KUMARA & CITRUS BAKE 1 kg kumara 50 gm butter Rind of 1 lemon Rind of 1 orange 1/4 cup brown sugar 1/2 tsp grated nutmeg 1/2 cup orange juice
Peel or scrub kumara & cut into large chunks of even size.Cook in a little water until tender.Cut into 1cm thick slices.Arrange slices in a large flat greased ovenproof dish.Melt the butter and add the rest of the ingredients and heat until sugar dissolves.Pour evenly over the kumara, coating all slices.
Bake uncovered for 30 minutes 180*C or until tender.Serve immediately.
cookessentials,
Apr 12, 5:01am
Sounds delicious.
cookessentials,
Apr 12, 10:52pm
Mashed Potato With Bacon & Mustard 800g old potatoes 40g butter 60mlmilk 1 teaspoon sugar 4 bacon rashers, chopped 3 teaspoons seeded mustard 1 tablespoon chopped fresh parsley Cook bacon in pan until crisp; drain on absorbent paper. Peel potatoes and cut each into 4 even pieces. Boil, steam or microwave potatoes until tender; drain, mash well with potato masher or fork, or push potato through a sieve. Add butter, milk and sugar, beat until butter is melted. Add bacon, mustard and parsley to mashed potato; mix well
ethans,
Apr 15, 2:43am
Try Mock Whitebait or potato fritters. [Edmonds do have a recipie] Kids luv them.if not keen on veges you can grate carrot or pumpkin or anything grateable in with the grated potato. watch them go. you wont be able to cook them fast enough. Good for a Friday nights tea. I have even grated a sausage into my mixture.
cookessentials,
Apr 15, 10:32pm
Saffron Potato Curry With sauteed chicken and kaffir lime leaves
Place the diced potatoes and the saffron in a pot of boiling water and cook until soft. Remove and cool. Heat a small saucepan and add the first measure of oil. Add onion, garlic, ginger and coriander and cook 2-3 minutes. Add the chilli and curry and cook for a further two minutes. Add coconut cream, half the stock and lime leaves, simmer a further 10 to 12 minutes and season. Remove the coriander root. While the sauce is simmering, heat a sauté pan with the second measure of oil. When hot, add potatoes and toss until golden and crisp. Keep warm. Heat last measure of oil in a sauté pan. Add the chicken, in batches, and stir-fry until cooked. To serve, mix the chicken and potatoes together, top with the great curry sauce and garnish with the lime leaves.
cookessentials,
May 20, 4:30am
For those of you who love potatoes, how about adding some of your favourite potato recipes....it could be anything from a potato chocolate cake, to scalloped potatoes..what ever you like! I will start the ball rolling with "Pam's Creamy Potatoes" which, I must say are very very tasty.
25g butter, melted;1 clove garlic,crushed;1/4 tsp nutmeg;2 cups grated tasty cheese; 1 kg potatoes,peeled and sliced thinly;2 eggs,lightly beaten;1x 300ml carton cream;1 cup milk;1/2 cup stale breadcrumbs;fresh herbs to garnish. combine melted butter,garlic and nutmeg in a bowl. Brush a shallow oven proof dish with half the butter mixture. Sprinkle half the cheese over the base and layer the potato slices. Combine remaining butter mix, eggs, cream and milk in a jug and pour gently over potato slices. Sprinkle top with remaining cheese and breadcrumbs ( I dont usually bother with the breadcrumbs) Bake in hot oven - 200C for about 1 hour or until potatoes are tender. (Cover with foil if top becomes too brown.
cookessentials,
May 20, 4:49am
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.
indy95,
May 20, 5:38am
Not absolutely sure, but I think this is a Ruth Pretty recipe. Anyway, wherever it came from it's worth making:-
Lemon Potato Wedges with Oregano
1.6 kg large potatoes, peeled ( use Agria or Desiree ) 250 ml water 125 ml lemon juice 125 ml olive oil 3 tbsp fresh chopped oregano 1 tbsp flaky sea salt
Preheat oven to 220C. Cut each potato into large wedges. Put wedges in a non-reactive baking dish, add all other ingredients and toss well together.
