Hello everyone. I hope all is well with you this week. With tighter restrictions entering many of our lives for the foreseeable future, I have turned to another comforting recipe this week. I am revisiting a Scottish classic, and also the most popular recipe on my blog to date, the humble tattie (or potato) scone.
You can read my original recipe here but this time I have given the basic ingredients a spicy twist, inspired by one of my favourite Indian dishes, Saag aloo.
I have grown a lot of potatoes this year. At the beginning of lockdown back in March, I struggled to find any seed potatoes to buy, and ended up with a variety called Nicola which has turned out to be a very tasty and very high-yielding potato. I planted mostly in pots and the old barrel below. I am storing the leftover crop in dry soil in the greenhouse for winter use.
The recipe is very simple, with just a few ingredients. I have a couple of tips for guaranteed success: use a dry-textured potato for good results and also drain and dry off the cooked spinach as much as possible to avoid soggy scones. When you cook the scones, only brush the pan with oil so that you give them a little colour without making them crispy.
I use a garam masala spice blend for a mild, fragrant spiciness, but try using your favourite curry powder if you prefer something more defined.
- 425g potatoes, peeled and chopped
- 5 tsp vegetable oil
- 1 medium onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 4 tsp garam masala
- 300g baby spinach
- 60g gluten-free plain flour blend
- 1 tsp gluten-free baking powder
1. Put the potatoes in a saucepan with a pinch of salt. Cover with water, bring to the boil and cook for 7-10 minutes until completely tender. Drain well; leave to air dry, then push through a ricer to make smooth. Leave to cool.
2. Heat 1 tbsp oil in a small frying pan and gently fry the onion, garlic and spices for 2-3 minutes. Cover with a lid, reduce the heat and leave to cook gently in its own steam for about 15 minutes until very soft. Leave to cool.
3. Rinse the spinach and pack into a saucepan whilst wet. Heat until steaming, then cover with a lid, reduce the heat, and cook for about 5 minutes until wilted. Drain well, pressing against the sides of the colander or strainer to remove as much excess water as possible. Leave to cool.
4. Once the spinach is cold, chop it up and then blot well with kitchen paper to remove any excess water that remains in the mix.
5. To make the dough, put the potatoes, onion and spinach in a bowl. Add the flour, baking powder and some salt. Mix together to form a ball, and roll out on a lightly floured work top to a thickness of about 1cm. Use an 8-9cm round cutter to make 8 scones, re-rolling the dough as necessary. Cover and chill until required.
6. When you are ready to cook, brush a frying pan lightly with oil, heat until hot then cook the scones gently for about 3 minutes on each side until lightly golden. Drain and keep warm. If you want to store them, cool them on a wire rack, then cover and chill. They will keep for about 5 days in the fridge and also freeze well.
To reheat, either give them a quick blast in the microwave for a few seconds, or gently toast on a dry frying pan for a a couple of minutes on each side.
They make a delicious accompaniment to a bowl of soup just as they are, or spread with butter or margarine and topped with mango chutney 🙂
That’s all from me this week. Until next time, take care and keep safe.