Tag Archives: potatoes

Photo 2: roasted pork belly with potatoes + garlic

A grandfather is someone with silver in his hair and gold in his heart.
~ Author unknown

Condiments: mustard, paprika, smashed garlic, soy sauce, olive oil.

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Dinner with Lamia!

To me, every hour of the day and night is an unspeakably perfect miracle.
~ Walt Whitman

Lamia and I had a super ‘girly’ night in tonight. I even enjoyed a cheesy chick flick where I knew what the ending would be within the first ten minutes of the movie… :-O

I waddled around my kitchen while Lamia composed this delicious meal… mmm! We had sweet, lightly spicy, succulent chicken… crunchy asparagus and peas and juicy cherry tomatoes… baked potato wedges with garlic, herbs and salt.

With her permission, here is the recipe (sans exact quantities, since she is a gifted cook who really cooks with her senses):

    Chicken:
    Marinade chicken breasts in balsamic vinegar, olive oil, dried herbs, pepper and let it sit in the fridge for a night.
    Fry them in a skillet with a dash of hot sauce and salt, until golden brown and crisp on the outside and tender inside (a fork stuck into the middle of the chicken pieces should yield clear juices).
    Vegetables:
    Heat a small amount of olive oil in a frying pan, and saute chopped onion and garlic until they are fragrant and lightly golden. Add in fresh pea pods and fry for 2-3 minutes. Add in capsicum strips and asparagus spears, and stir for a further 2-3 minutes, adjusting the heat as and when necessary. Add in the cherry tomatoes and remove the pan from the heat. Avoid over-cooking the vegetables so they stay crunchy and sweet.
    Potatoes:
    Wash and cut a few potatoes into wedges. Place them in a saucepan with enough cold water to cover the wedges, and bring to boil. Add in some salt. Once they are cooked, drain them and place them in a baking dish.
    Add enough olive oil to gently coat the wedges, some dried herbs and a few smashed unpeeled garlic cloves. Bake them on maximum heat until they turn golden brown (this is a tip I learned from Lamia today – yields perfect potato wedges which are crispy on the outside and soft inside – yum!)

For dessert, we had creamy Puhoi Valley berry yoghurt sprinkled with Valrhona chocolate bits – and a glass of Villa Maria sparkling sauvignon blanc. Smiles and pink faces all around (alright, admittedly the latter happened only to my face).

Pork schnitzels and sauteed potatoes

The Pig, if I am not mistaken,
Gives us ham and pork and Bacon.
Let others think his heart is big,
I think it stupid of the Pig.
~ Ogden Nash

Tonight from Tessa Kiros’ “Falling Cloudberries”:
#28 Sauteed Potatoes – Page 50
#29 Pork Schnitzels – Page 48

Simple fare.

Homemade schnitzels are definitely better than supermarket pre-packed schnitzels.

Good things about today:
fun lunch with Jono
job interview over
catch-up with Tim
scenic walk home
still surviving

Leg of lamb, and others

I tried to commit suicide by sticking my head in the oven, but there was a cake in it.
~ Lesley Boone

Today I set myself to play in the kitchen again to prepare dinner for 6 of us – it took around 2.5 hours including cooking time, but there were no complex procedures involved. And the obedient, intelligent oven did most of the work.

I do love ovens, they simplify life so.

Tonight I decided to do 1 new recipe from Tessa Kiros’ “Falling Cloudberries” (leg of lamb), 2 repeats of Tessa-recipes (fish and tzatziki), 1 impromptu salad, 1 impromptu potato dish. The new dish was:

#14 Leg of lamb with oregano & lemon – Page 111 (pictured below)

Bread & tzatziki not pictured here, but this was the main part of our dinner. The lamb was easy enough, marinaded simply with oregano, lemon juice, salt, pepper – browned quickly then baked for 2.5 hours with the potatoes for company – it emerged brown and victorious, but not soft as they make it in good restaurants in New Zealand where the meat is just falling off the bone like clouds in heaven. Hmmm! Will have to work on that one.

This simple salad consisted just of orange zest, orange cubes, watercress & lettuce leaves, cucumber slices. Served with balsamic cream and olive oil on the side. A good mix, I conclude, and an excellent side dish which won’t overpower your main – but I don’t think I’ll try eating watercress salad again (frightful). It reeked so much of ‘grass’ I felt like I was a cow.

These babies… red potatoes, peeled, cut, boiled for around 10 minutes, then dressed with a little olive oil, orange zest, rosemary, black pepper & salt. This tasted light and refreshing. I think it is a good side dish (especially for lamb/chicken) when you are out of ideas and need to make something quickly.

The ling fish fillet was most wonderful – white and innocent, a delight to prepare. This is what it looked like with parsley and a tiny drizzle of olive oil before the rest of the sauce went on it…

The fish was a repeat of the oven-baked tomato, celery & parsley-dressed fish I did not too long ago – except I had to reproduce it from memory, since I do not have my book with me here. I think it tasted better today!

    Recipe adapted from Tessa Kiros’ ‘Falling Cloudberries’:
    Ingredients:
    4 stems celery – would’ve included the leaves, but we had none left
    700g firm white fish – cut into squares/size of your preference
    1 can tomatoes – chopped
    2 fresh tomatoes – chopped
    a handful of fresh chopped Italian flat-leaf parsley
    juice of 1 lemon
    4 cloves garlic (adjust this to your preference), finely chopped
    1 shallot, sliced
    salt & pepper to taste
    olive oil
    Simple, simple method:
    Preheat your oven to 200 degrees C. Lay a deep baking tray with foil, and coat it thinly with a little olive oil. Lay the fish out in a single layer.

    Combine all other ingredients in a bowl, stirring it gently until it combines in an even mix. Pour this over the fish.

    Cover the tray with foil, and bake for 15-20 minutes.

    Remove the foil, and bake uncovered for another 15-20 minutes. It should smell very fragrant and the fish should be juicy and very tender.

    Serve with crusty bread/salad/both.