Potato World dish Peas, pie, spuds N ew Zealand restaurants often have a ‘peas, pie, spud’ dish on their menus. This is a savoury pie – often with lamb, of course – with mashed peas and mashed potatoes. With fresh mint, it is a delicious, fresh, almost summery dish! AG EN DA 25-26 November 2009 British Potato 2009 Harrogate, Great Brittain www.potato.org.uk 14-17 December 2009 Landbouw werktuigenbeurs Leeuwarden, The Netherlands www.wtclandbouw.nl 1-6 December 2009 Agribex, Brussels, Belgium www.agribex.be 14-17 December 2009 Landbouw werktuigenbeurs Leeuwarden, The Netherlands www.wtclandbouw.nl Main course, serves 4. Preparation time: approximately 25 minutes (plus 20 minutes in the oven) • 1 1 kilo of floury potatoes • 1 8 pastry slices for the pie • 1 4 spring onions • 1 olive oil • 1 50 grams of cubed lamb (or minced lamb) • 1 1 teaspoon of Worcestershire sauce • 1 2 dl crème fraîche • 1 salt, pepper • 1 400 grams of peas (fresh or frozen) • 1 2 tablespoons of finelychopped fresh mint • 1 Extra: 4 small pie tins Preheat oven to 180°C. Thaw out the pastry. Slice the spring onions into small rings. Heat 2 table spoons of olive oil in a frying pan. Stir-fry the lamb at a high temperature to brown. Remove pan from the heat and add Worcestershire sauce, 3/4 of the crème fraîche and half the spring onions and season with pepper and salt. Grease the tins and cover with the 4 pastry slices. Divide the lamb mixture over the tins and cover with a pastry slice. Make a hole in the middle (with an apple corer) and bake the pies for approximately 20 minutes in the pre-heated oven until golden. Meanwhile, peel and cut the potatoes and boil them in water with a little salt until done. Cook the peas in water with a little salt until done. Drain the peas and mash them with the remainder of the crème fraîche. Add the fresh mint and stir in. Drain the potatoes and make a mash. Mix in the remainder of the spring onions and 3 tablespoons of olive oil (extra virgin). Serve both mash dishes with the lamb pie. Tip: If you do not have small tins, you can also use 1 big one. It should then stay in the oven for a little longer. Ingrid van den Arend 4-6 January 2010 Potato Expo, Orlando, Florida, USA www.potato-expo.com 20-21 Januari 2010 BioVak Zwolle, The Netherlands www.biovak.nl 2-4 Februari 2010 Kiev Agrihort Kiev, Oekraïne www.bto-exhibitions.nl 3-5 Februari 2010 Fruitlogistica Berlin, Germany www.fruitlogistica.com Congres Europatat 27-29 May 2010 Edinburgh, Great Brittain www.europatat.org 8-9 September 2010 Potato Europe 2010 Bockerode, Germany www.potatoeurope.com 28-30 November 2010 Interpom-Primeurs Kortrijk, Belgium www.interpom-primeurs.be 7-10 December 2010 Agrovak Den Bosch, The Netherlands www.agrovak.nl Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates for 2009 € 75,-© Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer Koninklijke De Swart The Hague NL P o t a t o w o r l d 42 Potato World 2009 • number 4 Pagina 41
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