Tag: potatoes

Ross O’Meara’s Slow Roasted Pork Shoulder

.Reading time 2 minutes.

Serves: 8+

My mother cooked this last night and what a great dish!

Of course, half the genius is the 6 hour cooking time of the wonderful pork shoulder though the other half is the simple, set-and-forget nature of the dish.

It takes only a little prep time and the afternoon is yours again.

We had this with sautéed Brussel sprouts, poached baby turnips and roasted baby carrots and apple sauce… and the incredible potatoes that have been cooking alongside the moorish pork. (After cooking, I removed the skin/crackling and gave it a good whack under the grill to really finish it off!)

Winter is almost here. Get yourself some pork shoulder and get into this!

3kg pork shoulder, bone out, skin on
Olive oil and salt for cooking
1kg waxy potatoes
3 French shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 anchovy fillets
1 handful chives, chopped
1 handful flat leaf parsley, chopped
100ml chicken stock

Method

  1. Preheat the oven to 150c (or 130c if it is fan-forced).
  2. Take the pork shoulder, dry it with paper towel and then rub with the olive oil and salt.
  3. Wash the potatoes and then slice into pieces around ¾ cm thick.
  4. Get a large, deep roasting dish and add the sliced potatoes, shallots, garlic, anchovies and herbs. Mix each of the ingredients up, ensuring they are evenly spread.
  5. Add the stock and place the pork, skin side up on-top. Cook in the oven for 6 hours.
  6. Periodically check the pork to ensure it isn’t cooking too quickly and if it is, cover with foil.

Spicy Lebanese potatoes (batata harra)

.Reading time 1 minute.
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Get over it and eat more potatoes.

 Serves: 4 – 6

There is something great about having a repertoire of potato dishes. Because people inherently like people who cook good potatoes, especially when they can do more than mash and baked potatoes.

These potatoes are awesome and would go well with so many things; steak, chicken or maybe some marinated and grilled pork. We had them with some really great Middle Eastern Beef and Parsley kebabs.

We substituted sweet paprika for the cayenne so that the boys would eat them and they were still delicious. And the boys hoovered them up.

Ingredients

1kg white potatoes, cubed 2cm
2 tbsp olive oil
1 ½ tsp salt
2 tbsp extra virgin olive oil
5 cloves garlic, crushed
¼ c finely chopped coriander
1 tbsp lemon juice
¼ tsp cayenne pepper

Method

  1. Preheat the oven to 200c.
  2. In a large bowl, toss the potatoes with the olive oil and the salt. Divide potatoes among 2 baking paper-lined oven trays and roast for 40 minutes or golden.
  3. Place a large frying pan over a medium heat; add the extra virgin olive oil, garlic and coriander and cook for 1 – 2 minutes until the garlic changes colour. Add the lemon juice and the hot potatoes to the pan and toss to coat. Season to taste and sprinkle with the cayenne pepper.

Champ

.Reading time less than 1 minute.

Serves: 4 – 6 as a side to a stew

Champ is as good as it is unknown in Australia; Ireland’s take on mash potatoes.

You can happily substitute spring onions for red onions or (French) shallots as I often do.

Or become a real champ warrior by adding bacon and ham.

Ingredients

100gm spring onions, sliced thinly
150ml milk
100gm butter
1kg potatoes
Salt and pepper

Method

  1. Make your mash potatoes as you normally would; plenty of butter and seasoning. If you have a ricer, use that you get perfectly smooth mash, if not, buy one.
  2. Stir through the spring onions.
  3. Try not to keep sampling to check the seasoning for the 20 minutes that your braise is finishing off!