Potato World dish P ot a t o w o r l d Pastel de papas Pastel de papas is a typical Chilean dish. It’s a bit like Shepherd’s pie as it consists of 2 layers of creamy mashed potatoes, and a layer of minced meat in between. The recipe was undoubtedly brought to America by the many migrants who travelled there two centuries ago. The dish can be complemented by a choice of olives, egg, capers or even raisons. AGENDA 3 - 4 May 2018 Europatat congress Brussels, Belgium www.europatatcongress.eu 27 – 31 May 2018 World Potato Congress Cusco, Peru www.worldpotatocongress2018-alap.org Editorial 22 August 2018 Potatodemo Day Westmaas, The Netherlands www.aardappeldemodag.nl Serves 4, preparation time approx. 30 minutes (plus 40 minutes in the oven). 30 August 2018 • 1500 grams of firm potatoes • 3 eggs • butter • 2 chopped onions • 2 cloves of garlic, pressed • 1 red pepper cut into chunks • 600 grams of minced beef • 1 teaspoon of cumin powder Preheat oven to 200°C. Peel the potatoes. Bring the potatoes and the eggs to the boil in plenty of cold salted water. Take the eggs out of the pan after 8 minutes of boiling and quickly hold them under cold running water. Peel and cut into pieces. Boil the potatoes until they are cooked. Drain and leave them on one side to steam until further use. Heat some butter or oil in a frying pan and gently fry the chopped onion with the garlic for 2 minutes. Add the pepper and sauté for 2 minutes. Add the minced beef, cumin powder, chili powder and salt and pepper to taste and fry until the minced beef is cooked. Mix in the parsley and put aside until later. Chop the olives. Mash the potatoes with enough hot milk into a firm, creamy mash. Grease the oven dish with butter. Spread half the mash over the bottom of the dish and smooth it out. Spread the minced beef mixture over the mash. Divide the egg and olive pieces over the meat. Cover with the rest of the mash and smooth the top. Use a fork to decorate the mash with ridges. Cut thin slices of hard butter with a cheese slicer. Divide over the dish and bake for approx. 40 minutes until hot and golden brown. Ingrid van den Arend • 1½ teaspoon of chili powder • 3 tablespoons of finely chopped parsley • 1 tin of green olives without kernels • 1 to 2 cups of milk • Extra: a large oven dish Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 12 - 13 September 2018 PotatoEurope 2018 Bockerode, Germany www.potatoeurope.com 23 – 25 October 2018 Fruitattraction Madrid, Spain www.fruitattraction.ifema.es 7 - 9 November 2018 Variety presentations Various companies, The Netherlands 25-27 November 2018 Interpom-Primeurs Kortrijk, Belgium www.interpom-primeurs.be Printer De Swart bv, The Hague NL 9 - 11 Januari 2019 PotatoExpo Austin, USA www.potato-expo.com 24 – 28 Februari 2019 Sima Paris, France www.simaonline.com Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Subscription rates € 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 Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.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 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl 46 Potato World 2018 • number 1 Pagina 45
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