Congratulations to all of our winners of the Best In Season New Potato Recipe Competition. We are thrilled to anounnce our winner. And the winner is...Wendy James! Wendy wins a €1,000 Cookery Course courtesy of Best in Season, brought to you by Bord Bia. Our four runners up win a gift voucher for a restaurant of their choice in their area. Thank you to everyone who entered the competition. We hope you enjoy the winning recipes for New Potatoes.
Potato Caesar Salad by Wendy James
Ingredients
600g new potatoes, washed
75g Parmesan cheese, freshly grated
1 large garlic clove, crushed
3 bacon rashers, rind and excess fat trimmed, coarsely chopped
4 tablespoons olive oil
1 cos lettuce, washed, dried and torn
pinch of salt
Dressing
1 egg
40ml extra virgin olive oil
1 tbs red wine vinegar
1 tsp Dijon mustard
2 drained anchovy fillets
Directions
Preheat oven to 180 deg.
Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until crispy. Use a slotted spoon to transfer to a plate lined with paper towel.
Cook the potatoes in a saucepan of boiling water for 5-10 minutes, until just firm. Do not overcook.
Drain potatoes, and cut in quarters. While still warm, place them in a bowl along with 3 Tbs olive oil, parmesan, crushed garlic and salt. Stir to combine making sure potatoes are well coated. Tip potatoes onto a baking sheet and place in the oven for 10 minutes or until golden brown. Remove from oven.
To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
Combine the bacon, potatoes, and lettuce in a large serving bowl. Drizzle over the dressing to serve.
Potato and Spring Green Curry by Becky Wiggins
Ingredients
2 tbsp olive oil
1 red onion, finely chopped
1 dried chilli (or 1 tsp fresh chilli, de-seeded and finely chopped for extra zing)
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsps sugar
1 tsp salt
1 tsp grated ginger (I grate mine straight from the freezer)
About 800g new potatoes, scrubbed and halved
400ml chicken stock
1 tsp garam masala (don't put this in until the end though)
Couple of handfuls chopped spring greens or spinach
Fresh coriander, roughly chopped
Directions
Heat the oil in a pan until very hot. Add the onion and toss around until it starts to brown slightly, then add all the spices, sugar, salt and ginger (not the garam masala, this is more of a seasoning and should be added at the end).
When the mustard seeds start to pop, add the chicken stock (or veg stock, obviously), and the chunks of potato, stir around and cover. Turn the heat down low and leave for 15-20 mins for the potatoes to soften.
Now add the spring greens, stir, and replace lid so that they wilt down.
Leave to cook for five more minutes, then stir in the garam masala, sprinkle with the coriander and serve.
Potato and smoked salmon ramekins by Sarah Curtis
Ingredients
2 tabs butter
1/4 tsp salt
cl. garlic crushed
6 medium potatoes cooked
6oz smoked salmon
1 onion thinly sliced
salt and pepper
1/4 tsp grated nutmeg
juice of 1/2 lemon
1/2 pint cream
6 ozs grated chedder cheese
Directions
Melt butter, add salt and crushed garlic, use to grease 6 ramakins. fry onion slices lightly. Layer potatoe slices ,onion salt and pepper, nutmeg lemon juice with salmon finishing with a layer of potatoes. pour over cream and sprinkle on the cheese. Bake in a bain marie @ 200for 15mins till bubbling and golden. This is a delicious starter or if baked in one big oven dish makes a perfect supper dish served with a seasonal salad. If using one big dish cook for about 45 mins .
Gluten Free Lemon & Poppy Seed Potato Cake by Deborah Griffin
Ingredients
200g softened butter
zest of 4 large lemons grated
pinch of poppy seeds
200g light brown sugar
4 medium eggs
Juice of 1-2 lemons
175g Ground Almonds or polenta/gluten free flour
250g well mashed potato (pass through potato ricer if you have one)
2 tsp gluten free baking powder
Drizzle
4 tablespoons of caster sugar
Juice of 1 large lemon
Directions
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.
Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.
Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Mini Potato, Cheese And Onion Pies by Aoife Cox
Ingredients
900g potatoes, preferably a waxy variety
300g red onion
3 medium eggs
50g mature cheddar
2 tblsp grated parmesan
0.5 tsp dried thyme
0.75 tsp salt
black pepper
olive oil for frying
You'll also need one 12-piece deep muffin tin
Directions
Preheat your oven to 200C and grease your muffin tin well.
Scrub your potatoes and, if they are large, cut them in half, so that you end up with roughly even-sized pieces. Slice your onions thinly.
Bring a large pot of water to the boil, add a good pinch of salt and your potatoes. Allow the potatoes to come back to the boil and boil, covered for 10 minutes.
Meanwhile, place a frying pan over a medium-high heat. When hot, add enough oil to coat the pan. Add the onions and thyme and sauté, stirring frequently, until the onions have softened and started to brown - about 8-10 minutes.
Once your potatoes have been boiling for 10 minutes, remove from the heat, drain and run them under the cold tap to stop them cooking. Take your cooled potatoes and grate them into a large bowl. The skins will naturally fall away from the potatoes as you grate them.
In another bowl, lightly whisk the eggs and add the salt and a couple of twists of black pepper. Add the egg mixture to the grated potato and stir to mix.
Divide about 2/3rds of the potato and egg mixture among the muffin tins. Using the back of a spoon, press into the centre of each mini-pie so that you create a little well.
Now, divide the cooked onion among the pies, placing it in the little well you created. Crumble the cheddar and divide it among the pies.
Top the pies with the remaining potato mixture and sprinkle with the parmesan.
Bake for about 30 minutes until golden. Remove carefully from the muffin tins and eat hot or at room temperature, on their own or with chutneys or salads. Also makes for great party finger food.