Thai Red Chicken Curry

Ingredients:

1 onion

15ml sunflower oil

400ml coconut milk

30ml Thai Red Curry Paste - find HERE

30ml Thai fish sauce

15ml soft light brown sugar

225g new potatoes

450g chicken breast fillets, skinned and cut into chunks

15ml lime juice

30ml chopped fresh mint

15ml chopped fresh basil

2 kaffir lime leaves, shredded

1-2 fresh red chillies, seeded and finely chopped

Sea salt and freshly ground black pepper

Method:

Cut the onion into wedges. Heat a wok until hot, and add the oil, swirling it around. Add the onion and stir-fry for 3-4 minutes.

Pour in the coconut milk, and bring to the boil, stirring. Stir in the curry paste, fish sauce and sugar. Add the potatoes and seasoning. Simmer gently, covered, for about 20 minutes.

Add the chicken chunks and cook, covered, over a low heat for 5-10 minutes, or until the chicken is cooked and the potatoes are tender.

Stir in the lime juice, chopped mint and basil. Serve immediately garnished with shredded kaffir lime leaves and red chillies.

Serves 4

Spanish Potato and Garlic Soup

I'm back in spain again with this soup.... 

and here's a little history about the potato as well.

Sailors returning from the Andes to Spain brought potatoes for their own food on the trip. Leftover tubers were taken ashore and planted along the Bay of Biscay coast of Northern Spain. The potato arrived in Spain some years before the end of the 16th century where the Spanish though that they were a kind of truffle and called them "tartuffo." It was thought at first that they were only suitable for animal feed, but soon the nutritious nature of the crop was recognised and it became incorporated in the Spanish diet as a staple for the peasant masses.

Potatoes became a standard supply item on the Spanish ships as it was noticed that the sailors who ate patatas, as potatoes became known, did not suffer from scurvy. Basque fishermen from Spain, using potatoes as ships' stores and ballast for their voyages across the Atlantic in the 16th century, took them to places like Ireland. The Spanish, whose empire also stretched across Europe, brought potatoes as provisions for their armies and peasants along the way adopted the crop, spreading the potato across the Continent.

Potatoes are high in complex carbohydrates and include both protein and fibre. Any potatoes, which have green patches, should be discarded as this colouring indicates the presence of toxic alkaloids known as solamines or solaranoids.

This creamy soup, served peasant-style in earthen ware dishes, is a classic Spanish dish that is really one to savour.

Ingredients:

15ml olive oil

1 large onion, thinly sliced

4 cloves garlic, crushed

1 large potato

5ml paprika

400g can chopped tomatoes, drained

5ml chopped fresh thyme leaves

900ml vegetable or chicken stock

5ml cornflour

Sea salt and freshly ground black pepper

Chopped fresh thyme leaves to garnish

Method:

With a sharp knife, cut the potato in half, then into slices.

Heat the oil in a large pan, add the onion, crushed garlic, potato slices and paprika to the pan and cook gently for 5 minutes, or until the onions are softened, but not browned.

Add the chopped tomatoes, thyme and stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the potatoes are tender.

Blend the cornflour with a little water in a cup to form a paste and stir this into the soup. Simmer for about 5 minutes, stirring, until the soup is thickened.

Break the potatoes up slightly with a fork and season the soup to taste with salt and pepper. Transfer to individual serving bowls and garnish each bowl with chopped thyme leaves.

Serves 6

Broad Bean and Potato Soup

In Spain, habas are fresh broad beans, which are a great deal nicer than the dried variety, known as favas. The latter word has now vanished from the Spanish dictionary and the rather indigestible dried bean has all but disappeared from Spanish cookery as well. The broad bean is a native European bean that was an important staple food for centuries before the arrival of the haricot bean from the Americas. Very young broad beans are often eaten raw, especially in Italy.

This soup is best made in early summer while the beans are young and before they toughen and get over-large, but it is possible to use frozen beans out of season.

This recipe uses a modern herb, as well – coriander is not a common Spanish ingredient – it is rather more associated with Mexican cooking, but it adds a delicious flavour to a soup.

