The Solo Chef: Potatoes

Showing posts with label Potatoes. Show all posts

Homemade (Traditional) Pan Haggerty Recipe

Portions: 2

Ingredients

2 medium sized potatoes (very thinly slices)
1 large onion (also very thinly sliced)
Cheddar Cheese (as little or as much as you like)
Small amount of butter (melted)
Salt and Pepper to taste

Equipment

Chopping Board
Knife
Grater
Oven Dish

Instructions

Prepare your Potatoes and Onion by thinly slicing them
Melt your butter and drizzle a little in to the bottom of the oven dish and smear up the sides to prevent anything from sticking during the cooking process
Place a layer of potato in to the oven dish and then a layer of the onions
Drizzle a small amount of the Melted Butter over the top of the onions and add a little Salt and Pepper
Repeat Steps 3 and 4 until you reach the top of your Oven Dish but ensure you always finish with a layer of Potatoes!
Grate some cheese on top
Cover in Tin Foil
Bake in the over at 180° for 40 minutes
Remove from the oven, take off the Tin Foil (add a little more cheese if you like)
Put back in the oven at 180° for 10 minutes (or until the cheese has melted to your liking!
Serve and enjoy - be careful of tucking in to it as soon as you remove it from the oven as cheese can be molten hot when baked in the oven and I wouldn't want you to burn your mouth!

This photo doesn't do it justice, but the bubbles in the top corner show just how hot it can be when you first take it out of the oven.

Serving Suggestion(s)

Eat on it's own as an indulgent treat or serve as a side to a main meal such as homemade Toad in the Hole!

Scottish Mince and Tatties with a Twist

Portions: 2

Ingredients

500g Minced Beef
1 Onion
2-3 Carrots
Potatoes
Peas
Beef Stock (450ml)
Oil
Flour or Gravy Granules (for thickening)
Secret Ingredient 1
Secret Ingredient 2

Equipment

Frying Pan
Sauce Pan
Chopping Board
Knife
Spatula

Instructions

Prepare the onion and carrots by chopping them up in to small cubes
Put a little oil in your frying pan and gently fry the onion until it is starting to soften
Add the minced beef to the frying pan and using a spatula 'chop' it in to small pieces
Fry the mince until it has browned and then add the Beef Stock
Give the pan a good stir and then add the carrots
Mix well and leave to simmer...
Now it's time to cook the potatoes so peel them, chop them up and add them to a saucepan
When the carrots have started to soften it's time to add the peas
Secret Ingredients Time: It's at this point the recipe stops being Scottish so if you want to be authentic then skip this step...

The 2 'Secret Ingredients' I like to use in my Mince and Tatties are Sarsons Gravy Browning (just a tiny dash) and a generous splosh of Winiary Przyprawa (a Polish seasoning for soups and meat).

The Przyprawa (which can be found in most good supermarkets like Tesco and Morrisons) is a flavour enhancer (just like Worcestershire Sauce is) and the Gravy Browning adds a nice depth of colour.
Thicken the mixture with either a little flour or I like to use Bisto Gravy Granules
Leave the pan to simmer and give it a stir every now and then
When the potatoes are cooked you are ready to serve!

Serving Suggestion(s)

Serve with boiled or mashed potatoes.

How Long Do I Cook Roast Beef Joint for in a Ninja Foodi Pressure Cooker Setting

250g beef joint for 20 minutes on High for Well Done.

After the cooking time, remove the beef, wrap in tinfoil and leave to rest.

Add your vegetables to the stock already in the Ninja Foodi and Pressure Cook for 3 minutes.

When the 3 minutes is up, place a sieve over a saucepand and carefully pour in the stock which you can now turn in to gravy!

Instead of using cornflour to thicken my gravy I always use Bisto Gravy granules to add flavour and thicken it.

MMmmm! Delicious! See it on TikTok below:

@thesolochef_official #WhatsForTea #TheSoloChef #UKfood #BritishFood #RoastBeef #NinjaFoodi #PressureCooker ♬ original sound - TheSoloChef

Scottish Clapshot Recipe

Portions: 1-infinity! Depends on how much mash and swede you have...

Ingredients

Potatoes
Neeps (Swede)
Small Onion
Chives
Butter
Salt & Pepper to taste

Instructions

Prepare equal amounts of potato and neep (swede) and cut in to small chunks and put them in a suitable saucepan (I've already got some leftover mash so I've only put in swede in this photo
Cover the potatoes and neeps with water and boil them until soft enough to mash
Dice the onion and fry it gently in some butter until it's nice and soft and then put to one side
When the potatoes and swede have been mashed, add the onion and give it a good mix, as the onion was fried in butter your mash will already start to be creamy - add as much butter as you like and mix it in
When you're happy with the consistency of the mashed potatoes and swede, sprinkle in some chives until it looks something like this
When you've dished it up, don't for get to sprinkle some chives on top.

Serving Suggestion(s)

A side helping of runner beans, lamb and some gravy goes very well with this side dish!

Slow Cooked Lamb Ribs For One Recipe

Portions: Enough For One!

Ingredients

2 Large Lamb Ribs (3 if you want one later for a snack)
Olive Oil
2 Onions
Rosemary
Gravy Granules
Salt
Mint Sauce

Optional Ingredients

Potatoes
Asparagus

Instructions

Heat a little olive oil in a frying pan
Sear each side of the lamb ribs to seal in the goodness
Whilst the ribs are searing, peel and cut the onions and place in the slow cooker
Put the nicely seared lamb ribs in to the slow cooker
Sprinkle the ribs with some Rosemary
Put on a low heat for 8 hours or high heat for 4 hours
HALF WAY THROUGH quickly turn over the ribs and sprinkle on some more rosemary
When the time is up and you're ready to eat, remove the ribs from the slow cooker and place on a baking tray and coat in a generous amount of mint sauce
Place under a moderate grill for 20-30 minutes, turning them over halfway through and adding some more mint sauce - the meat will be nice and tender and putting them under a grill will crisp up the fat on the outside of the ribs!
Boil some potatoes
When approx 12 minutes left to go, fry some asparagus in butter and garlic
Don't forget the gravy! Strain the juices (and onion) from the slow cooker through a sieve in to a small saucepan
Chop us as much onion from the slow cooker as you like and add to saucepan
You can use cornflour to thicken up your gravy, but that is one of the ingredients to gravy granules so either use some lamb gravy granules or onion gravy granules to thicken up this amazing gravy!
When the ribs are done, don't forget to add any juices from the baking tray to your gravy - the same goes with the garlic butter from cooking the asparagus, add it to your gravy for that extra zing
Serve and enjoy!

Serving Suggestion(s)

You can't beat gravy made from the juices of your meat that's been cooking in a slow cooker - simply delicious.

Red Copper 5 Minute Chef - Cheesy Oniony Potatoes

It might not look very appetising but this is comfort food at its best! I simply chopped up a small onion, smashed up the leftover boiled potatoes and mixed in the onions and the cheese. Placed in the Red Copper Chef for around 8-10 minutes per side so you get a nice and crispy slight crust on the outside!

Best served with a dollop of Tomato Ketchup.