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Sunday, 20 November 2011

Rudolph Potatoes - A Great Versatile Spud

I was invited to a Rudolph Potatoes Tasting Event at a gorgeous boutique hotel in Tuddenham, called Tuddenham Mill.  It is the perfect getaway for special weekends, and also close enough to Cambridge for business travellers.  Tuddenham Mill is a truly gorgeous venue, quite and peaceful despite being close to the A14 and A11, there was absolutely no traffic noise at all.


Anyway, back to the potatoes!  I love potatoes as they are cheap, versatile, filling and easy to prepare - perfect for a busy family such as ours.  To be honest I can't be bothered buying a different potato for each type of dish I cook, the best I can do usually is salad potatoes and baking potatoes.  We of course grow our own but not over winter and we inevitably run out and have to buy some.

Rudolph Potatoes are a great all rounder, they are equally good baked, mashed or, roasted.  Rudolph is a maincrop potato variety with red skin and white flesh. In fact Paul Foster (Head Chef at Tuddenham Mill and voted Young Chef of the Year by Observer Food Monthly) said that "Rudolph potatoes are available all year round and are one of the most versatile potatoes I have ever used, with a fantastic flavour and texture.”  and he should know as he cooked us a delectable feast for lunch.  We also had a great session learning all about how potatoes are selected for commercial growing and new varieties are developed.  It was great to be able to learn about the whole process from tuber to table.

I was also given some Rudolph Potatoes to take home and they really are rather fab.  I tried them baked, mashed, and also made chips from them and they were delicious and just as versatile as they said they would be.

We devoured one of Paul's creations - Rudolph Potato and Vanilla Terrine with our main course at lunch which was absolutely stunning.

Rudolph Potato and Vanilla Terrine

Paul also talked us through his Perfect Mash and it was sooooo good!  I had to pry the tasting bowl out of my friends hands and almost drag her from the professional kitchen, it was that good.  LOL

Paul in action making his delicious mash
Rudolph Potatoes have very kindly let me share a couple of their recipes on my blog, and here they are:

‘Fiery Red’ Wedges

Serves 4

650g/4 large Rudolph potatoes, washed

2 tbsp rapeseed oil

2 tsp chilli flakes

2 tsp smoked paprika

1/2 tsp dried oregano

Sea salt and black pepper

Preheat oven to 200°C/Gas 6

Cut the potatoes into chunky wedges, leaving the skins on.

Put the wedges into a roasting tin and toss them in the oil with the chilli flakes, paprika and oregano.

Season with sea salt and black pepper and cook in the oven for 35 - 40 minutes, turning occasionally, until golden brown and cooked through.

Fiery Red Wedges
Photo courtesy of Rudolf Potatoes

Pavta Batata

Serves 4

2 tbsp rapeseed oil

2 tsp black mustard seeds

1 large onion, peeled and finely diced

1 tsp turmeric

1 red chilli, deseeded and finely chopped

1 tsp coriander powder

1 tsp cumin powder

650g Rudolph potatoes, peeled and cubed

120ml vegetable stock

1 x 400ml tin coconut milk

1 x 400g tin butter beans

Sea salt and black pepper

2 tbsp chopped coriander

Heat the oil over a medium heat in a large sauté or frying pan, add the mustard seeds and cook until they start to pop. Add the onions and fry until they become translucent but not brown. Add the turmeric, chilli, coriander powder, cumin powder and potatoes, combine with the onion until mixed thoroughly, stir continuously.

Add the vegetable stock and coconut milk and cook over a gentle heat for 20 minutes or until the potatoes are just soft. Stir in the butter beans and cook slowly for another 10 minutes, until the liquid is thick. For a thinner consistency add a little more stock.

Adjust the seasoning and stir in the coriander leaves.  Serve with thick plain yoghurt, mango chutney and poppadoms.

Make sure you cook this dish so that the sauce is not to runny, it should be thick and coat the potatoes well.  You could use chick peas instead of butter beans. Delicious served with a spinach paneer.

Pavta Batata
Photo courtesy of Rudolf Potatoes
Many thanks to Rudolph Potatoes and Tuddenham Mill for a fantastic day and also to Paul Foster for an amazing and delicious three course lunch.

Don't forget to look out for Rudolph Potatoes in your local supermarket and check out their website for more delicious recipes.  You can also find them on twitter.

2 comments:

  1. I can't believe they didn't invite potato-nut me to this! ;-)

    Bitterness aside, these recipes sound great. I particularly like the pavta batata, never heard of that before.

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  2. Wow, what a fab treat to experience! I love potatoes, will look out for these. Great recipes too.

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