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cookessentials - 2010-05-20 16:30:00

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cookessentials - 2010-05-20 16:49:00

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indy95 - 2010-05-20 17:38:00

Pesto potatoes

Ingredients
• 6 large potatoes
• 1 large leek
• 4 large garlic cloves, peeled and finely chopped
• 125g lite cream cheese (5% one works fine)
• 120g tub basil pesto
• 1½ cups chicken stock
• 1 cup grated mozzarella, parmesan or cheddar cheese
• salt and freshly ground pepper
Method
1. Preheat the oven to 190°C.
2. Slice the peeled potatoes very thinly.
3. Layer a quarter of the potatoes, leek and garlic into a medium sized roasting dish.
4. Season lightly with salt and pepper then repeat the layer.
5. Distribute the cream cheese and basil pesto over the potatoes – they just have to be roughly spread.
6. Place two more layers of the potatoes, leek and garlic on top, seasoning between each layer and ending with mostly potato on top.
7. Warm the stock in the microwave and pour over.
8. Top with the cheese.
9. Cover tightly with tin foil.
10. Bake, covered, at 190°C for 25 minutes, then, remove foil and bake for a further 20 minutes or so until potatoes are cooked.

Notes
Source: Allrecipes.com, I think… was originally a chicken dish, with onion in it, but it has morphed a lot! Quantities are very forgiving - I often use 2 leeks, and a bigger tub of pesto, more spud, or whatever.
Cooking time may vary greatly – it depends on the type of potato used - I generally use Agria

mvo - 2010-05-20 17:51:00

Cath's Crispy Spuds

4 x large potatoes,diced
3 x TBS dark soy sauce
3 x TBS oil
juice of a lemon

Mix together and place in a sprayed shallow oven dish.Grind some black pepper over the potatoes.

Bake until soft,about 40 mins.Turn the oven up to 200C to crisp for the last 10mins of cooking time.Serves 4 - 6 as a side dish.

eastie3 - 2010-05-20 17:52:00

Creamy mustard potatoes

Ingredients
• 4-5 medium sized potatoes
• 300 mls cream
• 3 heaped teaspoons wholegrain mustard
• Salt and pepper to season
Method
1. Preheat oven to 190°C – aerobake
2. Peel and cube potatoes.
3. Zap in microwave if desired.
4. Mix in other ingredients.
5. Bake for 25 mins or until cooked - stirring a few times
Notes
Source: Can’t remember… must become more meticulous about recording sources..
Can use lite cream, if doubling the recipe I use 300 mls of lite cream and 300 mls of the proper stuff - nobody notices ;)
Very nice served with steak or good sausages.

mvo - 2010-05-20 18:00:00

Hi mvo,I like your recipe for creamy mustard potatoes.
Is aero bake like fanbake ?

eastie3 - 2010-05-20 18:12:00

cookessentials wrote:

SPICY ALOO (spicy potatoes)

500 g small potatoes
1/4 tsp asafetida powder - from Spice Traders
1 tsp cumin seeds 1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp dry coriander powder
1 tsp garam masala
Salt to taste
2 tblsp oil
2 large onions
2 medium size tomatoes
5 cloves of garlic
1 inch piece of ginger.

How to make Spicy Aloo:
First make a paste of onions, garlic and ginger in a grinder.
Heat oil in a deep wok and add this paste.
Fry till it becomes golden in color.
Grind the tomatoes and add to this paste of onion.
Fry till it is thoroughly mixed and simmer the heat
Now add in all the spices and mix well.
Keep stiring and cook till you can see oil being separated from the paste.
Make sure that it does not stick to the bottom.
Now peel and chop the potatoes in large pieces.
Add water to the paste in the wok to form a curry and put in the potatoes.
Cover the pan and cook for 15 minutes or till the potatoes are tender.
Keep checking in between to see whether the curry is sufficient and is not getting stuck to the bottom of the pan.
Once done, garnish with fresh coriander leaves and serve hot with chapattis.

Hi Pam, this reminds me that I am trying to do some curry dishes for an indian guest we have with us. He is vego have done, tomato and chickpea, potato and spinach, eggplant and mushroom, another one with carrots and kumera, I am hopeful you will have more that you wouldn't mind sharing, iv'e searched curry but a lot are thai or meatbased and because i'm a bit of a food snob I want yours...

martine5 - 2010-05-20 18:29:00

Jill Duplex's Smash Hot Potatoes, basically you boil potatoes until they can be pierced with a skewer but are still firm. Crank up your grill and line a baking tray with paper. Pop on your potatoes and squash them a bit with a masher then season with salt and pepper and drizzle with oil and leave under the grill(turning occasionally) until they get all crispy and delish, you can also add carraway seeds or a bit of chilli to them.

martine5 - 2010-05-20 18:32:00

Hi eastie3,
Yes areobake is fanbake - it is just what my F&P oven calls it :)

mvo - 2010-05-20 19:48:00

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cookessentials - 2010-05-20 20:18:00

friend always boils her spuds, and adds 1 teaspn chicken stock. gives them a nice taste. thanks for all the other recipes, some great tasty one there.
the spud has a whole new look now

korbo - 2010-05-20 20:24:00

I don't eat this sort of stuff (carbs) anymore BUT I can vouch for this dish - it is truly stunning! The best dinner party potato dish I've ever come across (my guests adored this!):

POTATO TORTE

• 1½ kg waxy Potatoes
• 750 ml crème fraiche
• 1 head Garlic broken into cloves, peeled, and minced
• 1 large bunch Parsley chopped fine
• Salt & Pepper
• 500 g Puff pastries (2 sheets)
• 1 egg, lightly beaten

- A day before making the dish, boil the potatoes whole in their skins until tender. Rinse under cold water, and set aside to cool completely, then cover and refrigerate.

