It's almost a meal in itself - a creamy mashed potato heaped with vegetables lightly cooked in white wine. I particularly like the mix of savoury pops of olive, crunchy onion and fresh tomato. This recipe is adapted from Buber's Basque website, which uses orange peel for flavouring.
4 large potatoes
3/4 cup milk (approximate)
Salt and pepper, to taste
1 1/2 tablespoons olive oil
1 Spanish onion, cut into thin slices
1 green capsicum seeded and cut into thin strips
1 large clove garlic, pressed
2 small tomatoes, cut into 1/2-inch wedges
1/2 cup small chili-stuffed olives
1 teaspoon dried basil
3/4 cup dry white wine
Half cup chopped parsley
3/4 cup milk (approximate)
Salt and pepper, to taste
1 1/2 tablespoons olive oil
1 Spanish onion, cut into thin slices
1 green capsicum seeded and cut into thin strips
1 large clove garlic, pressed
2 small tomatoes, cut into 1/2-inch wedges
1/2 cup small chili-stuffed olives
1 teaspoon dried basil
3/4 cup dry white wine
Half cup chopped parsley
Boil the potatoes until tender and mash, beating in the milk till creamy. Season with salt and pepper and set aside to keep warm. Heat the oil in a frying pan and cook the onion, capsicum and garlic for about 5 minutes. Toss in the tomatoes, olives and dried basil. Add the white wine and simmer another 5 minutes, stirring occasionally, until onions and capsicum are tender. Season. Heap the cooked vegetables over the potatoes and strew with parsley.
Makes a perfect accompaniment to a winter dinner of Castilian roast lamb. The guys cooked this one for a couple of hours on the egg, with a simple salt and pepper seasoning.
Makes a perfect accompaniment to a winter dinner of Castilian roast lamb. The guys cooked this one for a couple of hours on the egg, with a simple salt and pepper seasoning.
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