Ingredients:

30ml olive oil

2 onions, chopped

3 large floury potatoes, peeled and diced

450g fresh shelled broad beans

1.75L vegetable or chicken stock

1 bunch coriander (cilantro), roughly chopped

150ml single cream, plus a little extra for garnish

Sea salt and freshly ground black pepper

Method:

Heat the oil in a large pan and fry the onions, stirring for 5 minutes until the onions have softened. Add the potatoes and most off the beans, reserving some to use as garnish. Pour in the stock and bring to the boil. Simmer for 5 minutes before adding the coriander. Simmer for a further 10 minutes.

Blend the soup with a stick blender. Stir in the cream, season and bring back to a simmer, but do not boil.

Serve garnished with coriander, reserved beans and cream.

Serves 4

Potato Pakora

Thinly sliced potatoes, dipped in a batter and deep fried. 

These slices are crisp on the outside with a soft potato centre. 

A yummy Indian-style snack that you can expect your friends to compliment you on! 

This batter can be used to make onion rings or other vegetables like courgette (zucchini)  and brinjal (aubergine).

Ingredients:

2 large potatoes, thinly sliced
125ml flour125ml + 15ml rice flour (rice powder)125ml + 15ml gram flour (chick pea flour)
A pinch of salt
A dash of white peeper
5ml of chilli flakes
375ml soda water, chilled (highly recommended to be chilled)
sunflower oil for deep frying

Chopped coriander to garnish
Method:

In a bowl mix the flour, gram flour, and rice flour. Add the soda water, salt, white pepper, and chilli flakes. Whisk just to obtain a batter. It should have the consistency of thick cream.

Heat the oil in a fryer to an adequate frying temperature. Test with a drop of batter; the batter should sizzle and begin to cook.

Dredge the potato slices in the batter one at a time and fry in batches until golden on both sides. 

Serve garnished with chopped coriander or with a spicy dipping sauce or chutney.

Roasted Potato Salad with Coriander Pesto

Ingredients:
1.25kg medium potatoes, each cut into 8 pieces
15mlolive oil
5ml sea salt
1ml fresh ground black pepper
200ml diced celery
125ml diced onion
2 mangoes, peeled and diced

For the Coriander Pesto:
200ml packed measure of chopped coriander
60ml packed measure of chopped mint

1 jalapeno, ribs and seeds removed, minced

5ml grated ginger
2 garlic cloves, minced
125ml unsweetened shredded coconut, fresh or frozen (defrosted)
2.5ml sea salt
2.5ml ground coriander
5ml ground cumin
Juice of 1/2 lime
30ml water
30ml olive oil

Method:Preheat oven to 220ºC.

Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.

For the pesto:
In a food processor, add coriander and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.

In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 125ml coriander pesto.

Garlic and Dill Potatoes

Ingredients:
900g potatoes, peeled and cut into shallow slices
8 cloves garlic, peeled and chopped
30ml olive oil
15ml fresh chopped dill
Sea salt and freshly ground black pepper

Method:
Preheat the oven to 200°C.

Place the potato pieces in a shallow baking dish large enough to hold the slices in a single layer. Drizzle with the oil and toss to coat evenly. Sprinkle with garlic, salt and black pepper and toss again.

Roast, uncovered for 30-35 minutes, turning halfway through cooking, or until the potatoes are well browned and tender through the centre. Sprinkle with fresh dill and serve hot.

Potato Tortilla

The classic tortilla can be found in every tapas bar in Spain. 

The size of a large cake, it is dense and very satisfying. 

It can be eaten in wedges with a fork, a meal in itself with a salad, 

or cut into chunks, served on toothpicks and enjoyed 

as a snack with drinks.

Ingredients:

450g small waxy potato, peeled

1 Spanish onion

45ml olive or sunflower oil

4 large eggs

Sea salt and freshly ground black pepper

Fresh parsley, tomato wedges or Slow Roasted Tomatoes to garnish

Method:

Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 30ml of oil in a 20cm heavy-based frying pan. Add the potatoes and onions to the pan and cook over a low heat for 20 minutes, or until the potato slices are just tender. Stir from time to time to prevent the potatoes from sticking. Remove from the heat.

In a large bowl, beat together the eggs with a little salt and pepper. When the cooked potatoes and onion have cooled a little, stir the potatoes into the eggs.

