I seem to be quickly getting through the recipes now, although not getting them posted quite as quickly. I had made the recipe from this issue on the weekend, the same day that I made the Florentine Pears from my last post. The cover recipe from issue #39, Bill Granger's Beef & Noodle Stir Fry with Chinese Broccoli looks just amazing. I think that just the colour of the background helps in it too. It didn't fit with my vegetarian month.
It is another month that is low on vegetarian recipes. I have noticed while looking through the issues that the first couple of years seemed to have a lot, then the next 3 or so years are a little bit bleak and the last 2 years there have been a decent range of recipes again. There is even the odd vegan recipe in there these days.
After looking through the recipes the only one that I wanted to make, besides Ben O'Donoghue's Cheesy Garlic Bread, was Jill Dupleix's Airport Potatoes. Jill describes the inspiration behind these as trays of potatoes in the airport at Rome. The recipe sounded really good and the taste was just sensational. I think that this could be a true rival of the traditional potato bake/gratin at an Aussie bbq. It has the added advantage of being a lot lower in fat too without all that cream. The only change that I will make when I make it next time is to added onion slices in layers with the potatoes. It was just superb. The potatoes were beautifully cooked and lovely and creamy. I used some baby Lady Cristel potatoes that were just perfect in the dish. A waxy potato is needed so that the do not break up while being cooked and mine held together perfectly. Jill suggests that this can be used for a side dish or an entire meal on its own. Now I will confess here that while this is a vegetarian/vegan friendly recipe I served it with a Herb & Mustard roast lamb and veg. I am not sure that I could just have a whole meal of the potatoes.
- 1kg potatoes, peeled(I didn't peel mine)
- 1 tbsp olive oil
- sea salt and pepper
- 400g can chopped tomatoes
- 2 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- 1/2 tsp dried oregano (I used Italian Mixed Herbs)
- 1tb salted capers rinsed well
- 2 tbsp roughly chopped parsley
- 200g punnet cherry tomatoes, halved
- Heat the oven to 190 C.
- Slice the potatoes about 1/2 cm thick and roughly layer over the base of an oiled roasting dish seasoning with salt and pepper between the layers.
- Add 1 cup (250 ml) water to the dish and cover with foil and bake for 30 minutes.
- Meanwhile combine the canned tomatoes, oil, garlic, oregano, capers and half the chopped parsley.
- Remove dish from the oven, remove the foil and pour over the tomato mixture. Top with cherry tomatoes and return to the oven, uncovered, for 30 - 40 minutes or until the potatoes are cooked through.
- Serve with remain parsley scattered on top.