My teenage daughters like my
cooking but think it veers between salads and stodge. Both have their place, but
they seemed very appreciative when I came up with this light, bright meal.
Its more difficult than some recent ones, but have a go.
You will need a food processor for these recipes you could
probably mash the potatoes if one isnt available, but the leeks are
too fibrous to purée by hand.
Start with the salsa as it can be reducing on the stove whilst
you prepare the other dishes.
The potatoes should be next as they take longer to cook than the
Ingredients for the Smooth Salsa:
§ 2 red peppers
§ 1 large onion
§ 400g tinned plum
§ Mushroom ketchup
§ Hot chilli sauce
Blend the peppers, onion and tinned tomatoes until smooth.
Add 2 tablespoons of the mushroom ketchup (you could use soy
sauce or Worcestershire sauce) and 1-2 teaspoons of hot chilli sauce
Bring to the boil on the stove, then turn down as low as possible
and leave with the lid off. Check the flavour after 30 or so minutes
and adjust with pepper, salt, sauce as desired. If you think it
needs to thicken more just keep it uncovered on a low heat.
Otherwise reheat it just before you need it. Any that isnt eaten
can be stored and eaten cold with natchos.
Ingrediants for the Roast Creamed Potatoes:
§ 750g-1kg Potatoes
§ Fish sauce (optional or use any sauce
§ Tahini (optional, you could also use peanut
§ Extra virgin olive oil § 200ml double cream
and black pepper
I do these with the skins on so use organic potatoes.
If you use ordinary potatoes then peel them as
legislation on pesticide residues assumes that everyone always peels
everything remember that when you next bite into an
apple. You will need to peel the potatoes if you
intend to mash them rather than blend them.
The oven needs to be preheated to 200°C. They should turn out as
soft fondant cream potato in a crispy shell, so you may need to turn
the oven up to 250°C for the last five minutes or so if they are not
Half or quarter the potatoes, then boil or pressure-cook the
potatoes until soft. Blend in a food processor until smooth.
Add 2 tablespoons of olive oil, 2 teaspoons of fish sauce, the
cream, 1 tablespoon of Tahini, season and add herbs to taste. Blend
again then taste and adjust the flavour if you need to. Either
pipe (if you have the will, strength and an industrial icing bag) or
simply spoon (if you value your sanity) out the mixture onto an
oiled baking tray. They should be about 4-5cm in diameter.
Brush each one with some olive oil. Place in the oven and cook
for about 20-25 minutes until golden and crisp on the outside.
Ingredients for the Leek Puffs:
§ 2-4 leeks
§ 3 free-range eggs
§ 50ml double cream
500g puff pastry
§ Black pepper
§ Mixed herbs
Preheat the oven to 200°C
Boil, pressure-cook or microwave the leeks until they are very
soft. Leave to cool
Meanwhile roll out the pastry to about 0.5cm and cut into eight
equal rectangles. Fold the edges over about 1cm all round so you
have very shallow boxes with 1cm wide walls (score the inside of the
folds and dampen with milk to make the stick down). Set the boxes
out on an oiled baking tray.
Blend the leeks in a food processor until completely smooth.
Separate the eggs and put the whites in a bowl to whisk. Add the
cream and yolks to the leaks and blend in.
Remove the blade from the processor or transfer to another
Whisk the whites until they stand in peaks and immediately fold
into the leek mixture. Spoon the mixture between all of the boxes
and place in the oven. These are mini-soufflés in puff pastry cases,
so they should rise and then turn golden-brown in about 20-25
minutes depending on your oven. You may need to turn the oven up to
250°C for the last 5 minutes to brown them cook them for too long
and they will become tough.
They can be frozen, and will rise again when reheated.