It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.
One of the first blog posts I wrote was “Cooking a Life Less Ordinary” … when meals get mundane, mix it up. This is precisely how today’s dish came about. We had some potatoes left over and I wanted to cook a side dish with a bit of spice to it. Aloo Jeera was the perfect answer.
Make a really tasty and simple side dish at home with this easy recipe.
Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.
In an effort to make side dishes more interesting, and inspired by seeing a chef sautéing potatoes to go with pork chops, we came up with sautéed potatoes with red pepper and chorizo. A simple, effective and very tasty side that works well with a variety of mains … and breakfast.
A recent restaurant experience demonstrated that true curry is so much more than a cliché of unbearably hot and heavy sauces. Indian food was revealed to be a wonderful, varied and delicious cuisine to experience.
My wife and I decided to explore this at home. To begin with, a simple, healthy and very tasty vegetarian curry.
Bored of having the same chips/fries every time? Try kicking it up a notch … or three … by adding some tasty chopped parsley and truffle oil, along with a mayonnaise dip on the side. Delicious.
I have been embroiled in a friendly-ish competition with my mother-in-law (who is an excellent cook) to cook the best roast potato. My current method is the culmination of this endeavour, to which a dinner guest once commented:
“he has studied to Heston Blumenthal levels of obsession, [these] were emphatically the finest roasties I have had ever.”
Praise indeed for humble spuds transformed into Duck ‘n’ Dexter Roast Potatoes.
On most pub and steak joint menus nowadays you’ll find triple cooked chips (or fries), served as either a standard side dish or bar snack. This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.
The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.
The result … triple cooked duck fat chips.