Potato Recipes

 

Neeps and Tatties – traditional for Burns Night! (25^th January)

1 kg swede or turnip, peeled and cut into cubes

1 kg potatoes, peeled and cut into large chunks

6 tbsps sunflower oil

50g butter

salt & pepper

milk

A day before serving, heat oven to 200°C, place oil in large roasting tin and place in oven till smoking hot. 
Boil potatoes in lightly salted water for 5 mins, drain then put spuds back in pan over low heat for 1 min to dry out.  Tip potatoes in roasting tin and roast for 55 mins, turning occasionally. 
Cook swede in boiling water for 50 – 55 mins until soft; drain, season and mash together roughly with roasted potatoes (staying quite chunky).  Allow to cool and cover. 
The next day, heat oven to 180°C , uncover dish and dot with butter, reheat in oven for 25 – 30 mins, stirring occasionally.  Serve with haggis and a glass of good single malt whisky!

 

Leek and Potato Soup 

1 kg potatoes, chopped into small cubes

4 – 6 leeks, cleaned & sliced into thin discs

3 cloves of garlic, chopped

1 litre veg or chicken stock,

250ml milk

olive oil

2 bay leaves

salt and pepper

Heat olive oil and add leeks and garlic; ‘sweat’ (cover and fry gently) over a low heat until softened. 
Add potato and cook for another 2 – 3 mins; then add veg stock and bay leaves, cover and simmer for 20 – 30 mins (until veg are tender). 
Remove from heat, take out bay leaves and add seasoning to taste; stir in milk.  The soup can be liquidized at this stage, or left if you prefer a heartier, rustic consistency. 
Serve gently heated through with crusty wholemeal bread and a little grated cheese sprinkled on top of soup.