Soured Potatoes recipe
information
375 calories per serving
ingredients
800 g (1 3/4 lb) potatoes
salt and freshly milled black pepper.
100 g (4 oz) rindless streaky bacon
2 onions
225 g (8 oz) pickled cucumbers
1 tablespoon flour
450 ml (3/4 pint) hot meat stock
1 tablespoon small capers
scant 1 teaspoon grated lemon rind
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon wine vinegar
3 tablespoons chopped parsley to garnish
salt and freshly milled black pepper.
100 g (4 oz) rindless streaky bacon
2 onions
225 g (8 oz) pickled cucumbers
1 tablespoon flour
450 ml (3/4 pint) hot meat stock
1 tablespoon small capers
scant 1 teaspoon grated lemon rind
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon wine vinegar
3 tablespoons chopped parsley to garnish
method
1. Wash the potatoes and boil them in a saucepan of salted water for 25-30 minutes. Rinse the potatoes in cold water, peel
and cut them into fairly thick slices. Finely chop the bacon, onion and cucumber.
2. Fry the bacon in a deep frying pan until crisp, add the onions and fry until golden brown. Sprinkle with the flour and cook, stirring continuously.
3. Gradually stir in the stock and boil for a few minutes, stirring continuously.
4. Add the capers, lemon rind, herbs, bay leaf, salt and pepper and the vinegar.
5. Warm the cucumber and potato through in the sauce. Serve sprinkled with chopped parsley.
and cut them into fairly thick slices. Finely chop the bacon, onion and cucumber.
2. Fry the bacon in a deep frying pan until crisp, add the onions and fry until golden brown. Sprinkle with the flour and cook, stirring continuously.
3. Gradually stir in the stock and boil for a few minutes, stirring continuously.
4. Add the capers, lemon rind, herbs, bay leaf, salt and pepper and the vinegar.
5. Warm the cucumber and potato through in the sauce. Serve sprinkled with chopped parsley.
serving amount
serves 4
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