Ride the Red Rooster

3rd January 2009

The Rooster is the UK’s top selling fresh branded potato. Easily distinguished by its red skin and shallow ‘eyes’, it is extraordinarily versatile, and can be baked, steamed, chipped, mashed, roasted or fried.

The Rooster is served in some of the UK’s top culinary establishments, including Gleneagles and Le Gavroche, and is now widely available in major supermarkets throughout the UK. It’s a great ingredient for a wide range of innovative and tasty dishes, and is packed full of vitamin B6, vitamin C, fibre and good carbohydrates, too – so you don’t need to feel guilty about eating potatoes, after all…

Serves 4


Oven Roasted Roosters with Garlic & Rosemary

Ingredients:

450g Roosters peeled and cut into quarters • 8tbs olive oil • 50g soft butter • 2 cloves crushed garlic • 2 sprigs of rosemary leaves chopped • Plain flour for dusting • Salt and pepper • Juice from one lemon (optional)

Method:

Preheat the oven to 200°C / 400°F or Gas Mark 6. Combine the crushed garlic, chopped rosemary, butter and lemon juice. Part boil the potatoes in salted water until two-thirds cooked. Drain and leave to cool. Lightly dust the cooked potatoes with the flour so they are evenly coated. Heat a roasting tin with the olive oil, add the potatoes, then place in the oven for approximately 45 minutes until tender. Remove the tin, then add the garlic, rosemary and butter, gently fry for 1 minute until the potatoes are browned.

Serves 4–6


Potatoes Lyonnaise

Ingredients:

900g Rooster potatoes • 3 medium onions, very thinly sliced • 150ml vegetable stock • 120ml Olive Oil • Salt and pepper

Method:

Peel and thinly slice the potatoes. Place a layer in the bottom of an ovenproof dish. Scatter over a third of the onions and drizzle with olive oil. Repeat the layers, ending with a layer of potatoes. Pour over the stock and cook in the oven at 190°C / Fan 170°C / 375°F / Gas Mark 5 for 45 minutes until the potatoes are tender and golden.

Serves 4


Pot Roasted Chicken with Bay Studded Roosters

Ingredients:

1.6kg oven ready chicken • Olive oil • 50g butter, melted • 6 cloves peeled whole garlic • 8 Rooster potatoes • 16 bay leaves • 600ml good chicken stock • Salt and pepper

Method:

Preheat the oven to 200°C / 400°F / Gas Mark 6. Heat the olive oil in a frying pan and brown the chicken all over, then season with salt and pepper. Sit the chicken in a large roasting tin. With a small knife cut each potato across its width in 5mm slices, stopping 1cm before the bottom so that the slices are still joined at the base. Insert a couple of bay leaves into the slits. Place the potatoes around the chicken. Bring the stock to the boil and pour around the chicken. Cover with tin foil and place into oven to cook for 25 minutes. Remove the tin foil, then brush the potatoes with melted butter, return to the oven and continue to cook for another 45 minutes, basting the potatoes regularly until they are glazed.

Serves 4


Sautéed Potatoes with Mustard Seeds

Ingredients:

600g large Rooster potatoes • 4tbsp olive oil • 1 small onion, finely chopped • 2 small cloves garlic, crushed • 4tsp brown mustard seeds • Flaked salt

Method:

If preferred the potatoes can be finely peeled, or the skins can be removed once cooked. Boil the potatoes for 10-12 minutes until just tender, then drain and slice thickly. Meanwhile heat 1 tablespoon of the olive oil in a small frying pan and cook the onion over a moderate heat until softened and golden. Increase the heat slightly and add the garlic and mustard seeds, cook for 1-2 minutes, stirring. The mustard seeds will pop during cooking. Remove from the heat and set aside. Heat the rest of the olive oil in a very large frying pan. Add the potato slices in a single layer. If the pan is not large enough, cook in two batches, keeping the first batch hot in the oven. Fry the potato slices over a moderately hot temperature for 5-7 minutes turning them until crisp and golden on each side. Lift the sautéed potatoes into a warm bowl, lined with kitchen paper to drain them. Remove the paper, add the onion mixture and toss together. Crush some flaked salt over and serve.

Serves 4


Spanish Omelette with Chorizo

Ingredients:

100ml light olive oil • 3 sliced onions • 675g peeled and thinly sliced Rooster potatoes • 110g sliced chorizo sausage • 6 large beaten eggs

Method:

Heat the oil in a non-stick frying pan. Add the onions and Rooster potatoes. Fry for 8-10 minutes or until tender and golden. Add the chorizo and fry for 2 minutes. Shake the pan until the onions, potatoes, and chorizo form an even layer. Drain off excess oil. Beat the eggs with seasoning, pour into the pan, and cover. Cook over a medium heat for 5 minutes until the eggs begin to set. Cook the omelette under a hot grill for 2 minutes or until all the egg has set and the top is brown. Serve in wedges with rocket leaves.

Serves 4-6


Roasted Butternut Squash Soup

Ingredients:

1 peeled medium butternut squash, approximately 750g • 3 tbsp olive oil • 1 chopped medium onion • 1 chopped large carrot • 1 crushed large clove garlic • 1 seeded and chopped medium red chilli • 1 teaspoon finely chopped fresh ginger • 350g peeled and diced Rooster potatoes • 1.2ltr vegetable stock

For Coriander Oil:
Small bunch coriander, stalks trimmed • 90ml (6 tbsp) Extra Virgin olive oil

Method:

Pre-heat the oven to 200°C / 400°F / Gas Mark 6. Peel the butternut squash, cut in half, discard the seeds and stringy bits then chop into large chunks. Place on a roasting tray and drizzle with a tablespoon of the oil. Cook in the oven for 30 minutes until tender. Meanwhile, heat the remaining 2 tablespoons of oil in a large pan, add the onion and carrot and cook gently for 5 minutes. Stir in the garlic, chilli and ginger and cook for 5 minutes more, stirring. Add the Rooster potatoes and stock, bring to simmer, cover the pan and cook for 15 minutes. Put coriander leaves into a food processor or blender, add the oil and blend until finely chopped, scoop out into a bowl and wash the appliance. Add roasted squash to the pan and simmer gently for 10 minutes. Cool slightly before pureeing the soup in batches. Season to taste. Serve the soup in warm bowls then drizzle the coriander oil over each serving.

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