- Stir together the crème fraîche, garlic, and parsley.

- Season generously with salt and pepper.

- Cover and refrigerate overnight.

- About an hour before eating, heat the oven to 400°F/200°C.

- Slice the potatoes into neat ¼-inch/5 mm rounds.

- Roll one sheet of the pastry into an 11-inch/28 cm circle and lay it on a greased baking sheet.

- Leaving a 1-inch/2.5 cm margin all around, cover with an overlapping layer of potato slices.

- Season with salt and pepper.

- Spread over a layer of the cream mixture.

- Repeat the layering, tapering in a bit as you go, until all the potatoes and cream have been used and the end result looks like an upside-down double-crusted pie.

- You should have about three layers each of potato and cream.

- Roll the second pastry sheet into a 12-inch//30 cm circle and drape it over.

- Line up the edges and roll the bottom pastry margin up over the top one to seal, scalloping as you go all the way around.

- Brush the torte all over with the egg and decorate the surface with the tines of a fork, if you like.

- Cut an opening about the size of a quarter in the top to let the steam escape during baking.

- Bake 10 minutes.

- Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes.

- If the torte starts browning too much, lay a piece of foil loosely on top.

- Remove from the oven and slice onto a large serving plate.

- Cut into wedges and serve with green salad as a main course

Edited by kirinesha at 8:28 pm, Thu 20 May

kirinesha - 2010-05-20 20:28:00

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indy95 - 2010-05-21 10:13:00

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indy95 - 2010-05-21 10:28:00

An old nurses home favourite.Good as a side dish or a light meal.

Oakhill Potatoes
5 x med potatoes,cooked and diced.
1/2 tsp salt
3 x TBS butter
2 x TBS flour
2 x c milk

Make a white sauce,cooking the flour well.

Combine the cold potatoes,2 x hard boiled eggs,a small finely chopped onion, 2 x rashers of cooked bacon and salt and pepper.Add white sauce and mix to combine,and turn into a greased oven dish.

Melt 1 x TBS butter and combine with 1/2 c breadcrumbs and sprinkle over the potatoes.

Bake at 180C for about 30mins.

eastie3 - 2010-05-21 13:55:00

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cookessentials - 2010-05-24 21:47:00

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fisher - 2010-05-24 22:20:00

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fisher - 2010-05-24 22:25:00

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indy95 - 2010-05-25 11:22:00

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cookessentials - 2010-05-26 14:12:00

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cookessentials - 2010-06-02 10:24:00

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cookessentials - 2010-06-03 21:45:00

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indy95 - 2010-06-15 12:44:00

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gavin166 - 2010-07-15 12:44:00

What can I say? I have Irish ancestry, and adore potatoes with passion! This is one of my favourite recipes.......

Mazzy's Hot Smoked Potato Salad - 6 to 8 Red King potatoes. Quarter them with the skin on, salt the water and boil them until cooked. Drain, then toss with a little olive oil. Finely chop a red onion and stir through. Either make up your own mayonnaise, or cut corners with a jar of Eta Potato Salad and stir this through as well. I chop up a couple of spring onions as a garnish and add plenty of parsley. This is also good cold served with oven-baked chicken drumsticks, and will be dinner tonight for us, with some mesclun salad. Yum! (And it's also perfect served cold in the summer...)

mazzy1 - 2010-07-15 13:05:00

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elliehen - 2010-07-15 13:30:00

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cookessentials - 2010-07-15 14:00:00

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mwood - 2010-07-15 14:06:00

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cookessentials - 2010-07-22 21:48:00

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elliehen - 2010-08-12 00:30:00

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cookessentials - 2010-08-12 22:01:00

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cookessentials - 2010-08-12 22:38:00

Hash Browned Potato
In a pot of salted water place two very large un-skinned potatoes (or 4 medium ones). Bring the water to boil and simmer for 5 minutes then turn the stove off and cover the pot with a lid. Let it sit for 15 minutes then take the potatoes out and put them in the fridge overnight.

In the morning, peel the skin of the potatoes using your hands (it should be easy to peel). Then with a grater, grate the potato into a bowl.

Season the grated potato with salt and pepper then fry in hot butter or oil.

Edited by ferita at 5:47 am, Fri 13 Aug

ferita - 2010-08-13 05:47:00

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cookessentials - 2010-08-26 12:26:00

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indy95 - 2010-08-26 18:02:00

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cookessentials - 2010-08-26 21:14:00

mwood wrote:

add half a lemon when you are boiling potatoes for mashing

why?? ...

darlingmole - 2010-08-26 21:30:00

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indy95 - 2010-08-27 13:04:00

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cookessentials - 2010-09-06 08:53:00

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cookessentials - 2010-09-06 10:28:00

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cookessentials - 2010-09-06 11:49:00

The best thing to do with a potato apart from chips and mash and son is to chop up leftover ones and fry till golden in bacon fat. Mmmm.

lythande1 - 2010-09-06 15:53:00

Would anyone like to share their recipe for gnocchi. I want to try making this. Thanks!

hestia - 2010-09-06 16:54:00

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cookessentials - 2010-09-06 17:24:00