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POTATO RECIPIES POTATO AND KALE SOUP You could also use spring greens or savoy cabbage for this recipe. For a vegetarian version, just leave the spanish sausage out. 450 g potatoes Peel and slice the potatoes. Place them into a pan with the garlic, onion, and some salt and pepper to season. Cover generously with water and simmer until the potatoes become tender. Mash it until very smooth. You may need to add water to give it a soupy consistency. Return to the pan and add lots of pepper. Prepare the kale by chopping off the stalks and finely shredding the leaves. Bring the soup back to the boil and then add the kale and sausage and simmer for around 5 minutes. Pour into 4 bowls, adding a tablespoon of the olive oil to each bowl to serve. LEEK AND POTATO BAKE 225 g (1/2 lb) potatoes Peel and slice the potatoes. Clean the leeks by slicing then lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or breadcrumbs on top. Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip: This recipe is adaptable for Vegans. Simply take out the eggs and replace the cream with readily available Soya Cream. Add some onions and mushrooms to the dish to intensify the flavour. Very tasty! LEEK AND POTATO SOUP 38 g (1&1/4 oz) unsalted butter Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired. PARSNIP AND POTATO CASSEROLE 230 g parsnips, peeled and chopped Preheat oven to Gas Mark 5/19°0C/375°F. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in the remaining ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly. PARSNIP, POTATO AND CHEESE CAKES 1 onion, peeled and sliced Use a kitchen towel to absorb the excess moisture from the grated vegetables before mixing them together with the onion, garlic and sage in a large bowl. Season with salt and pepper. Stir in the egg and mix well. Heat the oil in a large pan. When hot, spread half of the vegetable mixture over the base of the pan. Scatter over the cheese, then top with the other half of the mixture, spreading it flat. Cook over a low heat for about 10 minutes until golden underneath. Slide the cake out onto a large plate and flip back into the pan. Cook the other side until golden and the vegetables have cooked through. Serve immediately, cut into wedges. HORSERADISH STUFFED BAKED POTATOES 4 baking potatoes, scrubbed Preheat oven to Gas Mark 6/200°C/400°F. Pierce potatoes several times with a fork. Bake about 1 hour, or until they are crisp on the outside and cooked through. Transfer to a baking sheet and cool for 5 minutes. Cut off top third of potatoes. Scoop out the insides from both parts of the potato and put into a bowl, leaving 6 mm (1/4 in.) thick shell on the bottom part. Discard tops. Mash potato with half the sour cream, half the horseradish and margarine. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Place potatoes in baking pan and bake about 20 minutes, or until heated through and golden brown. Mix remaining sour cream and horseradish in a bowl. Spoon sour cream topping on each and sprinkle with chives. CAJUN MASHED POTATO 4 potatoes, peeled and cut into 2.5 cm (1 inch) pieces Steam the potatoes for 10-12 minutes or until tender. Drain and mash well with a potato masher or fork. Add the remaining ingredients and mix until butter is melted. OLIVE AND POTATO SALAD 500 g new potatoes Boil the potatoes in their jackets until tender and then run under a cold tap to cool then chop them into bite sized pieces. Cut the olives in half and fold into the potatoes with the onions and parsley. Finally stir through the mayonnaise and season with salt and pepper. SPICY POTATOES AND CAULIFLOWER This recipe has a distinctly Indian feel to it, so serve hot with basmati rice and naan bread. 450 g potatoes Peel the potatoes and cut into large chunks. Place in a saucepan covered in water and bring to the boil. Boil a further 5 minutes, then drain. Cut the cauliflower into small florets. Peel and chop the onions and ginger. Slice the chilli (discard the seeds for a milder flavour). Heat the oil in a pan and add the onion and ginger. Cook until soft and brown. Mix in the chilli and spices and cook for 2 minutes, constantly stirring. Now add the potatoes and cauliflower. Stir to coat them in the spice mixture. Season with salt and pepper and stir in 3 tablespoons of water. Cover with lid and leave to cook gently over a medium heat for about 10 minutes or until the vegetables are tender. Should the mixture become dry, add a little water. POTATOES WITH RED PEPPERS AND GARLIC 4 tablespoons extra virgin olive oil Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel and then cut the potatoes into small chunks. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad. POTATO, BROCCOLI AND CAULIFLOWER BAKE You can use either broccoli, cauliflower or both in this tasty bake. Serves 4. 