Crushed, Roasted Potatoes & Sprouts

Looking for some fantastic festive nibbles for your next seasonal soirée? These smashed and roasted potatoes and sprouts are incredible! Taking the time to squash, dress and roast your boiled/steamed veg is really worth it. This process creates gorgeous craggy edges which turn into crispy deliciousness in the oven! Perfect with a nutty romesco dipping sauce or any dip you fancy. Enjoy!

Liz x

Ingredients

For the potatoes and sprouts:

  • 1 kg potatoes, steamed/boiled until fork-tender
  • 500g brussels sprouts, steamed/boiled until tender
  • 5 tbsp oil (I used golden rapeseed oil)
  • the zest of an orange
  • 4 crushed cloves of garlic
  • 2 tbsp chopped fresh rosemary
  • 1 tsp ground black pepper
  • 1 tsp fine salt

For the romesco dipping sauce:

  • 100g almonds, roasted
  • 2 roasted and skinned red peppers (from a jar is perfect)
  • 1 tbsp smoked paprika
  • 1/2 tsp fine salt
  • 1 small garlic clove, peeled
  • 1 tbsp vinegar (apple cider, red wine or sherry vinegars all work well here)
  • 2 tbsp olive oil

Method

  1. Preheat the oven to 200C and prepare the vegetables. (Boil or steam the potatoes and sprouts until they are fork soft, roast the almonds in the oven for 5 minutes, roast the peppers or use pre-roasted from a jar, prepare the dressing ingredients…)
  2. Spread the sprouts and potatoes onto a large, lined baking tray and squash them gently with the base of a glass.
  3. Mix the dressing ingredients and drizzle/brush over it all over the squished vegetables. Then place the tray in the oven to bake until golden and crispy (around 30 minutes).
  4. Meanwhile blend the romesco dipping sauce ingredients together until smooth. Serve the crisped up vegetables on a large platter with the sauce in a ramekin – fab festive finger food! Any left over sauce makes a great pasta or pizza sauce or can be frozen to use another time.

Mushroom, Parsnip & Potato Gratin

This creamy, comforting, warm winter side dish will make you cosy from the inside out. It’s special enough for the Christmas table, but once you try it, you’ll be making it to go alongside all your winter roasts. Deep, dark, earthy mushrooms mingle perfectly with sweet parsnips and rich cream. The nutmeg, garlic and bay leaves infuse beautifully into the sauce making your whole house smell amazing!

Liz x

Ingredients

  • 250g fresh mushrooms, thinly sliced
  • 3 garlic cloves, peeled & sliced
  • 1 tbsp oil
  • 600g potatoes, thinly sliced
  • 600g parsnips, thinly sliced
  • 1 tbsp dried mushrooms (soaked in 400ml boiling water)
  • 1 tsp ground nutmeg
  • 2 bay leaves
  • 400ml cream (oat cream works well)
  • salt & pepper to taste

Method

  1. Turn your oven on to 200C and prepare all your ingredients. Boil a kettle and cover a tbsp of dried mushrooms with 400ml of just-boiled water. Find a large, oven and hob safe pot with a lid (or use a large soup pot on the stove and decant to an oven dish to bake).
  2. Sauté the sliced fresh mushrooms for 5 minutes with the oil, garlic and a good pinch of salt and pepper. Once soft add the potatoes and parsnips to the pan.
  3. Pour the mushroom stock (including all the now rehydrated mushrooms) over the vegetables. Add the bay leaves & nutmeg and season well with salt and pepper. Carefully stir to combine the ingredients, then level out with the back of the spoon.
  4. Pour over the cream then pop the lid onto the pot and simmer for around 8-10 minutes until the vegetables are just soft. Remove the lid, use the back of the spoon to push all the veg under the liquid. Taste and add more seasoning if needed.
  5. Place the dish in the oven for 20-30 minutes to brown and reduce into a gorgeous gratin. Allow the dish to sit out and set for 5 minutes before serving in generous scoops. Enjoy!

