potato tagine

While I was in Morocco recently I was hoping to learn to cook new amazing dishes but our food was cooked for us by a cook who didn’t speak any English so I didn’t learn much. Since I got back I wanted to put more Moroccan and moorish dishes on the blog, so along with my Moro cookbooks which I adore and a new book I bought, Orange Blossom and Honey by John Gregory-Smith from which I am learning new recipes that he bought back from Morocco I hope to enthuse you as much as possible with the fragrant flavours from the souks.
This potato tagine is delicious with couscous ,salad and roast meat if you eat meat.
I also like a dollop of garlic infused Greek yogurt on top, but you could use soya yogurt if you prefer. Continue reading

healthy matchstick fries

Fries are one of the best things in life. And these fries only take about five minutes to fry. They are healthier because they are fried in coconut oil, which doesn’t become toxic at high temperatures. I use mild coconut oil which has no taste or smell, so you get a proper chip flavour. You can use olive oil too and it’s still healthier than damaged fats, it’s really up to you, they will still taste fab. I usually serve mine with Maldon sea salt, but they are also perfect as a snack or with salads and as garnish on top of curries, tartines, in sandwiches or with whatever you fancy. My favourite kind of food.

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truffle fries with fried eggs

Sometimes it’s the simplest things that are the best things and like most people I have loved egg and chips ever since my foodie sister took me to a greasy spoon when we were teenagers. At home we were used to eating European food and this was the best kind of British food and a revelation on every level, and something my mum would never have cooked us, so it felt rather exotic. It’s still up there in my memory as one of the best meals I ever had in a restaurant. However, I thought I’d ramp up the flavours a notch and create a newer version using olive oil, truffle oil, parsley and Burford eggs. You can use coconut oil, and there is a taste free version now in health food stores. I’m just eating this now having photographed it for this post, and all I’m thinking is it’s so delicious I can’t wait for Ralph to try it, and it is a perfect date night dinner.

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the perfect roast potatoes

Roast potatoes are one of the best inventions in the food world along with chips, in my humble opinion. Heston Blumenthal and most of the top cooks recommend Maris Piper potatoes. The reason for this is they are very starchy which means you get a fluffy inside and a crispy outside. If Maris Pipers are not available get a floury potato like a Desiree or a King Edward, the varieties and names of potatoes vary from country to country, so if in doubt just make sure it’s a floury type as opposed to waxy. Roast potatoes are always best served straight away while they are still hot and crisp.

Recipe

Serves 4-6.

Ingredients:
1 kg of potatoes, peeled and halved
3 tablespoons of olive oil (or goose fat or duck fat)
Salt and pepper to taste

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gnocchi

Little pillows of gorgeousness, these are much nicer than shop bought gnocchi. I put them with my sugo recipe with lots of Parmesan and basil and you have a brilliant vegetarian dinner.

Makes enough for a starter for 6 or a main for 4 people.

recipe

Ingredients:

350g of plain flour or potato flour
1kg of large floury potatoes (i.e. Desiree or Maris Piper)
1/2 teaspoon salt
Pinch of nutmeg (optional)
2 small beaten eggs

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potato and rosemary pizzetta

Who’d have thought potato would work on a pizza? But it really does, particularly with the rosemary. Taken from the Polpo cookbook this recipe is easy and quick to make.

Serves 1.

Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 or 2 small waxy potatoes (pink fir)
1 tablespoon cream cheese
1 small handful of grated block mozzarella
A few sprigs of fresh rosemary
Olive oil
Salt

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