450 g (1 lb) potatoes, washed, peeled if necessary, and thinly sliced Place half of the cauliflower and broccoli in a large buttered oven-proof dish. Cover with a layer of half the potatoes. Repeat the layers with the remaining vegetables. Stir the nutmeg into the cream and pour over the vegetables. Sprinkle grated cheese over the top. Cover and cook in the oven at 175°C/350°F/Gas Mark 4 for about 40 minutes. Uncover and toast under a hot grill for a few minutes until golden and bubbling. BALSAMIC POTATO SALAD Delicious as part of a mezza meal or as an accompaniment to Mediterranean dishes. Perfect for lunch or leftovers the next day! Serves 4 as a side dish. 4 or 5 medium-sized potatoes Peel the potatoes, put them in a pot of water and boil for 25 minutes or until tender when poked with a fork. Remove the potatoes and allow them to cool to room temperature. While you’re waiting for the potatoes, add the balsamic vinegar and olive oil to a salad bowl. Slice the red onion and add to the same bowl, letting them marinate slightly in the vinaigrette. Thinly slice the parsley, taking care not to crush its delicate leaves, and set aside. Now cube the potatoes into bite-size pieces add to the bowl. Gently mix in the parsley and sprinkle on a bit of salt and pepper to taste. CHICKEN AND POTATO MADRAS CURRY Substitute green curry paste if you like. Serves 4. 1 onion, diced Boil the new potatoes for 10 minutes, drain. Melt butter in a large pan over medium-low heat. Add the onion, garlic and ginger and stir for 2 minutes. Add the curry paste and cook for 2 minutes, until fragrant. Add the chicken and sauté for 5 minutes, until browned on the outside. Add the coconut milk, potatoes and mustard seeds. Simmer 20 minutes, stirring occasionally. Stir in the parsley and sprinkle with cashews. MADRAS CURRY PASTE Store covered in the fridge for one month. Combine: 2.5 tablespoons coriander seeds, roasted and ground CAT’S POTATO SALAD This recipe is from Catriona, who works in our office. We hope you enjoy it! 1 kg cooked pink fir apple potatoes, or other salad potatoes, coated with olive oil or melted butter or margarine Mix all the ingredients well and serve warm or cold. Add any other salad veg as you like, such as ham, tuna, or bean sprouts for a complete one dish meal. STUFFED BONFIRE POTATOES Prick whole potatoes with a fork and bake at 220°C, 425°F, gas mark 7 for one hour until soft in the middle. Split in half, scoop the insides into a bowl, mash with butter or oil and combine with fillings of your choice (like fried mushrooms and leeks, fried onions and grated cheese, or steamed veggies). Spoon back into potatoes, and finish in the oven, or wrap in foil and cook in hot bonfire embers. ROSEMARY MASHED POTATOES AND PARSNIPS WITH CAREMELISED ONIONS Serves 6 as a side dish 5 tablespoons butter Melt 1 & 1/2 tablespoons of butter in a heavy large frying pan over a medium-high heat. Add the onions and cook them until they are golden, stirring often, about 15-20 minutes. Mix in the rosemary and set aside to cool. Bring a large pot of salted water to the boil. Add the parsnips and potatoes and boil them until they are tender, about 20 minutes. Drain well. Return the vegetables to the pot and mash. Add the warm milk and 4 & 1/2 tablespoons butter then stir or whisk until smooth. Stir in the onion mixture; season to taste with salt and pepper, and with the grated nutmeg if you want. POTATO CAKE & SMOKED SALMON FOR ONE Being home alone tonight is no excuse to eat a stale cheese sandwich OR that takeaway! Let this simple recipe inspire you to treat yourself…and if you don't have any salmon, top the potato with sausages or leftover chicken and drizzle with gravy. Serve with a hearty salad or steamed veggies. 2 medium potatoes, boiled in their jackets the night before and left to cool in the fridge Scoop the potato from its jacket and mash it up a little, then season it with a little salt and pepper. Heat the fat in a non-stick frying pan over medium heat, add the potato and make it into a ‘pancake’ or ‘disc’. Press it down and let it cook. When the edges are browned, gently turn onto a plate, browned side up. Dollop with sour cream and top it with salmon; sprinkle with herbs or onion. Finished! And yes, you still need to eat your vegetables. POTATO AND ONION THAI GREEN CURRY Add more vegetables if you like - and use less curry paste for a milder dish. You can also make this dish using sweet potatoes. Serve with basmati rice or noodles. Serves 4 1 tablespoon vegetable oil Heat the oil in a wok or large frying pan over a medium heat. Add the onion and curry paste and stir for 2 minutes. Add the coconut milk and water to the pan, bring to the boil, reduce the heat and simmer uncovered for 5 minutes. Cut the potatoes into cubes and add to the pan. Simmer for 15 minutes, or until the potatoes are tender, stirring