Ingredients
4 medium potatoes, peeled
40 g unsalted butter*
1 garlic clove
1 sea salt
1 freshly ground black pepper
Directions
*(Vegans use vegan margarine or oil instead of butter)
A lightly grilled circle of thinly sliced potatoes is simply
flavoured with garlic and passed under the grill with a little butter
on top. A lovely supper dish served with a tossed salad.
Slice the raw potatoes as thinly as possible and, using a biscuit
cutter, cut out circles.
In a heavy pan heat enough butter, about 25 g (1 oz), to cover the
bottom. Saut, the potato circles on both sides, one layer at a time,
until they are just cooked.
Butter a small ovenproof dish, and rub the bottom with a cut clove of
garlic. Melt the remaining butter. Make layers of overlapping potato
circles, brushing them with melted butter and seasoning with salt and
pepper. Then brush with the melted butter. Place under the grill for
about I minute or until they are golden brown.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Potatoes Under The Grill Recipe brought to you by Recipe Ideas
Categories: Potato; Vegan; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the far past, at least as far back as the early Egyptians, and maybe even further. In practice though, these, old cookbooks were just primitive hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of his times were skilled in the use of many different herbs, including some familiar names such as bay, rue and parsley. Later on, we have two recipe books from the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is served today, but instead accounts of the types of food on the menus of the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on cookery, some of which are now in private cookery archives. For the centuries that followed, the rich families of Wesstern Europe competed to serve up the best banquets, and because of this chefs and their recipes could command a high salary. However, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications are in great demand, due to higher levels of literacy, increased leisure time and having more money to spend. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Potatoes Under The Grill recipe.
