Kipper & Potato Salad

I’ve been a bit behind on my posting having become a bit obsessed by crochet with my newfound amigurumi skills. I’ve recently made a Harry Potter, a slice of pizza, a fried egg and have nearly finished a mandrake. This post which I made before Christmas (trying to be a bit healthy before the big feast) has as a result been a bit delayed. I do love a potato salad though so I felt it was well-worth posting. Kippers are kind of an English thing so if you can’t find them, this would work with any smoked fish. Indeed I did see this recipe in ‘Grandma’s recipes’, a gift from my in laws. My in-laws never made this for me despite their profound love of potatoes. Kippers also can be a bit bony towards the edge so it’s a good idea to have a scan for the bones.

Serves 2

Ingredients

  • 2 kippers
  • 650g potatoes
  • 3 tbsp dill
  • 2 spring onions
  • 8 radishes
  • 1 bag salad leaves
  • salt and pepper
  • 1 tsp mustard
  • 1/2 tbsp cider vinegar
  • 1 tbsp cream
  • 1 tbsp oil (preferably one without too much flavour – e.g. rapeseed)

Method

1.) Peel and slice the potatoes and place into a pan of boiling water. Cook with a pinch of salt until tender, drain, leave to cool to room temperature.

2.) In the meantime, preheat the oven and cook the kippers as per the instructions. Probably about 15 minutes at 180 degrees C

3.) In a large bowl, add the salad leaves, chop up the dill and add that too.

4.) Finely slice the radishes and spring onion and add with the salad. Mix everything.

5.) In a measuring jug, add the mustard, vinegar, cream, oil and a pinch of salt and pepper. Give it all a whisk.

6.) Plate up the salad and top with the potatoes, top with the kippers and drizzle with the dressing.

Potato Taquitos

I always ask my husband if there’s any kind of food he wants when I do my weekly shopping but getting a response is like getting blood out of a stone. However, this time, I did get an answer of Mexican so I planned a couple of Mexican dishes. This potato taquitos was one of them from ‘Wahaca’ by Thomasina Myers. Thomasina Myers won Masterchef a while back and now has a chain of Mexican restaurants in the UK called Wahaca. I’ve only been once but I have the cookbook. It’s a little less heavy on all the very specific Mexican chillis in the ingredients list than the Rick Stein book I’ve mentioned in a previous post. However, I still sometimes struggle to find some of the ingredients, it is ridiculous how hard it is to get adobo chillis in this country especially considering it’s tinned. I don’t have that problem with this recipe, these are all fairly standard ingredients. The recipe does deep fry the taquitos but due to the fact that I grew up watching a BBC show called 999 (the emergency phone number in the UK) which featured a chip pan fire on every single episode, I am now terrified of deep frying anything. However, I find pan frying gives you nice crispy browned tortillas anyway and without all the oil waste. I served with salsa, tomatoes and sour cream on the side.

Makes 5 taquitos

Ingredients

  • 650g potatoes
  • salt and pepper
  • 1 onion
  • 3 jalapenos
  • 200g lancashire cheese (or another mild flavoured crumbly cheese)
  • 1 lime
  • sunflower oil
  • 5 tortillas

Method

1.) Peel the potatoes and cut them into cubes.

2.) Throw them into a pan with some boiling water and cook them until they’re tender.

3.) While these are cooking, peel and finely chop the onion and chop up the jalapenos. Halve the lime and crumble up the cheese

4.) Heat some oil in a frying pan and add the onion. Cook for about 7 minutes.

5.) Add the drained potatoes to the pan with the onions and add the jalapenos and fry for a couple of minutes.

6.) Tip the mixture into a bowl and add the cheese and some salt and pepper and squeeze in the juice of the lime. Give it all a stir.

7.) Add enough oil to the pan to cover the pan and then add a tortilla. Fry for a minute or so or until gone stiff and lightly browned.

8.) Add 1/5 of the potato mixture to one half of the tortilla and fold over

9.) Brown for a couple of minutes, then flip over and brown the other side. (You could lightly brown both sides, stick toothpicks through to seal then deep fry if you want to do it the book-way)

10.) Repeat with the rest of the tortillas and potato mixture.

11.) Serve!

Cheese & Potato Nests

A little behind on the posting yet again but I did have three interviews for two jobs this last week. I did end up with two job offers so at least it was time well spent. I have a good feeling about the job I picked as my new employer has at least one cat who nearly made an appearance on Microsoft Teams during our interview. I find that having a cat is always a sign of good character! This is my last French recipe for the time being as I can’t realistically pretend I’m on holiday anymore even with a mini-two day heatwave in Manchester. Cheese and potato is a big crowd pleaser and I served these with some pan fried fish. Again, this was from Rachel Khoo’s ‘Little Paris Kitchen’ as it’s the only French cookbook I own. Weirdly, this is a recipe made up by the Reblochon company to try to sell their cheese.

Serves 6

Ingredients

  • 1 tbsp butter
  • 500g waxy potatoes (Maris Peer or Charlotte are recommended)
  • 1 onion
  • 1 clove garlic
  • 1 bay leaf
  • 1 pack quorn bacon
  • 100ml white wine/stock
  • 250g Reblochon (or 250g of a mix of Reblochon and brie as I used)
  • 1 tbsp olive oil

Method

  1. ) Preheat the oven to 180 degrees C
  2. ) Melt the butter in a microwave for 10 seconds
  3. ) Brush a 12 space cupcake tin or a 6 space muffin tin with the butter
  4. ) Peel the potatoes and chop into matchsticks. Then set aside. You could use a mandolin but I’ve abandoned these after cutting my fingers to shreds.

5.) Peel and finely chop the onion.

6.) Heat the oil in a frying pan and add the onion and the bay leaf. Fry for about 5 minutes until starting to soften. In the meantime, chop up the quorn bacon into cubes. Then add to the pan and fry for another couple of minutes.

7.) Break up the cheese into blobs.

8.) Add the wine or stock and cook down until there’s just a couple of tablespoons left.

9.) Remove the bay leaf and tip the mixture into the bowl with the potatoes.

10.) Add the cheese and give it all a stir.

11.) Divide it between the 12 cupcake places or 6 muffin places.

12.) Bake for 15 – 20 minutes. I’m not sure you can really overdo these. If the potato sticks are a bit burnt at the top, all the better.

13.) Serve by scooping out with a spoon.