Posted 03/06/07:Hello

We brought 10 kilos of your divine potatoes back to Cheshire yesterday ( we collected them late on Friday after a day on the beach at Broadhaven!) and they taste as good here as they did in our tourer at Creampots! Having looked forward to them all year it was a delight to find them just as creamy and full of taste. Life is full of simple pleasures! Lots of our friends here will enjoy a panfull of them this week while they are at their best
You fully merit your National Trust Award. See you next Whit!

Best wishes

Carol Ketley and Stuart Kingston

 

RECEIPES:

Buttered New Potatoes with Mint

 

Delicious served with freshly caught barbecued mackerel or on their own!

 

Serves 6

 

 

1kg Trehill Farm New Potatoes

Salt

50g butter

sprig of fresh mint

 

Simply bring a pan of salted boiling water to the boil, add the washed new potatoes with the sprig of mint to the pan, return to the boil and simmer for 20 minutes or until tender. Drain the potatoes and leave to stand for 2-3 minutes before adding the butter and serve.

 

 

 

Baked New Potatoes with Tomato & Basil

 

Serves 4-6

 

A perfect recipe for new potatoes when they are getting too big to be really new! The combination of our potatoes with ripe tomatoes and basil is a real taste of summer.

 

1kg Trehill Farm Potatoes with skins on

500g red ripe tomatoes

3 tablespoons fresh basil leaves

1 small onion finely chopped

1 fat clove garlic

1 tablespoon olive oil

salt and pepper

 

Lightly oil a 23cm gratin dish.

Pre-heat the oven to 190C, 375F, Gas 5

 

Pour boiling water over the tomatoes, leave for 1 minute, drain and skin. Chop the flesh roughly. Arrange a layer of sliced potato in the bottom of the gratin dish, followed by a little chopped garlic and onion with some seasoning and some chopped tomato and a few torn basil leaves. Repeat until you have incorporated all the ingredients, then drizzle a little olive oil over the surface and bake for 1 hour.

 

 

 

 

 

 

Warm New Potato Salad

 

A good alternative to buttered new potatoes for a summer party.

 

Serves 8

 

1kg Trehill Farm New Potatoes

4 shallots, finely chopped

4 tablespoons chives

1 clove garlic

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon sherry vinegar

10 tablespoons extra virgin olive oil

sea salt and black pepper

 

Steam the potatoes over a pan of boiling water, sprinkled with salt for 20 minutes until tender (or boil in salted water).

Make the dressing by crushing the salt with the garlic in a pestle and mortar. Now add the mustard and pepper. Whisk in the vinegars followed by the olive oil.

As soon as the potatoes are cooked stir in the vinaigrette and the shallots. Add the snipped chives, toss and transfer to a serving dish.

The salad can be served straight away or left to stand for up to an hour.