Tag Archives: #National Potato Month

CarolCooks2 weekly roundup…September 26th-October 2nd 2021…Environmental A-Z, Hasselback Potatoes, Lancashire Hotpot, Radon, Cardiovascular Disease, Music and Brighton Pier…

My Environmental A-Z, Hasselback Potatoes, Lancashire Hotpot, Radon gas, Cardiovascular Disease, World Vegetarian Day and Music from Brenda Lee…think Rockin around the Christmas Tree…

Welcome to the round-up of posts you might have missed this week on CarolCooks2… Time is marching on we have now entered the beginning of October…the month for Halloween Festivities… where the last of the summer sun for some of us is on the wane and where for others spring has sprung…Soups and salads are on the tables around the world…for some, the leaves are starting to turn into glorious shades of oranges and reds elsewhere the spring bulbs and beautiful flowers are unfurling their leaves and petals both showing how beautiful this world is in its changes of seasons…

Some snippets of upcoming festivities in October around the world?…

Korea…Chuseok is the Korean harvest festival. The days that it is celebrated change every year as it is determined by the lunar calendar. It begins on the 14th day of the 8th lunar month, so it is celebrated either at the end of summer or the beginning of autumn. During Chuseok many Koreans go back to their hometowns to spend time with family and friends while giving thanks to their ancestors and eating delicious food. It is tradition to visit ancestral graves and honour the dead…where it’s time to traditionally feast on songpyeon which are rice cakes with a sweet filling. 

Unfortunately, Oktoberfest that is a celebration of beer, lots of pretzels and authentic German sausages has been cancelled due to Covid…Ahhhhhh!

Albuquerque, New Mexico…International Balloon Festival from the 1st-9th October…where more than 750 air balloons take to the early morning skies…I have seen such a sight in Weston Super-mare in the UK and it is a wonderous sight to see all the colours of the rainbow…those balloons are magnificent a sight to behold…

If you are in or near London…then from today(3rd) Oct until the 9th October it’s London Cocktail Week...good food… where great food and delicious cocktails will be on offer… there will be curated cocktail hours and masterclasses all held at the Old Spitalfield Market.

The #1 today 3rd October 1987 was this dance track…

Now let’s get to my posts from last week…the round-up of posts you might have missed on CarolCooks2…

As last week was the end of National Potato Month…I have treated you to some of my favourite potato recipes all tried and tested in my kitchen…Starting with a lovely Lancashire Hotpot…a slow-cooked lamb dish with potatoes…

CarolCooks2…in my kitchen…Traditional Lancashire Hotpot…

Today it was Hasselback Potatoes which look spectacular on the plate…

CarolCooks2…in my kitchen…Hasselback Potatoes…

The Environmental A-Z and this week it was the letter R…Radon gas and renewable energy…

The Environmental A-Z…the letter R…#Radon and Renewable Resources

Cardiovascular Disease which affects women as well as men…#recommended read.

Please head over to Smorgasbord Magazine as it really does affect us, ladies, we need to know the signs and what preventative steps we can take to protect ourselves.

Smorgasbord Health Column – Women’s Health Month – Cardiovascular Disease – Heart Attacks and Strokes by Sally Cronin

The final potato post as we have come to the end of the month…I will however be posting more for the foreseeable as it’s quite clear that potatoes are loved and eaten around the world every day.

CarolCooks2…in my kitchen…Moussaka with a difference…

World Vegetarian Day…

Although I am not vegetarian I eat far less meat and more plant-based dishes than I have ever done…both for my health and the health of the planet…

As today was the 1 st of October I also looked at some important days for the remainder of the month of October…like World Food Day and Halloween.

October 2021…World Vegetarian Day(1st) plus Music, World Food Day, Halloween and what’s in between?

Saturday Snippets…I love these one-word prompts and this came from Clive who writes the blog “Take it Easy“…Clive confessed after the fact… that he had never gone fishing and that he thought I had done well with the prompt…did he think I would not give it a good go I asked myself…lol…it wasn’t the easiest of prompts with the “ing” on the end …but I had fun…missed a couple …a great band from Vermont(thank you) Dorothy and a Ben & Jerry’s Ice cream..how could I have missed that one, Dorothy…caramel swirls and fudge…Yum…

and for the final time of asking please send me a one word prompt..someone?????

Saturday Snippets 2nd October 2021…Gone Fishing…

Update on Lauren…she has had a lovely week in Cyprus before her chemotheraphy treatment starts…I will be happy when she is back home safely but so happy she got to see Bobbie being a bridesmaid…she has made some lovely memories…

The idea of teddies instead of flowers I thought was lovely…xx

Thank you for reading this weekly roundup see you next week for more recipes and environmental news with the odd music video…xxx

 

 

 

 

 

 

 

Thank you for joining me today for my weekly roundup…Hope to see you here next week for more on the environment and in my kitchen xxx

CarolCooks2…in my kitchen…Hasselback Potatoes…

National Potato Month continued… yesterday it was Lancashire Hotpot and continuing with the theme of sliced potatoes…today it’s the Hasselback potato…

Most of us love a nice crispy roast potato but these just take the roast potato to another level..impress your dinner guests they just add that touch of deliciousness to the plate…or if you are cooking a special meal for that special someone or just because…

Hasselback potatoes are easy to do …but spectacular on the plate…and if you have some duck or goose fat then they will be even tastier…

It is all thanks to the Swedes for this potato invention…They also sometimes go under the name Accordion Potatoes or Pillbug Potatoes…not sure I like the sound of those as they also little potato bugs so not sure where that name comes from…

But whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy deliciousness.

