Author Topic: Rick Steins Crushed potatoes with Caramelized Garlic, For Mothy! (Read 5892 times)

Doris_Pinks · « **on:** May 17, 2006, 17:31:40 »

This comes from his book French Odyssey, which I cannot rate highly enough!
Everything we have tried has been delicious.

The potatoes are GREAT sauteed the next day, That is, IF, you have any leftovers! ;)

1 1/3 heads garlic, each clove peeled
25g butter
1 tablespoon Olive Oil (I just did mine in olive oil only)
100 ml Chicken or vegetable Stock
750g New Potatoes (works OK with old ones cut up)
15g Parsley chopped

Put the garlic cloves into a small pan with the butter and oil.

Saute gently until they start to colour, then add stock an press a sheet of crumpled greaseproof paper down onto the top of them, and leave to cook very gently. (this can be done ahead of time and left to cool)

Put potatoes into a pan of well salted water, bring to the boil and simmer for 15-20 mins until tender.

Lift the soft caramelized garlic out onto a board and chop coarsely.

Drain tatties well and return to the pan, gently crush each one against the pan with the back of a fork until it bursts open. Add the garlic, the parsley a little seasoning and mix lightly together,

serve and enjoy!!

tim · « **Reply #1 on:** May 17, 2006, 17:42:29 »

Just got some Jersey Royals, which are too big for the usual treatment (although they were quite nice with chilli & lime) so crushing them will be great!!

Doris_Pinks · « **Reply #2 on:** May 17, 2006, 17:49:03 »

Mmmmmmmmm Chilli & Lime sounds good too Tim!
Having done the caramelized garlic this way, it is so easy and worth perhaps doing a big batch and using it in other things?
DP

tim · « **Reply #3 on:** May 17, 2006, 17:54:32 »

Off to practice!

Doris_Pinks · « **Reply #4 on:** May 17, 2006, 17:56:58 »

;D ;D ;D ;D

tim · « **Reply #5 on:** May 18, 2006, 17:52:28 »

LISHKA!!

Just curious - why greaseproof paper?

Cook gently how long??

Hyacinth · « **Reply #6 on:** May 18, 2006, 19:40:47 »

Quote from: tim on May 18, 2006, 17:52:28

LISHKA!!

Just curious - why greaseproof paper?

Cook gently how long??

Not Guilty, M'lord :D......you wanting DottyP, I think?

tim · « **Reply #7 on:** May 18, 2006, 19:51:23 »

Dear, oh dear - what's to become of us?? Sorry, Lishka.

So - DP - help please before I lose it completely??

Hyacinth · « **Reply #8 on:** May 18, 2006, 20:02:46 »

judging from the nagging you gave me on the other thread, you've lost it already ;D ;D ;D

deary me, what we gonna do with you,?

Doris_Pinks · « **Reply #9 on:** May 19, 2006, 09:07:13 »

Yoo Hoo Tim! ;D ;D

The greaseproof acts like a cartouche (sp?) and keeps the garlic submerged in the liquid methinks, and sorry forgot to put the cooking time in for it, think it was 20 mins untill tender. (will check in a mo and edit if totally wrong!)

And Tim, if it is any consolation, I lost the plot years ago! :D

tim · « **Reply #10 on:** May 19, 2006, 11:26:13 »

Well, we got there in the end - with a little help from my friends!!

Cartouche? V grand? "An oblong enclosure with a line at one end"?
Could use a tightly fitting lid?? Cheaper? Foil? Not much liquid!!

Got the 1/2 price Royals this am. When do they ever sell them at full price? Is it always the farmer that bears these price 'cuts'?

All ready now for elder (I'm now told that that should be eldest - even of 2??) son + for the w/e.

1 1/3 heads? A bit 'cheffish'?? This is two = 31 cloves - most cut in half.

Doris_Pinks · « **Reply #11 on:** May 19, 2006, 13:15:56 »

Yum! Yes sorry about the cartouche, me chef training coming out, and still not sure if that was the right word!

Rick says simmer garlic 15 mins or until tender

The recipe actually used 2 heads, but Rick used a third of that to make some sauce for something else!

I actually didn't bother with the greaseproof bit last time, and just simmered them gently on the stove, keeping an eye to make sure they didn't run dry!

Do try them sauteed the next day if you have any leftover.

Hope you all enjoy them!

tim · « **Reply #12 on:** May 19, 2006, 13:27:35 »

So he had 1 2/3 left? Sorry!!

Thanks for that - can't wait.

Jill · « **Reply #13 on:** May 19, 2006, 13:28:24 »

Can't wait for my garlic to be ready to try this. Thanks DP.

mat · « **Reply #14 on:** May 19, 2006, 13:47:47 »

Me too, I am so looking forward to having my potatoes and garlic ready for this recipe ;D

Still no idea what a cartouche is, but I am sure it doesn't matter ;)

mat

Updated - just seen my local library has this book in one of their branches - I have reserved it :D

tim · « **Reply #15 on:** May 19, 2006, 13:49:43 »

I did explain it, mat??

mat · « **Reply #16 on:** May 19, 2006, 13:55:06 »

Quote from: tim on May 19, 2006, 13:49:43

I did explain it, mat??

"An oblong enclosure with a line at one end"?

??? sorry, but in cooking terms this means nothing to me...

tim · « **Reply #17 on:** May 19, 2006, 14:05:19 »

Join the club. But that's what 'the book' says!!

Tulipa · « **Reply #18 on:** May 19, 2006, 16:22:55 »

Weren't cartouches the things Kings had in Ancient Egypt with their names on, like tablets of stone? ;)

Sorry, I'm putting my coat on now......

tim · « **Reply #19 on:** May 19, 2006, 16:48:54 »

Exactly - very useful in cooking!

That's not a mock, DP!

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Author Topic: Rick Steins Crushed potatoes with Caramelized Garlic, For Mothy! (Read 5892 times)