Thai potato and prawn salad

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Recipe thai potato and prawn salad

There are a few different Thai seasonings at the supermarket so try them out.

Serves 2

400g boiling or new potatoes, sliced into chunks
200g king prawns, cooked and peeled
150g bean sprouts
1 orange or yellow capsicum, deseeded and sliced
1-2 tsp Thai seasoning
1 lime
1 Tbsp chopped coriander

Boil the potatoes for 10-15 minutes or until tender. Drain and cool.
Mix together the prawns, bean sprouts and capsicum and stir in the potatoes.
Blend the Thai seasoning with the grated rind from half the lime and the juice of the whole lime.
Add to the mixture.
Serve garnished with coriander.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1138 kJ
Protein 28.1g
Total fat
– saturated fat
1.5g
0.3g
Carbohydrates
– sugars
41g
3.4g
Fibre 5.2g
Gluten 0g
Sodium 360g
Gluten Free

Potatoes-star of the show – Ruth Pretty

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Archive for December, 2015

Potatoes – star of the show – Ruth Pretty 

 

Blog Ruth Pretty

 

Ruth Pretty – Finest ingredients prepared simply.

A great caterer needs to be many things, but ‘crowd pleaser’ and ‘palate teaser’ are two qualities that certainly feature high on the list.  Weddings, significant birthdays, family celebrations and even funerals are all more memorable when accompanied by stunning food.  But things can get tricky when you’re feeding en masse, even harder when the tastes you have on offer need to appeal to everyone from a cousin’s fussy kids to ninety five year old Uncle Wilfred with his delicate constitution.   Corporate events and state dinners are no different.  In the food stakes, it takes all types.

‘It’s very hard to find anyone that doesn’t love potatoes,’ says Ruth Pretty, celebrity caterer, food writer, and author.  ‘We use potatoes extensively for events.  Despite grains being very fashionable now, they’re not to everybody’s taste.  But everybody in New Zealand loves potatoes.  And there are so many different ways you can do potatoes.’

The vegetable sits well with Ruth’s overall food philosophy, which is not so much driven by the latest and greatest food fashion, but by what’s fresh, what’s in season and by what her clients enjoy when it comes food.

‘Our style would be best described as really good quality produce done simply.  Our flavours are very focused on fresh herbs and citrus.  People are often surprised at the range of food we serve at different events.  They might know us as a high-end caterer but don’t realise that we often serve quite informal, casual food.  Fries served in a paper cone is very popular with drinks for example.’

As one of the country’s top culinary talents, Ruth knows a thing or two about what works.  Operating a highly successful catering business with her husband Paul for more than 25 years, Ruth continues to inspire professional and home cooks alike with her long-running column in the DominionPost, her frequent media appearances and through her popular cookbooks.  Her cooking school, based at the couple’s 27-hectare property Springfield in Te Horo, has allowed many keen cooks to get a firsthand experience of cooking with Ruth.

‘We do potatoes all the time in the cooking school,’ says Ruth.  ‘We could never run the Christmas class without having potatoes in it.  Everybody has potatoes on Christmas Day don’t they?’

True to form, Ruth remains very particular about the potatoes she uses, sourcing only the freshest from third generation growers Laugesen’s Market Garden in Wanganui.  Agria are her variety of choice although she is rather partial to Jersey Bennes when in season.

‘I love potatoes,’ says Ruth enthusiastically.  ‘We make them with an aromatic salt – with turmeric and ground almond – and roast them in olive oil, cut side down on a low sided tray.’

For an easy dinner accompaniment, Ruth suggests what she calls ‘Scout Potatoes’ – cubes of washed, unpeeled spuds tossed in olive oil, rosemary and salt.  But her all-time favourite way of serving potatoes is freshly boiled with a thick dressing of olive oil, Manuka honey and mustard.  When served with a crunchy sprinkle of toasted seeds and quinoa, it’s a sure fire winner that is easily prepared at point of service – for twenty five or a thousand guests.

