Latest news with #MarisPipers
Irish Examiner
14-06-2025
- General
- Irish Examiner
Seafood Made Simple: How to make a classic fish and chips
Fish and chips, in any of its forms, is always a winner. This weekend, I'm sharing my preferred method for making chips at home. I've opted for some skin-on wedge-shaped chunks, but slice as you wish if you'd prefer a typical chip. I adopt the same method one would use to produce the perfect roast potato, par-boiling the spud before roasting in a preheated oven, allowing for maximum crunch. Adding some unpeeled cloves of garlic and rosemary to the potatoes whilst simmering in salted water brings so much flavour; don't discard them after draining as they'll crisp up wonderfully in the oven. Choose a floury potato variety for this recipe, such as Maris Pipers or Rooster potatoes. Salsa verde is one of those classic sauces served with seafood. It's a brilliant recipe to have in your repertoire if you've got herbs growing in the garden this time of the year. Any soft herbs will work like tarragon, chervil, fennel fronds, even a little lovage perhaps. Swap the capers for a fresh or pickled jalapeno and mint and dill for some fresh coriander if you'd like something with a little heat. I've used a food processor for ease here, but you can, of course, finely chop all the ingredients to achieve more of a salsa style sauce. Flat fish in the summer months are just fabulous. For this recipe, I've used john dory, a brilliant fish for home cooking as the skin, once patted dry, acts as a fantastic nonstick barrier. Pretty much every fish in the sea will work for this recipe so pick what's freshest! Lemon sole, megrim and plaice are all excellent substitutions. Dory is on the trickier side to prepare whole as it has ferociously sharp fins, so do ask your fishmonger to fillet it for you. John Dory, potato wedges and salsa verde recipe by:Aishling Moore Dory is on the trickier side to prepare whole as it has ferociously sharp fins, so do ask your fishmonger to fillet it for you. Servings 4 Preparation Time 30 mins Cooking Time 60 mins Total Time 1 hours 30 mins Course Main Ingredients For the potato wedges: 500g potatoes 6 cloves of garlic ½ bunch of rosemary 2 tbsp rapeseed oil For the John Dory: 4 x 130g fillets of john dory 2 tbsp rapeseed oil Fine sea salt For the salsa verde: 1 bunch flatleaf parsley 2 sprigs of mint 2 sprigs of dill 1 tsp capers 1 lemon, juice and zest 1 clove of garlic, minced 3 tbsp rapeseed oil Sea salt Method For the potato wedges, preheat oven to 190°C/Gas mark 5. Slice the potatoes into evenly sized wedges. Place in a large saucepan along with the garlic cloves and rosemary. Fill to cover with cold water and season generously with salt. Place on a medium heat and simmer until tender. Approximately 10-12 minutes. Remove from the heat and drain off the water through a colander. Toss the potatoes and allow to steam for 3 minutes. Place the potatoes along with the garlic and rosemary on a large roasting tray and drizzle with rapeseed oil and toss to coat. Season and bake in the oven for 30-35 minutes. Turning the wedges halfway through. To make the salsa verde, roughly chop the herbs and place in a food processor along with the remaining ingredients. Pulse to combine. Taste to adjust seasoning. Remove the fish from the fridge 15 minutes before you intend to cook it. Pat dry to remove any excess moisture and season with fine sea salt. Preheat your frying pan on a medium-high heat for 2 minutes. Add the rapeseed oil before placing the John Dory in the pan, laying the fillet down and away from you, to avoid oil splatters. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes. Using a fish slice, confidently lift the fillet from the pan and place on a baking tray. Transfer to the preheated oven for between 1-2 minutes, depending on the size of the fish. Fish tales Preheating your frying pan is the most crucial step in pan frying a piece of fish. The goal is to achieve an even temperature across the full surface area of the pan. Cold pockets will cause your fish to stick. No matter what piece of fish you are cooking when removing from a pan always lift from the tail end of the fish. It causes less damage to the skin. Make sure you're using a pan that's large enough for the number of portions you're cooking. Avoid overcrowding the pan, each addition to a cooking surface reduces the temperature of the pan. Work in batches if needs be. The salsa verde will keep for up two days in the fridge. Sauces, like these, however, are best made on the day. To get ahead, I often par boil my wedges the day before. Spending the night in the fridge helps the potatoes to dry out, resulting in a crisper chip.
