I’m guilty of a little blogger-licence here; the ‘towers’ are pretty much just my way of assorting potatoes on a plate and attempting to make it look arty-farty. I add these to dishes such as Surf n’Turf, Stuffed Pork Tenderloin, Griddled Steak and all kinds of Grrr-I’m-All-That-Is-Man-Hear-Me-Roar dishes.
Ps – Mandoline potato slicers (see pic) are a great investment for this kind of dish, they’re about €7-10 in TK Maxx and should save your finger tips. I say should, because the last time Himself tried to help me in the kitchen, he managed to slice his index finger tip right the way through. He had failed to read the safety instructions, quelle surprise.
Ooh, pps – has anybody got any clue where to find the proper cheffy metal circle tower thingies that I always see them use on Come Dine With Me? I have been looking forever and can’t find them anywhere in Ireland. Everytime I ask in a proper kitchen shop they tell me just to cut open the top and bottom of a can. I must try this, but ideally I’d like to get a proper set, if they didn’t cost as much as a stay in Dubai. They would definitely help make my ‘towers’ a lot more, erm, stable….
- 3 big fat floury potatoes, sliced thinly + 1 onion + 1 cup mushrooms, chopped + 2 garlic cloves, crushed
- 1 big glug + 1 little drop olive oil
- 1 tsp black pepper + 1tsp rosemary (fresh if possible)
- Arrange potatoes on baking tray, drizzle big glug of olive oil over, toss in black pepper and rosemary & shake vigorously, coating every potato. Try to spread out the sliced potatoes then so they’re not overlapping.
- Pop into pre-heated oven and cook at 180 until crispy and browning, remove and allow to cool slightly
- Heat small drop olive oil in pan, add garlic, onion and then mushrooms until mixture is cooked.
- Arrange little ‘towers’ beginning with layer of potato, then layer of veg mixture, then potato and so on, careful not to go too high or they’ll take on a look that works more in Pisa than on your plate.
Cheats:
Equipment: If you’ve managed to procure those clever metal cylinder-thingies this will be a lot more professional-looking.
Sauces: Drizzle with mustard / whiskey / pepper / creamy sauce depending on your dish. Delicious.
Veg: This really works with wilted spinach too if you’re bothered, lifts the colour scheme a bit from well, brown.