1 Tray – Smokey Potatoes, Peppers & Chickpeas

We are currently obsessed with putting together quick and easy, one tray suppers. They’re the perfect solution for mid-week suppers when you are knackered from a long day at work. Just turn on the oven and pop some veggies, some beans and some seasoning in a tray and let it cook while you catch up with the rest of the household. I tend to pick a country or dish and go with those flavours and seasonings I know go well, rather than just bunging in random herbs and spices. So for this dish, the theme was Spanish-ish! I was thinking about paella and potatas bravas, that sort of thing. Smokey paprika, garlic and lemon, finished with parsley… goes so well with peppers, potatoes, tomatoes and chickpeas.

Liz x

Ingredients (serves 2)

  • 2 large potatoes (or the equivalent in new potatoes)
  • 1 large red pepper
  • 6 cherry tomatoes (or 2 large tomatoes)
  • 1 tin of chickpeas
  • 1/2 a lemon
  • 2 tbsp smoked paprika
  • 1 tbsp garlic granules/powder (or 2 crushed fresh cloves of garlic)
  • salt and pepper to taste
  • 4 tbsp extra virgin olive oil
  • fresh parsley, salad and mayonnaise to serve (I made this saffron mayonnaise from the aquafaba from the tin of chickpeas)

Method

  1. Heat your oven to 200C. Chop all the vegetables into bite sized pieces and scatter into a baking tray.
  2. Drain the chickpeas (reserve the aquafaba to make mayonnaise or a vegan cake if you like) and add to the tray. Season with the salt, pepper, smoked paprika and garlic, drizzle over the oil and mix well.
  3. Add the lemon in the center of the tray and roast for 20-30 minutes or until the vegetables are soft and starting to take on some colour.
  4. Remove the tray from the oven and scatter over fresh parsley, use tongs to squeeze the hot roasted lemon over everything (roasted lemon is a revelation! It goes extra sweet and juicy in the oven) and enjoy with some salad leaves and mayonnaise!

New Potato, Chard & Kale Saag Aloo

Saag aloo is one of our favourite Indian side dishes. Make it a meal and serve it with rice, dal and a chickpea curry. Maybe a raita too using our Galway grown cucumbers and some natural yoghurt? Irish new potatoes are the best and in season now. Combined with our farm chard and/or kale in place of the traditional spinach, this recipe is a great way to make the most of our local, seasonal produce. The method is simple and the results are so delicious!

Liz x

Ingredients (serves 4)

  • 500g new potatoes, cut into bite sized pieces
  • 1 tbsp curry powder
  • 3 tbsp vegetable oil
  • 1 onion, finely sliced
  • 4 cloves of garlic, diced
  • 1 thumb of fresh ginger, diced
  • 1 tbsp brown mustard seeds
  • 1 tbsp cumin seeds
  • a large bunch of kale or chard (or a combination), stalks separated and finely chopped, leaves finely chopped
  • salt and pepper to taste

Method

  1. Turn the oven on to 200C. Place the potatoes in a roasting dish and drizzle with 2 tbsp oil, season with salt and pepper and sprinkle over the curry powder. Stir to evenly coat the potatoes in the oil and seasoning and roast until the potatoes are soft.
  2. Meanwhile wash and prepare the greens. Separate the tougher (but perfectly edible) stalks from your chard/kale. Finely slice the stalks and put in a bowl. Finely slice the tender greens and put in another bowl.
  3. Slice the onion and sauté with the remaining tbsp of oil in a large pot with the whole spices, salt and pepper. Cook until the onion is golden and soft and the whole spices are fragrant and toasted.
  4. Then add the sliced stalks, garlic and ginger and sauté for 3 minutes or until softened. Then add the tender greens and wilt down stirring constantly until dark green and soft. You may need to add a small splash of water to help wilt the greens.
  5. When the potatoes are cooked through, stir through the wilted greens and serve.

Spanish Tortilla with Bravas Sauce

This thick, potato omelette is the perfect example of humble ingredients elevated to something special. Potatoes and onions, a chickpea flour batter in place of the traditional egg mixture, good olive oil and seasoning – that’s all you need. Serve with a smokey tomato sauce or some aioli and a simple salad and you have the perfect summer lunch or supper. Or use this recipe as part of a tapas spread – serve little plates of olives, smoked almonds, paella, tortilla, patatas bravas, grilled peppers and a big jug of sangria. All we need now is some sunshine and good company.

