Posts Tagged ‘fresh potatoes’
For many years Potatoes New Zealand have supported hundreds of vulnerable kiwi children via their partnership with NZ Health Camps. The Te Puna Whaiora Children’s Health Camps have recently launched their new name “Stand Children’s Services, Tu Maia Whanau.”
The camps are held throughout New Zealand from Whangarei to Roxburgh. As part of their stay the children have a “Spudtacular Experience” where they learn how to ‘Bake a Potato and Make a Meal’.
Potatoes New Zealand also send each child home with a Spudtacular Back-Sack complete with a bag of potatoes and three cans of baked beans (c/o Heinz Watties NZ). This allows the children to put their skills into practice and cook a meal for their family at home.
In line with our goal to inspire kiwi kids to get cooking in the kitchen. Being affordable, tasty and the children’s favourite vegetables – Potatoes are a great place to start! To find out more about the wonderful work the Stand Children’s Services are doing check out their website here.
Here are a few images of the happy children and with their potato-filled back-sacks.
A cake with mashed potato!?! Believe it! We shared this little beauty at the NZ Guild of Food Writers May Market Day.
This cake is moist and moreish with a slight crunch from the sugar crust. And if you weren’t told you would never guess it’s loaded with spuds!
The perfect way to use up leftover MASHED POTATOES and the addition of ground almonds mean it is also GLUTEN FREE.
The NZ Food Writers loved it so much we are sharing the recipe and we reckon you’ll love it too…
200g butter, softened
200g caster sugar
175g ground almonds
250g mashed potatoes
zest 3 lemons
2 tsp baking powder
For the drizzle
4 tbsp white sugar
juice 1 lemon
Heat oven to 180 degrees C.
Butter and line a deep, 20cm round cake tin.
Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 35-40 mins or until golden and a skewer comes out clean.
Cool for 10 minutes, then turn out onto a wire rack.
Mix the sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
Let the cake cool completely before slicing.
The ‘Bosch It’s My Turn To Cook Tonight School Holiday Program’ is on again these April School Holidays – 22nd, 23rd & 24th.
Just by entering you can WIN a brand new Bosch Dishwasher.
Our Potato Ambassador Claire Gourley will be teaching children how to cook a range of simple and delicious meals.
- Fish Cakes
- Pumpkin Soup
- Tomato Soup
- Baked Stuffed Potatoes
- The Potato “Snack”
- Chilli Chicken w/ Criss-cross Potatoes
This program FREE and just by signing up you go into the draw to win a flash new Bosch Dishwasher.
Check out our new “How a Potato Cooks”.
From the team at Potatoes New Zealand we wish you all a SPUDTACULAR EASTER WEEKEND.
Enjoy the choccy, but don’t forget to include potatoes on your menu!
You don’t have to be Irish to LOVE POTATOES, and you certainly don’t need to be Irish to celebrate St. Patricks Day!
The enduring and loyal relationship between Ireland and Potatoes has existed since they were first introduced in 1590. The 17th March is a day to reflect on how over three million Irish peasants depended on potatoes to feed them during the 1800s.
Potatoes thrived in the Ireland’s cool, moist soil and they discovered it was possible to be solely sustained on the vegetable that is rich in protein, carbohydrates, vitamin c, potassium and other important nutrients. It is interesting to note that Irish peasants were actually healthier than peasants in England or Europe where bread, a far less nutritious option, was the staple food. Despite the tough times, potatoes still remain a staple food and a national symbol of hope and perseverance.
Ireland and Potatoes will forever go hand in hand. But us Kiwi’s have our own special affinity for this Powerhouse Potato. Being our #1 favourite vege they have been feeding us for thousands of years as well.
To help celebrate in true SPUDTACULAR fashion this Saint Patrick’s Day we have put together a few Irish-inspired recipes options to be washed down with a pint of Guinness!
Scroll through our ‘Travel the World, one potato recipe at a time’ page and find the three classic Irish dishes…..
We shared another three great recipes last year so check these out again here.
- Green-speckled Spud
- Potato Accordian
- Spinach, Potato and Feta Frittata
Here are another few recipes that we have found are either green or truely Irish inspired:
- Guinness Irish Potato Salad – here.
- Pasta with Green Beans, Potatoes and Pesto - here.
- Bubble and Squeak – here.
Ode to the Irish and Ode to Spuds. Happy St Paddy’s Day Everyone!
Spuddy was on tour last week, travelling south to join the fun at the Matamata Town Makeover!
