Day 28 ‘Get Your Jelly On’: Roasted potato pyramid and rocket salad

* This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *

Update:

Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:

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Breast cancer awareness and support

This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.

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The English love their soggy chips with vinegar, the French love their shoestring fries. We all love munching on crispy chips while watching TV. One of my favourites is a creamy mashed potato with loads of butter, milk, olive oil and some sea salt. Yes I know, a bit decadent but just so good with a hearty roast in winter.

In our Cuisines of the World journey, we have struggled a little in trying to come up with the three courses that is quintessentially English but here it is, our last of the 3-course meal that makes up Great Britain.

I have thought about their soggy chips and came up with something in between. Baking potato slices in stacks of ten is a much healthier way than deep-frying. At the end, you don’t lose any flavour at all.

This recipe gives you beautiful crispy flavours on the edges and at the same time, soft and creamy centre on every slice of the potato!

Day 28: Entree – Roasted potato pyramid and rocket salad

I’m not a big fan of French fries because it is deep-fried. On the other hand, I love a hearty and decadent mashed potato in winter. Again, I find that cooking with potatoes can be as simple or as complex as you like.

Because it is usually an ingredient to complement a main course, I have put the potato on centre stage with the complementary rocket salad and cherry tomatoes on the side. The humble potato is an entree on its own in this recipe.

For this recipe, try to choose potatoes which have a pyramid shape that is similar to the Royal Selangor jelly mould.

Then using a mandoline, slice the potatoes from the base according to the shape of the mould so that you have a stack of slices which would fit the shape of the mould easily after it has been roasted.

There are so many varieties of potato and for this recipe, I have simply used larger ones for easy moulding.

We have used Redisland extra virgin olive oil to season the potato slices with a pinch of dried herbs, salt and freshly cracked black pepper.

I would be happy with this recipe either in summer or winter. In summer, it is refreshing even on its own or paired with a pan-seared fish recipe.

In winter, this dish would be great with a red-meat roast or even roast chicken.

The rocket leaves and cherry tomatoes are simply gorgeous with each slice of roasted potato.

We really enjoyed this dish because the roasted potato slices are crispy on the edges and tender in the centre.

So dear readers …

*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:

• Share our recipes with family and friends on Facebook or Twitter.
• Like chopinandmysaucepan on Facebook.
• Follow chopinandmysaucepan on Twitter.
• Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
• Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.

All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan

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Note: ChopinandMysaucepan used complimentary Extra Virgin Olive Oil from Redisland for this particular recipe.

Check out Redisland’s product range, recipes and olive oils by visiting their website:www.redisland.com

Redisland Australia Limited
31 Lakewood Boulevard
Braeside, Victoria 3195
Australia

Australian Customer service line: 1300 765 901
Tel: +61 3 8587 1400

For more information about how you can contribute, volunteer or support the cause to prevent breast cancer, please visit the National Breast Cancer foundation website:

National Breast Cancer Foundation
Level 9, 50 Pitt street
Sydney, New South Wales 2000
General enquiries within Australia: 1300 708 763
Pink Ribbon Campaign enquiries: 1300 803 551

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