Mayflower Brushed Potatoes

Mayflower Brushed Potatoes

Mayflower potatoes Wilberforce

Mashing and Roasting -recipes below

 

The Mayflower is a relative new potato variety with rich yellow flesh and great flavour.  It’s good for mashing and roasting, but arguably it’s one of the best chipping potatoes.

It’s grown by Gerard and Emile Saad in Wilberforce.

What to do with them?

Perhaps deep-frying potatoes is not so fashionable these days but oh so yummy when done well.  (And if you don’t like deep-frying, you can bake or shallow-fry the Mayflower).

Hints to get a great potato cooked

For starters, don’t slice the potatoes too thin.  A thicker cut absorbs less oil.

Secondly, make sure the potato slices are dry.  Either dab them with a paper towel, or air dry them in a low-heat oven.

Thirdly, use good oil – and cook in small batches.  Cooking them twice is the secret for crisp chips.

Recipes

Mayflower Boat

Veal mince patties with mushroom sauce and twice cooked chips  

 

Mayflower Boat

Mayflower Boat
 
Author:
Ingredients
  • 3-4 potatoes
  • ½ cup finely chopped ham or bacon or chicken or veggie alternative such as shallots/mushrooms.
  • ¼ cup heavy cream or a white sauce
  • 1 egg yolk
  • Flavourings to add shredded cheese, garlic, parsley, sauteed mushrooms, etc
Instructions
  1. Preheat oven 230C.
  2. Bake potatoes with skin on for 30 minutes at 233C. Let cool slightly and cut in half lengthwise or you could just lop off the top of your potato for bigger boats. Scoop out the centre leaving a thick shell and cut removed portion into small cubes. In a bowl mix meats/mushroom and cream then adding flavourings. Fill the boats with the mixture. Place boats in a buttered dish and brush with beaten egg yolk. Continue to bake until golden brown and tender. Serve with a sail which can be a piece of capsicum cut to shape or cut out of paper.

Veal mince patties with mushroom sauce and twice cooked chips  

 

Veal mince patties with mushroom sauce and twice cooked chips
 
Author:
Recipe type: Patties
Ingredients
  • For the Veal Patties:
  • 500g ground veal (500g)
  • 2 tsp of butter
  • ⅓ cup onion, finely chopped
  • ½ clove of garlic, crushed
  • 1½ cups mushrooms, finely chopped
  • ⅔ cup fine fresh breadcrumbs
  • a pinch of nutmeg
  • ⅓ cup parsley, finely chopped
  • 1 egg
  • salt and freshly ground pepper
  • 1 tbs virgin olive oil
  • For the Mushroom sauce:
  • 1 small onion, thinly sliced
  • 1 cup mixed mushrooms, chopped
  • ¼ cup beef stock
  • ⅓ cup thickened cream
  • For the Twice cooked chips:
  • 2-3 Mayflower potatoes, peeled (give them a scrub with a brush)
  • Oil for deep frying
Instructions
  1. To make Veal Patties:
  2. Place meat in mixing bowl and set aside. In a frying pan melt the butter and add onion and garlic. Add the mushrooms and cook until they give up their liquid. Continue cooking until this liquid evaporates. Let cool and then add the mixture to the veal. Add the remaining ingredients, breadcrumbs, nutmeg, parsley, egg, seasoning except the Virgin olive oil and blend well. Chill mixture in fridge for ½ hour.
  3. Take out of the fridge and to make the patties take a scoop to make them at least 1.3cm thick. If your wanting to still do Valentines use a heart shaped cookie cutter or with the kids any shape that doesn’t have too many corners. Press the meat into the shaped cookie cutter to make the patties. To cook put patties In a frying pan with some olive oil on medium heat brown each side - about 5 minutes each side.
  4. To make Mushroom sauce:
  5. Melt butter in a frying pan over medium heat, add onion and mushrooms and cook 5 minutes until soft. Add beef stock and cream and simmer for 5 minutes. Season with salt and pepper.
  6. To make Twice cooked chips:
  7. Meanwhile, cut potatoes into chips. Place in a microwave safe bowl, cover with a piece of damp paper towel and microwave on High/100% for 2-3 minutes until just tender. Drain well and pat dry with paper towel. If you prefer steam the potatoes but only until crisp. Pour oil into a medium saucepan until one third full. Heat over medium-high heat until hot. Deep fry chips for about 3 minutes or until beginning to colour. Remove from oil and drain on wire rack. Allow oil to heat up again and re-fry chips until crisp and golden.

 


Any thoughts on this subject?