This year, the big date in my diary hasn’t been my birthday or Christmas or even Bonfire Night but the 6th of November instead. That’s because it’s publication day for Slow Cooked! My book baby is all ready to go out into the world. Those of you who have pre-ordered should have their paws on it by now and everyone else can start buying it from today.
I’ve had so much support and encouragement while I was writing it, especially from my Twitter followers and I’d just like to thank everyone who showed enthusiasm and interest throughout the process. Your patience is about to be rewarded! Go forth and make yourself something lovely in the slow cooker!
You can buy Slow Cooked on Amazon or in branches of Waterstones and WH Smith and good independent bookstores in person or through the fantastic Hive. It’s also available as an e-book if you’re new-fangled that way. Whatever format you decide to buy it in, I’m honoured that you’ve chosen to do so and hope you will enjoy reading it as much as I enjoyed writing it. A massive thank you to Anti Limited for design, Olia Hercules for food styling and Jen Collins for illustrations.
To celebrate today I’ve decided to go for a slow cooker recipe with one of my all time favourite ingredients; the potato. I’ve gone Spanish with wrinkled potatoes from the Canary Islands. Small potatoes are cooked in salted water until they wrinkle and are imbued with savoury flavour. The long slow cooking mellows the salinity and makes them massively moreish.
Traditionally they’d be served with a mojo sauce of red peppers and smoked paprika, but obviously as a fully fledged pepper hater, I didn’t want to do that. Instead I took my inspiration from another famed Canarian dip, almagrote which is made from mature goats cheese and tomatoes. I must admit that it’s the loosest interpretation of the dish possible and one that will probably get me hounded out of Tenerife if I ever visit. But it is lovely…
Canarian Wrinkled Potatoes with Sweet Potato Almagrote Style Dip
- 750g small potatoes (I used International Kidney from Sainsbury’s Basics)
- 50g sea salt
- 1 litre boiling water
- 1 large sweet potato, roasted or steamed
- drizzle of oil if roasting
- 1 tablespoon garlic oil
- 1 teaspoon smoked paprika
- 50g cream cheese
- 25g grated parmesan
- 1 teaspoon tomato puree
- 1/8 teaspoon white pepper
- pinch cayenne pepper
- juice of one lemon
This makes a great pre dinner dish like a homemade tapa. Perfect for soaking up the cava I will be celebrating with tonight in fact. You could also serve it as a side dish.
Start with your potatoes. Scrub them clean if needed and put into the slow cooker crock whole. Add the sea salt and pour the boiling water over them. Put the lid on and cook them on high for 5 hours. You can also boil them on the stove in the salted water but they get a better flavour and texture in the slow cooker.
Heat the oven to 200℃. Peel and chop the sweet potato into 1 inch chunks. Drizzle with the oil and roast for about 15 minutes. Take it out of the oven and add the smoked paprika and crushed garlic so the heat of it mellows them both. Mash the sweet potato with the cream cheese, parmesan and tomato puree. Beat well until it is smooth and add the cayenne and white pepper. Add the lemon juice and set aside.
Drain the potatoes well. The water will look dark as some of the colour has leached out of the potato skins, but don’t worry. This is totally normal. Don’t rinse the potatoes, you want to keep the saltiness. Roast them for 10 minutes in the oven to dry the skins out and wrinkle the potatoes further. Serve with the sweet potato dip and enjoy the salty savoury umami hit each spud contains. The warm glow of publication day is optional…