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Potato perfection - recipes

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By Angela Day

POTATO AND CHEESE BREAD

375ml self-raising flour

2 medium potatoes, peeled and grated

1 onion, peeled and grated

5ml salt

a good grinding of black pepper

15ml chopped rosemary

100g goat’s cheese, crumbled

100g olives, pitted and chopped

1 egg

10ml wholegrain mustard

30-40 ml milk

Combine flour, potato, onion, salt, pepper and rosemary in a mixing bowl. Mix in most of the cheese and olives, reserving some for the top.

Combine egg and mustard and add, with milk, to the flour mix to make a stiff dough. Shape the dough into a round on a floured baking tray and press the remaining olives and cheese on to the top. Add a few sprigs of rosemary.

Bake at 200°C for 40-50 minutes. Serve warm.

CARAMEL POTATOES

Serves 4-6

1kg baby potatoes

250ml sugar

30g butter

80ml potato cooking liquid

salt to taste

Put the potatoes into a saucepan and boil until tender. Drain, reserving some of the cooking liquid. Cool potatoes slightly then peel.

Put the sugar into a large frying pan over a low heat and leave until it melts.

Take care not to let it turn too dark as it will become bitter.

Add the butter and stir well. Gradually add the water, stirring until smooth. Add the potatoes and cook, stirring, until the potatoes are well coated with the mixture.

Season with salt before serving.

* Instead of using baby potatoes, you can use large potatoes and cut them into chunks after boiling and peeling.

POTATO SALAD WITH TAHINI

Serves 4

4-6 potatoes

125ml Greek yoghurt

30ml lemon juice

20ml honey

30ml tahini

salt and pepper

45ml chopped mint

15ml toasted sesame seeds

Boil the potatoes until tender. Drain and cool. Peel the potatoes and cut them into chunks.

Combine the yoghurt, lemon juice, honey and tahini and mix well.

Season the potatoes well and add the dressing and mint. Mix to combine. Serve sprinkled with sesame seeds.

CURRIED ROAST POTATOES

Serves 4-6

4-5 medium potatoes, peeled and quartered

water to boil

chicken stock

5ml curry powder

30ml olive oil

salt and pepper

Boil the potatoes in water with some chicken stock added, until just tender. Drain.

Combine the curry powder and olive oil and toss the potatoes in this mixture, coating them well.

Put the potatoes into a roasting pan and roast at 200°C for 30-40 minutes until golden and crispy. Season well. - Saturday Star

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