Skip to main content

Wrinkled potatoes (papas arugulas) with mojo verde

I've been meaning to do this for some time, in fact since I first saw a version of the recipe in the Moro East cookbook.

I cooked this on Sunday for a veritable festival of cooking from the new Morito cookbook. In fact the kitchen very much resembled a tapas bar with me slaving at the pass (and loving it of course!) 

I'm not sure I got this recipe quite right I think it was because I didn't have the water salty enough and the potatoes, whilst soft,  did not have either a wrinkled or salt crusted appearance.

However when combined with the mojo verde they were delicious. I think they are particularly nice if you just gently crush the potatoes and put the mojo on top rather than dipping in ... you get more sauce that way .. although i guess they are less tapas-y

this recipe makes enough sauce to use for other things by the way ... like the Chorizo and pepper boccadillo 


Ingredients

1/2 kg small whole potatoes
1/2 tbsp salt

Method

Place the potatoes in a pan large enough to accommodate them in a single layer. Add enough water to cover the potatoes by two thirds and add the salt, stirring it into the water. (Moro East suggests the water should be as salty as tears).
Place the pan over medium heat and cover with a lid, leaving a crack open to allow steam to escape and boil for about 25 minutes.... Morito suggest you cover with a circle of greaseproof paper rather than a lid. Keep your eye on it as the water will eventually evaporate, at which point you should remove from the heat and uncover.

The potatoes should now have a white, salt-crusted appearance and be very soft inside. Let them rest for 5 - 10 minutes to cool slightly and take on their wrinkled appearance. Serve with the sauce on the side for dipping.



Mojo Verde

Ingredients

3 -4 medium green chili peppers, seeded, (if a milder taste is required) and roughly chopped
1 clove garlic, sliced
1 large bunch fresh coriander
Juice of 1 lemon
200 ml extra virgin olive oil
1 tbsp white wine vinegar
Pinch of sugar
a good pinch of salt

method


Puree everything together in a food processor or blender until fairly smooth. Check for seasoning, adding a little extra salt and serve as a dip with the potatoes. You want the sauce to be a little on the sharper, tangier side, to nicely provide a contrast to the salty potatoes.
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Cooking Polpo .... Pork and fennel polpette with tomato sauce ... thats meatballs to you and I

Another recipe from the Polpo cookbook. I was inspired to cook this by fellow food fanatic Will Saunders. Its a really, really....i'll say it again....really, easy recipe. Theres a bit of love required to make the tomato sauce but the polpette are a breeze and the combination of fennel and pork tastes great and just a little bit unusual. This made enough for a meal for Martha, Joe and I. A 'food parcel' for Joe to take home and a snack for Lisa when she returned from her screen priniting sojourn in Margate. So it would be plenty for six particularly if you paired it with some pasta or other veg. We had it with a fennel, green bean and rocket salad from the same book. The sauce (makes 1.5 litres) ingredients 100ml extra virgin olive oil 1 white onion, finely sliced 1 garlic clove, chopped 1/2 tbsp salt 1/4 tsp pepper Small pinch chilli flakes 750g fresh tomatoes 3 x 400g tins chopped tomatoes (try and get really nice ones, defo worth it here...
Post a Comment
Read more