WA POTATOES
Introducing...
Besan, potato, roasted garlic and rosemary flatbread
IN GR ED
Serves 2 main 4 for snacks
Cost: $5.05
10 RECIPES
ME TH OD
1.
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FOR UNDER $10
T
he idea for this recipe collection is simple, to demonstrate versatile, healthy and flavour-packed options for eating potatoes on a budget. Enter Chef Sophie Zalokar, formerly of Foragers in Pemberton, who created these delicious dishes while travelling around Australia last year. Below is one of the delicious dishes from Sophie's cookbook.
IEN
TS 200 g red or yellow skinned 1 large hea potato, skin d garlic on & thin Pinch salt ly sliced flakes 2 tbsp olive oil, plus extra 2 cups (260 g) chickpe a flour (also 1 tsp bak ing pow call ed besan) der 1 tsp salt 120 ml wat er 1 tbsp rose mary, roug hly choppe ½ red onio d n (90 g), thinly slice 60 g (1/2 d cup) wal nuts, cho Salt flak pped es & blac k pepper
10 recipes for under $10 Simple and healthy recipes by Sophie Zalokar featuring WA grown potatoes
Potato, fennel and olive upside down tart Serves | 6 Ingredients 650g baby potatoes 60g unsalted butter 2 large onions, sliced ½ tsp salt 1 tbsp fennel seed, lightly crushed 95g soft brown sugar 2 tbsp red wine or balsamic vinegar 80mL (1/3 cup) lemon juice ½ tsp dried chilli flakes (optional) 80g pitted Kalamata olives 1 sheet all-butter puff pastry
Method 1. Boil the potatoes in salted water for 15 minutes or until almost tender. Drain well and set aside. 2. In a large, heavy-based frying pan heat the butter until just starting to brown and cook the onions with the salt and fennel seed on high until starting to brown. Add a little water to loosen the base of the pan as the onions are browning. 3. Stir through 20g of the soft brown sugar and the vinegar and continue to cook until a deep caramel colour and a jamlike consistency. Transfer to a bowl and set aside. 4. Line a 20cm round cake tin with baking paper and preheat the oven to 200°C.
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WA Grower AUTUMN 2021
5. Clean the pan well, making sure it’s not greasy, then put it back on the hob and add the remaining sugar. Cook over a very low heat to melt the sugar and then stir through the lemon juice and chilli flakes. Simmer down until a thick syrupy consistency. Pour the caramel evenly over the base of the case tin. Cut a little off each potato to make a flat edge and place cut side down into the caramel. 6. Place the olives in the gaps between the potatoes and then cover with the caramelized onion, smoothing the top until an even flat surface. 7. Cut a round piece of pastry the same diameter as the cake tin and lay on top of the onion; pressing around the edges to tuck down around the edge of the potatoes.
This recipe is one for the adventurous.
8. Bake for 45 minutes until the pastry is golden brown. 9. Leave to sit for 10 minutes before inverting on to a plate. Serve garnished with dill and freshly cracked black pepper. MORE INFORMATION All of these recipes can be found at: www.todatoes.com.au/10-recipes-forunder-10
3 POTATO, fennel and olive upside down tart.
