the royal potato

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A clearly moved but stoic Crown Princess Victoria of Sweden commented on the Stockholm terrorist attack on 7 April 2017 upon visiting the site of the attack. The Crown Princess noted the strong display of solidarity between the Swedes in the resistance against acts of terror.

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一番搾りプレミアム、ハムとチキンのクラブハウスサンド、食いしんぼうのシェフサラダ、ガーリックトースト、手仕込みマッシュポテト

ロイヤルホスト 仙川駅前店@仙川町1丁目

6 Essential Potato Basics pt.1

You know what? We haven’t talked much about potatoes on the blog. We should, because they’re pretty awesome right? There are thousand of different varieties and hundreds of ways to cook them. They contain a few really important nutritional bit too, including vitamin C, potassium and iron, not to mention that they’ve been a part of the human diet for thousands of years (although most of us have only been eating them for hundreds). 

Now, most of the world eat potatoes in some form or another. It’s essential in many parts of the world and has been adopted so heavily in places like China that they’re now the world’s largest producer! 

Potatoes are so important and versatile that we created a bunch of skills posts to help you master the most basic potato dishes that we just had to highlight! Now they’re all in the same place… Here! There’s also a couple of classic, potato dishes at the end. Hang about! :) 


First up, the ultimate basic recipe: Boiled potatoes.

CHOOSING THE RIGHT POTATOES:-

1) Boiled potatoes are best done with new potatoes. These are slightly waxy and have a very thin skin which is perfect when left on. Varieties include… Jersey Royals, Charlotte Potatoes or Anya Potatoes.


PREPARING THE POTATOES:-

1) Scrub and wash them well to remove any dirt or grit… but leave the skin intact.

2) Submerge into a pan of cold, salted water.

COOKING THE POTATOES:-

1) Bring the pan to the boil and simmer for 12-15 minutes depending on the potatoes size and age.

2) To test if they are done, stick a knife into the potato and you should feel no resistance. Lift the potato out of the pan on the blade and tilt it back towards the water. If the potato slides back off of the knife then they are ready.


SERVE:-

1) Drain the potatoes and return to the dry hot pan with a knob of butter and plenty of salt and pepper to season. At this stage using a herb butter is perfect.

2) Toss to coat the spuds in the butter and serve immediately. 

Next up, a jacket potato. Just as simple as boiling, but a totally different result! 

CHOOSING THE RIGHT POTATO:-

1) You can often buy ‘baking potatoes’ at the supermarket. These are obviously great, otherwise look out for types like King Edward or Desirée. The bigger the better, although aim for something fairly round.


PREPARING THE POTATO:-

1) Scrub the potato clean to remove any dirt and then pat dry.2) Prick the potato all over using a fork. This prevents pressure building up inside of the skin as it cooks and causing it to split open.3) Rub a little oil, salt and pepper over the potato.


BAKING THE POTATO:-

1) Preheat an oven to 180°C.

2) position the potato onto the middle shelf and leave to cook for 90 minutes, turning over half way through if you can (not essential if you’re cooking this whilst out).

3) If you are cooking several potatoes at once, make sure there is room between them in the oven so the heat can get all around.

SERVE:-

1) Remove the potato from the oven and cut through the crisp, crackly skin in a cross shape.

2) Push inwards and upwards from all four corners to expose the fluffy middle and serve simply with a knob of butter and/or any topping you like.

Top Tip

If you are short of time, then force a metal skewer through the centre of the potato when it’s raw and cook with this sticking out. The metal conducts the heat of the oven and helps to cook the potato from the inside out. This will reduce the cooking time by about 30%. 


Not a chance of doing a post like this and not writing about mash! It’s a favourite, and for good reason.

CHOOSING THE POTATOES:-

1) You want old potatoes for mash, often referred to as 'mealy’. Examples include Russets or Desirée. This type break down easily when cooked and give you a really creamy, fluffy, lump-free mash.

2) Fairly large ones saves on an excessive amount of peeling.

3) You want about 250g of raw potato per person.

PREPARING THE POTATOES:-

1) Peel the spuds and cut into chunky pieces - at least the size of golfballs. Any smaller and they will absorb too much water as they cook and you’ll end up with a watery thin mash.

2) Submerge in a large pan of cold, salted water and place onto the stove.


COOKING THE POTATOES:-

1) Bring the pan of water to a boil and then simmer for 12-15 minutes until you can poke the largest potato with a knife without any resistance.

2) Drain the potatoes into a colander, then return to the empty, dry, hot pan for a minute or so to steam and dry out a little more.


MASHING:-

1) Splash in a double shot of milk and generous knob of butter, then season well with salt and pepper.

2) Mash the potatoes by hand with a masher until smooth.

3) Avoid using a food processor as over working the potatoes will turn them to a gloopey and sticky consistency rather than fluffy.


SERVE:-

1) Serve with an additional knob of butter and garnish with a sprig of parsley.* Mashed potato can be flavoured in numerous ways… wholegrain mustard, cheese, herbs or spices are just some options. 

That should help keep you going until part 2 tomorrow! What’s your favourite way to eat potatoes? 

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one gifset per appearance → diamond jubilee celebrations: day 3 [2/4] - luncheon, westminster hall (05/06/2012)

The Royal Family joined 700 guests for a celebratory lunch at Westminster Hall. The menu included salmon, Welsh lamb, grilled Isle of Wight asparagus, Jersey Royal potatoes and chocolate delice, bread and butter pudding and berry compote with apple sauce.

Huge salad platter for dinner tonight again courtesy of @abelandcole ! I really need to remember there’s only 2 of us…! Baked lemon & thyme whole rainbow trout flaked over a bed of cucumber, heirloom tomatoes, lightly buttered jersey royal potatoes and just wilted watercress and rocket (with the heat from the potatoes) all drizzled with a mustard mayo dressing 😊 for #dairyfree#lactosefree just leave out the butter. I’m definitely at my happiest when I’m making foodie creations and hopefully inspiring others to step away from the ready meals and just try something different! #abelandcole#paleo#paleouk#primal#glutenfree#eatclean#jerf#realfood#organic

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