Ingredients
2 cup medium-sized white new potatoes, sh, redded
1 tbsp cornstarch
1 oil for frying
Directions
A basket of golden potato shreds, called a Phoenix nest, makes a
handsome presentation for almost any stir fried dish. After you eat
the contents, you break the next apart with fingers and nibble. You
can make one large next for a single entree or several small ones for
individual servings. Because the nests are an open mesh, plan to fill
them with a stir fried dish that has a light glaze rather than a
heavy gravy. To make a Phoenix nest you need 2 sieves of the same
size, one to act as a form and one to hold the shreds in place as
they cook. To hold the cooking oil, use a deep pan or wok in which
the sieves will fit comfortably. To determine how much oil to use,
place an empty sieve in the pan, then pour in enough oil to cover at
least 3/4 of the sieve. Nests are made of potato, sweet potato or
taro root. If made ahead, stack nests, separated by paper towels,
and seal in a plastic bag. They can be stored at room temperature for
up to 2 days.
Squeeze potato, by the handful, to eliminate liquid, then place in a
bowl. Sprinkle cornstarch over potato and toss to distribute
cornstarch evenly and loosen shreds. Arrange a handful of shreds
inside one sieve in a latticework over the bottom and at least
halfway up the side. Fit second sieve inside first. Heat oil to 325
degrees on a deep-frying thermometer, place sieve in pan, and cook
nest until golden brown (about 3 or 4 minutes). Remove from oil and
lift of top sieve. Loosen edge of nest with tip of a sharp knife,
then gently remove nest and drain on paper towels. Makes 4 to 5 four
inch nests.
Servings: 4 servings
Potato Phoenix Nest Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have traced the existance of recipes back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, old cook books were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times made use of a good variety of spices and herbs, including some that we all recognise such as thyme, mint and asafoetida. Later, we find two books from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is served today, but rather descriptions of the types of food on the tables of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new herbs and spices prompted an eruption in publications on food, some of which are now in academic collections. By the time we get to the 1900s, cookbooks are starting to become popular due to better eduction, leisure time and disposable income. |
We hope you enjoy this Potato Phoenix Nest recipe.
