#Garden Potatoes

[askwhatsforlunch]

Roasted Sea Breams à la Marseillaise

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.

[tempizza]

If you want some, oh, just ask us

[pears-palette]

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]

[jillraggett]

Plant of the Day

Thursday 26 December 2024

Flowering into the autumn Solanum laxum 'Album' (white potato vine) is a fast-growing, semi-evergreen climber with twining stems. It will grow outdoors in a moist but well-drained soil in full sun or under glass in bright indirect light.

Jill Raggett

[nestfulofhornets]

had a realization

[redjukebox]

I love these two and I love Grace’s Twitter

[sugarnies]

Potato Garden 👑

[andy-clutterbuck]

Years - The Ones Who Live - 1x01

[bean-writes]

Potatoes are worth fighting for.

Patreon

[askwhatsforlunch]

Mussel and Scallop Chowder

A delicious and hearty Winter warmer, generous with delectable seafood, this Mussel and Scallop Chowder is the perfect dinner on a cold and misty Friday! Have a good one!

Ingredients (serves 3):

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion

1 small shallot

1 small Garden Leek

1/2 teaspoon dried dill

2 large Garden Potatoes 

1 tablespoon unsalted butter

1 cup frozen mussels

1 cup frozen scallops (without coral)

1 heaped teaspoon salt

1 teaspoon freshly cracked black pepper

1 1/2 tablespoon plain flour

1/2 cup dry white wine, such as Bourgogne Aligoté or Entre-Deux-Mers

2 cups water

1/3 cup double cream

Melt butter with olive oil in a large pot over medium-high heat.

Peel and finely chop onion.

Once the butter is just foaming, stir in the chopped onion, and cook, a couple of minutes until softened.

Peel and finely chop shallot. Stir into the pot, and cook, 1 minute more.

Thoroughly rinse Garden Leek under cold water. Thinly slice Leek, keeping just a bit of its tender green part. Stir Leek slices into the pot. Cook, another couple of minutes.

Season with dill.

Peel and dice Garden Potatoes, and stir them into the pot, coating in herbs and fat.

Add butter to the pot. Once it is just foaming, stir in frozen mussels and scallops. Season with coarse sea salt and black pepper. Cook, 3 minutes.

Sprinkle generously with flour, and give a good stir, to coat seafood and vegetables. Cook, one minute more.

Deglaze with Bourgogne Aligoté, gradually stirring it in. Then, stir in water, and bring to the boil.

Once boiling, cover with the lid, reduce heat to medium-low, and simmer, 25 to 30 minutes.

Remove the lid, and stir in double cream. Increase heat back to medium-high, and boil rapidly for a few minutes, until slightly thickened.

thinly slice reserved green part of Garden Leek, and sprinkle liberally on top.

Serve Mussel and Scallop Chowder hot, with a glass of chilled dry white wine, like a good Bourgogne Aligoté or Entre-Deux-Mers.

[littleduke]

🎃🐭🦝🐸🥔🍯👶🫖🎹

[vegan-nom-noms]

Vegan Copycat Zuppa Toscana

[lonelyquadsquad]

Hi enjoy this hastily made meme I made on snapchat after it appeared in my head like a vision from that's so raven

[talos-stims]

harvesting potatoes | source

[deadpoets]

OVER THE GARDEN WALL (2014) Chapter Three: Schooltown Follies

[gluepick]

Greg is such a silly precious little one 🥺

(yupii my first time on tumblr I'm so nervous)