Potato – a celebration of the world’s most versatile vegetable
by Alex Barker and Sally Mansfield
Whether you say “pot-ey-to” or “pot-ah-to”, I say ‘Let’s not Call the Whole thing Off’ when it comes to testing out new recipes using this delicious and versatile vegetable. Whether you prefer crispy chips, dreamy mash or crunchy hash-browns, this book is sure to sprout your interest in cooking all things potato.
Introduce yourself to the vast world of pommes-de-terres in a 35-page illustrated encyclopedia depicting all the international varieties. Jump right into the world of potatoes, learning about their history as well as how to buy and store them. You will find everything you would like and need to know about this vegetable, from equipment used to prepare and cook it to ‘Growing Your Own Potatoes’ (a guide sure to grow green fingers in even the least adventurous amongst you!). ‘Preparation Techniques’ are extensive yet remain clear, ranging from cleaning and peeling, to scraping, chopping, dicing or slicing (and who has ever heard of rumbling?). ‘Cooking Techniques’ are equally impressive, as is the layout of the entire cookbook which is accompanied by instructive and quality photographs throughout.
There is something within these pages to tempt all you potato lovers, and to convert all you who aren’t. Small flaky new potatoes with their buttery sweet flavour will melt in your mouth, while waxy golden maincrop potatoes with their velvety firm texture are sure to tantalise your taste buds.
Forget the myth that potatos are fattening – this vegetable is good for you. Did you know that it is the single and most important source of Vitamin C and fibre for much of the world? There is also virtually no fat in a potato, so oven-baked chips have fewer calories than even 100g of a fruit and nut mix. So indulge yourself and dive into the recipe section.
Try Creamed Spinach and Potato Soup or Potato and Garlic Broth, or scrumptious starters and snacks, such as Potato Pizza or Baked Gruy?re and Potato Souffl?. How about The Simplest Potato Salad or the more exotic Curried Potato Salad with Mango Dressing? Potatoes make excellent side dishes, so why stick to fries when you can attempt to make something a little more interesting, such as Boulang?re Potatoes or Colourful Candied Sweet Potatoes. There are recipes influenced by international flavours: Middle-Eastern Lamb and Potato Cakes, Indian Potato Pancakes, Chinese Potatoes with Chilli Beans, Swiss Souffl? Potatoes, Irish Potato Stew and Greek Tomato and Potato Bake…the list is endless.
The Mains are so tempting, I just cannot decide between yummy Potato Chorizo and Cheese Tortillas or juicy and flavourful Pork Escalopes baked with Apple and Potato R?sti. The Tuna and Mascarpone Bake is sure to delight you fish lovers, and for vegetarians out there, take your pick from baked potatoes to frittatas, terrines, or my favourite: Pumpkin Gnocchi with Chanterelle Parsely Cream.
The best surprise is yet to come. The equivalent to a regular cookbook’s dessert section, ‘Breads and Scones’ is a section where one can find savoury and sweet baked delights (like moist Sweet Potato Muffins with Raisins or rich Chocolate Potato Cake).
Cyprus is reknown for its quality potatoes, so make the most of it: grab a sack of them get cooking today… because whether you like your potatoes blanched, boiled, steamed, fried, baked, mashed or roasted, this cookbook is sure to harvest an appetite in you!
Published by Hermes House. Anness Publishing Ltd. Available from Amazon.com from $6.45, plus packaging, postage and VAT.
Greek Cheese and Potato Mouthfuls
Polpettes
Serves 4
500g floury potatoes
115g/1 cup feta cheese
4 spring onions, chopped
3 tbsp chopped fresh dill
1 egg beaten
1 tbsp lemon juice
Salt and ground black pepper
Plain flour, for dredging
3 tbsp olive oil
Dill sprigs, to garnish
Shredded spring onions, to garnish
Lemon wedges, to serve
l Cook potatoes in their skins in lightly boiling salted water, until soft. Drain and cool slightly, then chop in half and peel while still warm.
l Place in bowl and mash. Crumble feta cheese into potatoes and add spring onions, dill, egg and lemon juice, and season. Stir well.
l Cover and chill until firm. Divide mixture into walnut-size balls, then flatten slightly. Dredge with flour, shaking off excess.
l Heat oil in a frying pan and fry the polpettes in batches until golden brown on both sides. Drain on kitchen paper and serve hot, garnished with spring onions, dill and lemon wedges.
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Nathalie J. Kyrou © 2007
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