Liz x

Ingredients (serves 4-6)

For the tortilla:

  • 5 tbsp olive oil
  • 1 white onion, peeled and sliced
  • 4-6 potatoes, scrubbed and sliced into 4mm thick rounds
  • a small mug of chickpea flour
  • a small mug of water
  • salt and pepper to taste

For the smokey bravas sauce:

  • 1 white onion, peeled and finely diced
  • 2 tbsp olive oil
  • 3 garlic cloves, peeled and sliced
  • 1 tbsp smoked paprika
  • salt and pepper to taste
  • 1 tin chopped tomatoes

To serve:

  • salad
  • parsley

Method

  1. Turn your oven to 200C and find a deep, oven and hob safe frying pan. If you don’t have one you can bake the tortilla in a lined oven dish instead.
  2. Start with the chickpea flour batter – the longer it has to rest and rehydrate, the better. Whisk together the chickpea flour and water with a generous pinch of salt and pepper and a tbsp of olive oil. Set to one side while you prepare the potatoes and onions.
  3. Cover the sliced potatoes with water and boil until just tender.
  4. Meanwhile, pour 2 tbsp of olive oil into the frying pan, turn to a medium-high heat and add the sliced onions. Sauce until the onions are soft and golden (around 8 minutes).
  5. Drain the potatoes and add them to the onions. Turn the heat down to medium-low and carefully stir the potatoes and onions together to evening spread the ingredients.
  6. Then pour the chickpea flour batter over the potatoes and onions and allow the base of the tortilla to cook on the hob for 5 minutes on low. Drizzle with 2 tbsp olive oil and move the pan to the oven to cook until set (around 10-15 minutes).
  7. Meanwhile make the bravas sauce by frying the onion and garlic in the olive oil until golden, add the smoked paprika and tin of tomatoes (swirl the juices out of the tin and into the pot with a splash of water) then season to taste with salt and pepper and simmer until rich and thick.
  8. Remove the pan from the oven and let the tortilla settle for 5 minutes. Then carefully loosen and turn out onto a plate or chopping board. I like to loosen it with a palette knife, place a board or plate upside down on the top of the pan, then use oven gloves and swiftly turn the plate and pan upside down. Then carefully lift the pan off the plate and the tortilla should neatly pop out onto the plate. Resting it really makes a difference here.
  9. Slice into wedges and serve with the bravas sauce – sprinkle with parsley. Salads and aioli go perfectly alongside too. Enjoy!

Afghan Kidney Bean Curry

We are always looking for new ways to eat beans. They are so good for us! An affordable and healthy source of protein and fibre. Good news is they are also great for the environment. Legume crops improve soil fertility naturally by working with bacteria to fix nitrogen into the soil.

So when we tried this delicious Afghan curry, we just had to share it! This is probably not an authentic recipe but it’s our quick and easy version. We love that the heat just comes from the generous use of black pepper. We’ll share the stuffed flatbreads recipe soon too. Watch this space!

Liz x

Ingredients (serves 4)

  • 3 tbsp vegetable oil
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp garlic granules
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 bottle of passata
  • 2 tins kidney beans
  • 2 red onions
  • 4 medium potatoes
  • (drizzle of veg oil, sprinkle of salt, pepper & ground coriander to roast the onions & potatoes)
  • diced red onion, fresh coriander & mint to taste

Method

  1. Turn your oven to 200C. Chop the potatoes into bites sized pieces and the onions into slivers and toss in a roasting dish with a drizzle of oil and sprinkle of salt, pepper & ground coriander. Roast for 20-30 minutes or until soft while you make the curry sauce.
  2. Heat the vegetable oil in a large pot & tip in the spices and seasoning. Stir fry in the oil until the spices are very fragrant and starting to darken.
  3. Pour in the passata and the drained and rinsed kidney beans & simmer for 10 minutes or so until the curry is rich and delicious.
  4. When the potatoes and onions are cooked through and starting to colour, scrape them into the curry and warm through.
  5. Serve in bowls topped with diced red onion and chopped mint and coriander. Scoop up with flatbreads or rice & enjoy!

Greek Potato Bake

There are so many ways to cook potatoes – boiled, chips, mash, roasties, soups, stews, gratin, jacket potatoes… but this Mediterranean-style way is one of my favourites. The rich tomato sauce and fragrant herbs make the humble, comforting potato into a summery dish which sings with flavour. I usually top it with some of my vegan tofu-feta or just some salty olives and bake it with the lid off for a little extra colour and flavour. Serve with a simple greek salad and a glass of wine – that’s dinner sorted.

