Latest news with #MarisPipers
Daily Record
28-05-2025
- Entertainment
- Daily Record
Rick Stein's easy 'cheat' dauphinoise potatoes have two essential ingredients
Rick Stein is one of the UK's most well-known chefs, beloved for his hearty, flavoursome dishes. One of the star's simplest yet most delicious recipes is his take on clasic dauphinoise potatoes Renowned British chef Rick Stein, known for his love of Cornish passion, also draws inspiration from international dishes. One such simple yet delicious creation by the culinary wizards is his own version of classic dauphinoise potatoes. While preparing the dish on his BBC show, Rick Stein's Food Stories, he lauded these potatoes as "a classic French accompaniment". He said: "I've got a very simple way of making dauphinoise potatoes, I suppose you can call it a cheat's way. But cheating in cooking isn't always a bad thing." Rick suggests serving the rich and creamy potatoes alongside a tender rack of lamb with a mix of vegetables, taking cues from the Salt Marshes in Gower Peninsula, southwest Wales, reports the Mirror. Dauphinoise Potatoes Recipe Ingredients: 900g floury potatoes such as Maris Pipers, peeled 300ml double cream 300ml full cream milk One garlic clove, crushed Freshly grated nutmeg Salt and pepper 15g butter, for greasing Method: Preheat the oven to 200C/180C fan, then slice the potatoes very thinly by hand, on a mandolin or in a food processor for ease. Chuck the sliced potatoes into a large saucepan, along with an equal mixture of milk and cream (about 300ml each). Then introduce a bit of garlic - which Rick says "makes all the difference to this dish" - and a pinch of nutmeg. Some may skip this spice if absent from their pantry. However, the Cornwall connoisseur maintains its necessity for the ultimate dauphinoise experience. Season everything with salt and pepper, then simmer the concoction on medium heat on your stove for roughly 10 minutes. Regularly stir the pot carefully to keep the potato slices intact until they're tender enough to be pierced easily with the end of a small, sharp blade. Next, carefully move the potato slices and sauce into a gratin dish (a small, round baking dish), then place it in the oven for 20 to 25 minutes. Allow it to sit for 10 minutes before serving. Serving his delicious potato dish with a succulent rack of lamb, Rick cooks two 8 bone racks of lamb and serves it with flageolet beans, forzen peas, frozen broad beans, shallots and herbs as part of a summer vegetable medley. The meal serves four people. The entire dish takes anywhere from 30 minutes to an hour to prepare and then a further 30 minutes to an hour to cook, meaning that you and your guests will be ready to get stuck in by the time it hits the table. The full recipe for Rick's rack of lamb serv ed with dauphinoise potatoes can be found on his website.
Daily Mirror
23-05-2025
- General
- Daily Mirror
Gordon Ramsay's £1.50 roast potato trick that promises 'crispy and golden'
While many people hope to achieve perfectly crisp potatoes, it doesn't always go to plan. Thankfully, Gordon Ramsay has shared his foolproof method for any cook to use According to Gordon Ramsay, there are seven ingredients needed for perfect roast potatoes. Roasties are one of the most popular side dishes, and arguably the best part of a roast dinner, so it's crucial you get them right. But it's not always that easy, and so the Hell's Kitchen chef has shared his ultimate trick to ensure your roast potatoes are crispy and golden every single time. The key to mastering them isn't bicarbonate soda, as many recipes state, but semolina, which is supposedly better at exactly the same job. Usually, people use bicarbonate soda to kickstart the so-called 'Maillard reaction'. This is the process in which potato browning occurs, allowing the tatties to develop a tasty, light crunch. Instead, Ramsay recommends semolina, which is supposedly better at exactly the same job. His recipe serves around four to six people but isn't suitable for vegetarians or vegans. His recipe serves around four to six people, but isn't suitable for vegetarians or vegans. Ingredients 100g of duck or goose fat, or olive oil if preferred Two tablespoons of semolina Two garlic cloves 1.2kg of floury potatoes - either Maris Pipers or King Edwards A handful of rosemary sprigs A sprinkle of salt and black pepper Recipe 1. Preheat your oven to 200°C or gas mark 6. 2. Peel and chop up all the potatoes before placing them in a large saucepan of water. 3. Sprinkle a little salt into the water while waiting for it to boil. When it starts to bubble, set a timer for six minutes. 4. While the potatoes are boiling, rub some fat around a large roasting tray and place this in the oven to heat up. 5. Once the six-minute timer's up, drain the potatoes in a colander and give them a good shake. 6. Add the two tablespoons of semolina before shaking the potatoes again. These should be left to dry for around five minutes. 7. Meanwhile, crush the two garlic cloves using the flat side of a knife. 8. When the potatoes are ready, place them inside the oven tray and toss in the fat, which should now be piping hot. 9. Add the crushed garlic and rosemary to the oven tray too, before leaving the potatoes to cook. These should be left for around 40 to 45 minutes, though Gordon recommends turning them every 15 minutes. 10. The roasties are good to go when they look golden brown. Once removed from the oven, they should be seasoned with salt and pepper before serving. An earlier version of this story was published in April 2024
Daily Mirror
04-05-2025
- General
- Daily Mirror
Tom Kerridge avoids one type of potato to make the best homemade chips