You can use any size potato from quite a large one or even tiny new potatoes…the method is the same…You can peel the potatoes or just wash and scrub the skins..

Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon to use as a guide. Make your slices as thick or as thin as you like — my knife skills tend to average slices that are 1/8-inch to 1/4-inch thick…I do believe you can buy a gadget which does it for you but I just hand slice…

Once cut..we come to the butter or oil…or any other fat of your choice..duck or goose fat makes them even more special…for this first brushing of fat you don’t need much just brush the potatoes with your fat or oil then pop them on a grease baking tray and into your preheated oven…425F/218C

After about 30 minutes you will see the cuts start to fan out..it is now time for that second brushing of fat as now you can get down into the cracks which are opening up…just brush that fat into the cracks…judging the fat down if the slices are not quite open…

The pop back into the oven for another 30-40 minutes until crispy and golden and a knife goes easily through the potato of course this time will vary depending on the size of your potatoes.

Now here is when you can get a little creative…you can pop some grated or sliced cheese between the potato slices some slivers of garlic or some crispy crumbled bacon., sour cream..and don’t forget some salt and pepper to season the potatoes…just add your little extras about 5-10 mins before the end of cooking.

Once cooked sprinkle with some fresh chopped parsley or herb of your choice and enjoy!

Join me tomorrow for some more ideas on how to cook with sliced potatoes xx

 

 

 

 

 

 

CarolCooks2…in my kitchen…Traditional Lancashire Hotpot…

 

The Potato…comes in all sizes and colours from purple, yellow, white and reds…The Potato is healthy it’s how you cook it and what you put in it or on it which can play havoc with your health and your waistline…

Today as September is National Potato Month…I am getting in one more post as it seems around the world the potato is very much loved and eaten in many ways…then I thought why not just do one potato dish a week as they are so popular so starting with sliced potatoes... it is a family favourite and one I grew on …a Lancashire Hotpot...which is generally cooked using lamb/mutton and topped with sliced potatoes…it was popular with the workers when the Lancashire cotton industry was at its peak as it could be put on a very low heat and would ready when the weary workers came home after a hard days work…

The lamb/mutton so tender and melting with the potatoes crispy on top and cooked in lovely meat juices the taste is out of this world…and would you believe that Oysters were so cheap and plentiful that they were often added to the dish to bulk it out and make it go further.

Lancashire Hotpot…although my mother didn’t come from Lancashire she made the best Lancashire Hotpot in my eyes…she used what she called scrag of lamb and we all know that when meat cooked on the bone you can’t beat the taste although in her later years she used to dice a boned shoulder of lamb which is what I do… all lamb is imported here and choice is limited to shoulder, leg and lamb shanks but because it is imported I buy it very very rarely…but we enjoy it all the more when we do cook it..you can, of course, use beef I just don’t think the potatoes have that same lovely taste as when they are cooked with the lamb.

Ingredients:

  •  lb lamb, diced (neck, shoulder, chops)
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 2 large onions, peeled and chopped
  • 1 tbsp flour
  • 2 cups hot chicken broth (or vegetable broth)
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tbsp Worcestershire sauce
  • 3 medium carrots, peeled and cut into small pieces
  •  lb potatoes, peeled and cut into ⅛-inch thick slices
  • 2 tbsp melted butter (for the top)
  • 1-2 fresh thyme sprigs.

Let’s Cook!

Preheat the oven to 350F/170C.

In a dutch oven/casserole on medium heat melt the butter and vegetable oil until heated through 1-2 minutes add the onions and cook for 4 mins stirring regularly.

Add the lamb it was here where my mother used to add lambs kidneys however I cannot get them here then add the flour and cook for 3 minutes stirring.

Add the broth, bay leaves, salt, pepper, thyme sprigs and Worcestershire sauce and stir well to combine.

Cover and cook over medium heat for 45 minutes then add the carrots and stir well.

Transfer the content to a suitable sized casserole dish and garnish with the sliced potatoes. depending on the shape of your dish you can start on the outside and work towards the centre or just layer the potatoes in lines down the dish.

Brush the tops of the potatoes with the melted butter and if required sprinkle with some fresh thyme or rosemary.

Bake for 1 hr 30 minutes and then increase the oven temperature to 390F/200C remove the lid and bake again for 20-530 minutes until the potatoes are golden and crisp.

Remove from the oven and allow to stand for 5 minutes and then serve.

If you are using a slow cooker then I add my carrots with broth and then cook for a few hours until the meat is tender I then add the potato slices and transfer the dish to the oven to brown.

What is your favourite potato dish using sliced potatoes?

Enjoy!….xx