Blas y Tir or ‘Taste of the Land’ is the home of Welsh fresh produce. We work closely with our team of expert growers to bring you a range of award-winning potatoes and seasonal vegetables for produce that is as Welsh as the land it comes from.
Blas y Tir’s range of delicious Welsh produce includes Pembrokeshire Early Potatoes, which gained Protected Geographical Indicator Status from the EU Commission in 2013. Now, only early potatoes grown in Pembrokeshire using traditional methods can be sold as Pembrokeshire Earlies. This puts Blas y Tir Pembrokeshire Earlies up there with other top-quality products such as Champagne, Parma Ham, Welsh Lamb and Welsh Beef. It’s tremendous news, especially for our growers who put their heart and soul into producing some of the best potatoes and vegetables you’ll find anywhere in the world.
3 Large Blas y Tir Baking Potatoes
1 Large Leek
1 small bunch of Chives, finely cut
1tbsp Margarine (vegan if wanted)
50g Panko breadcrumbs
5 tbsp Cornflour
50g Plain Flour
Salt & Pepper to taste
1 litre Sunflower or Vegetable Oil (for frying)
Salt & Pepper to season
- Bake the potatoes until soft. This usually takes 45 minutes to 1 hour depending on the size.
- Whilst the potatoes are cooking prepare the leek. Peel the first layer off the leek and discard, then rinse the rest under cold water to remove an dirt.
- Cut the leek finely into rings. Sauté in a small amount of olive oil until soft and slightly golden, then set aside.
- Once the potatoes are baked and cool enough to hold, peel the skin off the potatoes and then either mash or put it through a potato ricer (try to remove all the lumps if using a masher).
- Add the mashed potato to a mixing bowl with the cooked leek, chives, margarine & seasoning. Combine everything together and check its seasoned well. Place in the fridge until cold.
- In 3 small mixing bowls place the remaining dry ingredients. Put the breadcrumbs in one bowl, the cornflour plus 5 tbs of water mixed together in another. In the 3rd bowl place the plain flour.
- Remove the potato mix from the fridge, and mould into croquette shapes. Once formed, individually dip them into the 3 bowls in the following order; plain flour, then cornflour & water mix, then finally panko breadcrumbs.
- Once you have coated all of the croquettes, heat the oil in a deep saucepan (do not fill the saucepan higher than half way) or use a deep fryer set at 180 degrees.
- Carefully place the potato croquettes into the oil in small quantities, and cook until a golden colour. Season with salt then serve with a dip of your choice.
For more information please visit: www.blasytir.com