Author Topic: Tatties are go! (Read 3281 times)

Wellieboots · « **on:** June 18, 2009, 11:50:43 am »

Hee hee - from 12 maris bard seed tatties I have just pulled >12kg of damn fine new tatties - abet some are almost baking size.

This is a problem as I still have 20 other maris plants in, plus the same in anya and various main crop as well. Me thinks I need to start a tattie menu:

Starter - piped mash with a potato jeu
Main - baked tattie with potato dauphine and roasted grated tattie sprinkels
Pud - tattie trifle with fried tattie crisps
Crackers - with tattie pate & tattie cheese?!

Oh and I am going to have the same problem with me garlic & onions as well!!

doganjo · « **Reply #1 on:** June 18, 2009, 02:36:09 pm »

Put a sign on your gate and sell them!

sellickbhoy · « **Reply #2 on:** June 18, 2009, 04:13:31 pm »

they keep!!

northfifeduckling · « **Reply #3 on:** June 19, 2009, 11:19:13 pm »

You can store them in brown paper or jute bags in a cool place, as long as you dried them off before putting them in. Check occasionally for rot. Nothing beats roast tatties with duck or goose fat!

northfifeduckling · « **Reply #4 on:** June 25, 2009, 03:05:20 pm »

and another, this should be in the recipe section, lol
I just discovered a lovely low fat alternative to shortcrust for quiches - 400 g cold peeled tatties mashed with seasoning (no liquid) and 75 g of flour turns into a wonderful pastry. you can cook the quiche straight on it or prebake for 10 min if you like it crunchier

Greenerlife · « **Reply #5 on:** June 29, 2009, 11:43:49 am »

Going to have a go at your shortcrust - sounds lovely! I had my first ever Charlottes yesterday - gorgeous, but when I boiled them (whole) the very thin skins burst taking with them a chunky layer of potato before the middles were cooked - any ideas? Can't bear the thought of having to peel them.

northfifeduckling · « **Reply #6 on:** June 29, 2009, 12:50:19 pm »

I'm not good with variety names, but this tends to happen with floury ones. try halving or quartering them before cooking and cook on a slower boil. This doesn't matter much if you roast them after pre boiling, just boil for 10 minutes, then mix with oil or duck fat and roast until done.
I'm getting all peckish now!