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Post by Deleted on May 7, 2009 14:47:35 GMT
Whoops,forgot,I modified. But,you could use them whole. I think they would take longer though to flavor whole.
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Post by happytraveller on May 8, 2009 11:51:43 GMT
Will have to try this, it sounds delicious !
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Post by Deleted on May 8, 2009 13:10:57 GMT
Of course any dish whose basic ingredient is potatoes has to be good.
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Post by Deleted on May 8, 2009 14:44:55 GMT
Agree, I love potatoes. I think I'll make some potato salad later. Nice recipe casimira.
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Post by gringalais on May 8, 2009 14:57:11 GMT
Mmm, that sounds good. I sometimes use merquén, a smoked chile powder they have here in potato dishes. I might use that here instead of the regular chiles.
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Post by hwinpp on May 9, 2009 3:17:32 GMT
I'm going to buy potatoes after work! But will probably end up with mashed potatoes...
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Post by gyro on May 10, 2009 20:54:00 GMT
Sounds nice. So, because a lid is on, the heat becomes a wetter heat, rather than a frying style heat and the spuds soften that way ?
Oh, and what's a skillet; is it like a frying pan ?
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Post by Deleted on May 10, 2009 21:32:36 GMT
Yes,soften and seal in flavors.My tendency is to want to brown potatoes and this recipe discourages browning. A skillet is a frying pan. I used it instead of frying pan because I thought it to be a chiefly British term and frying pan chiefly U.S. In some regions of U.S. they're called simply a fry pan and there's another term for them;spider,because it originally had long legs that stood over the fire.
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Post by bixaorellana on May 10, 2009 21:57:44 GMT
A note ~~ I never use non-stick cookware. My skillets are all cast iron. If something you're cooking sticks, just put the lid on at the end of cooking, after the heat is off. In just a couple of minutes the trapped steam will have loosened whatever is stuck to the bottom.
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Post by mickthecactus on Aug 24, 2010 16:02:05 GMT
This is absolutely delicious -
Aromatic Pork with Potatoes
Serves 4 - 6
900g (2lb) pork, cubed grated rind and juice of 2 large limes or small lemons 1 – 2 garlic cloves, crushed 20ml (4 tsps) ground coriander 20ml (4 tsps) ground cumin seeds from 14 cardamom pods, crushed 60ml (4tbsps) olive oil 1 onion chopped 25g (1oz) plain flour 700ml (1¼ lbs) new or waxy potatoes, peeled and halved or quartered if large Watercress leaves 45ml (3tbsps) soured cream, or cream Salt and pepper
Mix the pork with the lime or lemon juice, garlic, spices, salt and pepper. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Heat the oil in a heavy flameproof casserole. Lift the pork from the marinade and brown lightly in batches in the oil. Remove. Stir the onion into the casserole and cook until softened and lightly coloured. Stir in the flour for 1 – 2 minutes. Over a low heat, stir in the stock, lime or lemon rind and marinade, and bring to the boil stirring. Return the pork to the casserole, cover and cook gently for 30 minutes. Add the potatoes and cook for about 40 minutes until the meat and potatoes are tender. Stir the watercress and cream into the cooking juices and heat through.
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Post by Deleted on Aug 24, 2010 16:45:53 GMT
Oh, those spices are very close to my heart as are limes! The watercress is an interesting addition. I imagine that one could also use a few other green leafy items if necessary?
And of course, we are always obliged to wonder here how a version with chilis would taste, since quite a few of us are rather addicted to such items.
However, I promise that I will try the recipe as written the first time.
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Post by lagatta on Aug 24, 2010 23:51:54 GMT
That sounds lovely. I think I'd use lamb for non-pork eaters.
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Post by bixaorellana on Aug 25, 2010 7:17:23 GMT
we are always obliged to wonder here how a version with chilis would taste, since quite a few of us are rather addicted to such items. This would seem a good use of one of my favorite table sauces -- the green chile and yogurt one, except maybe use sour cream or cream as in the recipe. Crush small hot green chiles (or a larger one, chopped up) in a mortar with some salt, then stir in the cream. You'd have the dish from the original recipe in all its glory, plus some complementary heat on the side.
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Post by mickthecactus on Aug 25, 2010 7:59:41 GMT
I agree with Bixa. I'm also a chili addict but I don't think it would work here as the key is the aromatics imparted by the cardamom. A good idea to try as a side dish though.
I've put this on another board and had a lot of very favourable responses btw.