UK chef and Michelin-star owner Tom Kerridge has named the best and worse potatoes to use whenever making homemade triple-cooked chips, and it all depends on the time of the year You can eat potatoes with just about everything - but one Michelin starred chef has revealed the exact way to cook the best homemade chips from scratch. They come in all shapes, sizes and varieties - from Maris Piper, baby potatoes, red potatoes and sweet potatoes. The supermarkets are filled with them, and we all have our own individual tastes. However, there's one type of potato that people have to avoid when making homemade chips, the Express reports. Top UK chef Tom Kerridge has been sharing his best tips and tricks when it comes to the kitchen. Tom, who is behind the UK's first two-Michelin star pubs, The Hand and Flowers, has also developed the best homemade recipe for chips. The secret? Choosing the right potato. During an exchange conversation with a fan on Instagram asking for the best potato for triple-cooked chips, especially if Maris Pipers aren't available, he replied: 'It's very, very difficult for triple-cooked chips because what you're trying to do is trying to find the ones with the right starch and sugar content.' The chef explained that depending on the type of potato can affect the quality and taste of the chips, which is why they aren't good during the summertime when the weather gets warmer. He explained that potatoes that are picked and used during this season have a lot of sugar, therefore, they become brown quickly before getting crisp. Tom recommended his followers to avoid using baking potatoes from the supermarket because they have too much moisture. He said: 'So you want kind of like, from a farmer's market or a fresh potato you want a white one, not a red one.' 'Red ones are normally too floury. And maybe something like a Yukon Gold is very good,' Tom continued: 'I mean, if Maris Pipers aren't available, you want to try and find yourself a white potato that's fairly, like from a farmer's market, it's dirty, like a proper spud.' In conclusion, if you want to make the best triple-cooked chips, don't use any type of red-skinned potatoes. It's also crucial to mind the time of the year you'd like to recreate the recipe, as the different seasons and weather changes can affect the type of potatoes that are available. Fans praised the chef for sharing his tips, with Finola's Cookery School commenting: 'I learn something new from Tom every time… chips in the winter from now on.' A second one, named Gail, said: 'My favourite chef. Everything he says makes sense to me. Thanks Tom,' while Templeton wrote: 'This is excellent!'
Wales Online
24-04-2025
- Automotive
- Wales Online
Keeping one vegetable in your car could be key to preventing condensation
Keeping one vegetable in your car could be key to preventing condensation Condensation can be a nightmare to rid from your car windows, but a simple solution could make your life a whole lot easier – and it only costs 24p so it's a very affordable hack Some motorists have fallen in love with this unique method of clearing up windscreens (Image: ljubaphoto via Getty Images ) April has been a tough month for motorists – particularly with sky-high petrol prices, the increase in road tax and owners of electric vehicles being stung with the levy for the first time. Moreover, the unpredictable mix of April showers and warm spells has led to a common annoyance: foggy condensation on car windows. With the financial pressures mounting, the thought of additional car repairs might seem daunting. Yet, a TikTok user from the US, ND Home Hacks, claims to have discovered an affordable and straightforward solution for clearing misty windows. Article continues below The viral video, which has amassed more than 40,000 likes, suggests using a simple kitchen staple that costs as little as 24p at major supermarkets to tackle window moisture. The TikTok clip advises taking half a potato and rubbing it across the window's fogged area. The moisture is said to disappear quickly. After the window dries, a bit of water can be used to clean it thoroughly, leaving it sparkling. Content cannot be displayed without consent Many followers of the channel praised the ease of the hack, with comments such as: "So helpful. Great car hack." Others expressed their approval with remarks such as "Really useful hack" and "Genius car hack." For those still sceptical about the potato method, various motoring experts have also endorsed the use of trusty spuds, such as Maris Pipers or King Edwards, for demisting car windows. The Windscreen Company Group, which specialises in car repairs, discussed on their website that the sticky nature of the starch in potatoes can create a protective barrier on glass when applied, preventing moisture from settling. Article continues below They elaborated: "In fact, potato juice is a common waste product in the vodka distillation process and has been known to be used on snowy, mountain roads in the US state of Tennessee to keep them clear. "Therefore, using a potato on your windscreen the night before cold weather can make a real difference. It can also help stop rainwater from sticking to the windscreen, too." Well then, you learn something new every day!
Telegraph
04-03-2025
- General
- Telegraph
Patatnik (Bulgarian potato cake)
This dish comes from the Rhodope Mountains in Bulgaria, a region known for its glorious waxy potato variety. Overview Prep time 20 mins Cook time 35 mins Serves 8 Ingredients 800g waxy potatoes, such as Maris Pipers 1 large red onion, thinly sliced 2 garlic cloves, finely chopped 200g feta, crumbled 1 tsp dried mint or 1 tbsp finely chopped fresh mint 2 tbsp finely chopped parsley 3 eggs, lightly beaten 20g butter
