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The Humble Spud/Potato
Potatoes for breakfast, lunch and dinner!
The Irish people were once a nation who were almost totally dependant on potoatoes for their food source and when the potato crops failed in the late 1800's over a million people died of hunger. It became known as The Great Potato famine. It's no wonder then that with a history of such a dependance on 'the humble spud' that the Irish have recipies to use the potato for breakfast lunch and dinner! Read on for a variety of my favourite recipies that are guaranteed to feed any hungry family
Potato and leek Soup
This soup was a particular favouite with my babies when I was weaning them on to real food. However adults also love it on a cold day. What I loved about it was that I could cook the same food for all of the family and still have some left over to freeze for extra baby portions.It tastes best with lots of pepper and plenty of brown bread! Thats my opinion at least!
1 onion chopped
2 leeks diced really small
1 carrot diced small (optional)
3 medium sized potatoes peeled and diced
4 cups of chicken stock (alternatively use water and a chicken stock cube)
1 teaspoon of salt (i left this out when cooking for babies - its easy to season the soup at the end)
1/2 teaspoon black pepper
1/2 cup cream
- Saute the onions in a large saucepan
- Add the leeks, potatoes, chicken stock and carrots and bring to the boil
- Reduce the heat and simmer until the potatoes are cooked. (about 20 mins)
- Using a hand blender blend the mixture until it is creamy.
- Add the cream just before serving.
- This soup serves about 6 portions.
Items you will need for these recipies
1 tablespoon butter
1-2 cloves Garlic
1 large onion chopped
3 or 4 sticks of celery chopped
6 medium size white potatoes peeled, quartered and boiled
1 teaspoon of sugar
1 chicken stock cube
1 teaspoon salt
8 cups of chicken broth
4 cups of cream
12 0z water
- melt the butter in a large saucepan over a medium heat.
- Add the garlic and onion and saute for a couple of minutes
- Add the celey and potatoes and continue to cook until all the vegetables are soft to touch. Stir continuously.
- Add the water and bring the mixture to the boil
- Add in the sugar and the stock cube and stir until they are well dissolved
- Add salt and pepper and continue to stir
- Add in the chicken stock and bring the mixture to the boil
- Reduce the heat and simmer the soup for about 30 minutes.
- Stir in the cream just before serving
- Add more salt and pepper as required.
- This recipie should serve about 10 people - Enjoy
Boxty - The Irish Pancake
The old saying goes "Boxty on the gridle, Boxty on the pan, if you cant make Boxty you will never get your man!"
2 medium potatoes
1/2 small onion chopped
3 egg whites beaten
2 Tablspoons all purpose flour
1/2 teaspoon salt
pinch black pepper
- Peel potatoes and using a grater grate them into a bowl. Alternatively cut the potatoes into cubes and chop them in a food processor.
- Add the onion,flour, salt and pepper and mix well
- Add the egg whites and mix until the mixture is almost smooth
- Add a small amount of oil to a large nonstick pan. Heat for about 1 minute
- Add some of the pancake mixture on to the pan (1/3 cup for a reasonable size pancake)
- Cook for about 3 minutes each side.
- Serving suggestion - These are good with lots of foods but we like them with baked beans and fried bacon or as part of a fried breakfast.