Mashed Potatoes

Adapted this recipe from Joel Robuchon.

Ingredients:

Potatoes (buy Russet potatoes if possible)

Butter (50% of weight of potatoes)

Whipped cream or milk (1 tablespoon per 200g potatoes)

Salt (1/4 tsp per 200g potatoes)

Method:

1. Boil the potatoes in salted water until they are tender/soft (use a chopstick, fork or skewer to test). Drain the potatoes and peel them. Alternatively, cut the potatoes lengthwise into two, place them on a steamer rack and steam them. 

2. While the potatoes are hot, mashed them through a sieve into a small pot. Sieve again for finer texture, if required.

3. Put the pot on the stove over medium heat and stir. When steam rises from the potatoes, stir in the butter in 5 portions, adding one portion only after  each portion of butter has been incorporated. Then, stir in whipped cream or milk. Finally, turn off the heat and season with salt.

Best served warm!

Potato Salad

Recipe adapted from: Brian Lagerstrom

Ingredients

350g potatoes

1/2 teaspoon salt

2 to 3 tablespoon extra virgin olive oil

2 to 3 strips of smoked bacon

2 teaspoon light sour cream

3  tbsp shredded cheddar cheese

Method

1. Wash and partially peel potatoes (i.e. leave some potato skin for better texture). Cut into bite sized, and mix in olive oil and salt thoroughly. Roast the potatoes @200 degree celcius until 1 to 2 sides of the potatoes are crisped, around 25 minutes. Make sure to stir the potatoes half way through roasting. Set aside the potatoes to cool down.

2. Cut smoked bacon into 1cm stripes. Pan fry them until crispy.  Transfer the bacon together with the rendered fat to the potatoes. Chill in fridge in air tight container if the salad is prepared ahead.

3. When you are ready to serve the salad, mix in sour cream, mayonnaise, cheddar cheese, spring onions and black pepper. Toss and mix thoroughly. Best served warm.

Cous Cous

 古斯米

Couscous is a type of pasta made with semolina flour from crushed durum wheat. It is a very healthy alternative to rice and goes well with stew or any meat dish. Cous cous can be cooked in under 15 minutes.

Ingredients

90g couscous

180g water (two times the weight of cous cous. More water = softer couscous!)

1/4 tsp salt

Spinkle of herbs (optional)

Method

1. Pour couscous in a big bowl/pot. For more flavorful cous cous, toast them in a pan with a tablespoon of butter/olive oil until the granules turn golden brown. 

2. Add salt and herbs (if using) to a pot of water and bring it to a boil. Remove from heat immediately and pour into the bowl of couscous. Shake to level the couscous and cover for 10 minutes.  

4. Use a fork to fluff up the couscous. Serve!