A classic mash is also a crowd pleaser, according to Ruth.  Although her secret to a great mash may not please the strictest health fanatics.  ‘We like to use more butter and cream than potato probably! Melt butter and cream over heat – add salt pepper and nutmeg.  Then we’ll fold in more butter and cream.  It’s lovely with fish!’

It may not be an indulgence for every day, but on a special occasion there is nothing more pleasurable than to celebrate with good food.  Just ask a caterer.

Article from freshinspiration magainze, issue 19 Summer 2015

Potatoes-star of the show-Martin Bosley

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Potatoes – star of the show – Martin Bosley 

Martin Bosley

 

Food writers stand apart.  Other professionals involved in the celebration of good food, most notably chefs and restaurant reviewers, devote themselves almost entirely to impressing.  With elaborate plating or elegant phrasing, they hope to demonstrate to the average punter why they’re not in the kitchen themselves.  Great food is a serious business.  Only professionals need apply.

But food writers take a different approach.  They prefer an open door policy.  Food is for the people.  Come on in and help mash the spuds.

‘Our job is part aspirational, part attainable’ says Martin Bosley, food writer for Air New Zealand’s Kia Ora magazine.  ‘I want people to read my column and go: I could do that.  I want to encourage people to get back into the kitchen – its doesn’t have to be complicated, or involve a day’s worth of prep.  Cooking must be fun.  Let’s have serious food but have a great time doing it.’

Of course Martin Bosley has seen both sides.  A celebrated chef, Bosley has been at the helm of a number of award winning find dinning establishments.  He has also maintained a demanding schedule as a food columnist for the last 10 years, most notably with his popular weekly column in the New Zealand Listener.  Bosley has also authored two books and represented New Zealand international in Japan and North America as a Chef Ambassador.

With such a full agenda, it’s easy to see why Bosley’s recipes favour an uncomplicated approached to ingredients.  ‘The older I get, the simpler my food becomes and the tools I need to produce it.  I only have two knives.  I used to get around with a knife kit with 30 knives – I could have disemboweled a cat!’

‘I have a rule with my recipes – I must be able to buy all the ingredients at my local store.  We thing we’re so clever sometimes with food and the art of cooking – but the choices of ingredients and marriage of flavours, that hasn’t changed at all.  People have tossed out the potatoes for quinoa.  But they’ll get bored with quinoa, and the potatoes will go: Yeah, we knew you’d be back.’

Potatoes loom large in Bosley’s culinary compendium.  He cites the staggering number of entries relating to the potato in the haute cuisine reference cookbook, Le Repertoire de la Cuisine as proof of the vegetable’s unrivalled versatility.

‘There are a number of ingredients that we just go to – they’re a bit maligned.  We don’t give them a second thought – we might talk excitedly about spunkily fresh snapper or crayfish or the season’s first asparagus – which is great, I love seasonal eating – but staples like potatoes, we just ignore them.

‘Potatoes are the most versatile vegetable – we don’t do enough with them.  And they’re good for you.  Loaded with potassium and vitamin C.  And they’re economical too!  Potato gratin – what a magical dish!  Fresh gnocchi – amazing.  Perfect mash – totally over the top.’

Bosley believes more should be done at a restaurant level to elevate the potato, with chef’s showing a keener interest in showcasing the range of varieties available in New Zealand.

‘Back in the day we just brought potatoes – we didn’t know what variety they were.  We should be celebrating them by name on menus. Jersey Bennes are the hero of the story – they’re the only potato we all know by variety and we all willingly buy them in a cardboard box at an enormous expense.  But it doesn’t start with the consumer.  They follow what the chefs at the cool restaurants are doing.’

Then again, perhaps it’s what the food writers are doing in the real world that matters more.

 

Article from freshinspiration magainze, issue 19 Summer 2015

 

Potatoes NZ Inc. Conference 2015

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Potatoes NZ Inc. Conference 2015 

The 2015 Potatoes NZ INC. Conference saw a new programme structure with a key focus on ensuring all attendees leave the conference with some key “take home” messages that they can apply to their own businesses.