Clean the frying pan with absorbent kitchen paper. Heat the remaining oil and pour in the potato and egg mixture. Cook very gently for 5-8 minutes until set underneath. During the cooking, lift the edges of the tortilla with a spatula to allow any uncooked egg to run underneath. Shake the pan from side to side to prevent sticking.

Place a large heatproof plate upside-down over the pan, invert the tortilla on to the plate and then slide it back into the pan. Cook for a further 2-3 minutes until the underside of the tortilla is golden brown.

Cut the tortilla into wedges and serve immediately or leave until warm or cold. Serve garnished with fresh parsley, tomato wedges or Slow Roasted Tomatoes.

Potato Curry Aloo 65

Aloo 65 is an amazingly tasty and easy snack. The cooked potatoes are mixed with a spicy mixture consisting of ground coriander, red chilly powder & ginger garlic paste. It tastes lip-smacking, as the Indians would say, when hot & crunchy. Serves as an excellent starter snack and everybody loves!
This spicy potato mixture also makes a great filling for samoosas.
Prepare the mixture up to when it is fried, mix in some chopped green beans or baby peas and fill sammosas ready for frying. Yum!

Ingredients:

2-3 potatoes

7.5ml chilli powder

7.5ml ground coriander

5ml Garam masala

5ml ginger and garlic paste

30ml corn flour

30ml all purpose flour

200ml yoghurt

10ml chopped garlic

1-2 green chillies, split

a twig of curry leaves

sea salt to taste

Oil for frying

Method:

Wash and cook potatoes until it is three-fourth done. Allow to cool and peel off the skin. Chop the potato into fine bite-sized cubes.

In a mixing bowl, mix 5ml chilly powder, ground coriander and garam masala. Add ginger garlic paste, corn flour and all purpose flour. Season with salt and mix well.

Add yoghurt to the spice mixture and make a thick paste. Add finely cubed par boiled potato pieces. Mix well, so that the potato cubes are coated well with the marinade. Allow to rest for 5 mins. 

Heat oil in a fry pan. Add masala coated potato to hot oil. Fry to golden brown in medium flame. Drain  on kitchen paper towel. To prepare the gravy,  heat a wok with 30ml of oil. Add finely chopped garlic, split green chillies. Sauté for a minute. Add fresh curry leaves and toss. Add 125ml of yoghurt, the remaining chilly powder and season with salt. Allow the mixture to boil for a minute. Now add the golden fried potatoes to this. Keep the flame in low medium and stir gently. Once the gravy turns dry, turn off the flame. 

Garnish with freshly chopped coriander leaves or mint leaves. Serve the potatoes hot with some tomato sauce or green chutney. Enjoy !

Coronation Salad

The famous salad dressing used in this salad was created especially for the coronation dinner of Queen Elizabeth II. 

It is a wonderful accompaniment to hard-boiled eggs and vegetables.

This recipe uses cucumber and radishes with potatoes, but grilled courgettes, avocado and dried fruit, such as apricots, apples, peaches and pears also work well with new potatoes.

Ingredients:

450g new potatoes

45ml French Dressing

3 spring onions, chopped

Sea salt and freshly ground black pepper

6 eggs, hard-boiled and halved

Frilly lettuce leaves

¼ English cucumber, cut into thin strips

6 large radishes, sliced

1 carton of salad cress

For the Dressing:

30ml olive oil

1 small onion, chopped

15ml mild curry powder 

..... or 10ml medium curry powder and 5ml turmeric

10ml tomato purée

30ml lemon juice

30ml sherry

300ml mayonnaise

150ml plain yoghurt

Method:

Boil the potatoes in salted water until tender. Drain them and transfer them to a large bowl. Toss in the French dressing while they are still warm. Stir in the spring onions and seasoning and allow to cool thoroughly.

Meanwhile make the dressing:

Heat the oil in a small saucepan and fry the onions for 3 minutes, until soft. Stir in the curry powder and fry for a further minute. Remove from the heat and mix in all the other dressing ingredients.

Stir the dressing into the potatoes and add the eggs. Place the potatoes in the fridge to chill for about 30 minutes.

