Saturday, November 14, 2009
A Dogs Dinner
I often struggle to find something to make cold leftover meats interesting for the family in cold weather. If I do baked potatoes then they always want our traditional accompaniments of grated cheese, baked beans and tuna with them and don’t eat the cold meat, which misses the point entirely. So I was really happy when I tried this potato recipe from Nigella’s Feast and everybody liked it – yes everybody, all the kids, even our son, who is so discerning that it’s hard to feed him a balanced diet.
It’s really simple – just diced potatoes cooked in sour cream and milk on the stove and then finished off in the oven with a topping of corn flake crumbs. Nothing fancy but with that soothing creaminess that is the essence of comfort food, and just enough crunch to keep you going back for more.
My husband just got home from a long drive up to Clanwilliam to look at a second-hand car that sounded perfect for us. It was… except that the previous owners were heavy smokers and the whole car was ingrained with the reek of stale smoke, which is almost impossible to get rid of, so it’s back to square one on the car search again.
He’d stopped off at Spur for a steak to keep him going on the return journey and the portions were so huge that he ate all he could and still brought back enough steak as a doggie bag to feed us all again tonight!
The kids were ecstatic – they love steak and I hardly ever buy it. So the dogs didn’t even get a look in and neither did the cats, despite many attempts to get on the table and share the feast. This potato dish went just right with it, along with some garlicky tomato salad.
Creamy potato bake recipe
250ml / 1 cup sour cream
250ml / 1 cup milk
1 kg potatoes
1 tablespoon coarse sea salt or ½ teaspoon table salt
50g / 1 cup corn flakes
Put the sour cream, milk, salt and pepper in a heavy based pan with a lid. Peel the potatoes and cut them into 1-2cm / ½ inch cubes. Add to the pan. Bring it all to simmering point, cover with the lid and cook at a gentle simmer for about 30 minutes, until the potatoes are tender.
Preheat the oven to 220C/450F. Crush the corn flakes to crumbs. The easiest way to do this is to put them in a freezer bag and roll it with a heavy rolling pin.
Tip the potatoes into a roasting dish, scatter the cornflake crumbs over the top and bake for 15-20 minutes until it is bubbling with a crispy top.