A while ago, a single male friend phoned me up and asked how exactly did you make the sauteed potatoes I had spoken about during a night out. It must have been a long time ago, otherwise I'm sure he would have turned to the all knowing Internet rather than me. "I could set myself up as some sort of cooking agony aunt", I thought, imagining people from far and wide contacting me with their culinary conundrums. Instead, I only helped Mike, describing how to par boil the potatoes, slice them and then fry them in hot oil until golden brown and crispy. I don't remember Mike telling me how they turned out and I don't think I ever asked. I haven't made them myself for years and as soon as I tasted them again, I wondered why. They are the perfect accompaniment to any sort of casserole. Not too bland, having a crispy exterior and some flavour from the oil, but also not too flavourful as to overpower whatever casserole you have made.
The lamb casserole was a fairly simple dish, everything thrown together then left to putter away until ready with tender lamb and carrots and the red wine mellowed and sweetened. Some cute baby beets were also used, adding both sweetness and earthiness. I added one little red beet to deepen the colour of the casserole and give it a burgundy hue, which always seems a little more appealing than brown.
Recipe : Lamb casserole with red wine and mint
1 butterflied lamb leg, about 1.5 lbs, cut into chunks
1 tbsp oil and 1 tsp butter
1 small red onion, peeled and cut into chunks
1/2 cup of washed and peeled baby carrots and beets, or 2 medium carrots, cut into chunks
1 clove garlic, peeled and sliced finely
1 tbsp all purpose flour
1 tbsp all purpose flour
3/4 cup lamb or beef stock
1/3 cup red wine
2 bay leaves
2 sun dried tomatoes
salt and pepper
a handful of kale
3 tbsp finely chopped fresh mint
Heat the oil and butter in a large casserole over medium heat and brown the lamb on all sides. Our lamb was ready marinated with garlic and rosemary. If yours is plain, season with salt and pepper before browning. Remove and drain on kitchen towels.
Add the onion, carrots, beets, (if using) and garlic to the pan and fry for a few moments until beginning to soften. Add the flour to the pan, (which will help thicken the sauce) and stir well. Cook on low heat for a few minutes, stirring constantly, to cook out the raw flour taste.
Return the lamb to the pan with all other ingredients except the kale and mint and stir well, making sure you scrape the bottom to ensure the flour hasn't crusted, then bring to the boil. Cover, reduce the heat to low and cook for about 1.5 hours, stirring frequently.
After this time, the lamb should be very tender, if not, return the lid and cook a little longer. When you are happy with the tenderness and the flavour of the sauce, (adjust with salt and pepper if needed), add the kale and mint and cover again. The kale will wilt and the mint will brighten everything up as you make the saute potatoes.
Recipe : Saute potatoes
4 medium sized potatoes, peeled and washed
about 1/4 cup oil
a few flakes of sea salt
Cook the potatoes in boiling salted water until just cooked, (a knife should only be able to penetrate a little, not all the way down).
Drain and let them cool and dry for a few moments.
Begin to heat the oil in a large frying pan over quite high heat and slice the potatoes into slices about 1/4 inch thick.
When the oil is hot, add the potatoes in a single layer and fry for a few moments. Turn over once one side is golden and continue to cook the other side until browned and crispy also.
Remove from the pan, drain on kitchen towels and sprinkle a little sea salt over the top. Serve with the casserole or even just on their own.
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