Thursday, 12 August 2010

Widowed Potatoes

I am really loving this new cook book of mine and here is another recipe from it. Widowed Potatoes gets it name from being a dish with no meat or fish in it. Simple ingredients that combine to be really delicious with great textures, the thick unctuous base of onions, tomatoes and stock with the crispy coated potatoes, hmmm-mmmm yummy.

Widowed Potatoes
Serves 4

500ml light olive oil for shallow frying
3 large all purpose potatoes, peeled and sliced into rounds 1cm thick
3 eggs beaten
Plain flour for coating
4 garlic cloves, chopped
1 onion chopped
4 tomatoes deseeded and chopped
1 tsp sugar
400ml beef stock

Heat the oil in a pan, medium hot. Dip the potato slices in the egg and then flour, then fry for 2 mins on each side. They should come out golden with a light crispy coating, drain the excess oil on kitchen towel and then lay in a casserole dish, I decided on halving the quantities above and making up 2 individual servings.

Fry the garlic and onion in a little oil until softened then add the tomato and cook on a low heat until it reduces slightly. Add the sugar and a sprinkling of flour to thicken then pour over the potatoes followed by the stock. Cover and bake in the oven at 160oc for 45 mins. Uncover and cook for a further 15 minutes or until the potato is soft.

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