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Hasselback Potatoes
It is nice to take one simple local ingredient and treat it like a king.
Eoligarry potatoes, mouth-wateringly good with garden herbs and sour cream. It takes time but not much work and is great as a snack or a side dish on the Christmas table.
They are so delicious. Give it a try.
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Preheat the oven to 200°C (or 180°C fan assisted).
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Mix 3 tablespoons of sunflower oil with ½teaspoon of mixed dried herbs, ½ tsp of sea salt and ½ tsp of coarsely ground black pepper. Take potatoes of equal sizes and wash.
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Cut in equal thin slices nearly to the bottom. Top tip: place the potato between 2 chopsticks so that you don't cut all the way through.
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Once you have cut each potato, baste in the oil mixture.
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Place the potatoes in an oiled baking tray.
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Baste the potatoes with the oil mix and bake for 40mins.
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After 40 mins baste again with sunflower oil or butter and bake for a further 10 minutes.
* Please note that cooking times may vary depending on the size of your potatoes. Just keep an eye on them and wait until they are golden brown.
Lemon drizzle polenta cake
The Polenta Lemon Drizzle is a tasty gluten free cake the whole family will love.
To convert to Vegan: replace the butter with Naturlia Vegan Block and replace eggs with Organ Egg Replacer, both are available in Bùth Bharraigh along with the polenta and ground almonds.
Ingredients
200g soft butter
200g caster sugar
100g fine polenta
200g ground almonds
1 ½ teaspoons baking powder
3 large eggs
Zest of 2 lemons
Syrup
Juice of 2 lemons
125g icing sugar
Method
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Line an 8” springform cake tin
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Preheat oven 180C/160 fan/gas mark 4/350F
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Beat the sugar and butter till light and fluffy.
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Mix together almonds, polenta and baking powder, beat into butter & sugar mixture alternating with the eggs.
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Add lemon zest to the mixture.
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Bake for approximately 40 minutes
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Make syrup by mixing lemon juice and icing sugar, pour over the warm cake.