Bake uncovered for 30 mins then turn over, adding a little more water if the liquid has evaporated. Lower heat to 180C and bake a further 45 mins or until tender and browned. Serve immediately.
mvo,
May 20, 5:51am
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
eastie3,
May 20, 5:52am
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.
mvo,
May 20, 6:00am
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 300mls of lite cream and 300 mls of the proper stuff - nobody notices ;) Very nice served with steak or good sausages.
eastie3,
May 20, 6:12am
Hi mvo,I like your recipe for creamy mustard potatoes. Is aero bake like fanbake ?
martine5,
May 20, 6:29am
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,
May 20, 6:32am
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.
cookessentials,
May 20, 8:18am
Hi Martine, I do have a couple of Indian cookbooks, so shall see what else I can find for you.
korbo,
May 20, 8:24am
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
kirinesha,
May 20, 8:28am
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
indy95,
May 20, 10:13pm
Masala Potatoes
2 onions 4 cloves garlic 3 cm piece fresh root ginger 1 kg potatoes ( Agria or Desiree would be suitable ) Oil 2 tsp cumin seeds 1 tbsp coriander seeds 1 1/2 tsp garam masala 1 tsp chilli powder ( or to taste ) 1/2 tsp ground turmeric 2 tsp salt 300 ml natural yoghurt Paprika
Peel and chop the onions, garlic and ginger. Wash the potatoes and cut into 3 cm pieces. Either heat oil in a deep fryer and cook the potato chunks until golden brown or roast them in oil in a hot oven until done. When they are cooked drain well on kitchen paper.
Blend together the cumin, coriander, garam masala, onions, garlic and ginger, or crush together using a pestle and mortar. Combine until as smooth as possible, adding water if necessary.
Heat a little oil in a pan, add the masala paste and cook gently for about 5 minutes, then add the chilli, turmeric and salt and cook for another minute. Pour in the yoghurt and add the potatoes, stirring well. Cook for about 5 minutes or until thoroughly heated through. Serve sprinkled with paprika.
indy95,
May 20, 10:28pm
Digby Law's Spiced Potato Cake
" A moist, rich cake which keeps very well "
100g butter 1 c caster sugar 1/2 c warm cooked and sieved potato 50 g melted dark chocolate 2 eggs 3/4 c plain flour 1 tsp baking powder 1/2 tsp cinnamon 1/4 nutmeg 1/4 tsp ground cloves Pinch of salt 1/2 c chopped blanched almonds 1/4 c milk
Grease and flour a 20 cm cake tin. Preheat oven to 190C.
Cream the butter, sugar and potato together very well. Beat in the chocolate, then the eggs.
Fold in the dry ingredients which have been sifted together with the almonds and the milk. Bake for 45 mins to 1 hour, covering cake if it is browning too fast.
Can be left plain or iced with chocolate butter icing.
eastie3,
May 21, 1:55am
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.
cookessentials,
May 21, 4:30am
For those of you who love potatoes, how about adding some of your favourite potato recipes.it could be anything from a potato chocolate cake, to scalloped potatoes.what ever you like! I will start the ball rolling with "Pam's Creamy Potatoes" which, I must say are very very tasty.
25g butter, melted;1 clove garlic,crushed;1/4 tsp nutmeg;2 cups grated tasty cheese; 1 kg potatoes,peeled and sliced thinly;2 eggs,lightly beaten;1x 300ml carton cream;1 cup milk;1/2 cup stale breadcrumbs;fresh herbs to garnish. combine melted butter,garlic and nutmeg in a bowl. Brush a shallow oven proof dish with half the butter mixture. Sprinkle half the cheese over the base and layer the potato slices. Combine remaining butter mix, eggs, cream and milk in a jug and pour gently over potato slices. Sprinkle top with remaining cheese and breadcrumbs ( I dont usually bother with the breadcrumbs) Bake in hot oven - 200C for about 1 hour or until potatoes are tender. (Cover with foil if top becomes too brown.
indy95,
May 21, 5:38am
Not absolutely sure, but I think this is a Ruth Pretty recipe. Anyway, wherever it came from it's worth making:-
Lemon Potato Wedges with Oregano
1.6 kg large potatoes, peeled ( use Agria or Desiree ) 250 ml water 125 ml lemon juice 125 ml olive oil 3 tbsp fresh chopped oregano 1 tbsp flaky sea salt
Preheat oven to 220C. Cut each potato into large wedges. Put wedges in a non-reactive baking dish, add all other ingredients and toss well together.
Bake uncovered for 30 mins then turn over, adding a little more water if the liquid has evaporated. Lower heat to 180C and bake a further 45 mins or until tender and browned. Serve immediately.
eastie3,
May 21, 5:52am
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.
mvo,
May 21, 6:00am
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 300mls of lite cream and 300 mls of the proper stuff - nobody notices ;) Very nice served with steak or good sausages.
eastie3,
May 21, 6:12am
Hi mvo,I like your recipe for creamy mustard potatoes. Is aero bake like fanbake !
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.