The conference was held in Ashburton from Thursday – Friday 23 & 24th July.

 On Thursday afternoon the PNZ Inc. R & D session was held at the Ashburton Trust Events Centre as part of the Foundation for Arable Research Conference and this was followed by the Conference Dinner held at Hotel Ashburton.

 The Conference was officially opened the following morning with the PNZ Inc. AGM followed by the keynote speaker Ian Proudfoot of KPMG. Ian is KPMG’s Global Head of Agribusiness and has been involved in the development of KPMG New Zealand’s agribusiness focus group and annual Agribusiness Agenda though the leadership report series. He outlined strategic opportunities and challenges facing horticulture businesses in the coming year.

 For the remainder of Friday morning attendees enjoyed main and concurrent breakout sessions which will were targeted at key sector interests – exporters, seed growers and fresh growers/marketers as well as on farm topics around irrigation – a hot potato this season!  A concurrent session was also be centred on the new Innovation Group providing an opportunity for those interested in new product development to network with like- minded industry members.

 The main morning speaker sessions were be provided by Professor Gary Secor, North Dakota University, who spoke on disease management and his zebra chip experiences and Ron Greentree, Australia’s largest grain grower, discussed his experiences in developing and growing his business.

With the afternoon session came an oppurtunity to streatch the legs and get some fresh air with a bus ride to visit a local potato growing operation as well as a presentation from Ravensdown on its latest developments and a visit to the Storage Hub, a centralised crop storage facility in Rakaia.

The conference was closed at 4pm, with a great feeling of a beneficial few days by all.

Thanks to all the industry sponsors and supporters – T & G, Bluebird, AGMARDT, AsureQuality, Bearsley Exports, Countdown, KPMG, Landpower, Plant & Food Research, Produce Agencies, Alex McDonald Seed Merchants, DuPont, SGS, Trimble and Ravensdown.

Selaks New Zealand roast day

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Selaks New Zealand Roast Day

Posted by BlogAdmin on July 22nd, 2015

blog-selaks

 

It’s not long to Selaks New Zealand Roast Day, so we think its a great time to start thinking about what type of potatoes you are going to cook with your Roast!  This years event is on Sunday 2nd August.

Roasts are a traditional part of our kiwi upbringing, so what better way to bring our family together this winter to celebrate.

Why not try our Cajun Roast Potatoes with this years roast – /recipes/view/Cajun-roast-potatoes

or even our Lemony Roast Potatoes –  /recipes/view/Lemony-roast-potatoes

 

Read more here.

 

Nutrition Resource

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Potatoes NZ Inc. have recently launched a new Potato Nutrition Resource.  This resource is designed so we can spread the word on the nutritional benefits of our humble potato to not only health professionals and foodies, but to the general public too. The resource explains the key nutrients found in the potato and the benefit these have to our bodies.  Did you know that :

  • a healthy body needs a regular source of vitamin C?  Well potatoes are a good source of vitamin C with up to 40% of your Recommended Daily Intake!
  •  that potatoes contain four B Vitamins – B9 Folate, B1 Thiamin, B3 Niacin and B5 Pantothenic Acid?
  • and that potatoes have 602mg of potassium which is more than a banana ?

You can also read about how potatoes play an important part in a balanced diet.  But heres the interesting part.  Did you know  potatoes are a high satiety index food?  This is great news as the higher the satiety index the greater the feeling of fullness for longer.

You may have also heard the term Glycaemic Impact lately?  But do you know what this means? Compared to the glycemic index the advantage of this measure is that glycemic impact is like a nutrient – it has gram units and can be expressed as g/100g of food or g/serving of food, just like other nutrients on a food label.  Potatoes are in fact an excellent source of low-density energy.  This means that the energy from potato comes from carbohydrate (17kJ/g) rather than fat (34kJ/g) and is diluted about eight times with water. The glycaemic impact of potato is easy to manage in a healthy diet. When a cooked potato is left to cool, the starch chains partially join up, and they are digested at a slower rate and have a lower glycaemic impact per weight.  Which means potatoes are a perfect addition to a balanced diet.

