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11 August 2009

My New Favourite Potatoes

I made these potatoes a few weeks ago when Scott came over for dinner. And fell in love with them. I made them again last night. And still loved them. I really think they are my new favourite. This may be attributable to the fact that I love burnt butter and sage, but that is fine with me!

It is important to dress the potatoes while they are still warm so that they suck up all the flavours.

The flavours just seem to work beautifully together. I hope you enjoy.

Ingredients (serves 3-4)
3-4 large potatoes cut into chunks (or 12 small potatoes)
6 slices prosciutto
100g butter
1 bunch sage
1 tablespoon capers
Zest of 1 lemon
1 tablespoon pink peppercorns crushed
Olive oil
Salt and pepper

Preheat oven to 210 degrees. Steam potatoes until cooked through. Meanwhile, bake prosciutto until crisp.

Once potatoes are just cooked through, place butter, sage and capers in a small saucepan. Cook until sage and capers are crisp and butter is browned. Pour over potatoes. Break up prosciutto and add to potatoes. Top potatoes with lemon zest and peppercorns. Season with salt and pepper and drizzle with extra olive oil.

Thyme and Chicken Risotto with Crispy Garlic Breadcrumbs

I saw a Jamie Oliver recipe recently which inspired me to make risotto. The risotto that he made was quite 'loose' - a lot more creamy than any other risotto I have ever made. As he described it 'oozy'.

To flavour I used thyme, celery and garlic. And I complimented the 'oozy' risotto with crisp breadcrumbs. And because Mark always likes meat with his meals, I added chicken.

I was very happy with the result. It seems my camera is dying, so unfortunately I don't have photos of this dish.

Ingredients (serves 2)
1 cup fresh breadcrumbs
2 cloves garlic crushed
Olive oil
1 brown onion chopped
1 stalk celery finely chopped
2 cloves garlic (extra)
1 cup arborio rice
2 tablespoons finely chopped fresh thyme
1 glass white wine
4-5 cups chicken stock
1 chicken breast trimmed
1 cup grated parmesan
50g butter


Preheat oven to 220 degrees. Combine fresh breadcrumbs, garlic and enough olive oil to coat the breadcrumbs in a bowl. Mix to combine. Spread over a roasting tray and roast until crisp. Set aside.

Heat the chicken stock in a small saucepan until simmering.

Heat a few tablespoons olive oil in a medium sized saucepan over medium heat. Add the onion and celery and cook until soft. Add the garlic and cook for 30-60 seconds. Add the arborio rice and cook until translucent. Add the thyme.

Pour in about a glass of white wine and cook, stirring, until absorbed. Add salt and pepper. Use a soup ladle to add the chicken stock one ladle full at a time, stirring well, and adding more stock once the last ladle full has been absorbed.

While the risotto is cooking, cook the chicken breast in a fry pan with a little oil until cooked through. Slice thinly. Set aside.

You probably won't need all the chicken stock. When about 2/3 of the stock has been absorbed, taste the risotto. It should be creamy on the outside but still with a bit of a "bite" in the centre. Don't let it become too thick - some of the liquid should remain.

Once cooked, stir through the parmesan and butter and place the lid on the saucepan for 3 minutes. Just before serving, stir through chicken. Serve topped with crisp breadcrumbs.