Guys, the wonderful world of potatoes is infinitely brilliant.
Look at all these different variations.
So many to choose from, so many recipes, so I'm gonna give
you five fantastic recipes to celebrate potatoes, starting off with the one and
only Bart's Fish Tales, who's gonna give you his very own homemade fish and chips.
okay, so let's kick off.
So, now I start peeling my potatoes and I'm using Maris
Piper.
Cut them in 1 centimetre chips and I will boil it for around 5
minutes.
They've cooled down so add this to the oil.
So, now I'm going to flour the
fish.
Why?
Because if you use flour around your fish
the batter will more easily stick to the fish.
So, the oil is around 185/190 degrees.
You get rid of the excess batter.
Slowly add it to the hot oil.
The deep
frying will take you around 4 or 5 minutes until your batter
becomes golden brown and caramelized.
So as soon as I have the fish out, I bring
back the chips in it because I have only one stove.
Look at this.
This is how you want to have your really nice piece of fish.
Great, so this is the last step.
The chips are ready, golden-brown.
Local Maldon sea salt.
Crunchy, crunchy sole
pieces on top of it.
Golden brown.
We have our homemade chips and mushy peas.
I'm going to serve some malt vinegar on my chips.
Next up, guys, I'm gonna show you how to make some amazing Hasselback potatoes.
Not just for Christmas, they're great for any time of the year.
Today, I am brave
enough to have two helpers.
My little boy Buddy, okay, and this is Petal.
I am gonna get
two of my beautiful spoons, I'm gonna place the potato in between the gap to
stop the knife going all the way through.
So, I'm gonna make little slices every
half a centimetre.
So you can see what we've done here is create kind of like a
crazy, little open texture.
Guys, do you know what herb this is?
Thyme?
Good lad.
I'm going to put a pinch of salt in here.
You want to add some oil to this.
Create a mush for daddy.
Look at the colour, guys, look at the colour.
And of
course, they're absorbing and taking on all of that beautiful flavour.
So, I'm gonna pop this in the oven.
We're gonna take some leftover bread, brown or white.
Hazelnuts is the nuts of choice.
I'm going to pop these in the oven and you
can see how the skins on the hazelnuts have just kind of come off and they've toasted.
I'm gonna use a little brush.
Thyme, olive oil, Hasselback potatoes.
Take this tray and just pour it and then we're gonna put some cheese in there.
Sprinkle this on top.
I'm gonna put this back in the oven.
This is what you're
getting, guys, super crispy, and then on the inside, super soft.
Next up, we're
gonna be celebrating potato salad, cooked by the one and only Gennaro Contaldo.
Sat here, I've got some fantastic potatoes that I've just boiled.
You need about
five potato for a persons.
And then you have red onions, a little salt, a little
red wine vinegar.
Get a potato and you cut him in wedge.
Have I said the right word, wedge, yeah?
Little salt.
Crushed peppers.
Drizzle of
extra virgin olive oil.
Oregano.
Get those fantastic
onions.
Put them inside.
Everything goes in, inside the dish.
Little oregano to celebrate it.
Lovely
Okay, guys, next up, no mucking around.
We're talking about one
of the most beautiful gastronomic delights on the planet.
The perfect roast
potatoes.
I'm gonna give you the technique and the recipe three ways!
Come on!
I've got them parboiling in here.
In tray number one: olive oil.
We're gonna move on.
Butter and olive oil.
Goose fat.
Three or four tablespoons in there.
A little, secret ingredient that I do: a swig, tablespoon, of red wine vinegar.
So let's go to the olive oil, here.
Getting some lovely rosemary and of course best
friends with garlic.
It's the olive oil and butter.
Sage is a classic, beautiful,
beautiful, fragrant herb.
And then we've got clementine, just the zest.
Last but
not least, goose fat.
Just go brave on bay leaves and then go in with some thyme.
Some salt and pepper.
Look what I'm doing.
Woohoo!
So, we're gonna go in while they're hot.
Just mix up all of these.
So, I'm gonna cook these in an oven over the period of about 50 minutes.
Take the tray
out of the oven after 40 minutes, place a potato masher on top and then just let
it pop and then create a flatter surface area on the bottom and the top.
There is
crispy perfection in the house.
Goose fat potatoes.
The butter potatoes with the
clementine.
The rosemary, garlic and olive oil.
Ah, crispy and fluffy.
Yeah, baby.
Next up, I'm gonna hand over to the one
and only, Omar, who's gonna show you a truly wonderful Spanish dish bigging up
potatoes and chorizo.
I keep telling him it's better in paella but he won't listen.
I have here my terracotta on a low heat and with a good drizzle of
olive oil.
Thinly slice 5 garlic cloves.
Thinly slice these couple of onions.
2 peppers.
I'm going to start chopping this semi-cured chorizo.
Chop 2 tomatoes.
This is now the perfect point to add the chorizo.
One dried chili.
A couple of bay
leaves.
Sweet pimiento, a generous teaspoon.
I'm going to start chopping
the potatoes.
So now it's time to add a few fresh thyme leaves, a few drops of
vinegar, 2 litres of water approximately and a good pinch of salt.
Leave it here for 30 minutes until it's ready.
And this is ready.
A bit of lovely bread to go with it.
Let's give it a try.
Hmm.
So there you go, guys, five amazing ways to celebrate the beautiful world of potato.