Butter Steamed New Potatoes Smordampete Nypoteter Recipes

BABY POTATOES WITH BUTTER & FRESH HERBS

Steps:

• Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
• Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
• Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
• Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)

Steps:

• Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
• Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
• Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER

Steps:

• Heat the oven to 400 degrees. Wash the potatoes.
• In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
• Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
• Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
• Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
• Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
• While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
• To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Steps:

• Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
• Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
• Fry bacon or salt pork in a large pan with a tight-fitting lid.
• Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
• Next, add 3 cups of water to the mix and bring to a boil.
• Next, add rice and stir. Cover and cook on medium heat for about 30.
• minutes or until rice is tender and water is absorbed.
• Serve with the conch/crayfish.

BUTTERED NEW POTATOES

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE

Steps:

• Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
• Steam the new potatoes in the basket for about 20 minutes.
• Let cool and then slice in quarters, lengthwise.
• Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
• Add the shallots and slowly whisk in the olive oil and dill.
• Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
• Gently toss the quartered potatoes in the vinaigrette and serve.

MOROCCAN BAKED SALMON WITH PRESERVED CHERMOULA

Steps:

• mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
• Cover and leave to marinade for at least 2 hours.
• Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
• Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
• Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
• Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.