For as long as I can remember, potatoes have always been the unsung hero in many everyday dishes.
As a food lover and Sales Manager for Seasoned Events – London Event Caterers to multiple iconic venues, I should be ashamed that I’m not a massive fan of the humble potato (mainly because I’m too lazy to be ingenious with it!) My potatoes always end up with them being baked, mashed or roasted – not very exciting!
However, recently on my weekly shop I discovered a marvellous little book on sale called “Easy Potatoes.”
Within the pages it contained innumerable and wonderful ways of giving a little pizzazz to my kitchen enemy, the potato…
- Roasted Garlic and Potato soup
- Indian Potato and Pea soup
- Chicken and Potato soup with Bacon
- Potato and Cauliflower fritters
- Smoked Fish and potato Pâté
- Potato stir fry
Even a recipe for “Perfect roast potatoes.”
Now I think that I have found the perfect little cook book for the uninspired cook and I would like to share my favourite recipe from the book, “Potatoes in Red Wine.”
- 125g butter
- 450g new potatoes, halved
- 200ml red wine
- 6 tbsp beef stock
- 8 shallots, halved
- 125g oyster mushrooms
- 1 tbsp chopped fresh sage or coriander
- Salt and pepper
- Fresh sage leaves or coriander sprigs, to garnish
Melt the butter in a heavy based frying pan and add the potatoes. Cook over a low heat for 5 minutes, stirring constantly.
Add the red wine, beef stock and shallots. Season to taste with salt and pepper and simmer for 30 minutes,
Stir in the mushrooms and chopped herbs and cook for 5 minutes.
Turn the potatoes and mushrooms into a warm serving dish,
Garnish with fresh sage leaves (or coriander sprigs) and serve at once.
Apparently it’s as simple as that! Usually I just drink the red wine whist cooking!! This is a refreshing change.
The Event Caterer is here within: I just need to find her…