450g (1lb) Potatoes
110g (4oz) Plain Flour
50g (2oz) Butter
1 tsp Salt
Pinch Pepper
Butter or Bacon Fat (Optional)
Wash and scrub the potatoes, but don't peel.
Boil in lightly salted boiling water until tender.
Drain and set aside in the hot saucepan to "dry in their steam".
Allow to cool slightly, peel the potatoes.
Mash the potatoes to a smooth consistency, ensuring that there are no lumps.
Season with salt and freshly ground pepper and pour in the melted butter.
Add enough flour to make a pliable and easily manageable dough.
Knead gently to combine.
Roll out on a lightly floured board to form a round of about ¼-½ inch thickness.
Cut the round into triangles, or make small individual round cakes using a biscuit cutter.
Cook on a hot dry griddle or dry frying pan until both sides are golden brown.
The cakes can also be fried in a hot pan in butter or bacon fat.
Serves 4
serve with Liquor
Ingredients for Liquor
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.
You can use chicken stock to make your Parsley Liquor in place of the water
And my "Ingredients for Liquor" usually include a dram of Red Breast, a pinch of Bushmills, and a chaser of Jameson's. But other than that, it looks good, and now I'm hungry!
Hmm. That liquor looks suspiciously like sawmill gravy, with parsley instead of sausage. And maybe a splash of Tennessee whiskey instead of malt vinegar. And how about some biscuits on the side (big fluffy buttermilk, not Other-Side-of-the-Pond crunchy things).
Okay, everyone over to my house for cakes with gravy and tunes.
Did the Hackneyans make tattie scones since time immoral, or were they introduced in the colourful immigrant culture of the Scots and Irish?
Or alternately, did they invent them first without making a song and dance about it, only to have them claimed and trumpeted by the S and I a long time afterwards?
The recipe I have for latkes (which I learned this Chanukah) contains an egg, an onion and no butter in the mix and does not involve parboiling. The potatoes and onion are grated and go raw into the mix, which is fried in oil.
There are probably as many recipes for latkes as there are houses in Stamford Hill. A mash-based method is probably just as legitimate.... not the bacon fat, though.
Recipe for Hackney potato cakes
Recipe for Hackney potato cakes
Recipe for Hackney Potato Cakes
450g (1lb) Potatoes
110g (4oz) Plain Flour
50g (2oz) Butter
1 tsp Salt
Pinch Pepper
Butter or Bacon Fat (Optional)
Wash and scrub the potatoes, but don't peel.
Boil in lightly salted boiling water until tender.
Drain and set aside in the hot saucepan to "dry in their steam".
Allow to cool slightly, peel the potatoes.
Mash the potatoes to a smooth consistency, ensuring that there are no lumps.
Season with salt and freshly ground pepper and pour in the melted butter.
Add enough flour to make a pliable and easily manageable dough.
Knead gently to combine.
Roll out on a lightly floured board to form a round of about ¼-½ inch thickness.
Cut the round into triangles, or make small individual round cakes using a biscuit cutter.
Cook on a hot dry griddle or dry frying pan until both sides are golden brown.
The cakes can also be fried in a hot pan in butter or bacon fat.
Serves 4
serve with Liquor
Ingredients for Liquor
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.
You can use chicken stock to make your Parsley Liquor in place of the water
# Posted on February 12th 2009 by rumpole
Re: Recipe for Hackney potato cakes
Where's the slop tray tab when you need it?
And my "Ingredients for Liquor" usually include a dram of Red Breast, a pinch of Bushmills, and a chaser of Jameson's. But other than that, it looks good, and now I'm hungry!
# Posted on February 12th 2009 by Reverend
Re: Recipe for Hackney potato cakes
I prefer your liquor idea.
# Posted on February 12th 2009 by rumpole
Re: Recipe for Hackney potato cakes
You should never use recipes.
Always learn to cook the meal by tasting someone else's. It's the traditional way.
# Posted on February 12th 2009 by grego
Re: Recipe for Hackney potato cakes
Hmm. That liquor looks suspiciously like sawmill gravy, with parsley instead of sausage. And maybe a splash of Tennessee whiskey instead of malt vinegar. And how about some biscuits on the side (big fluffy buttermilk, not Other-Side-of-the-Pond crunchy things).
Okay, everyone over to my house for cakes with gravy and tunes.
# Posted on February 12th 2009 by Michele Sims
Re: Recipe for Hackney potato cakes
Oh, and someone bring A Bag of Spuds.
# Posted on February 12th 2009 by Michele Sims
Re: Recipe for Hackney potato cakes
Rumpole,
when you cook do you find a metronome helpful?
[good r. thanks!]
# Posted on February 12th 2009 by skin&bow
Re: Recipe for Hackney potato cakes
Did the Hackneyans make tattie scones since time immoral, or were they introduced in the colourful immigrant culture of the Scots and Irish?
Or alternately, did they invent them first without making a song and dance about it, only to have them claimed and trumpeted by the S and I a long time afterwards?
They're a bloody good invention, anyway.
# Posted on February 12th 2009 by nicholas
Re: Recipe for Hackney potato cakes
there must be some good local variations. i like a little triplet of scallions added in the third measure.
# Posted on February 13th 2009 by full measure
Re: Recipe for Hackney potato cakes
"Did the Hackneyans make tattie scones since time immoral, or were they introduced in the colourful immigrant culture of the Scots and Irish?"
Potato cakes were introduced to the East End by Jewish immigrants from Russia - substitute bacon fat for chicken fat.
# Posted on February 13th 2009 by CreadurMawnOrganig
Re: Recipe for Hackney potato cakes
...and substitute butter for chicken fat.
# Posted on February 13th 2009 by CreadurMawnOrganig
Re: Recipe for Hackney potato cakes
What's the difference between these and latkas ?
My daughter makes such good latkas they impressed an israeli !
# Posted on February 14th 2009 by Guernsey Pete
Re: Recipe for Hackney potato cakes
Latkes don't have bacon fat in them.
# Posted on February 14th 2009 by CreadurMawnOrganig
Re: Recipe for Hackney potato cakes
The recipe I have for latkes (which I learned this Chanukah) contains an egg, an onion and no butter in the mix and does not involve parboiling. The potatoes and onion are grated and go raw into the mix, which is fried in oil.
There are probably as many recipes for latkes as there are houses in Stamford Hill. A mash-based method is probably just as legitimate.... not the bacon fat, though.
# Posted on February 14th 2009 by CreadurMawnOrganig
Re: Recipe for Hackney potato cakes
I think i shall be making these very soon...
More recipes, please!
# Posted on February 14th 2009 by samiam590