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Tag: clarified butter

Spud Sunday: Mushy Mushy

My non-stick pan, it transpires, is really nothing of the sort.

This I discovered today, when I used it to make a colcannon-inspired potato cake, fashioned from julienned potatoes and filled with a mix of cabbage and onion. The cake should have had a really rather appealing pattern of golden potato sticks top and bottom. Instead, having resolutely stuck to the not-so-non-stick pan, the result looked like mush. Very tasty mush, I might add, but mush nonetheless. Hmph.

I actually considered not posting about it. In the hotdog-eat-hotdog world of food porn, this dish didn’t exactly have those porn star good looks. But, as I surveyed the dinner plates that had all but been licked clean, I knew that what it lacked in the looks department, it more than made up for in the I-could-eat-a-mountain-of-this stakes. I mean, this was colcannon with crispy bits. I managed to dress what remained of the mush up for the cameras and got on with it.

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Spud Sunday: Spud’s Best Mate

No one could possibly dispute the versatility of the spud. Whether occupying its resident spot in the meat-and-two-veg setting, operating in a soup or curry, appearing as chips, gratin, roasties or in any number of other incarnations. It can absorb and complement the flavours around it and round out that serving of dinner. However, there’s one thing, above all else, that lets the potato shine in its own right, one thing that was made to go with potatoes, to bring out its essential spudness, and that, my friends, is butter. (I can also say, without the remotest trace of bias, that, as Chef E observed lately, Ireland’s own Kerrygold really is a particularly good example of butter at its best.)

kerrygold butter

The best friend a potato could have

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