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11 posts from January 2006

05 January 2006

Stilton, onion & potato pie

For my big dishes for our recent party, Nigel Slater's The Kitchen Diaries came up trumps: the creamy Stilton, Onion and Potato Pie was a hit.  Given that it's ingredients list consists solely of

  • Floury potatoes - 1.5kg
  • Onions - 4 medium
  • Butter - 80g
  • Milk - 150ml
  • Stilton - 225g
  • Grated Parmesan - 25g

it would be virtually impossible for this dish not to be drop dead delicious.  I'm not brilliant at writing out recipes, but basically, you boil the potatoes until they are soft enough to be mashed.  Take the onions, peel them and cut them into segments.  Fry them in a dollop of the butter until the turn golden brown and taste sweet and stunning (try not to eat them all).  Heat the milk, but don't boil it.  Mix the potatoes and butter together and slowly add the milk - you want to try to avoid the potatoes becoming gluey.

Nigel suggests you do the next step in a heavy frying pan, but I used a pie dish without any problems.  Anyway, butter your dish well then drop in half of the mashed potato, smooth it and add the onions.  Crumble over the Stilton.  Add the remaining potato and smooth.  Cover with the Parmesan.  You're now ready to put this in a hot oven.  Nigel recommends 25-30 minutes, frankly your nose will tell you when it's ready.  Unfortunately I don't have any photos of it because the dish was empty within 3 minutes of it being served to the table (I was worried I'd done far too much.)  This recipe serves 6, but I warn you it's popular, so make more, not less.

Kipper patties

I needed fried food to fit in with the Chanukah theme of a recent party and Nigel Slater saved the day.  Usually on Chanukah, the fried food are latkes or sufganiyot (donuts).  I like to be different, so opted for Kipper Patties.

  • Floury potatoes - 500g
  • Butter - a thick slice
  • Kipper fillets - 440g
  • Dill - a small, chopped handful
  • Flour for dusting
  • Groundnut oil for shallow frying

Peel and boil the potatoes until they are soft enough to be mashed.  Once boiled, put them in a mixer with the butter and buzz them until you have a smooth but firm consistency.

Put the kipper fillets in a bowl or jug and pour over boiling water.  Leave to sit in the water for ten minutes, until you are able to flake the flesh.  Try not to turn the flesh into mash, leave them in postage stamp sized pieces.

Combine the fish with the warmed potato, the dill and season with salt and pepper.  Let the mixture cool and then shape into patties.  Once that is done, leave the patties to cool further and therefore stiffen.  As you'll see from the list of ingredients above, Nigel recommends using flour, I decided to be a smart alek and used matzo meal instead - I'm sure flour does the job just as well.  Once dusted, fry in hot oil for about five minutes, don't forget to turn them.  Nigel recommends a dill mayonnaise.  I decided to go for a smoked paprika mayo instead, the pepperiness of the mayo playing off the saltiness of the smoked fish.  It seemed to work nicely.  Again these were too popular to take photos of.  This recipe serves 4 as a main course, I made my patties very small.

04 January 2006

Paper Palate

I have been moonlighting.  I have started contributing to Paper Palate, part of the Well Fed Network that was officially launched yesterday.

Well Fed was conceived by Kate at Accidental Hedonist and it is a network of blogs designed to cover all things food.  Paper Palate - the one I contribute to - is dedicated to all things written about food, in particular food magazines and food-sections in newspapers.  Before you run screaming into the sunset, this doesn't mean I won't be posting here.  As you'll see, if you visit PP, I've been pretty lax in posting over there.  I hope to change that and maintain a steady stream of posts on both blogs.

02 January 2006

Winner for Menu for Hope II

Paul Jones is a lucky man - he's won my various donations to Pim's Menu for Hope auction.

Paul, if you're reading this, email me with your details and I'll get the books over to you asap.