Roasted Red Pepper & Tomato Tapenade Topped BBQ Cod
Hot New Potato Salad with Mint & Spring Onions
Well, look at this, my regular Fish on Friday post has become a Fish in Saturday post, but, with good reason……I had a few internet problems yesterday and by the time they were all sorted out in the late afternoon and early evening, I was too tired to sit down and write my post…….sorry! But, what difference does a day make, not much, as these two recipes, using FABULOUS Scottish products, will both be here for perpetuity, so you can copy the recipes and enjoy them on Friday, or any other day of the week come to that! The wild cod fillets are part of a special BBQ Fish Box that John at Delish Fish is currently promoting……..I know it’s not been great barbecue weather lately, I grant you, but all of the recipes I have developed for the BBQ fish season CAN be grilled, pan-fried or roasted, so they are VERY adaptable recipes. The cod fillets that I received from Delish Fish were individually packed for convenience and freezing, and boned, and what can I say about them after they were cooked? DELISH FISH!
And the potatoes? Well, these lovely potatoes (as seen in my photos) are what I received as part of my Scotty Brand Blogger commitment, and they are not just any old potatoes, they are Ayrshire New Potatoes, of which the principal variety for the 2012 season are called Casablanca. They are oval, creamy fleshed potatoes with a floury texture and smooth white skin, and I can vouch for the fact that they are delicious!
So why are Ayrshire New Potatoes so special? Well, Ayrshire is an ideal location to grow early potatoes because it is on the South-West coast of Scotland, which benefits from the warming waters of the Gulf Stream, and these potatoes were harvested and packed locally, which means that they can be with you as soon as 2 days after lifting. You can taste the fresh, earthy and sweet flavour of a true Scottish potato, and I have to say that these were wonderful in the Hot New Potato Salad with Mint & Spring Onions that I served with the Roasted Red Pepper & Tomato Tapenade Topped BBQ Codfor lunch the other day. Here’s some more “Tattie Facts” from the Scotty Brand website……..
DID YOU KNOW……
You don’t need to peel new potatoes, much of the flavour (and the vitamin C goodness) can be found just under the skins.
New potatoes are sweeter since their sugar has not yet converted into starch. That’s why they are such delicious salad potatoes.
Add a dash of lemon juice to the cooking water to help preserve the colour of the new potatoes
The name spud for a small potato comes from the digging of soil (or a hole) prior to the planting of potatoes. The word has an unknown origin and was originally (c. 1440) used as a term for a short knife or dagger, probably related to Dutch spyd and/or the Latin “spad-” root meaning “sword”; cf. Spanish “espada”, English “spade”. The word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools and, around 1845, it transferred over to the tuber itself.
Potatoes originated in the Andean mountain region of South America between 4,000 and 7,000 years ago and were introduced to Europe by Sir Walter Raleigh in 1585, though this is disputed and many believe Spanish explorers were the first to return to Europe with potatoes in 1550.
At first many people in Europe were suspicious of them because they were not mentioned in the Bible and some others thought they were poisonous.
Early potatoes have been grown in Girvan since the 1850s. Ayrshire potatoes in the late 19th and early 20th century were primarily harvested by migrant Irish workers, or “Tattie Howkers”. In 1910, for example, around 1,000 tattie howkers were employed in the Girvan area alone and special trains were laid on to transport the crop around the UK from Girvan station.
But back to my two recipes now……I was REALLY pleased with BOTH recipes, I have to admit that the reason that they were both so lovely is down to the raw ingredients, beautiful fresh boned and filleted fish and fresh new potatoes. I like to think that I my own culinary imagination has a part to play too however, and I was VERY pleased with my simple “store cupboard” tapenade as well as the hot potato salad sans mayonnaise, as is usual in a potato salad. I did use two other AMAZING British products in both recipes, some amazing local Yorkshire rapeseed oil (cold pressed virgin oil) with black peppers, and the world famous Maldon Salt……so, a VERY British meal, and rightly so too, as we have so many wonderful local and regional products and ingredients on this small island nation.
Before I share my two recipes with you below, I would like to share the FAMILY with you! That’s the Ayrshire New Potatoes family, as when you buy Scotty Brand potatoes, or any other products, you get to fond out where they were grown and by whom! And my lovely new tatties were grown by the Girvan Early Growers; new potatoes farmers that are part of a co-operative. Formed in 1990, it is a group of farmers, based in Girvan, South Ayrshire, who specialise in growing early potatoes. The co-operative has supplied Albert Bartlett since its formation and is very conscious of the environment. It is an accredited member of the Assured Produce scheme…….which is wonderful to know. The lovely fresh wild cod fillets came from John at Delish Fish, as I mentioned earlier, but you can get a BBQ Fish Box too, if you fancy a Fishy BBQ Banquet, the boxes are available at a special price right now from his website here: BBQ Fish Box. That’s it for FISH on Saturday! See you over the weekend with more recipes and culinary ramblings…..Karen.
Disclaimer: I was sent some fish and potatoes by Delish Fish and Scotty Brand, with NO request to write a review or to write a post on my blog or anywhere else; I chose to promote the fish and the potatoes, as I think that they are both quality British products. With sincere thanks to Delish Fish and Scotty Brand for sending me these to try.
This is not a sponsored post.
Karen S Burns-Booth