Post by kickingfrog on Apr 29, 2012 9:38:47 GMT
Nigel Slater's midweek dinner: potato pan-fry
Savour some sizzling spuds
Nigel Slater
The Observer, Sunday 29 April 2012
The Spanish tapas dish of patatas a lo pobre was the inspiration for this fry-up of potatoes, onions and peppers. The classic uses green peppers and slices the potatoes into rounds. This is a more rustic version suitable for a weekday main course.
Serves 2.
The recipe
Wipe 500g of new potatoes and halve them. Warm a little olive oil in a shallow pan, then place the potatoes face down and let them cook. Halve and seed a large, ripe pepper, cut it into long strips, then add it to the pan. Peel and finely slice a large onion, yellow or red, then add it to the potatoes together with a large knob of butter. Leave to cook, with the occasional stir, until the potatoes are nicely golden and the onions are starting to soften. Pour in 400ml of vegetable stock, bring to the boil then let it all simmer enthusiastically for 20 minutes, covered with a lid. Once the stock has almost disappeared, serve,
The trick
Keep the heat only moderately high, so there is no risk of the potatoes scorching. Use a heavy-based, shallow pan. Once the vegetables have browned a little, cover with a lid to stop the stock evaporating before the veg is cooked through. Shop-bought stock or bouillon powder is fine for this. We are not talking high-end cooking
The twist
This is a dish born from an empty cupboard, and to add too many ingredients misses the point. A chopped chilli at the start will add interest, as will a handful of basil at the end. Other additions include garlic, chopped or sliced with the onions; a pinch of ground paprika; some fennel seeds, or a little smoked garlic. An egg or two cracked on top at the end will bring all the ingredients together.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place
www.guardian.co.uk/lifeandstyle/2012/apr/29/nigel-slater-midweek-dinner-potato?newsfeed=true
Savour some sizzling spuds
Nigel Slater
The Observer, Sunday 29 April 2012
The Spanish tapas dish of patatas a lo pobre was the inspiration for this fry-up of potatoes, onions and peppers. The classic uses green peppers and slices the potatoes into rounds. This is a more rustic version suitable for a weekday main course.
Serves 2.
The recipe
Wipe 500g of new potatoes and halve them. Warm a little olive oil in a shallow pan, then place the potatoes face down and let them cook. Halve and seed a large, ripe pepper, cut it into long strips, then add it to the pan. Peel and finely slice a large onion, yellow or red, then add it to the potatoes together with a large knob of butter. Leave to cook, with the occasional stir, until the potatoes are nicely golden and the onions are starting to soften. Pour in 400ml of vegetable stock, bring to the boil then let it all simmer enthusiastically for 20 minutes, covered with a lid. Once the stock has almost disappeared, serve,
The trick
Keep the heat only moderately high, so there is no risk of the potatoes scorching. Use a heavy-based, shallow pan. Once the vegetables have browned a little, cover with a lid to stop the stock evaporating before the veg is cooked through. Shop-bought stock or bouillon powder is fine for this. We are not talking high-end cooking
The twist
This is a dish born from an empty cupboard, and to add too many ingredients misses the point. A chopped chilli at the start will add interest, as will a handful of basil at the end. Other additions include garlic, chopped or sliced with the onions; a pinch of ground paprika; some fennel seeds, or a little smoked garlic. An egg or two cracked on top at the end will bring all the ingredients together.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place
www.guardian.co.uk/lifeandstyle/2012/apr/29/nigel-slater-midweek-dinner-potato?newsfeed=true