LEEK AND POTATO SOUP

This is the simplest soup to make, only 2 ingredients, leeks and potatoes!

INGREDIENTS
Leeks

Potatoes

Olive Oil

Chicken Stock

Salt and Pepper

METHOD

I'm afraid this is another recipe that I do by eye and taste.  You basically want about equal quantities of leeks and potatoes. I don't liquidise it so you need to bear that in mind when chopping the leeks and dicing the potatoes.

Clean and carefully wash the leeks, making sure no dirt remains.

Slice lengthways and then chop crossways.  Add to a large pan.

Peel and dice the potatoes, add to the pan.

Add a little olive oil, and on a medium heat sweat the leeks and potatoes for about 10 minutes, turning frequently, making sure that they don't catch and brown.

Add water and chicken stock cubes or bouillon powder.  Simmer until the potatoes are tender and collapsing.  With a potato masher, mash a few of the potatoes in order to thicken the liquid.  

Add salt and pepper to taste. 

Serve with crusty bread.

Variation:  Leek and Potato Soup is usually liquidised to a smooth consistency and if this is your preference you can blitz it in the pan with a stick blender.  I usually make a huge pan and then blitz half of it. Serve with a swirl of cream and croutons.

CORNED BEEF HASH

This is pure comfort food!  I’ve never been able to make this successfully but then I discovered a video recipe from Ken and Carol on YouTube and it works perfectly!

INGREDIENTS
1 Tin of Corned Beef
3 Medium Sized Potatoes
1 Onion
1 Tin Baked Beans
Salt and pepper

METHOD
Peel and dice potatoes, cook in salted water until tender but still firm, about 5 minutes. Drain and set aside.

Finely chop the onion. In another pan sauté the onion in a little oil or butter, until translucent.

Open the corned beef and remove from the tin. On the shorter side cut into 5 slices, then cut each slice lengthways into 2 strips, then cut each strip into 3 cubes. You should have 30 cubes.

To the hot onions add the corned beef, then add the baked beans and allow to heat through.

Add the potatoes last as you don’t want them to overcook or it will all turn to mush! Turn gently to mix and allow to heat through.

Season with salt and pepper.

Serve with a dash of Worcestershire Sauce and bread and butter. It's also very good with a poached or fried egg on top.

Recipe and image courtesy of “Life Is Too Short” 
https://www.youtube.com/watch?v=_jZZkq6eB4s

NB:  If you're camping, or for a quick store cupboard meal, substitute fresh potatoes for diced tinned new potatoes

PATATAS BRAVAS

A wonderful Spanish tapa dish, really a variation on chips and tomato sauce but absolutely delicious!

INGREDIENTS
Potatoes
Olive Oil
Sea salt
Base tomato sauce with added garlic & chilli to taste
Click here for the tomato sauce recipe

METHOD
Peel and chop your potatoes into bite size pieces / cubes.

In a deep sided frying pan heat enough olive oil to cover the amount of potatoes you are cooking.

When the oil is hot cook the potatoes until soft and golden brown.  You may have to cook them in batches, be careful not to cook too many in one batch or you may have problems with them browning.  Once each batch is cooked place on a plate or baking tray lined with kitchen roll, sprinkle with sea salt and place in a medium oven to keep warm.  I usually spread them out over a baking tray so that they stay crisp.

Heat through your tomato sauce.

Place the potatoes on either a large serving dish or individual dishes.  The traditional way to serve them is in terracotta dishes. Top with the tomato sauce but don't drown them.  Serve as a snack or as part of a tapas feast.

NB: If you haven't any home made tomato sauce and want to cheat Lloyd Grossman's Tomato & Chilli sauce is a good substitute.

VARIATIONS
A tapas bar that I go to in Spain makes this with a completely different sauce and although I prefer the traditional sauce this is good as well.

A mixture of mayonnaise and tomato ketchup to obtain a pink colour, add some tabasco and garlic to taste and dilute with a little water until a thick sauce consistency.  Warm slightly.