Line a serving platter with lettuce leaves and pile the salad in the centre. Scatter over the cucumber, radishes and cress. 

Tomato Egg Salad

Ingredients:

4 hard boiled eggs

60ml mayonnaise

5ml Dijon mustard

15ml white wine vinegar

30ml sour cream

Sea salt and freshly ground black pepper to season

2 tomatoes, chopped

1 red pepper, cut into bite size pieces

1 potato, boiled and chopped

15ml fresh chopped parsley

Method:

Bring a medium pot of water to a boil.

Boil eggs for 7-8 minutes.

Remove the eggs and let cool.

Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.

Place egg yolks in a bowl and mash with mayonnaise, mustard, vinegar and sour cream and then season to taste with salt and pepper.

Mix the dressing with the tomatoes, red peppers, potato, egg white and chopped fresh parsley.

Tatter Tots with Cheese Sauce

Ingredients:

500ml tatter tots

6 strips streaky back

For the Cheese Sauce:

30g butter

30ml flour

250ml whole milk

375ml fresh grated cheddar cheese

Sea salt and white pepper to taste

Method:

Preheat the oven to 200˚C.

Line a baking dish with baking paper and spread the tater tots in one layer. When cooking larger amounts, if you want them to be crispy, don’t stack them, only do a single layer.

Bake for 20 minutes, check them at this point and stir them around a little. Bake longer if necessary. Remove from the oven when done.

To prepare the bacon:

While the taters are baking, cook the bacon bits. Chop the bacon sliced into pieces about 1/4 inch wide and place them into a frying pan. Cook over medium then low heat. While they are cooking, use a wooden spoon or tongs to stir and separate all the bits. When they are crispy use tongs to move them onto a plate that is lined with paper towels to absorb the fat. Set aside.

To prepare the Cheddar Cheese Sauce:

While the bacon and tater tots are cooking make the cheese sauce.

Grate the cheddar cheese. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook about one minute. Slowly whisk in the milk. Stir and cook for about 4-5 minutes until the sauce thickens. Turn off the heat and add the grated cheese. Stir with a wooden spoon until smooth. Taste and add salt and pepper to taste. This make a very thick sauce, if you want it thinner, just a little more milk.

Assembly:

Transfer the cooked tater tots into a serving dish. Spoon on a generous amount of cheese sauce. Sprinkle the bacon bits on top.

Homemade Tatter Tots

Ingredients:

8 medium potatoes, cooked, peeled, and hot
15ml flour
1 dash pepper
5ml salt

30ml finely minced onions (optional)
sunflower oil

Method:

Finely shred or use a ricer while potatoes are still hot.

Stir in flour, salt, pepper and onion (if using).

Heat 1/4-in oil in heavy pan.

Form into small sausages and drop in oil; fry until slightly golden.

Drain on paper towels, then freeze for tater tot casseroles or to serve alone.

When ready to serve, remove from freezer.

Bake in single layers on a greased baking sheet; at 200˚C until desired doneness.

Chicken, Potato and Coconut Curry

Chicken, Potato and Coconut Curry

Ingredients:

500g cooked chicken breasts, skinned and cubed

15ml sunflower oil

5-6 spring onions, sliced, plus extra for garnish

1 stalk of lemon grass, finely chopped

1 red chilli, plus extra to garnish

400g can coconut milk

50ml coriander paste

300g cooked and halved small potatoes

Basmati rice to serve

Fresh coriander to garnish

Method:

Heat the oil in a non-stick frying pan. Add the spring onions and cook for 1-2 minutes. Add the lemongrass and chilli and cook for a further minute.

Pour in the coconut milk, stir in the coriander paste and bring to a simmer. Add the potatoes and chicken and cook for 10-15 minutes.

Cook the rice according to the preparation instructions.

Serve the chicken over the rice, garnished with chopped coriander, sliced red chilli and spring onions.

