Rambling Rose

DELICIOUS POTATOES

POTATOES AND ONIONS WITH WALNUTS
1/3 cup (80ml) olive oil
2 large (400g) onions, sliced
3 large (900g) new potatoes, sliced
3/4 cup (75g) walnuts
1 tbsp chopped fresh oregano

Method:

Heat half the oil in baking dish, add onions, cook, stirring, until onions are well browned; remove from dish. Heat remaining oil in same dish, add potatoes, cook, stirring until potatoes are well browned all over. Add nuts and onions; mix gently.Bake in hot oven about 15 minutes or until heated through. Sprinkle with oregano.

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CORIANDER POTATOES WITH CHICKPEAS AND TOMATOES

2 Tbsp olive oil
1 large (200g) onion, sliced
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
4 medium (800g) old potatoes, peeled, sliced
425g can tomatoes
1 tbsp tomato paste
1 tsp sugar
1 1/4 cups(310ml) water
310g can chickpeas, rinsed, drained
1/4 cup chopped fresh coriander

Method:
Heat oil in pan, add onion and garlic, cook stirring until onion is soft. Add cumin and coriander, cook, stirring, 3 minutes or until fragrant. Add potatoes, cook, stirring, until potatoes are lightly browned.
Stir in undrained crushed tomatoes, paste, sugar and water, simmer, covered, 25 mintues or until potatoes are tender. Add chickpeas and coriander, cook, stirring, until heated through.

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POTATO AND PEA CURRY

4 medium (800g) old potatoes, peeled, chopped
1/4 cup (60ml) vegetable oil
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fround fennel
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp garam masala
425g can tomatoes
1 cup (125g) frozen peas

Method:

Boil, steam or microwave potatoes until tender. Heat oil in pan, add onion and garlic, cook, stirring until onion is soft. Add spices and undrained crushed tomatoes, simmer, uncovered, about 5 minutes or until fragrant and slightly thickened.
Stir in potatoes, simmer, stirring occasionally , until potatoes are heated through and mixture is almost dry. Stir in the peas, cook, stirring, about 3 minutes or until peas are heated through.

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SAUTE POTATOES WITH LEMON AND GARLIC

5 medium potatoes
1/3 cup (50g) cornflour
1/3 cup (25g) grated parmesan cheese
1 1/2 tbsp chopped fresh oregano
3 tsp grated lemon rind
3 cloves garlic, crushed
1/2 tsp paprika
2 tbsp vegetable oil
40g butter

Method:

Peel potatoes, cut into 3cm pieces. Boil, steam or microwave potatoes until almost tender; drain, cool. Place potatoes in bowl, add combined cornflour, cheese, oregano, rind, garlic and paprika; mix well. Heat oil and butter in pan, add potato mixture, cook, stirring, until potatoes are browned and tender.

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SAUTE POTATOES PROVENCALE

25 baby new potatoes, halved
1/3 cup (80ml) olive oil
1 large (300 g) red onion, sliced
1 small (150g) red pepper, sliced
2 medium (24g) zucchini, sliced
2 tsp fresh rosemary leaves
1/4 (60ml) lemon juice
2 cloves garlic, crushed
1 tbsp shredded fresh basil leaves

Method:

Boil, steam or microwave potatoes until almost tender, drain. Heat oil in large pan, add onion, pepper, zucchini and rosemary; cook, stirring, until onion is soft. Add potatoes, cook about 10 minutes or until potatoes are lightly browned. Pour over lemon juice, add garlic and basil; mix well.

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CHICKEN AND POTATO PIE
10 baby (400g) baby potatoes, halved
1 medium (200g) red pepper
1 medium (200g) yellow pepper
2 tbsp vegetable oil
800g chicken thigh fillets, chopped
1 tbsp vegetable oil, extra
2 medium (700g) leeks, sliced
2 cloves garlic, crushed
1 tbsp cornflour
1/2 cup (125ml) chicken stock
1/4 cup (60ml) sour cream
2 tbsp chopped fresh basil
1 egg, lightly beaten
1 sheet ready-rolled puff pastry

Method:

Boil, steam or microwave potatoes until just tender; drain, cool. Quater peppers, remove seeds and membranes. Grill peppers,skin side up, until skin blisters and blackens. Peel away skin, slice peppers. Heat oil in pan, add chicken in batches, cook, stirring until well browned; drain on absorbent paper. Heat extra oil in pan, add leeks and garlic, cook, stirring, until leeks are soft. Add chicken, potatoes, blended cornflour and stock to pan, cook stirring, until mixture boils and thickens. Stir in cream, peppers and basil; cool.
Spoon mixture into deep 25cm oven-proof dish (1.75 litre/7 cup capacity). Brush rim of dish with egg, place pastry over filling, trim edge. Brush pastry with egg, cut 3 slits in pastry. Bake in moderately hot oven about 30 minutes or until pie is golden brown.

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posted by Rambling Rose @ 12:13 AM