Liz x

Ingredients (serves 6)

  • 4 tbsp olive oil
  • 1 large white onion, diced
  • 6 cloves of garlic, crushed
  • 2 tins chopped tomatoes
  • optional extra Med-veg eg courgette, peppers, carrots, aubergine
  • 10 medium potatoes
  • salt and pepper to taste
  • 1 tbsp each oregano, thyme, rosemary
  • olives/feta/capers
  • salad to serve

Method

  1. Start by making a rich tomato sauce. This can be however you like it but I usually sauté the diced onion in 2 tbsp olive oil until soft and starting to colour, then add crushed garlic and if I want to bulk it out, some chopped veg like an aubergine, pepper or courgette, maybe a carrot or two? Add the tinned tomatoes and swirl out any juices left in the tins into the pot with a bit of water. Season well with salt, pepper and a pinch of oregano and simmer until the sauce is rich – around 15-20 minutes. Blend with a stick blender, taste and adjust the seasoning if needed with more salt or pepper.
  2. Put the oven on to 200C and find an oven proof dish with a lid. Wash and thinly slice your potatoes into 3mm or so rounds.
  3. Place 1/2 the tomato sauce into the dish then arrange the potato slices on top. Then season the potato layer with salt, pepper and the herbs. Drizzle over the remaining olive oil and then spoon over the remaining tomato sauce.
  4. Put the lid on and bake until the potatoes are soft. This usually takes at least an hour but check on it as ovens and potatoes vary.
  5. Once the potatoes are cooked through, remove the lid and scatter over your topping of choice. Feta, olives, capers… Return the dish to the oven with the lid off to caramelise and get a little colour – just 5-10 minutes, keep an eye on it.
  6. Enjoy with salads or as a side to your choice of protein and greens.

Colcannon

This St Patrick’s Day favourite combines the two best vegetables of all time – potatoes and kale. Don’t let anyone tell you these humble vegetables are nothing less than extraordinary!

Potatoes (especially when you leave the skin on) are a delicious source of fibre, energy giving carbohydrates, antioxidants, potassium (more than a banana!) and magnesium. They also contain vitamin C, calcium, folate and vitamin B6.

Kale is well known for being a superfood. The humble kale, grown right here on our farm in Galway, is one of the most nutrient dense foods on the planet and contains well over 100% of your daily needs for Vitamins A, C and K as well as a whole host of other vitamins, minerals, antioxidants, fibre and even an omega 3 fatty acid!

So we say this dish is not just for St Patrick’s Day, make colcannon regularly as a side dish or as a topping for your pies.

Liz x

Ingredients (per person)

  • 1 large or a couple of smaller potatoes, scrubbed and chopped into even chunks
  • 3 kale leaves, rinsed, tough stems removed (save the stems, they are delicious finely chopped and added to stir fries, stews, soups etc)
  • 1 scallion, sliced
  • 1 tbsp butter
  • salt and pepper to taste

Method

  1. Get your potatoes boiling in a large pot of water. Meanwhile tear up your kale leaves into small pieces and place them in a steaming basket or metal colander.
  2. When the potatoes are nearly cooked through, place the steaming basket/colander of kale over the pot and put the lid on. Let the kale steam until wilted and soft – this only takes around 3 minutes so keep an eye on it.
  3. Remove the kale and drain the soft potatoes, then tumble them back into the warm pot. Mash the potatoes with the butter and season with salt and pepper to your taste. Then stir through the wilted kale and chopped scallions.
  4. Serve with an extra dollop of butter as a side dish. It’s also delicious as a shepherd’s pie topping, baked in the oven to crisp up – see pic below.

Ukrainian Stuffed Buns

The invasion of Ukraine is causing a huge humanitarian crisis as millions flee the violence. So this week we are raising money for UNICEF who are on the ground providing life-saving aid to refugees. Thank you for your charity box orders, we are adding an extra €10 to each and donating them (as cash, not boxes) to Unicef Ireland.

