Saturday, September 14, 2013

Headed to The Show

We are very excited to be heading out to The Food Show here in Christchurch. We attended last year's events and loved the sampling and sights. We always make these events a family affair and get a real sampling of what is new and fresh out there in the ever progressive food world. We have hit up food shows events like this in cities across the world. Las Vegas, Barcelona, Seattle, Houston, and San Francisco are just a few we thought of. To taste amazing foods from around the world and be introduced to fusions is priceless so we highly recommend going in your neck of the woods. Food is life so enjoy it no matter where you are in the world.

We were scouring The Food Show website for a useful recipe that all of our readers would love and it comes to us from Jax Hamilton who will be presenting today!

From The Food Show website

Jax Hamilton's Herbed Potato Cake

Prep: 15min
Cooking: 40min


  • 4 Tbsp olive oil
  • 2 medium-sized onions, sliced thinly
  • 2 cloves garlic, crushed
  • 4 large potatoes, peeled, sliced thinly
  • 4 eggs, lighly beaten
  • 4 Tbsp fresh herbs (choose dependent on meat)
  • salt and freshly ground black pepper
  • knob of butter
  • 1 Tbsp olive oil
  • 1/3 cup freshly grated parmesan


Serves 4
If you are looking for something new and easy to do with potatoes, this is the recipe for you. It can feed two people or, if you have unexpected guests, it is really easy to stretch by adding another potato and another egg. It's versatile enough as a recipe to change and expand depending on palates and likes vs don't likes. Different herbs can be added dependent on your meat choice: mint and rosemary for lamb; tarragon and lemon for chicken; a nice big dollop of horseradish for beef. For a more robust cake, bacon, mushrooms and cheese can be added, too! Allow to cool and take along to a picnic if you don't want it for dinner. Can be cooked on the BBQ or in the oven.
Preheat oven to 180°C or if cooking on a BBQ, ensure it is one with a hood!
In a large flat, ovenproof frying pan, heat the oil and throw in onions and garlic. Cook until translucent, then gently place in the potatoes. Being careful not to break up the potatoes, toss them in the oil, garlic and onion mixture for about 5 minutes. Remove the frying pan from the heat, place potato mixture in a sieve and drain. Allow to cool for about 5 minutes.
Place beaten eggs in a large bowl. Put potato and onion mixture into the beaten eggs along with the herbs. Season and mix, then allow the mixture to soak for a further 5 minutes.
Take the same frying pan and melt the butter with the oil over a medium heat. Pour in the potato and egg mixture. Press down with the back of a large spoon to make a pancake shape - nice and even - and cook for about 5 minutes. Sprinkle with parmesan then place in the oven or pull the hood down. Cook for 5-10 minutes until golden brown.
Cut into wedges and serve with your BBQ or roast, or allow to cool and take along to picnics.