Wales Online
12-06-2025
- General
- Wales Online
Chef shares recipe for 'taste of the summer'
Chef shares recipe for 'taste of the summer' - potato ice cream Poppy recommends serving the ice cream with bacon Poppy O'Toole with her ice cream A food expert claims there is a new taste of the summer that easy to make at home - potato ice cream Rising culinary star Poppy O'Toole has unveiled her new recipe - Maris Piper Potato Ice Cream. Poppy says Maris Piper potatoes are perfect for making ice cream thanks to their naturally fluffy texture, but any white potato will do the trick. Michelin-trained Poppy has elevated her Potato Ice Cream recipe with a topping of maple bacon and for those seeking a veggie alternative, Poppy also suggests topping the ice cream with crispy potato sticks. Savoury ice creams are fast becoming a credible new direction in dessert-making – with chefs and home cooks alike experimenting with ingredients like beetroot, miso and olive oil. Poppy said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. Sounds a bit wild, I know – but trust me, it works. I've always loved showing how everyday ingredients can surprise you, and teaming up with Ocado gave me the perfect excuse to finally master the art of potato ice cream. Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks? You're in summery dessert heaven. Unexpected, unapologetic, and absolutely delicious.' Nicola Waller, Buying Director at Ocado Retail said: 'This recipe is a brilliant example of how experimenting with unusual flavour combinations and ingredients is creating bold, surprising takes on everyday classics. Who better to bring this trend to life than Poppy – the queen of potatoes – who's developed this potato ice cream recipe just for us. It's fun, unexpected, easy to make, and totally delicious.' Recipe: Maris Piper Ice Cream available at Ingredients: 2 large Maris Piper potatoes 1 x 397g tin of sweetened condensed milk 400ml double cream 1 tsp vanilla extract 1 pinch of salt Serving suggestions:Top with either: Maple bacon (recipe below) Ready salted potato sticks (for a veggie option) Method: Heat the oven to 220C / 200C fan / gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender. Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don't mind getting messy!) until smooth, then let it cool completely. Stir the mashed potato into the condensed milk until fully combined. In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out. Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible. Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping. Maple Bacon (optional topping):For that salty-sweet crunch Ingredients: 2 tbsp maple syrup 1 tbsp light soft brown sugar 3 strips of unsmoked streaky bacon Article continues below Method:
North Wales Live
12-06-2025
- General
- North Wales Live
Chef shares recipe for 'taste of the summer'
A food expert claims there is a new taste of the summer that easy to make at home - potato ice cream Rising culinary star Poppy O'Toole has unveiled her new recipe - Maris Piper Potato Ice Cream. Poppy says Maris Piper potatoes are perfect for making ice cream thanks to their naturally fluffy texture, but any white potato will do the trick. Michelin-trained Poppy has elevated her Potato Ice Cream recipe with a topping of maple bacon and for those seeking a veggie alternative, Poppy also suggests topping the ice cream with crispy potato sticks. Savoury ice creams are fast becoming a credible new direction in dessert-making – with chefs and home cooks alike experimenting with ingredients like beetroot, miso and olive oil. Poppy said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. Sounds a bit wild, I know – but trust me, it works. I've always loved showing how everyday ingredients can surprise you, and teaming up with Ocado gave me the perfect excuse to finally master the art of potato ice cream. Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks? You're in summery dessert heaven. Unexpected, unapologetic, and absolutely delicious.' Nicola Waller, Buying Director at Ocado Retail said: 'This recipe is a brilliant example of how experimenting with unusual flavour combinations and ingredients is creating bold, surprising takes on everyday classics. Who better to bring this trend to life than Poppy – the queen of potatoes – who's developed this potato ice cream recipe just for us. It's fun, unexpected, easy to make, and totally delicious.' Ingredients: 2 large Maris Piper potatoes 1 x 397g tin of sweetened condensed milk 400ml double cream 1 tsp vanilla extract 1 pinch of salt Serving suggestions: Top with either: Maple bacon (recipe below) Ready salted potato sticks (for a veggie option) Method: Heat the oven to 220C / 200C fan / gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender. Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don't mind getting messy!) until smooth, then let it cool completely. Stir the mashed potato into the condensed milk until fully combined. In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out. Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible. Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping. Maple Bacon (optional topping): For that salty-sweet crunch Ingredients: 2 tbsp maple syrup 1 tbsp light soft brown sugar 3 strips of unsmoked streaky bacon Method: Heat oven to 200C / 180C fan / gas 6. Mix the maple syrup and sugar in a small bowl. Lay bacon on a lined baking tray, brush with half the maple mixture, and bake for 15 mins. Flip, brush with the remaining mixture, and return to the oven for another 10 mins. Let cool, then slice into small pieces to sprinkle on top.
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
