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
Written cooking instructions as a concept can be tracked far back into distant history, in fact as far into history as pharonic Egypt, and maybe even further. Having said that, these, old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are some tablets in Sumerian which describe the preparation 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 tried it feel blissful. During Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and desserts, something we still use today. This early Roman chef tells us how the ancient Romans were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens like thyme, rue and parsley. As our culinary historical trip moves on a few more years there are a couple of books from the fourteenth century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the nobility of that period. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy land, including basil and rosemary. These new foods and tastes led to a torrent in books on cookery, most of which are now in private libraries. Over the following few hundred years, the powerful families of Europe strove to serve the best banquets, and consequentially the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking books were starting to become popular due to better eduction, more leisure time and having more money. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Potatoes Under The Grill recipe.
