Potato World dish P ota t o w or ld Scottish Angus beef and potato stovie. T he Scots are very fond of ‘stovies’, stews from leftover potatoes. But they also know a simple way to pimp a potato dish as a stovie. A very traditional ingredient that is used for this dish is oatmeal! AGEN DA 27 – 30 May 2012 World Potato Congress Edinburgh, Scotland www.potatocongress.org 24-26 July 2012 China Potato Expo Hohhot, Inner Mongolia, China 22 August 2012 Aardappeldemodag 2012 Westmaas, The Netherlands www.aardappeldemodag.nl 30 August 2012 Weuthen Kartoffeltag Waldniel, Germany www.weuthen-gmbh.de • 4 pieces of fillet steak (Scottish Angus beef) • 150 grams of mushrooms • 2 shallots • 2 tablespoons of oatmeal • 700 grams of small, firm potatoes • salt, freshly-ground pepper Thirty minutes before preparation, remove the fillet from the fridge. Chop the mushroom into very small cubes. Peel the shallots and chop them very finely. Roast the oatmeal in a dry frying pan until lightly coloured and emits a pleasant smell. Peel the potatoes. Put them in a pan with a little salted water. Spread 1 rounded tablespoon of butter over the potatoes. Bring to the boil, cover and cook for about 10 minutes until they are al dente. Meanwhile, heat 1 rounded tablespoon of butter in a grill pan. Fry the pieces of fillet for 3 minutes each side until nicely rosé. Remove from the pan, cover with aluminium foil and leave to rest. In the leftover butter, fry the mushrooms on a moderate heat for 2 minutes. Add the tomato puree and fry for another minute. Add the sherry and season to taste with salt and pepper. Cook the potatoes without the lid until they are well-covered with the butter. Sprinkle the oatmeal and the parsley over the potatoes. Stir, cover and keep warm for 5 minutes. Serve the ‘potato stovies’ with the fillet steak and garnish with the mushrooms. Tip: Scottish Angus beef is, of course, the best, but it is not really cheap. The dish is also delicious with any rump steak. Ingrid van den Arend • 2 rounded tablespoons of butter • 1 rounded tablespoon of tomato puree • 1 tablespoon of sherry • 2 tablespoons of chopped parsley 12-13 September 2012 PotatoEurope 2012 Villers-Saint-Christophe, France www.potatoeurope.com 7-9 November 2012 Variety Presentations Various Breeding houses Nederland 25-27 November 2012 Interpom 2012 Kortrijk, Belgium www.interpom.be 9 – 11 Januari 2013 Potato Expo 2013 Las Vegas, USA www.potato-expo.com 6-8 Februari 2013 Fruit Logistica Berlin, Germany www.fruitlogistica.com 24-28 Februari 2013 SIMA 2013 Paris, France www.simaonline.com 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 2012 € 75,00 © 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 De Swart bv, The Hague NL 50 Potato World 2012 • number 2 Pagina 49
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