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Festival Agrarju tal-Patata

By May 29, 2018 No Comments

Thick potato skins with paprika and rosemary

·         Thickly cut potato skins of 4 large potatoes

·         2 tbsp olive oil

·         1 tsp sweet paprika

·         Good pinch chilli flakes (optional)

·         ½ tsp garlic granules

·         ½ tsp onion granules

·         1 tsp chopped rosemary

·         Salt and pepper

Place all the ingredients into a bowl and mix together. Transfer onto a large baking sheet in a single layer and bake in the oven at 200`c for 20-25 minutes, turning around halfway through the baking time. Serve with a nice dip.

Sweet potato wedges

·         3 sweet potatoes, skins on and scrubbed

·         1 tbsp olive oil

·         1 tbsp chopped fresh thyme

·         1 tsp cumin seeds

·         1 tsp ground cumin

·         Coarse salt and pepper

Start by cutting the sweet potatoes in half then each piece into 6-8 wedges depending on the size. Place all the ingredients into a bowl and mix together. Transfer onto a large baking sheet in a single layer and bake in the oven at 200`c for 25-30 minutes, turning around halfway through the baking time until golden and crunchy.

Maltese roasted potatoes with fennel seeds

·         4 large potatoes, skins on and scrubbed

·         1-2 tbsp olive oil

·         1 tsp fennel seeds

·         Salt and pepper

·         1 tsp chopped rosemary

·         1 tsp garlic granules

Start by cutting the potatoes with their skins on into chunks and place into a baking tray. Drizzle over the olive oil. Season with salt and pepper and sprinkle over the fennel seeds, rosemary and garlic granules. Bake in the oven at 200`c for 30-35 minutes.

Leek and potato soup

·         25g butter

·         1 tbsp olive oil

·         100g pancetta or bacon

·         2 cloves garlic, chopped

·         2 large leeks, sliced

·         350g potatoes, chopped

·         800ml vegetable stock

·         1 bay leaf

·         1 tsp chopped thyme

·         Salt and peppper

·         400ml skimmed milk

·         150ml cream (optional)

 

Start this recipe by heating the oil and butter in a large saucepan and fry the bacon or pancetta for a few minutes till beginning to brown. Add in the garlic and sliced leeks and sauté for a few minutes. Add the chopped potatoes and continue to cook for 2 more minutes. Add in the vegetable stock, herbs and season well with salt and pepper. Lower the heat, and simmer the soup for 15-20 minutes, or until the potatoes are soft. Pour in the skimmed milk and turn off the heat. When you are ready to serve the soup, remove the thyme and bay leaf. Add in the cream if using and pulse the soup with a blender till smooth.

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