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Prep Cook Serve Potatoes Student Chef Competition

Winning Dish

Students head to Birmingham for first Prep Cook Serve Potatoes (PCSP) cookery competition

Nine students cooked up a storm at the first Prep Cook Serve Potato competition held at Harborne Cookery School in Birmingham on Tuesday 2nd May, and Lucy was thrilled to be involved considering her passion is potatoes! Lucy’s fellow judges were Paul Wood senior chef lecturer PACE, Chris Marriott, executive chef at L’atelier des chef.

Focusing on celebrating potatoes and the varieties grown in the UK, the competition was open to entry level catering students to inspire and develop them during their training.

The competition was set by the Agriculture and Horticulture Development Board (AHDB) as part of the launch of the new website www.prepcookservepotatoes.org.uk a site developed with colleges and designed to be used by students, chefs and lecturers across a range of courses in catering, hospitality and culinary arts.

Students were invited to come up with an original idea for a potato dish, it could be either a completely new dish or a twist on a traditional one.

Sue Lawton, Education Manager at AHDB said, “There have been some fantastic entries and I was astounded at how professional the students were, considering they are Level 1 learners. Their approach to the competition has been very mature.”

Students are encouraged to enter competitions such as these, as it allows them to gain practical experience that prepares them for the world of work, while giving them an insight into what the industry demands.

The winner of the first PCSP competition was Nathan Gunter from City of Bristol College with his dish Pirates & Potatoes of the Caribbean.

Nathan has kindly shared his recipe

PIRATES & POTATOES OF THE CARIBBEAN
-DESCRIPTION OF THE DISH

Caribbean cuisine is very diverse. The food is an incredible blending of tropical
flavors and multicultural influences from all over the globe that have been
refined over centuries. It is a celebration of aromatic, sweet, tart, piquant, and
citrus flavors. plantains and a variety of tropical roots and tubers (like
sweet potatoes, eddoes & breadfruit) are used for cooking regularly. They’re
the staple foods that provide an important source of daily carbohydrate
intake. Some are barely known outside the Caribbean while others are COMMON
worldwide

 

PIRATES & POTATOES OF THE CARIBBEAN
I think Caribbean dishes & ingredients are very interesting, and as they use a lot of
different types of tubers, I have tried to create a potato dish with influences from the
region. Potato is the perfect base to a vegetarian dish. It’s starchy and holds plenty of
nutritional qualities such as calcium, potassium and magnesium, which greens don’t quite
manage to reach. When paired with other veggie ingredients they take on incredible
qualities providing plenty to offer in your day to day meals. Potatoes are good source of
carbohydrate & contain protein, vitamins and other vital nutrients.
My dish consists of:- Jamaican Jerked Salmon, Potato & Coconut Gratin, Sweet Potato
Mash, Deep Fried Okra, Plaintain crisps, Spinach & a Creole Skewer.

 

Which potato varieties I am using and why:-
I am using Desiree potatoes in the gratin because they have a smooth, waxy texture
which holds well whilst being cooked in coconut milk. I chose Sweet Potatoes because
they produce a smooth mash, they are common in Caribbean cuisine, and they add a taste
contrast and sweetness to the dish. Plantain crisps for their origin and crunch, and I put
Purple Potatoes in the skewer (with the cherry tomato & pineapple) to replicate the
vibrant colours associated with the Caribbean.

PIRATES & POTATOES OF THE CARIBBEAN
-RECIPES

COCONUT POTATO GRATIN
Ingredients:
 4 Desiree Potatoes (peeled)
 ½ tin Coconut Milk
 2 Garlic Cloves (chopped)
 30g Dessicated Coconut
 Salt
Method:
1. Line 4 moulds with greaseproof paper.
2. Shape potato, slice on a mandoline.
3. Boil the potatoes in the coconut milk with the garlic.
4. Remove from the heat, season, stir in half the dessicated coconut.
5. Arrange the slices in the moulds (spiral fashion), sprinkle with the rest of the dessicated coconut.
6. Bake at 180*c for approx. 15 mins, until golden & soft.
Ingredients:
 2 Sweet Potatoes
 30g Fresh Ginger
 30g Butter
 Salt

SWEET POTATO AND GINGER MASH ( x 4 portions )

Ingredients:
 2 Sweet Potatoes
 30g Fresh Ginger
 30g Butter
 Salt
Method:
1. Bake the sweet potatoes for about 45 mins until soft, allow to cool.
2. Cut in half, scoop out the flesh into bowl.
3. Add the grated ginger, butter and seasoning..
4. Blend smooth with a stick blender.

PLANTATION CRISPS

Ingredients & Method:
 1 Plantain. Peel, slice thinly on a mandoline, deep fry, drain on to a kitchen cloth,
sprinkle with a little salt.
Ingredients:
 Salmon (8 x 60g pieces)
 Jerk Paste
 Pinch Salt

JAMACAN JERKED SALMON

Ingredients:
 Salmon (8 x 60g pieces)
 Jerk Paste
 Pinch Salt
Method:
5. Rub the salmon pieces with the jerk paste, put on an oiled tray.
6. Cook in the oven until nearly cooked through (approx. 4 mins ?).
7. Colour quickly under the grill.

CREOLE SKEWER 4 portions 

Ingredients:
 ¼ Pineapple (cut into 8 pieces)
 8 Cherry Tomatoes
 8 small Purple Potatoes (boiled)
 Pinch of Salt
 Sprinkling of Icing Sugar
Method:
1. Assemble the skewers (pineapple, tomato, potato, pineapple, tomato, potato ).
2. Sprinkle with a little salt, then a little icing sugar, cook on an oiled tray in the oven for 3-4 mins.

 

DEEP FRIED OKRA (4 Portions)

Ingredients:
 8 Okra
 Milk, Flour, Salt
Method:
3. Pass

Method:
3. Pass the okra through milk, then flour, then deep fry.
4. Drain & sprinkle with salt.

Pictured here with Judges Paul Wood senior chef lecturer PACE, Chris Marriott, executive chef at L’atelier des chef and Lucy Carroll from Carroll’s Heritage Potatoes. Nathan wins a Master class at L’atelier des Chefs in London for himself and 9 other students. –

Winner with the judges

 

Pictured here with Judges Paul Wood senior chef lecturer PACE, Chris Marriott, executive chef at L’atelier des chef and Lucy Carroll from Carroll’s Heritage Potatoes. Nathan wins a Master class at L’atelier des Chefs in London for himself and 9 other students. –

Winning Dish