Celebrating the super spud

This year's theme of World Food Day is Achieving Food Security in Times of Crisis and Potatoes South Africa is committed to promoting the potato and the role it has and will continue to play in the alleviation of hunger, poverty, malnutrition, as well as food security. Says Mark du Plessis, Potatoes South Africa CEO, "Not everyone is lucky enough to know what's for supper.

Often overlooked as the number one vegetable, the highly nutritious, yet humble potato has the power to build communities, feed the hungry, as well as fight poverty."

Chef Obakeng Leepile was asked through the SA Chef's Association to develop some recipes for Potato SA for under R10 a plate. Leepile lives and works in Soweto. He owns and manages a catering kitchen in Rockville Soweto, specialising in large-scale catering, special functions, as well as catering for video production companies.

Says Leepile, "The reason I love potatoes so much is that potatoes are nutrient dense, yet contain almost zero percent fat. In fact, potatoes fill you up, rather than out. Potatoes are also versatile, which not only adds variety to the diet, but assists in a nutritious and adventurous approach to daily meals."

POTATO WEDGES WITH MUSTARD AIOLI

Serves 4

10 baby potatoes

salt and pepper

4 rosemary sprigs

olive oil

Aioli

6 egg yolks

80ml olive oil

2 cloves garlic, crushed

5ml whole grain mustard

5ml apricot jam

Cut potatoes into wedges. Boil, remove from heat and drain. Sprinkle with salt and pepper.

Chop rosemary finely and sprinkle half over potatoes. Drizzle with some oil and roast at 176°C for 20-30 minutes until lightly golden.

Aioli: In a processor, whisk the egg yolks and then slowly add the oil.

Add the garlic and season to taste. Add the mustard and jam and mix well.

Drizzle the potatoes with a little aioli, sprinkle with rest of chopped rosemary and serve remaining aioli separately.

POTATO PARCELS

Serves 1

3 baby potatoes

2 slices shaved chicken

2 rashers back bacon

2 slices ham

salt and pepper

Parmesan cheese

Boil the potatoes until tender. Remove from heat, drain and squash slightly with your fingers.

Season with salt, pepper and a little Parmesan cheese. Wrap each potato with a different meat using toothpicks to hold meat in place.

Place under the grill till meat edges are crisp. Serve with a mixed salad.

CRISP POTATO SKINS WITH CHILLI JAM

Serves 4-6

6-8 potatoes, scrubbed and left whole

Chilli Jam

1 red onion, finely chopped

4 tomatoes, skinned and chopped

30ml Worcestershire sauce

30ml water

50ml light brown sugar

80ml sweet chilli sauce

2 red chillies, seeded and finely chopped

15ml chopped fresh coriander

Mash

60ml warm milk

60ml cream

50g butter

salt and pepper to taste

oil for deep frying

Steam, boil or microwave potatoes until tender.

For the chilli jam, combine all the ingredients except the coriander in a saucepan and stir over a low heat until sugar is dissolved.

Bring to the boil and simmer uncovered for about 15 minutes until reduced and thickened.

Remove and cool. Stir in coriander.

Cut each potato in half and scoop out flesh, leaving 5mm flesh attached to skin. Cut each potato half into four or five strips. Reserve strips.

Mash flesh until smooth and creamy with milk, cream, butter and season with salt and pepper. Keep warm.

Deep fry the potato strips in batches until crisp.

Drain well on absorbent paper towel. Serve warm with mash and chilli jam.

BAKED POTATOES WITH SPICY MINCE

Serves 4

4 potatoes

15ml oil

1 onion, chopped

2 cloves garlic

500g beef mince

2 chillies, seeded and chopped

400g can chopped tomatoes

30ml tomato paste

250ml beef stock

400g can cannellini beans, drained

Wash the potatoes and rub with some oil. Place on baking tray and bake at 176°C for 50-60 minutes.

Heat the oil and fry the onion and garlic until soft. Add mince and fry until browned. Add chilli, tomatoes, paste and beef stock. Simmer uncovered until meat is cooked and sauce thickens. Stir in beans and heat through.

Cut a large cross on top of each potato and press around sides to open top up slightly.

Pile mince mixture evenly onto baked potatoes.

Serve immediately.

• This article was originally published on page 16 of The Star on October 15, 2009

Source : Babynet