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Indian-Spiced Fish Pie

Ingredients:

For the filling:
30ml sunflower oil
1 onion, chopped
1 leek, sliced
5ml fennel seeds
2.5ml black mustard seeds
600g firm white fish, such as kingklip
100g smoked fish, such as haddock or kippers
300g prawns, tailed
30ml shredded spinach
400ml cream
15ml fennel fronds
15ml chopped coriander leaves
2.5ml chilli flakes

For the topping:
2 large potatoes, parboiled and grated
30ml ghee
2.5 ml chopped chives
A pinch of chilli flakes

Method:
Heat the oven to 200°C.
Heat the oil and temper the spices until they are crackling. Add the onions and the leeks with a pinch of salt. Add the garlic and cook to allow the onions and leeks to sweat off and soften.

Scatter the spinach and the chilli flakes over the onions and then pour in the cream.

Add the fish and herbs and simmer gently until the fish is cooked through.

Remove from the heat, season and put the mixture in a casserole dish.

Heat the ghee in a frying pan and add the potato. Sauté for 5 minutes until the potatoes begin to crisp. Mix in the chives and chilli flakes.

Top the fish with the sautéed potatoes and place the pie under the grill for 10-15 minutes until the potatoes are golden brown and crispy.

Bake in the oven for 15 minutes, until the top is golden brown.
 

Bacon Smashed Potato Poppers

These crisp, tender taters are made even better with the addition of crunchy & smoky bacon!  Smashing the Potatoes makes for super crispy edges that totally grip the Bacon and won’t let go! 

Ingredients:

Streaky bacon
Baby potatoes
Salt and pepper to season


Method:

Preheat the oven to 190 C.

Boil the potatoes in salted water. Drain the through a colander and allow them to cool.

Ever so gently smash them with the back of a spoon.

Wrap each smashed potato with a strip of bacon and place them seam-side down on a baking rack. 

Sprinkle with salt and pepper and bake them  for about 30 minutes, or until they are browned and crispy.

Enjoy!

   

Garlic and Lemon Chicken Bake with Potatoes and Green Beans

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small potatoes, quartered
4 chicken breasts 

Directions:
Preheat oven to 180°C. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through.

Serve warm.

Oven Roasted Potatoes

I'm always looking for some way to make potatoes differently. What could be simpler than these oven roasted potatoes? Do roast potatoes a little different and they are new every time you make them!

Ingredients:

5 -6 large potatoes- peeled
1/4 cup vegetable oil 
4 -5 tablespoons spike seasoning 
1 tablespoon black pepper
fresh parsley - chop about a tablespoon and leave some sprigs for garnish
1/2 cup parmesan

Directions:

Preheat oven to 200 C.
Cut the potatoes into wedges.
In a plastic bowl toss spuds with oil.
Cover with spike and pepper and chopped parsley and toss well.
Place in Cast Iron Skillet and place in center of oven.
Cook for 1 hour or until golden and tender when poked with a fork.
About 10 minutes before they are finished, top with parmesan and let broil and melt.
Garnish wish fresh parsley

Double Mash

This is a mash potato made with potatoes and sweet potatoes mixed. It is much more flavoursome than ordinary mash and is more beneficial nutritionally.

Ingredients:
2-3 large potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
30-50ml milk
20-30g butter
salt and white pepper to season

Method:
Boil the potato and sweet potato together in salted water until the potatoes are tender. Mash them with a potato masher, adding milk and butter to soften the mixture, until the mash is soft smooth and creamy. season with salt and ground white pepper to taste.

Easy Barbecued Roasties

If you have never thought to do roast potatoes on the braai or barbecue, give it a try.

These are just amazing!

They take about an hour to do, so they will need to go on long before your meat, unless you are doing a large chunk of meat for a roast, with which they make a great accompaniment, but we like them with any chargrilled offering....

Ingredients:
6-8 potatoes, peeled and quartered
60ml boiling water
60ml olive oil
60ml butter, melted
salt and freshly ground black pepper
2ml turmeric
2ml paprika

Method:
Prepare a direct fire, if you are doing steaks, chops or chicken pieces, or an indirect fire if you are cooking a roast on the barbecue.

Par boil the potatoes in salted water for about 10 minutes and drain. Arrange the potatoes in a single layer in a cast iron pan or in an aluminium foil drip pan.

Combine the remaining ingredients and pour over the potatoes; toss to coat all the potatoes well. Cook over the drip pan until you put your meat on, then move to the side of the fire while you cook your meat if you are using an indirect fire. If you are using a direct fire put the tray of potatoes on the side of the fire for about an hour; the potatoes will absorb all the liquid and will be puffed, crispy and golden brown.

