Posts tagged ‘cake’

February 18, 2012

Last Night’s Dinner: Smoked garlic and cheese potato cakes with chilli greens

You might not guess it from the recipe title, but this was one of those meals inspired by using up some old veg and bits and pieces in the fridge. It can also be seen as mash and greens – with bells on.

For the potato cakes, steam some floury potatoes until tender (about 3 medium-sized potatoes per person), mash them and leave them to cool. While they’re cooling, saute some finely sliced shallots (1 per person) and some finely chopped smoked garlic (2 cloves per person) in a little olive oil for around 5 minutes, until soft but not browned. When the mash is cool, transfer it to a large mixing bowl and mix in the shallots and garlic. Add 1 finely chopped spring onion, per person, to the mash.

The mash now needs to be worked up into an almost doughy consistency and be flavoured with cheese. Break 1 egg per person into the mash and stir in. The mash will become slightly gooey. Now, grate 50g per person of parmesan into the mash and mix well. Next, a little at a time, sprinkle some plain flour into the bowl and mix in. Do this until the flour is absorbed and distributed evenly. It will dry the mix out a little. The idea is to create a consistency that can be easily formed into a cake or pattie – without being a slop, and without crumbling at all.

With your hands, shape the mash into patties/cakes about 3 inches across and an inch deep. Then fry them in a little olive oil in a wide frying pan on a medium heat, turning after around 5 minutes, until they become golden on both sides.

We served the cakes with some greens – blanching some sprouting broccoli and cavolo nero for 4 minutes in boiling water, then frying it in olive oil with a sprinkle of fresh red chilli and a chopped, deseeded tomato. A tangy, yoghurt-based sauce, or tomato salsa would also add a little something.

Advertisements
June 1, 2011

Last Night’s Dinner: Leek, Wild Rice and Potato Cakes with Flageolet Beans in a Cider Cream Sauce

Sunday 15 May

It might not look like it, but this dish came about by wanting to use up various bits and pieces from the fridge and store cupboard. Potatoes about to go soft? Tick. Leeks starting to yellow? Tick. Half a packet of wild and basmati rice plus a few handfuls of flageolet beans malingering on the shelf. Tick and tick. A bottle of cider and half a tub of single cream with nothing better to do than throw themselves into a pan? No less.

Every now and again we love to make a savoury cake. They’re so easy and you can stuff all kinds of ingredients into them. To make these I boiled some rice and left it to cool, did the same with a few potatoes and then mashed them, and fried some finely chopped leeks in a little olive oil. Combine the ingredients together in a bowl with an egg and some salt and pepper, shape into cakes/patties. Fry them for a few minutes either side until they’re golden and they’re done.

I soaked the beans during the afternoon and then simmered them in plenty of water until they were tender. Drain, then add a glass of dry cider to the pan and an equal amount of cream and heat on a low setting for a few minutes. Season as necessary and add a little chopped parsley, dill or tarragon even. Serve with the cakes on top of a pile of beans.