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Potato Day Recipes

Ok so its not growing advice but at our recent Potato Day event many of you asked for the recipes of the delightful treats that were being served. So below we have provided the information you will need to recreate the delicious potato based delicacies devised by Garden Organic's own chefs:

Potato Heart

Chocolate & Potato Cake Recipe

Ingredients

Oil for greasing
200g/7oz sugar
250g/9oz butter
4 eggs separated
275g/ 10oz Dark Chocolate
75g/30z Ground Almonds
165g/5½ oz mashed potato
225g/ 8oz self-raising flour
5ml /1tsp cinnamon
45ml/3tbsp milk

  1. Pre heat oven to 180° /350°f/ Gas 4. Grease and base line a 23cm/9inch round tin with a circle of baking parchment
  2. in a large bowl, cream together the sugar and 225g/8oz of butter.
  3. Beat in the egg yolks one at a time into the mixture until it is smooth and creamy
  4. Finely grate or chop 175g/6oz of the chocolate and stir into the creamed mixture with the ground almonds.
  5. Pass the mash potato through a sieve or ricer and stir into the chocolate mixture
  6. Sift together the flour and cinnamon and fold into the mixture with the milk
  7. Whisk the egg whites until they hold stiff, but not dry peaks and fold into cake mixture
  8. Spoon into the prepared tin
  9. Smooth over the top, but make a slight hollow in the middle to help keep the surface of the cake level during cooking
  10. Bake in the oven for 1¼ hours until a wooden tooth pick inserted into centre comes out clean
  11. Allow cake to cool slightly in the tin before turning out on to a wire rack to cool.
  12. To ice the cake use 100g of dark chocolate, break up into a heat proof dish and melt over a sauce pan of hot water
  13. Add the remaining butter in small pieces and stir well until the chocolate has melted and the mixture is smooth and glossy
  14. Peel of the lining paper and trim the top of the cake so it is level
  15. Smooth over the chocolate icing and allow to set
  16. Decorate with chocolate shavings and serve with whipped cream!!

Sweet Potato & Parsnip Tart Tatin Serves 4 ( All organic ingredients used)

Quick Puff Pastry

175g  Plain Flour
115g  Grated frozen Butter
Pinch of salt
Ice cold water

  1. In a mixer put flour, salt & grated butter mix together then add ice cold water until a dough is formed you will need to use your judgement on this 2- 4 tbsp
  2. Remove from mixer and wrap in cling film allow to rest in fridge for half an hour.

Filling

2 Parsnips peeled and cut into wedges then blanched for 10 minutes soft but firm enough to hold shape
2 Sweet potato peeled and cut same size as parsnip then blanched for 10 minutes soft but firm enough to hold shape
Brown Sugar 250g
Butter 150g
Mixed spice 1 tbsp

  1. Place butter, sugar & mixed spice in an oven proof dish (or frying pan) put on heat and bring to boil ans then simmer until a sotf caramel has formed.
  2. Remove from heat arrange the parsnip and sweet potato in the caramel at bottom of dish
  3. Roll out pastry on floured surface and cut to fit the dish (pan)
  4. Place pastry over the pan and seal edges.
  5. Brush with egg wash or milk
  6. Bake in oven at 160°C for approx 30 minutes until golden brown.

Sweet Potato & Pepper Frittata serves 6

1 Large Sweet Potato Diced
1 Onion diced
1 red Pepper Diced
½ Yellow Pepper diced
4 eggs
1 tsp Cumin
1 tsp coriander
1 tsp fennel seeds
salt & pepper to season
olive oil

  1. Blanch potato for approx 6-8 minutes
  2. In a oven proof frying pan put olive oil and sweat off onion for 2 minutes than add peppers sweat off for further 4 minutes
  3. Add spices and herbs mix and remove from heat.
  4. Whisk eggs add salt & pepper
  5. Add potato to onions and pepper then add egg mix.
  6. Bake in ove n 90°C for 20 minutes or until set.

Leek & Potato Soup serves 4- 6

1 tbsp Olive oil
1 large onion sliced
1 large potato (250g) peeled & sliced
2 leeks washed and sliced same as onion size
Fresh mixed herbs 1 tsp
Vegetable stock 1 ½ Ltr
Seasoning

  1. Heat the oil in a large saucepan
  2. Add the onion and sweat down for 2- 3 minutes
  3. Add leeks sweat down for further 2 minutes
  4. Add Potato and cook for 3 – 5 minutes
  5. Add stock and allow simmering until vegetables are all tender
  6. The soup is now ready to puree this can be done using a hand blender or in a liquidizer
  7. Reheat soup when ready to serve season as required

Courgette & Potato Cake serves 6

1 large potato peeled & grated with water squeezed out
1 large courgette grated
2 eggs whisked
150ml double cream
2 tsp fresh mixed herbs
1 tsp garlic puree
Seasoning to taste

  1. Mix the grated courgette & potato together
  2. Add garlic, cream, eggs, herbs and seasoning
  3. Mix well
  4. Pour into a large baking tray & press down firmly the layer needs to be 1” thickness
  5. Bake at 160°C for 45 minutes or until golden brown.

Spiced root Vegetable & Bean Ragout serves 8

1 large onion diced
1 large carrot diced
2 sticks of celery diced
2 tsp garlic puree
¼ large Swede diced
2 large potatoes diced
¼ large celeriac diced
1 tin of mixed beans
½ tin of pinto bins
6 mushrooms cut into ¼
2 tbsp fresh mixed herbs chopped
3 tins chopped tomatoes
1 tbsp tomato puree
1 ½ Ltr Vegetable Stock
Olive oil
Seasoning

  1. In a pan heat olive oil add garlic & onion and sweat for 2-3 minutes
  2. Add remainder of the vegetables and sweat down for 6- 8 minutes
  3. Add herbs, tomato puree and chopped tomatoes allow to cook for 5-6 minutes.
  4. Add vegetable stock and allow to cook until vegetables are almost cooked then add potato when potato is nearly cooked add beans and allow to finish cooking and reducing into a thick ragout sauce.
  5. Season to taste and serve.
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