I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).
My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.
For the Stew
1 Medium Potato, diced small
2 Celery Sticks, chopped small
2 Garlic Cloves, crushed
750g Diced Beef
1 Beef Stock Cube
1 Large Onion (or 2 medium)
1 Carrott, diced small
1 Tsp Dried Thyme
1 Tbsp Tomato Puree
2 Tsps Brown Sauce
2 Tbsp Worcestershire Sauce
Salt & Black Pepper to taste
For the Mash
1 Large Potato, chopped & peeled
1 Small Swede, chopped and peeled
3 Large Carrotts, chopped & peeled
Pepper to taste
Preheat your oven to Fan 160 deg.
Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
It’s coming up to the Festive time of year when we start planning our Christmas dinner get together. Roast Potatoes are probably one of the most popular side dishes on the table for most households. We all hope for those crispy skins and fluffy insides for our Roasties but sometimes that just doesn’t happen for whatever reason, so this is my foolproof recipe for the most amazing Crispy Roast Potatoes every time . Great for the festive dinner table but also great throughout the year for the perfect accompaniment to a good Sunday Roast dinner. Enjoy.
1kg Maris Piper Potatoes (these are the best kind)
100g Goose Fat (I used high grade Goose Fat from my local Butchers, S.Collins & Son) (you can also use a good Duck Fat too)
2 Tsp Cornflour
Sea Salt Flakes to taste
Rainbow Peppercorns to taste
First place a Baking Tray in an oven and pre heat to Fan 220 deg C.
Peel and cut the potatoes into quarters (or which ever size you prefer), place into a pan of cold water and season with salt. Bring to the boil and reduce to a medium simmer, covered for about 10 minutes.
Meanwhile, spoon the Goose Fat onto the hot baking tray (be careful) and put back into the oven to heat the fat up, about 10 minutes until the fat is smoking slightly.
Drain the water from the potatoes, give the pan a good shake to fluff up the potatoes, sprinkle the cornflour in and give it another shake, keeping the lid on let the potatoes sit for about 10-15 minutes so that the steam can air dry the potatoes. (the Drier the crisper they’ll be)
Carefully with a pair of tongs, place the potatoes onto the baking tray ensuring they are coated with the Goose Fat. Bake in the oven for 15 minutes, then turn the potatoes over and bake for a further 15 minutes, turn again and bake for another 15-20 minutes or until all golden brown and crisp.
Serve immediately with a sprinkling of sea salt & some pepper.
Some people add garlic and herbs like rosemary etc, which is fine, but I love my traditional recipes to be traditional, if you get a good potato there is no need for extra flavouring, the duck fat & salt are simply perfect for a roastie.
These little Cheesy Potato Stacks are so tasty and so easy to make, a great little lunchtime snack or side dish for the whole family. You can also make it to suit your tastes, I used paprika spice and herbs but you could try Rosemary, Thyme or even Chilli. Great thing with these is you can freeze them and used them later in the week. Great snack box bites too.
3-4 Large Potatoes – I used King Edwards but Russet works well too.
1 Cup Shredded Cheddar Cheese (choose a quality melting cheese)
Butter for Muffin Tin
Rainbow Peppercorns & Salt to season
1 tsp Smoked Paprika (or any other spice)
2 tsp Dried Mixed Herbs (or any other herbs)
Preheat your oven to 200 deg C fan (400 F)
In a bowl mix the grated cheese with salt, pepper & mixed herbs
Grease your muffin tin with a little butter
Wash & dry your potatoes thoroughly, keeping the skin on, thinly slice the potatoes, using a mandoline or slicer attachment is best. Pat dry the slices of potatoes, you don’t want them too moist or they won’t crisp up in oven.
Take about 2 slices and lay in bottom of muffin tin, next sprinkle over some of the cheese mix, then another layer of 2 slices of potato and so on, until the stack is just above the muffin tin, (I had about 6 layers), finishing with a sprinkle of cheese mix. (the potatoes will shrink when cooked)
Sprinkle on top a little pinch of paprika spice and cover loosely with kitchen tin foil and bake in the oven for 15 minutes.
Remove foil and continue to bake for a further 25-30 minutes or until the potatoes are soft and crisp.
Remove from oven and allow to cool in the muffin tin, this will make it easier to remove and hold their shape. Serve. Yum!
It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.
The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.
Makes enough for 2 large portions
4 Large Potatoes, cut into bite size pieces
2 Large carrots, cut into bite size pieces
2 Parsnips, peeled and cut into bite size pieces
1 Onion, sliced into wedges
6-8 Rashers of Smoked Bacon, sliced
2 Chicken Breasts, cut into chunks
500ml Chicken Stock
1 tsp oil
1 tsp Nutmeg
1 garlic clove, crushed
Salt & Pepper to taste
Cornflour to thicken sauce if needed.
1 tbsp flour
First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!
Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.
There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!
Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!
For the Mince
250g Scottish Steak Mince
1 onion – chopped
1 Carrot – chopped
Handful of garden peas (frozen is fine)
200ml Beef Stock
1 tbsp Beef Gravy granules
Salt & Black pepper
Splash of Worcestershire Sauce (optional)
For the Tatties
400g Potatoes (ones good for mash)
2 tbsp butter
Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.
Makes 2 servings
1 1/2 chicken breast (large)
1 Green Pepper
1 Large Leek
3 large Potatoes
250ml chicken stock
50ml Cream or milk
1 tsp nutmeg
1 tsp dried garlic granules
Salt & pepper to taste
Grated cheese (I used cheddar but Gruyere is nice if you have it)
Paprika to taste
Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
Add the peppers are cook until slightly softened and browned. Remove.
Peel and slice thinly the potatoes.
Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
First wash potatoes and prick with a fork
Place onto the Crisperplate or Microwave dish.
Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
When ready remove and allow to cool slightly
Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
Place butter and spinach into potato bowl and mix through & season
Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
Preheat the oven to 200 deg
Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
Bake in the oven for 15-20 minutes.
Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)