Garlic Potatoes Recipe
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Fettuccine napoletana (tomato sauce) | This classic Italian pasta dish of fettuccine with Napoletana sauce is confirmation that the simple things in life are often the best (and even better if you know a few tricks!). In this recipe, Maurizio Esposito shaves his garlic into very thin discs using a mandolin slicer, prefers shallots to onions for their sweetness, mashes up the best-quality Italian tinned tomatoes with his hands, and tears the basil, adding it last so it stays fresh and green.
Tomato sauce (salsa di pomodoro) | A bowl of fresh pasta with tomato sauce and lashings of grated parmesan is one of lifes simple pleasures. Tomatoes are a staple ingredient in Italian cooking and preserving the bounty of summer allows you to have fresh tomato sauce all year round. Add a little crushed garlic or dried oregano to taste. This recipe makes just over 10 litres and can easily be halved.
Grilled fish with Provencal tomatoes and olives | This recipe is a super simple weeknight fish to whip up. It's packed with Provencal flavour with tomatoes, olives, garlic and capers. I use my mother’s method of slathering the fillets with Dijon and then cooking it under the grill until the top is golden brown and the fish below is juicy and tender.
Goan pork vindaloo with potatoes | A classic from my Ultimate Curry Bible, this dish is such as favourite with the British that I have to include it here. You could think of this recipe as "vindaloo light". It has the garlic, vinegar, black pepper and chillies - in this case chilli powder - that a vindaloo requires, but in gentle quantities. Serve with plain rice. You could also choose to make this in a pressure cooker. To do so, follow the general recipe, but add just 120 ml of water,
Fresh chorizo with fried potato | I used to think that chorizo was like salami: just a cured, salty sausage. Then I discovered that you can get a fresh version that is cooked just like any sausage, but with that trademark paprika hit. Match it with garlic or spuds, as I have in this recipe, or use it with squid – there are plenty of options.
Pork knuckle with potato dumplings and braised red cabbage | A favourite all over Germany, these pork knuckles (otherwise known as hocks) are the perfect mix of crunchy crackling and tender meat – and they’re so easy to cook. Here they’re infused with garlic and caraway and served with delicious potato dumplings and slow-cooked red cabbage. For a really deluxe meal, add some fried onion rings and apple sauce. A perfect recipe to prepare on lazy winter days.
Aligot | Chef Nicolas Poelaert works at Melbourne’s Embrasse and is from a small village in Northern France. He tells us about one of his favourite recipes. Aligot is a dish traditionally cooked in Aubrac, in the south of France. It is composed of melted cheese blended into mashed potatoes, often with garlic.
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume includes h
Heston Blumenthal's roast potatoes | This recipe makes roast potatoes just the way I like them – with a crisp, glass-like crust and a fluffy interior. The key is to cut the potatoes so they have lots of sharp edges then to cook them until they are almost falling apart. Don't scrimp on the amount of oil added to the pan – it is the fat gathering in the cracks that makes the potatoes so crispy. Olive oil works really well or you can use goose fat or beef dripping, but they will give a different fl