Spicy beef mince with crispy potato cubes kukskitchen style :D with some Potato wisdom from Heston Blumenthal

Hey there, thank you so much for the support through my facebook page. It is just so encouraging and makes blogging ever so exciting. Here I am posting the recipe on your request. It is one of the simplest of recipes which even beginners can try and get a great result out of.

Also I think it is a good opportunity to share some facts about potatoes in general. I am inspired by Heston's wisdom and much of this comes from him. Thanks to channel 4.


What's the difference between waxy and floury potatoes?

Floury potatoes have a drier more starchy consistency, which makes them fluffy when cooked. They're ideal for mashing, roasting, chips and baked potatoes.
Waxy potatoes hold their shape better and have a firmer consistency best suited to boiling and recipes such as potato salad.

Are potatoes nutritious?

Indeed! Potatoes are low in fat and calories and high in vitamin B6, C and potassium. If you serve them in the skin, they are also a good source of dietary fibre.

Storing potatoes

It's best to store potatoes in a cool dark place. Take them out of any packaging so they don't sweat or start sprouting and if they do have the odd sprout, or green patch, make sure you cut those bits out before cooking them.

TYPES OF POTATO


Desiree – good all rounder

Good for:
Potato wedges
Jacket potatoes
Chips
Boiling
Mashing
Roasting
Frying


Maris Piper - good all rounder

Good for:
Jacket potatoes
Potato wedges
Chips
Boiling
Roasting
Mashing
Frying

King Edward - floury

Good for:
Chips
Roasting
Mashing
Frying

Rooster - floury

Good for:
Chips
Mashing
Roasting
Frying

Anya - waxy finger potato

Good for:
Boiling
Crushing
Salad

Maris Peer - slightly waxy

Good for:
Potatoes wedges
Chips
Boiling

Charlotte - slightly waxy new potato

Good for:
Roasting
Boiling
Frying

Pink Fir Apple - flavoursome waxy finger potato

Good for:
Boiling
Salad

Estima - firm, slightly waxy

Good for:
Potato wedges
Mashing
Boiling
Jacket potatoes

Maris Bard - slightly waxy new potato

Good for:
Boiling
Crushing
Frying
Salad

A few things before we start:

• I used Maris Piper potatoes which cook easy with a buttery taste.
• I used my home made meat masala but any old meat masala from a packet is fine too.
• This beef-potato stir fry goes well with flat breads like chapathi or porotta.
• To make a gravy style curry out of this recipe, begin with sauteeing some sliced onion, tomato, and ginger before adding beef mince to the pan.

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 Spicy beef mince with crispy potato cubes kukskitchen style

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Ingredients:

1. Beef mince - 700g
2. Potatoes cubed - 2 large
3. Meat masala - 1 tbsp
    Turmeric powder - 1 tsp
4. Salt and pepper to taste
5. Oil - 1 tbsp

Method:

• Heat a thick bottomed skillet on low flame and brown your beef mince making sure to break the lumps/strings as you go by stirring at regular intervals. Do not use any oil at this stage.
• Meanwhile skin and cube your potatoes. Fry the potato cubes in one tablespoon of oil till golden brown in another pan, adding a sprinkle of salt and pepper. Make sure to fry potatoes in a one cube thick layer. This way the potatoes turn nice and crispy.
• Add (3) to the partially cooked meat and continue cooking till some bits turn crispy brown.
• At this stage add the crispy potatoes to the cooked beef mince and you are ready to serve.

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Thank you xx

Cheers
Sherin