Are you well? Time has been racing on this month and I’m afraid what with the kitchen garden to dig over and plant up (I directed from the sidelines, of course, as Seth and Pierre worked up a healthy perspiration!) and Lord S’s ‘safari car boot sale’ in the drive (I insisted he reduce the antlers per room as we were losing far too many guests to stag horn snaggings on new cashmere twin sets, let alone the near miss Ethel had last month!). Golly! So the long and short of it is I’ve been rather out of touch!
Pick me up Pan
Anyway, all these comings and goings have had me rather worn out of late and I’ve been in need of a little pick me up – gone are the days when a champagne cocktail and rubber of bridge would do! No my dears, what I really needed was a new saucepan. I know some you may gasp with incredulity that a Lady should care for such a domestic related item but apart from the beautiful aesthetics of a new saucepan, I’m comforted knowing my vegtables have been boiled by Daisy in quality kitchenware.
So I nipped over to a wonderful little hardware shop I know in the next village and although they were rather shocked to see gentry in a functional place of retail business, they welcomed me wholeheartedly and I even allowed them to offer me a Woodbine which I graciously accepted. After choosing the saucepan I instantly felt cheered and decided to hurry home and tell the maids the finest way of cooking potatoes! (Which I will also share with you).
The finest way of cooking potatoes
First of all choose a decent tuber, my absolute favourite will always be Lady Christl potatoes, not only because they are fabulous tasting all-rounder, but because Lady C was a good chum of mine at school – she always let me copy her french homework so I would have time to muck out the stables of daddy’s racing horse (and chat to the stable boys!). Such a sweetie. Anyway she was lucky enough to have a vegetable named after her which is something others can only dream of.
Now, if you can’t get hold of any Lady C’s just ensure you instruct your maid (or cook) to choose potatoes that have a consistency that will suit your final dish. For a light and fluffy topping of, say, a fish pie use a starchy Russet or if you a enjoy firm shape, choose a waxy tuber such as a Charlotte or a Nicola (I’d love to say these were Lady Christl’s children but no relation I’m afraid). No peeling necessary for the lovely new pots so simply ask the maid to give them a good swill and pop them into your favourite saucepan with a pinch or two of salt. Bring to the boil, simmer until tender (about 10 minutes) and drain. As soon as they are done, smother with butter and pour a cold glass of Chablis. Send the maid outside to bring in the laundry and eat standing up admiring your saucepan.
Righty ho, must dash, Ethel is remonstrating Daisy for left-handed dusting – I really must send her on ‘Diversity awareness for your live in help’!
Lady W xx