Friday cooking inspiration on National Potato Day!
Bord Bia’s National Potato Day 2020 takes place today, Friday, October 1.
The annual celebration honours one of Ireland’s favourite foods, the delicious potato!
This year Bord Bia is showing consumers that when it comes to delicious meals that all starts with potatoes. Whether it’s a warming potato curry after a hike, a nutritious potato salad after yoga or a Shepherd’s pie for a mid-week family meal, potatoes can suit all lifestyles.
Bord Bia is encouraging the public to get involved on #NationalPotatoDay by joining the conversation online @bordbia and enjoying a delicious potato recipe, like one of these three quick and tasty dishes:
Potatoes are naturally gluten-free, fat-free and are a nutritional powerhouse, containing carbohydrates, fibre (even more so when eaten with the skin-on) and Vitamin C - ideal for all diets and life stages! Enjoy the two recipes below this weekend.
CAJUN SPICED CHICKEN POTATO HASH
Cooking time: 30 minutes
Serves: 4
Ingredients:
4 medium Rooster potatoes (approximately 600g)
2 tbsp. rapeseed or olive oil
4 large chicken thighs, quartered (or use two chicken breasts sliced into large pieces, if preferred)
120g chorizo, cut into 1 cm-thick slices
2 onions, peeled and thinly sliced
2 red peppers, seeded and thinly sliced
4 garlic cloves, peeled and chopped
4 tsp. Cajun seasoning
2x 400g tin of chopped tomatoes
400ml chicken stock
Salt and freshly ground black pepper
Method:
Cut the raw potatoes into 2 cm cubes and season the chicken with salt and pepper.
Heat the oil in a small frying pan and brown the seasoned chicken about 3 minutes each side, until golden and crispy. Remove from the pan and add the chorizo. Cook for several minutes until crispy.
Lower the heat and add the onions to the pan, cooking for about 10 minutes until soft. Add the peppers, garlic and Cajun seasoning and cook for another 5 minutes.
Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce heat and simmer for 20 minutes, checking that the chicken is cooked through. Season to taste before serving.
PAN-SEARED COD WITH POTATOES AND CHORIZO
This flavoursome dinner recipe is perfect for a midweek pick-me-up and is on the table in 30 minutes!
Cooking time: 30 minutes
Serves: 4
Ingredients:
2 medium Rooster potatoes (approximately 400g)
4 x 150g cod fillets, skin removed
1 tbsp. rapeseed or olive oil
100g chorizo, finely chopped
½ tsp. smoked paprika
1 red pepper, seeded and thinly sliced
150g spinach, roughly chopped
Salt and freshly ground black pepper
Method:
Preheat your oven to Gas Mark 4, 180°C (350°F).
Peel and cut the potatoes into cubes. Bring a saucepan of water to the boil. Add the cubed potatoes and cook until tender, drain.
Place a large frying pan over a medium-high heat, season the cod fillets with salt and freshly ground pepper and rub the oil all over. Pan fry for 5 minutes, transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your cod.
Meanwhile, in the same pan, add the chorizo and a little more oil if required.
Cook the chorizo over a medium heat until the fat is released, next add the potatoes and sprinkle with the paprika. Continue frying until the potatoes start to crisp on the edges, stirring every so often.
Add the peppers and spinach, cover with a lid, turn the heat down and cook until the chard wilts.
Divide the potato and chorizo mixture between your plates, top with the cod and serve.
This dish works wonderfully well with haddock, hake and all other white fish.