#junkfreejune and Potatoes NZ

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#junkfreejune and Potatoes NZ

Posted by BlogAdmin on June 10th, 2015

 

Potatoes NZ is a proud supporter of Junk Free June.  Junk Free June is this years campaign to raise money for the Cancer Society of New Zealand. Like many charities the Cancer Society relies on donations to fund much needed cancer research and to support people and their families with cancer.

Cancer is New Zealand’s biggest cause of death and most of us has been affected by this disease in some way.  But did you know that most common cancers could be prevented by eating a nutritious diet, being physically active and maintaining a healthy body weight?

June Free June aims to give people freedom by helping people free themselves from the things that have a negative impact on their health and wellbeing, raise social awareness of what healthy choices are, educate people on how to live a healthy lifestyle, and empower people to make positive choices.

The good news is that during 30 days you can create new lifelong healthy habits that can stretch beyond the month of June.  It will be your new normal and a new way of thinking about health. One of the best things we can all do for our health is to eat more fresh foods, more whole foods, and more plant based meals.

Here are some tasty snack ideas to help you out through June!

The Great NZ Food Show 2015

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The Great NZ Food Show 2015

 

 

Blog the great nz food show 2

 

The Great NZ Food Show was held at the Mystery Creek Events Centre in Hamilton from Friday 22nd – Sunday 24th May.  Potatoes NZ was asked by the Heart Foundation Tick Team to join their stand on the Saturday.  While outside the day was windy, grey and pouring with rain.  Inside the show was a hive of activity (along with being warm and dry!) with some visitors making the trip all the way from Gisborne!

This vibrant culinary event was in its second year of showcasing some of the best in food, wine and new innovative products.  Their were celebrity chefs, tastings, gadgets and plenty of artisan, gluten free and organic products.  So plenty to satisfy everyone in the mighty Waikato!

Potatoes NZ showcased the multi-talented potato.  There were Potato Skins and Potato Dip to try (which was a massive hit) along with Lemon Pepper Baked Potatoes.  Hundreds of recipes were handed out to Potato Dip converts along with the new nutrition resource.

It was a great day in the Waikato and we look forward to the next food show in Auckland.

Christchurch Food Show 2015

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Christchurch Food Show 2015

Posted by BlogAdmin on May 24th, 2015

 

 

Blog Christchurch food show

 

2015 was the first year Potatoes NZ has featured at the Christchurch Food Show.  This years event was held from Friday 1st  -Sunday 3rd May.  Potatoes NZ joined The Heart Foundation Tick team on their stand on Saturday morning.  Following on the success of the 2014 Food Show, this was a great chance to connect with our southern friends, communicate the nutritional benefits of potatoes and share some great tasting recipes.  On the stand we were taste testing the crowd pleaser Potato Skins.

Find the Potato Skin recipe here.

Potatoes roasted in duck fat

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Potatoes Roasted in Duck Fat 

 

Serves 4:

Ingredients:

  • 1 Kg roasting potatoes
  • 1/4 cup Duck fat
  • Freshly ground salt

Method:

  1. Preheat the oven to 220°C
  2. Peel and wash potatoes, slice into even sized portions
  3. Place in a pot, cover with water and bring to the boil. Drain potatoes.
  4. Place the potatoes in a roasting pan, spoon over the duck fat and roll to cover.
  5. Place in preheated oven and cook for about 45 minutes or until potatoes are golden and crisp.
  6. Sprinkle with salt and serve.

Serving suggestions: Serve hot with your favourite roast – lamb, chicken, duck, turkey, beef or pork or  as tapas with a dipping sauce.

Variations:  Add fresh rosemary and thyme sprigs, or  peeled garlic cloves at the beginning of roasting.

Tip:  Always buy the potato for its end use: floury varieties for baking, mashing and roasting. Waxy varieties for boiling, salads and adding to stews or braises.

 

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