It was, however, extremely tasty and winningly easy, which is a great potato combination as far as I am concerned. It also went very well indeed with the duck (above).
3 comments:
If you're able to caramelize the thinly sliced onions long enough, it will give the potatoes a more golden color! I tweaked the recipe last night to add chicken broth instead of water, and a light amount of cumin, coriander and curry. The potato texture came out heavenly!
Useful info. Lucky mе Ӏ ԁіscoνeгеԁ your site by chance,
аnd Ι аm stunned why this twіst of fate did not happened
in advance! I boоkmarked it.
My webpage : easy money
These аre rеally grеat idеas іn on the toρic of blogging.
You hаve touсhed some good factors here. Anу way κeеρ up wrinting.
Also visit my website - woodworking
Post a Comment