Winter Solstice is upon us once again so it’s time to kick off the holiday season. If you’re looking for something a bit different for your festive feast this year, then look no further than the Hasselback potato, an attractive dish that tastes like a jacket potato crossed with a roast potato.
This method of preparation involves cutting the potato into thin slices that fan out while baking. It can be used for other vegetables like beetroot, carrot and butternut squash, as well as a sweet version using fruits like apple and quince.
Hasselback potatoes originated in Sweden with the dish featuring in a 1929 recipe book “The Princesses’ Cookbook” by Jenny Åkerström. In 1953. Lief Elisson, a rookie chef at Stockholm’s Hasselbacken restaurant, revived this method for preparing the humble spud.
To prepare the fruit or vegetables of your choice, place chopsticks or wooden spoon handles on either side and cut into thin slices until the blade hits the wood.
Four medium potatoes
25 ml olive oil
One teaspoon rosemary or thyme (fresh if available or dried)
One teaspoon cumin seeds
Put two chopsticks or the handles of two wooden spoons on either side of the potato. Cut into 1-2 mm slices, cutting until the blade hits the wood.
Put the potatoes in an ovenproof dish with the cut side facing up. Drizzle liberally with olive oil and sprinkle cumin seeds and thyme (or rosemary) over them.
Bake in a pre-heated oven at 180 c for one hour. Serve on their own or as part of a main course with a pasty or nut roast along with your choice of side vegetables or a salad.
To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.
To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.
Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.
Ingredients (for four servings)
Four artichoke hearts
Four small carrots
Two small celeriac bulbs
Two medium-sized tomato
Four green peppers
Juice of half a lemon
50 ml olive oil
500 ml cold water
Two teaspoons garam masala (or curry powder)
Pinch of black pepper
Heat the oil in a heavy based-pan (with a lid) and and the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.