Tag: potato

Chip Shop Potato Fritters

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Called Scallops in many areas of the UK, Chippy Potato Fritters are slices of cooked potato dipped in batter and fried in hot oil. Liberally doused in salt and vinegar to serve.

Ingredients

Batter

  • 4 tbsp (80g) plain flour
  • 2 tbsp (40g) corn flour
  • 1/4 tsp  salt
  • Pinch bicarbonate of soda
  • 150 ml cold beer 

Fritters

  • 1 large potato
  • 2 tbsp flour
  • Oil for deep frying

Method

  1. Sift flour and salt into a medium sized bowl.
  2. Whisk in beer in a slow but steady stream to form a smooth, thick, lump-free batter.
  3. Cover and place in the refrigerator for 30 minutes to rest.
  4. Slice potatoes lengthways to give you the biggest slices.
  5. Bring a pot of salted water to boil, then reduce to a simmer.
  6. Add potatoes and cook until half cooked.
  7. Drain and cool.
  8. Dust potatoes in plain flour and dip in batter.
  9. With oil in a deep pan, heat until a teaspoon of batter browns in 30-40 seconds
  10. Dip potato slices in flour then batter and cook in medium hot oil for 4-5 minutes or until batter is golden.
  11. Remove and drain on absorbent paper.
  12. Sprinkle liberally with salt.
  13. Serve immediately with vinegar to taste.

TIP

Slice potatoes thin or pre-blanch before battering.
Mushy peas work well as an accompaniment.

Also in Beer Batter

Fish, eg code, hake
Sausages

Note: For economic reasons, most chippies DO NOT use beer in their batter and battered sausages DO NOT come on sticks as in many so called “authentic” recipes.

Adeje Chicken with Canarian Potatoes

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Canarian Recipes: Pollo Adeje con papas arrugadas

Adeje chicken is a famous Tenerife dish, typically featuring crispy fried chicken. Instead of being deep-fried, this chicken is marinated for up to two days in homemade mojo sauce and then roasted in the oven so the meat is juicy and the skin is crispy.

Ingredients 

  • 1 whole chicken or 8 chicken thighs or legs
  • Canarian mojo sauce
  • Wrinkled potatoes

Mojo Sauce

  • 2 large red peppers roughly chopped
  • 4 large cloves of garlic, chopped
  • 3 small chillies, deseeded and chopped finely
  • 2 tsp sea salt
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 slice of stale bread torn into small pieces

How to Make

  1. Heat the oven to 220°C Fan for at least 15 minutes before cooking.
  2. Make the sauce by placing all the ingredients in a blender.
  3. Blend until all the ingredients have broken down into a thick sauce.
  4. Place the chicken in a large baking tin or dish and thickly brush on some of the sauce.
  5. Cover with cling film and marinate in the fridge for at least 8 hours or up to 2 days.
  6. Remove the cling film and place the chicken in the oven.
  7. Lower the heat immediately to 190°C.
  8. Cook for 45 minutes to 1 hour making sure that the chicken is cooked through.
  9. After 30 minutes remove the chicken from the oven and pour off the juices in the bottom of the tray.
  10. Cover with the remaining sauce and return the chicken to the oven.
  11. If the dish seems to be browning too much, cover with foil to finish the cooking.
  12. Leave to rest for at least 15 minutes.
  13. Serve with a green salad and Canarian potatoes.

Canarian Potatoes.

  1. Use only small potatoes and wash them thoroughly.
  2. Place potatoes in a pot. cover with water.
  3. Add 2 tablespoons of sea salt.
  4. Boil for about 20 minutes until tender.
  5. Pour off most of the water and return to heat.
  6. Keep moving the potatoes around as the water evaporates.
  7. You will see the salt appear on the potatoes.

German Potato Salad

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Canarian Recipes: Ensalada De Patata Alemana

German potato salad (Kartoffelsalat) is a classic of German cuisine, very different from Russian potato salad. Typically served with Fish Churros in Tenerife.

Goes great with Fish Churros

Ingredients

(2-3 people)

  • 4 medium potatoes
  • 1/2 onion
  • 4-5 gherkins
  • 2 tablespoons mustard
  • 2 tablespoons vinegar
  • 3 tablespoons oil
  • salt and pepper
  • parsley (optional)

Method

  1. Boil the potatoes in their skins, let them cool, peel them, and slice them.
  2. Chop the onion and pickles.
  3. In a bowl, mix mustard, vinegar, oil, salt, and pepper.
  4. Add everything together and mix gently.
  5. Let it rest in the refrigerator for at least 30 minutes.

Tips

It tastes best warm or at room temperature, not too cold.
If you want a milder version, add a tablespoon of mayonnaise.

 

Turkey and Brie Stuffed Potatoes

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Tips & Variations

Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
 

Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.

Ingredients

  • 4 large potatoes
  • 150 g Brie (with or without the rind, as you prefer)
  • 100g of blue cheese (optional)
  • 100 g smoked turkey cubes (or roast chicken)
  • 1 small onion (about 50 g), finely chopped
  • 100 ml thick crème fraîche
  • 20 g butter
  •  A pinch of salt
  •  A pinch of pepper
  • 1 tablespoon chopped fresh parsley or other herbs

Method

Preheat your oven to 200°C (392°F)

  1. Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
  2. Place them whole in a large pot of salted boiling water.
  3. Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
  4. Drain and let cool for a few minutes until they are comfortable to handle.
  5. Slice each potato in half lengthwise.
  6. Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
  7. Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
  8. Melt the butter in a pan over low heat and add the finely chopped onion .
  9. Cook for 3–4 minutes, until soft and translucent.
  10. Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
  11. Stir in the mashed potato flesh to combine everything into a uniform mixture.
  12. Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
  13. Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
  14. Season lightly with salt and freshly ground pepper.
  15. Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
  16. Push a tsp pf blue cheese into the middle, if using.
  17. Arrange the stuffed potatoes on a baking dish.
  18. Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
  19. Remove the potatoes from the oven and sprinkle with chopped fresh herbs.

Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.

Cheesy Potato Cups

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Canarian Recipes:  Tazas de papa con queso

Kitchen Cupboard Cooking – Don’t have much to work with?
Bacon Cintas – perfect emergency freezer supplies
Leftover Chili/Bolognaise – frozen makes good toppings

Cheesy Potato Cups
Quantities to taste or whatever’s left over!

  • leftover mash
  • milk/cream as available or needed
  • bacon cintas
  • 1/2 onion
  • grated cheese
  • butter
  • oil, salt, pepper, herbs

Method

  1. Caramelise the chopped onion in a little oil before adding the bacon for 2 or 3 minutes.
  2. Combine everything, leaving cheese for the top, and spoon evenly into muffin tins and top with the remaining cheese.
  3. Bake a hot preheated oven until tops are golden brown.
  4. Serve immediately with a dollop of sour cream, chili or mojo salsa on top!