On Monday 25th February The Chip Group held the Training Seminar for all local retailers selling hot chips in Matamata. Training and Education Manager – Kate Underwood and Champion Chippie – Michael Huang ran the seminar in both English and Chinese and are pictured here with Spuddy! They had a great turn out with loads of industry support including McCains Foods Ltd, Mr Chips and Dean Langall-Read from AS Wilcox.
“It was really great to see the enthusiasm from operators who were learning about their role in the health of their community, and that by making slight changes in the way they cook their chips they can make a significant improvement to the health of their customers” says Kate.
One of the key messages from the training was pointing out the ‘danger zone’ for operators cooking hot chips. When fresh our beloved potatoes have as little as 0.1-0.2% fat, after being processed into chips by McCains or Mr Chips they are around 4-5% fat, but once they reach your fish and chip wrapper they can be anywhere from 7-22% fat – depending on the level of skill of the operator.
Matamata operators were very excited to start putting their new skills into practice and start cooking ‘BETTER CHIPS’ for locals and tourists passing through. Here is Spuddy again with local chippies proudly holding their training certificates.
To find out more about The Chip Group head to their website here. And watch this space for a further update on the Matamata Town Makeover coming soon…
We know Kiwi’s LOVE potatoes, so you can be sure your Valentine will to. Include potatoes as part of your valentines menu this Thursday 14th. If you choose to spoil your special someone with spuds here are a few romantic ways to win them over!
Spice up your morning and treat them to Breakfast in bed with these Mexican potatoes and eggs.
Whisk them away to Morroco for the evening by preparing these Moroccan Potatoes with cumin and yoghurt chicken.
Make them blush by adding these flavourful and rosy red Blushing wedges to a juicy piece of your finest steak.
Or simply whip up this quick Warm Potato, capsicum and bacon salad, so you can spend more time with your valentine.
Also if you are taking your other half out for an Al-fresco date of Fish and Chips, look out for operators displaying The Chip Group Training Certificates – so you know you are getting better chips!
Happy Valentines Day from Spuddy and the team at Potatoes NZ! xx
A very Happy New Year to you all from Spuddy and the team at Potatoes New Zealand! We hope that you have all had a fabulous summer holiday period filled with lots of tasty potato dishes. Whether it was Healthy Homemade Hashbrowns, a simple Potato, Rocket & Chicken Salad or a feast of Crunchy Roast Potatoes – however you ate them we hope Potatoes made your holiday more delicious and nutritious.
We have plenty of exciting projects ahead for Potatoes New Zealand this year – but we are always looking for fun ways to share the love for spuds. So please let us know if you have any interesting ideas about what you would like to see more of on our website! Email Kate – firstname.lastname@example.org Remember you can also Follow us on Twitter and Join the conversation on Facebook for the most up to date spud news.
In the mean time continue to enjoy that beautiful sun and summer heat!
The ‘Flick Test’ has been devised by Potatoes New Zealand to help shoppers identify sumptuous new season varieties such as Ilam Hardy and Jersey Benne that are available throughout New Zealand from early October, fresh from New Zealand growers.
“New season potatoes are a Kiwi favourite and with only a very short season, this test is an easy way to identify new potatoes from other tasty but not ‘new season’ potatoes,” says Todd Hughes, a board member for Potatoes New Zealand.
The flick test is based on the Potatoes New Zealand definition of a new potato as a young potato characterised by soft skin – so delicate that it can be easily flicked off by a finger.
“Considering growers work hard to deliver this delicate product in its finest form, shoppers should make sure they’re selecting the best!”
“Look for new potatoes that have smooth, undamaged and unblemished skins. They should be dry and feel firm to touch. If you can flick off the skin easily, then you have a new potato,” says Mr Hughes.
Because the skin of a new potato is so delicate, they’re rarely if ever peeled before cooking. And being young, they retain their shape and texture, and can be seasoned to match the meal.
“With their sweet taste, new potatoes are ideal for potato salads or simply boiled with a knob of butter and a few chopped herbs. Or you could combine them with Kiwis’ two other favourite vegetables, mushrooms and tomatoes, to make a tasty ‘super star’ vegetable combination,” says Mr Hughes. “It’s a short but abundant season, so make the most of it!”
For more cooking tips and tasty potato recipes check out the recipe section on our website here and get cooking!
Potatoes NZ 2012
For more information contact:
Glenda Gourley, Potatoes NZ, 027 428 1646
Amanda Woodbridge, Ideas Shop, 021 715 499