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Roast Potatoes You will need • 1kg British Maris Piper Potatoes • 200ml Sunflower Oil • 1 tsp Paprika
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SERVES 4 PEOPLE
PREP 12 MINS
COOK 60 MINS
• 3 cloves Garlic • 2 sprigs of Fresh Rosemary • Sea Salt and Black Pepper
Method Pre-heat the oven to 200°C/Gas Mark 6. Peel the potatoes and cut into large chunks. Parboil in salted water for 5 minutes with the whole cloves of garlic and paprika. Drain well in a colander, then shake them around to roughen up the edges. Pre-heat the oil in a metal roasting dish. When the oil is hot, place each potato carefully in the oil, along with the sprigs of rosemary. Cook for 45 minutes until golden – turning a couple of times as you cook. Drain off the surplus oil, discard the rosemary and the garlic. Season with salt and pepper and serve.
On sale Thur 23 Sept Buy online Sun 19 Sept Home Baking | Winter Workwear
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Cheesy Potato Cakes You will need • 700g Maris Piper or White Organic Potatoes • 100g Cheddar Cheese, grated • 70g Plain Flour
SERVES 12 PEOPLE
PREP 15 MINS
COOK 5 MINS
• 5g Fresh Chives • 2 Medium Eggs, beaten • Sunflower Oil • Salt and Black Pepper
Method Peel the potatoes, cut into medium chunks and then boil in some salted water for approximately 10 minutes until tender. Drain well, mash and then allow to cool slightly. Add the flour, grated cheese, chives and eggs and mix well, then season. Heat some oil in a large frying pan, then add tablespoons of the mixture to the hot oil. Slightly flatten the cheesy potato cake and cook for a minute or so, then flip and cook the other side – keep warmwhilst you make the rest. Great with bacon or smoked salmon. If you don’t want to cook them all in one go, the mixture will keep for 3 days in the fridge.
On sale Sun 26 Sept Buy online Sun 19 Sept Pamper
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Loaded Skins You will need • 4 frozen Jacket Potatoes • 200g pack Smoked Bacon Lardons • 125g Mature Cheddar Cheese
SERVES 4 PEOPLE
PREP 10 MINS
COOK 35 MINS
• 60g Mayonnaise • A little Sunflower Oil • Sea Salt and Black Pepper
Method Cook the potatoes as per instructions on the pack in a microwave for 15 minutes. Meanwhile, sauté the lardons in a little oil in a frying pan until cooked. Drain off any surplus oil and allow to cool. Grate the cheese, then mix it together with the mayo and bacon. Once the potatoes are cooked, allow to cool a little then cut them in half lengthways. Scoop out some of the potato flesh but keep the skin intact. Put them onto a baking sheet. Divide the mixture between the potato skins. Bake in the oven for 20 minutes until crisp and browned. Serve seasoned with a little salt and black pepper or, to spice them up, add a sprinkle of crushed chilli seeds.
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