Potato World dish P ot a t o w o r l d Lancashire hotpot Some people like it, others can’t bear to think about it. I’m not talking about Brexit, but about offal. A Lancashire hotpot is originally made with lamb’s kidneys. This recipe is not, because the lamb itself is tasty enough. AGENDA 19 August 2020 Potato Demo Day ONLINE Westmaas, The Netherlands www.aardappeldemodag.nl 21-23 August 2020 Potato Poland Lubków, Poland www.potatopoland.com 27 August 2020 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 2-3 September 2020 PotatoEurope 2019 Villers-St-Christoph, France www.potatoeurope.fr Main course, serves 4. The preparation time is approximately 25 minutes (plus 1½ hours in the oven). • 800 grams of lamb • 2 onions • 1 tablespoon of butter (+ a little more melted) • 1 tablespoon of sunflower oil • 1 full tablespoon of patent flour • 2 bay leaves Preheat the oven to 170° C. Cut the lamb into cubes and the onion into thin rings. Heat the butter and oil in an ovenproof casserole. Fry the lamb on a high heat for about 4 minutes. Remove from the pan. Add the onion rings to the pan. Fry gently for 3 minutes. Put the meat back with the onion. Add the flour and stir well. Add the stock. Bring to the boil and stir until the sauce is smooth. Add the bay leaves and a generous dash of Worcestershire sauce. Season well with salt and pepper. Cover the pan (with a lid or aluminium foil) and place in the oven for 30 minutes. Meanwhile, cut the carrots into cubes and the potato into thin 2 mm slices. Remove the stew from the oven. Place it into an oven dish. Add the carrot cubes and stir. Now cover with an overlapping layer of the potato slices, arranged from the outside to the inside. Brush with the melted butter. Sprinkle with the thyme leaves and place in the oven at 170°C covered with aluminium foil for another hour. Remove the foil, turn the oven up to 200°C and bake for another 30 minutes until the potatoes are nicely brown. ● Ingrid van den Arend, Cook it! • 1 tablespoon of Worcestershire sauce • 5 dl of warm meat stock • 700 grams of potatoes • Salt, pepper • 2 large carrots • 2 sprigs of fresh thyme 2-6 November 2020 EAPR conference Warsaw, Poland www.eapr2020.pl 4–6 November 2020 Variety presentations Various companies, The Netherlands 23-25 November 2020 Interpom 2020 Kortrijk, Belgium www.interpom.be 6-7 Januari 2021 PotatoExpo Grapevine, USA www.potato-expo.com 15-24 Januari 2021 International Grüne Woche Berlin, Germany www.gruenewoche.de 3-5 Februari 2021 Fruitlogistica Berlin, Germany www.fruitlogistica.com 21-25 Februari 2020 Sima 2021 Paris, France www.simaonline.com 31 May – 3 June 2021 World Potato Congress Dublin, Ireland www.wpc2021.com © 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 Printing company Quantes, Rijswijk NL Advertising and Subscriptions Jeroen Krabbendam Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Subscription rates € 75,00 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.eu Website: www.PotatoWorld.eu Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) Zindziwe Janse, MSc (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu 42 Potato World 2020 • number 2 Pagina 41
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