#Garden Potatoes
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askwhatsforlunch · 5 months ago
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Herby Lamb Curry with Aubergine and Potatoes
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This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!
Ingredients (serves 2):
4 medium Garden Potatoes 
1 teaspoon coarse sea salt
4 tablespoons olive oil
1 teaspoon Graines à Roussir 
2 thick slices (about 420 grams/ounces total) lamb leg
1 large aubergine, rinsed
1 large carrots
1 onion
1/3 hot chilli pepper
1 large garlic clove, minced
a bunch Garden Cilantro 
half a dozen large leaves fresh mint
2 teaspoons ground turmeric
1 teaspoon Garam Masala
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 tablespoon demerara sugar
a few sprigs Garden Cilantro
a few mint leaves
Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.
Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.
Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.
Peel and slice carrot. Finely chop onion.
When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.
Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.
Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.
Then, season with ground turmeric and Garam Masala.
Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.
Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.
Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.
Just before serving, stir demerara sugar into the skillet, until completely dissolved.
Finely chop Garden Cilantro and mint leaves.
Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.
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tempizza · 1 month ago
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If you want some, oh, just ask us
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pears-palette · 24 days ago
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Here's to 10 years of being in the Unknown!
I tried to incorporate something from every episode, and while it was tedious, I am so proud of this piece!
[ID in Alt]
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redjukebox · 9 months ago
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I love these two and I love Grace’s Twitter
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sugarnies · 9 months ago
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Potato Garden 👑
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andy-clutterbuck · 9 months ago
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Years - The Ones Who Live - 1x01
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littleduke · 23 days ago
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🎃🐭🦝🐸🥔🍯👶🫖🎹
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askwhatsforlunch · 1 month ago
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Roasted Sea Breams à la Marseillaise
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Fragrant with fresh herbs and a touch of Pastis, these Roasted Sea Breams à la Marseillaise bring Provençal flavours to a hearty and warming dish. Happy Wednesday!
Ingredients (serves 3):
1 1/2 dozen Garden New Potatoes
1 green Garden Bell Pepper
1 onion
1 Green Onion
5 fluffy sprigs Garden Parsley
half a dozen large leaves Garden Sage 
1 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
3 beautiful sea breams (scaled and gutted)
a pinch salt and freshly cracked black pepper
1/4 cup Pastis
a drizzle olive oil
Preheat oven to 200°C/395°F.
Thoroughly rinse and scrub New Potatoes under cold water, then pat them dry. Halve New Potatoes, and add to a large roasting tin.
Halve, seed and dice Bell Pepper. Add to the tin.
Thinly slice half of the onion and white part of the Green Onion, saving green part for later, and add to the tin as well.
Finely chop Garden Parsley and Sage. Add half of the chopped herbs to the tin. Season with fleur de sel and black pepper, and drizzle with olive oil.
Toss well to combine and generously coat in oil and herbs.
Place roasting tin in the middle of the hot oven, and cook, 5 minutes.
Meanwhile, finely chop remaining halve of the onion and add to a medium bowl, along with reserved chopped Parsley and Sage. Give a good stir, to mix.
Season the inside of each sea bream with salt and black pepper, and stuff them with herb and onion mixture.
Place stuffed sea breams onto the vegetables in the roasting tin. Drizzle generously with Pastis and olive oil, and return to the hot oven.
Roast, at 200°C/395°F, for 35 minutes more.
Finely chop green part of the Green Onion.
Serve Roasted Sea Breams à la Marseillaise hot, sprinkled with green part of the Green Onion, with a glass of chilled Côtes de Provence rosé.
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greenhorizonblog · 6 months ago
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Know your permaculture guilds
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vegan-nom-noms · 6 months ago
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Vegan Copycat Zuppa Toscana
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deadpoets · 1 year ago
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OVER THE GARDEN WALL (2014) Chapter Three: Schooltown Follies
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gluepick · 26 days ago
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Greg is such a silly precious little one 🥺
(yupii my first time on tumblr I'm so nervous)
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vintage-sweden · 3 months ago
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Harvesting potatoes near apartment buildings in Malmö, Sweden in the 1950s.
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lonelyquadsquad · 23 days ago
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Hi enjoy this hastily made meme I made on snapchat after it appeared in my head like a vision from that's so raven
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talos-stims · 2 months ago
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harvesting potatoes | source
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mostlythemarsh · 3 months ago
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Potato
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