members recipes

Potatoes stewed with white wine,stock, tomatoes, olive oil , garlic & herbs. Makes a lovely little side dish or light supper served with some crusty bread and a simple green salad.

Ingredients
Serves 4 as a side dish



4 medium potatoes, peeled and cut into six segments

1 large glass of white wine (approx• 250ml)

Chicken/veg stock (prepare approx• 1 litre)

3 tbsps of extra virgin olive oil

3 cloves of garlic, finely chopped

5 tbsp tomato sauce

A few tbsp of chopped parsley

1 bay leaf

Method
1. Heat the olive oil in a small frying pan then add the potatoes and garlic to the pan. Fry over a gentle heat for approx. 5 mins, stirring regularly.
2. Pour the wine into the pan and cook over a medium heat for approx. 1 minute.
3. Add the bay leaf, tomato sauce and parsley to the pan then add a couple of ladefuls of the stock. Allow the potatoes to simmer gently for approx. 30 mins, adding a litte more stock when necessary.
Note: Add just enough stock to keep the potatoes half covered. Once they\'re completely cooked, allow any leftover stock in the pan to evaporate. You should be left with a little sauce, just enough to coat the potatoes.

Serve at room temperature.