Ukraine has incredibly fertile farm land and a rich and diverse food culture. One of my favourite Ukrainian chefs is Olia Hercules. Her food (and instagram account) is always so inspiring. I’ll be sharing some plant based twists on some of her recipes this week too. Celebrating different cultures than our own through our shared love of food is one way to honour, respect and bring some humanity to an awful situation. Do you have any Ukrainian experiences or recipes to share?

First up are these fried buns. Think of them like savoury donuts (although you can stuff them with fruit or jam before frying too and make delicious sweet versions) they make an incredible snack or packed lunch on their own or I often serve them as a side to a brothy Ukrainian style stew or borshch.

Liz x

Ingredients (makes 12)

  • 250ml oat milk (or any milk)
  • 1 tsp sunflower oil
  • 1 tsp salt
  • 1 tsp sugar
  • 7g dried yeast
  • 350-400g flour (plus extra for dusting)
  • 300g potatoes, boiled
  • 150g cheese, crumbled or grated (feta works well, have you tried my tofeta recipe?)
  • 1 white onion (sliced and fried until caramelised with a pinch of salt and a tbsp of sunflower oil)
  • a handful of chopped dill
  • salt and pepper to taste
  • about 100ml sunflower oil, for frying

Method

  1. In a large mixing bowl, whisk the milk, sunflower oil, salt, sugar and yeast until frothy. Add 350g of the flour and mix with one hand into a sticky dough. If too sticky to handle, add the remaining 50g of flour and fold and knead in the bowl until you have a soft, smooth ball. Cover with a clean tea towel and allow the dough to rise for 45 minutes in a warm place.
  2. Meanwhile make the filing. Mash the potato then mix in the fried onion, dill and cheese. Taste the mixture and season well with salt and pepper. Of course you make any kind of filling you prefer. We love sautéed cabbage and mushrooms, mashed beans… or for sweet fillings, chopped fruit with a drizzle of honey or a sprinkle of sugar.
  3. When the dough has risen, tip it out onto a floured work surface and cut it into 12 equal pieces. Use a rolling pin to roll each piece into a circle. Then place a heaped tablespoon of the filling in the centre of the circle. Bring up the sides of the dough and pinch them together ensuring there are not holes. Then turn the bun over so the seam side is down and gently squash the bun with the palm of your hand. You should end up with palm sized, lemon shaped buns. Repeat with all the dough and keep them on a lightly floured work surface or tray, not touching each other, until you are ready to fry.
  4. Heat the sunflower oil in a wide frying pan until very hot. Carefully fry the buns in batches for 3 minutes on each side or until golden brown. Turn the heat down a little if you find they are catching. I find a medium-high heat works best. use metal tongs or two spatulas to carefully turn the buns. Be careful not to splash hot oil onto yourself.
  5. Serve the buns whilst still warm or enjoy them cold on a picnic or for a packed lunch.
Golden, fluffy bun after being fried for 3 minutes on both sides.

Potato Peel Crisps

We very rarely peel our organic potatoes. It’s not just about being lazy, potato skins are delicious and very high in nutrients and fibre. Also, food waste is not just a waste of our hard earned money, it’s actually a huge emitter of green house gases. But sometimes, especially for Christmas dinner, we want ‘proper’ roast potatoes that are fluffy in the middle, golden and crispy on the outside. So we peel.

No need to waste the peels though! It makes no sense to throw out all that delicious, nutritious potato. I bet your granny had a good way of using potato skins up? This is my favourite way. What’s yours?

Liz x

Ingredients

  • Potato peels
  • Olive oil
  • Salt and pepper (or another seasoning you like eg: garlic granules, paprika, chilli, rosemary, lemon zest, nutritional yeast, onion powder…)

Method

  1. Pre-heat your oven to 200C. Scrub your potatoes and then peel them directly into a large roasting dish.
  2. Drizzle over some good olive oil, a little goes a long way here.
  3. Season with a little salt and whatever else you fancy. Be careful with the salt, a tiny pinch is usually enough, you can always add more salt after but you can’t take it away. Mix well to ensure each peel is coated in the oil and seasoning.
  4. Bake in the oven until the peels have turned into crisps. Usually around 15 minutes. Keep an eye on them and take them out to stir every 5 minutes or so to ensure they are not sticking and they are cooking evenly.
  5. Allow them to cool then enjoy!