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Post by Deleted on May 1, 2011 22:16:03 GMT
This is a wonderful recipe, we eat it often, but I must say that I'd recommend using limes rather than lemons.
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Post by bixaorellana on Jun 9, 2011 19:39:53 GMT
Garlicky, vinegary new potatoes ~ Slice (raw, unpeeled) waxy new potatoes and put them to fry in a heavy skillet with some olive oil, covering for the first stage of cooking. Meanwhile, mince up some garlic (lots!) and a hot green chile (optional). Salt and turn the potatoes, then continue cooking until almost done. Add the garlic & chile, but don't mix them in. Cover the pan for a few more minutes. Check for doneness, raising the flame and folding in the garlic & chile, allowing them to cook for a couple of minute. Now splash in vinegar to taste, keeping the flame high. Toss the potatoes in it just enough to coat them completely, then let the vinegar evaporate away & the potatoes begin to fry again in the oil. Serve, eat, & wonder if you're in paradise.
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Post by mockchoc on Jun 16, 2011 9:15:23 GMT
That sounds like something I would enjoy. I'm willing to try it. Thank you.
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Post by joanne28 on Jun 16, 2011 15:08:36 GMT
This sounds delicious, I must try it some time.
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Post by Deleted on Aug 5, 2011 8:21:30 GMT
I don't understand the utility of the vinegar.
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Post by bixaorellana on Aug 5, 2011 8:33:29 GMT
Um, it makes the potatoes taste vinegary. If you like German-style potato salad (as it's called in the US) or splashing vinegar on fish & chips, you'd like potatoes cooked this way.
You can also do a low-fat version using drained boiled potatoes, but the OP version is, unsurprisingly, better.
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Post by tod2 on Aug 5, 2011 10:15:54 GMT
Thanks for that recipe Bixa - I'm going to try it out tonight! Yesterday I did sliced potatoes and leeks cooked in a whole tub of cream and a light sprinkle of cheese on top. I decided it was delicious but far too rich.
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Post by Deleted on Aug 5, 2011 16:49:57 GMT
Um, it makes the potatoes taste vinegary. If you like German-style potato salad (as it's called in the US) or splashing vinegar on fish & chips, you'd like potatoes cooked this way. Well, that explains why I don't see the point of the vinegar. ;D
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Post by fumobici on Aug 5, 2011 18:02:38 GMT
I share K2's ambivalence towards vinegar. It is, after all, essentially wine gone bad. I tend to use it sparingly and usually prefer to temper it by substituting full strength vinegar for a half wine half vinegar mixture or even substituting wine for vinegar altogether although you might need to adjust the recipe to suit. My favorite vinegars are bland Japanese-type rice vinegar and thick, sweetish and complex balsamic.
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Post by lola on Aug 6, 2011 4:23:23 GMT
This sounds great.
There is a vocal anti-vinegar faction in my home, partially overlapping the potato-indifferent faction. I'll have to wait until they're both out for the day.
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LouisXIV
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Post by LouisXIV on Aug 6, 2011 19:00:08 GMT
Thank you I am going to try this. Malt vinegar on french fries is done here in the US, at take out fish places. bixaorellana, what type of vinegar would you recomend? Malt, cidar, white wine? One other question, do you cut up the potatoes?
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Post by bixaorellana on Aug 6, 2011 19:32:50 GMT
Hey Louis ~~ I sliced them to provide more surface for browning at the end, but you could cut them any way you wish, especially if you opt for the boiled version. I used plain old white vinegar because that's what I had, but definitely would have used malt if I could have. Go for the taste you prefer.
Lola, yes, you should make it for yourself to enjoy alone without input from those who wish to remain taste-deprived, poor things.
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Post by lola on Aug 6, 2011 21:03:54 GMT
As my grandfather used to say about us kids sneering at some delicacy: They just don't know what's good.
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LouisXIV
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Post by LouisXIV on Aug 7, 2011 15:14:33 GMT
Thanks bixaorellana, if I had read the first word in your post I would have known that. Well I'm 68 and things are starting to fail me. Going to go buy some potatoes in a couple hours.
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Post by LouisXIV on Aug 7, 2011 20:52:01 GMT
I went shopping, got some new potatoes, sliced them and followed your recipe. I used Malt vinegar. Very good.
Since I have some of those new potatoes left I think I will cut some, boil in salt (not to soft), drain, add salt, pepper, melted butter, chopped fresh parsley, mix and eat. This is the best time of year for potatoes, not to mention other things from my garden.
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Post by bixaorellana on Aug 8, 2011 4:07:40 GMT
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