September 14, 2012
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Posh Potato Stew
First of all, many thanks to Kerry for telling me how to get this Recipe section up and running!
I love my grub, and it was irking me that, apart from blogging about food now and then,
I couldn't just put my favourites into their own file. So cheers Kerry!
This first one is to recognise the fact that it's International Year of the Potato, a celebration close to my own heart. *wink*
It's hearty and filling, and great for kids, too, as well as adults.
And at the end of the day, who can resist potatoes?!
Ingredients:
800 g (1 3/4 lb) potatoes
100 g (4 oz) rindless streaky bacon
225 g (8 oz) onions
1 tablespoon paprika salt
generous pinch of cayenne
300 ml (1 3/4 pint) meat stock
2 teaspoons caraway seeds
150 ml (1/4 pint) pint soured cream
Directions:
1. Peel, wash and cube the potatoes. Finely chop the bacon and fry it in a large frying pan until crisp. Chop the onions and fry them in the bacon fat until golden. Add the potato, season with paprika, salt and cayenne and fry for a few minutes, stirring continuously.
2. Heat the stock and add it to the potatoes with the caraway seeds. Cook over a low heat for 20-25 minutes. Stir in the soured cream and season liberally to taste. New potatoes can be substituted for the old ones in this recipe. Select small, even-sized potatoes and scrub or scrape them before cooking whole, as above.