Cooks Tip:

Using a Kettle Braai or Barbecue...

There are two different ways to cook over a braai, especially if you are using a kettle braai, which has a lid or cover - what we call a 'Weber', the favourite Braai in South Africa, which is also available in the UK.

The method you select will depend on the type of food to be cooked. As a rule of thumb, place the most emphasis on the type of meat you are going to be cooking - vegetables usually cook just as well on both methods of cooking, but many meats benefit from what is called the 'indirect' method of cooking over coals, especially if you are preparing large pieces of meat, such as roasts, hams, whole chickens, duck or turkeys. It is also the best method for cooking fatty meats, such as ribs, park rashers and duck breasts.

When using the indirect method, food is cooked by reflected heat, not directly over the coals. Hot coals are positioned at either side of the fire bed and a drip pan is placed between the two beds of coals. the food is placed on the grid over the drip pan. food cooks slower than by direct heat. Because there are no coals directly under the food, flare-ups and smoke are minimised.

The second method id the 'direct' method. This is suitable for cooking steaks, hamburgers, chops, sausages, kebabs and most vegetables. A direct fire requires the hot coals to be spread over the fire bed and food is placed directly above the hot coals. Food to be cooked by this method may be placed in an open or covered Weber.

'Open' or 'covered' are the further two options, which the kettle braai permits - to cover or not to cover.... Open grilling is probably the method of choice for cuts of meat that are no more than 6-7cm thick, such as fish fillets, vegetables, steaks or chops. These will probably cook in 10-12 minutes, before excess charring occurs on the outside.

Most foods cook more evenly on a closed braai. Very thick steaks, roasts, chickens, chunky vegetables or large whole fish need to cook slower in order to cook through. the covered barbecue will also keep the food from drying out while cooking and fatty foods that may cause flare-ups, or foods with oily marinades or sauces will cook better if covered.

Steak and Baked Potatoes with Chilli and Garlic Cream Sauce

Now that we are into July, we are also into the full swing of summer with wonderful warm days and long balmy evening. What better way to enjoy these amazing days and extended evenings than to take out the Weber and have a braai. - or barbecue for those of you who are not aversed with South African English...

So many people seem to think that a braai or barbecue is just for sausages, burgers or kebabs, but not in our household; we like to have steaks, chops, even roasts.

I concocted this steak dish to utilise a chutney I bought at a food fair that was held in Ellesmere not so long ago, and even if I say so myself, it turned out divine!

The chutney came from Heather's Harvest, a one-woman home-production outfit in Shrewsbury, UK - not so very far from where we live.

Ingredients: Serves 2

2 large baking potatoes
2 sirloin steaks
steak and chop seasoning

For the Sauce:
30ml olive oil
1 small red onion, roughly chopped
1 clove garlic
5-10ml chilli and garlic chutney - Heather's Harvest
...... depending on how hot you like it
50ml soured cream
50ml double cream
10ml sugar
5ml Worcestershire sauce
sea salt and freshly ground black pepper to season

Method:
Parboil the potatoes in their skins for about 10 minutes until just beginning to soften, then warp in foil and put on the prepared charcoal fire for about 15-20 minutes, turning from time to time.

Season the steaks on both sides with Steak and Chop Seasoning and grill over a prepared charcoal fire until done to your specifications. Allow to rest for 5 minutes before serving.

To prepare the sauce, put the onion, garlic and chutney into a mini-blender and blend to a smooth paste. In a small saucepan over a medium heat, warm the olive oil and add the prepared paste. Cook gently until a wonderful aroma arises and the paste begins to become translucent. Add the soured cream and blend into the mixture in the pan, followed by the double cream, stirring gently all the time. Mix in the sugar, Worcestershire sauce and seasoning. Simmer gently for 10-15 minutes, stirring frequently to amalgamate the flavours.

When ready to serve, remove the potatoes from the foil, cut across the top and push the potatoes on the sides to expose the soft flaky flesh. Place a potato and a steak on each plate and cover them with the thick, creamy sauce - and enjoy!