occasionally. Stir in the fish sauce, lime juice and sugar and simmer for another minute. Serve sprinkled with the coriander. CHEESE AND POTATO SOUP WITH CARROTS Serves 4 as a main course with crusty bread 2 tablespoons vegetable or olive oil Heat the oil in large saucepan over a medium heat. Add the carrot, onion and dried thyme (if you're using fresh thyme don't add it yet). Sauté until the vegetables begin to soften, about 5 minutes. Sprinkle the flour over the veg and stir it in thoroughly. Gradually whisk in the stock, then the milk. Add the potato and bring everything to the boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Remove from the heat. Stir in cheese and fresh thyme if you’re using it, then season to taste and serve. POTATO PANCAKES This is a traditional South German dish, sent to us by one of our customers, Nicole Schnappauf. In South Germany it’s a famous ‘hungry gap’ filler as potatoes are one of the few things around during that time of year. In German it’s called erdapflaphannakuechla or German Kartoffel Puffer, which translates as potato pancakes. Nicole says that you can also be adventurous and put in parsnips (which are known as pig roots in south Germany as they are often fed to pigs...lucky pigs!) or beetroot, which makes the pancakes pink! This serves 4 people. 1 kg of potatoes Grate the potatoes and onions (you can use a blender if it’s easier). Mix in the eggs and salt and slowly add the flour. You might have to adjust the quantity of flour to get the right consistency - it should make a nice thick mixture that’s a bit like cake dough. Heat some sunflower or nut oil in a pan. Put tablespoons of the mixture into the really hot pan and flatten them into litte cakes. Allow them to cook, and turn them over when the underside begins to brown. Serve the pancakes with sweet or savoury toppings, like apple stew with cinammon, or whatever else you fancy! NEW POTATO & SMOKED SALMON EGGS BENEDICT You can swap the salmon with smoked trout, bacon or wilted spinach, and sprinkle with herbs if you have some. This makes a lovely brunch, lunch or dinner - serve with a light salad, and perhaps some crème fraîche, sour cream or pesto. Serves 4 450 g new potatoes, unpeeled, halved Cook the potatoes in a large pot of boiling, salted water for 5 minutes and drain. Heat the oil in a large frying pan over a medium heat and fry the potatoes until they’re golden brown and crisp (about 8 minutes) - keep stirring them while you cook. Keep warm. Fill a large, deep frying pan or saucepan with salted water, add the vinegar and bring to the boil. Reduce the heat to medium-low, and carefully crack the eggs into the simmering water. Cook for 3 minutes for medium-set yolks. Lift the eggs from the water with a slotted spoon and drain them on a cloth or kitchen towel. To serve, divide the potatoes between 4 plates, top with smoked salmon and place 1 or 2 poached eggs on top of each. Crack some pepper over the tops and serve immediately. BUBBLE & SQUEAK CAKES Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes. 500 g potatoes, peeled, boiled and drained Blanch the cabbage and carrots in boiling water for 3 minutes (unless you're using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together. NEW POTATO AND HERB PIZZA Potatoes and pizza together - am I in heaven? If you can get smoked mozzarella, cheddar or gouda, please use it here! For a quick version, buy pre-made pizza bases - small ones are available for the kids. Makes one large pizza for 2-4 1 ½ teaspoons dried yeast Pizza base: Dissolve the yeast in water and set it aside for 3 minutes. Combine the milk, oil and cornmeal in a medium bowl then add the yeast mixture and salt. Mix well. Slowly add the flour, making a soft, workable dough. Turn it out onto a floured work surface and knead for 5 minutes, occasionally sprinkling with flour to keep from sticking. Place the dough in an oiled bowl, turning once to coat with oil, then cover the bowl with a kitchen towel and let it rise in a warm place until it has doubled in size (about 40 minutes). Prepare the topping: Preheat your oven to 180°C, 350°F, gas mark 4. Thinly slice the unpeeled potatoes, toss them with garlic and a little oil and sprinkle with salt and pepper. Roast on a baking sheet for 5 minutes until they are tender. Raise the oven temperature to 240°C, 500°F, gas mark 9. Form the dough into a round ball and it roll out on a floured surface. Roll it out until it's the size you want and lay it on an oiled pan or baking sheet (if using a pizza stone, put it in the oven to preheat). Brush with a little oil, spread the onions over the top, then the potatoes and the sun-dried tomatoes. Finish it off by sprinkling on the cheeses. Bake the pizze for about 10 minutes, until the crust is crisp and golden. Remove it from the oven, sprinkle with herbs and serve. |