Further dimensions-potatoes


Further dimensions

This blog has been very focused on the net and marketing on the net. Which is great, and is what I do on a day-to-day basis. However the domain is brendan-mcnulty.com , and I’m not just an internet guy, I have more dimensions. Which is why I’m going to start posting about more than just the internet on here, starting with a weekly recipe.

I love cooking and have a lot of cookbooks, but I tend to always cook off the cuff rather than follow recipes. Last week I bought Beyond nose to tail eating by Fergus Henderson. He is the chef at St John’s in London and is a big proponent of nose to tail eating, which means that you eat the whole of the beast, all the gristly pieces, and not just the fillets. I like the idea behind it, but I think I’m a little squeamish to eat all of the exotic bits of the beast. This book has a number of recipes for trotters, and I’m not sure if I’ll ever need one. However one recipe caught my eye for the best potatoes ever. Luckily I had made some duck confit the other day, so had some duck fat lying around the house. I adapted it a little;

Best potatoes ever

4 large potatoes (floury preferred)
10 cloves garlic
Duck fat

Roast the potatoes in the oven until they are soft when you squeeze them. Take them out and let them cool a little. At the same time cover the garlic with duck fat and roast them in the oven until they’re soft (slightly golden looking). Scoop out the centre of the potatoes and mash them with the softened garlic and some of the duck fat. Add some salt and pepper. Replace the mash in the potatoe skins and roast until the tops of the potatoes are golden.

These are as good as you would expect, but not something you should eat daily..

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