It’s the day before my next veg box delivery and I’m staring at 1kg Valor potatoes, 5 carrots, 3 leeks and a couple of sprouting onions from the week before and wondering what’s for supper. I’ve also brought to the table a large red chilli (not organic from Tesco) and a couple of pork and apple sausages from the Riverford organic meat consignment I ordered in for Easter weekend. I feel the need for meat and some heat.
Outside the temperature’s dropped and rain is spitting (bring it on otherwise the water shortage here in Hampshire will get worse, and my newly sown broad beans from Jim will not grow big and strong). The rest of the bed is reserved for the veg plants due tomorrow in a box to grow from Riverford.
A quick recap on what happened to all the other veg rations this week:
A big bag of bushy curly kale turned into a Grecian Greens Pie wrapped in filo pastry, otherwise known as Spanakopitta which provided supper for two and enough leftovers for two lunches. Turns out curly kale is a really good stand-in for spinach in this recipe.
The one legged veg, i.e. cauliflower, broccoli and mushrooms gave themselves up to a stir fry lunch then went on to provide two cold lunches after getting mixed up with quinoa and excited by a little bit of chilli jam on the side.
That’s eight meals provided for out of a possible fourteen over the week including dinner tonight: grilled sausages and potatoes with red chillies and saute leeks. The unclaimed carrots and onion will roll over into next week’s vegetable lottery.
I’ll cook all 1 kg of the Valour potatoes and they will valiantly re-appear in Chocolate Potato Cake because Easter is coming (more on that later) and in Smoked Salmon Quiche with potato pastry because my mum is coming. All the potato recipes have been inspired by the Potato book. Somehow every vegetable finds it’s place in the end including the veg peelings that wind up in the compost bin (food for the garden).
Red Hot Potatoes Take: 1 red chilli, finely chopped (de-seeded), 1 small onion sliced, a pinch of cumin seeds, 2 tbsp olive oil, 3 medium sized potatoes, peeled and quartered, 1 rasher of bacon cut into bits (optional), coriander leaf (pinched a leaf of the Vietnamese coriander growing in the kitchen) and seasoning. Serves 2
Cook potatoes in boiling salted water. Heat oil and cook chilli and cumin seeds for a minute or so, add bacon bits. Add sliced onions and cook until softened. Stir until bacon crisp then add cooked potatoes. Toss together with other ingredients until potatoes start to brown. Remove from heat and add chopped fresh coriander. I used the first leaf from my Vietnamese Coriander growing in the shelter of my kitchen until it’s warm enough to grow outdoors. Wow, this dish punches above it’s weight in flavour, that and the melt in the mouth texture of the Valor potato, I’ll definitely be making this again. Meanwhile there is a second helping in the pan!
The combination of the flaming potatoes and the sweetness of the apple and pork sausages and the no nonsense leeks makes this a very hearty meal. Just what I need to warm me up on this cool, damp April evening.