Spud Recipes

Stuffed Jacket Potatoes	Ingredients 4 Large potatoes Pat of butter Milk 400 gm Grated cheese (Red Leicester or Cheddar) 4 Garlic cloves, crushed 1 Large onion 1 tblsp Tomato puree 4 Fresh green chilies, finely chopped Salt, to taste Freshly grated black pepper 1 tblsp Fresh coriander finely chopped
Method Bake the potatoes in the oven until the skin is crisp (about 1 1/2 hours). Cut them in half lengthways and scoop out the white potato. Mash the white potato with the butter and a little milk. Add the grated cheese, chopped onion, garlic, chilies, tomato puree, salt, pepper and coriander leaves and mash again. Put the mixture back in the half skins and grill until golden brown on the top.

Potato Curry Ingredients 4 tblsp Vegetable oil 4 tblsp Onions, minced 675 gm Small potatoes, peeled and boiled 1/2 tsp Ground turmeric 1/2 tsp Chili powder 2 Fresh green chilies, finely chopped 3/4 tsp Salt pinch Sugar 175 ml Water 1/2 tsp Garam masala		The Scoville Scale
Method Heat the oil in a wok and stir fry the minced onion for 5 minutes. Add the potatoes, turmeric, chili powder, chilies, salt and sugar and stir fry for a further 3 minutes. Add the water, boil and simmer covered for 10 minutes or until the potatoes are cooked. The sauce should now be thick. Sprinkle with the garam masala, remove from the heat and serve.

Potato and Cauliflower Fritters

Ingredients

2 Medium size potatoes
1 Small cauliflower
1 Pat butter
A little milk
6 Small fresh green (or red) chilies, chopped
1 Medium onion, chopped
1 tbls Fresh coriander, shreaded
Salt, to taste

Method

Peel, boil and mash the potato and cauliflower with the butter and a little milk. Mix in chopped chilies, a medium onion and and the fresh coriander. Add salt and mash again. Make into patties about the size of a saucer and about 25 mm thick. Fry both sides in minimal oil until dark brown.

As a variation you may wish to add a little corned beef or chopped cooked ham to the mixture prior to frying

Stuffed Eggs	Ingredients 6 Eggs, hard boiled 2 Small potatoes, boiled 1 Pat butter A little milk 1 Medium onion, very finely chopped 2 Small fresh green (or red) chilies, finely chopped Salt and pepper, to taste 1 tbls Fresh coriander, shreaded Batter for coating and deep frying
Method Cut each egg in half and remove the yolk. Mash the yolk with the boiled potatoes, milk and butter. Add the finely chopped onion, the chilies the coriander and seasoning and continue to mash. Put the mash into the orafices left by the egg yolk and chill for 1/2 hour. Dip in batter and deep fry until golden brown.

Yorkshire Fish Cakes

Ingredients

4 Fish fillets (any white fish)
4 Large potatoes
Batter for coating and deep frying

(Image courtesy of Brian Turner)

Method

Peel the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut to the size of the potato slices. Blanch the potatoes for 2 - 3 minutes. Put each fillet between two pieces of sliced potatoes (making a sandwich). Keeping the sandwich together, carefully dip in the batter ensuring the surface is fully coated. Deep fry until golden brown turning once (about 5 minutes each side). Smother with salt and vinegar and eat hot.

(Any left over pieces of potato may be battered and deep fried similarly)

Aloo Ghobi

(Image courtesy of Mridula Baljekar)

Ingredients

250 gm Potatoes
500 gm Cauliflower
4 tblsp Vegetable oil
1 tsp Whole cumin seeds
4 - 5 Fresh green chilies, chopped
1 tsp Cumin seeds, ground
1/2 tsp Coriander seeds, ground
1/4 tsp Tumeric, ground
1/2 tsp Chili powder (cayenne pepper)
1 tsp Salt, or to taste
Pepper, to taste
1 tblsp Fresh coriander leaf, shredded

Method

Peel and boil the potatoes and let them cool. Soak the cauliflower in cold water for 30 minutes. Then drain. Cut the potatoes into 3/4" cubes. Cut the cauliflower into flowerettes (about 40 mm across)

Heat the oil in a wok and add the whole cumin seeds. Stir fry until they begin to pop (a few seconds). Add the cauliflower and stir fry for about 3 minutes. Cover and simmer for a further 3 minutes. Add the potato cubes, the chilies, ground cumin, ground coriander, turmeric, chili powder, salt and pepper and mix well without breaking up the potatoes. Cook covered for a further 5 minutes. Sprinkle on the chopped coriander prior to serving.

Chicken and Potato Curry Ingredients 1.5 kg Chicken pieces Butter (for frying) 2 Large onions, chopped 6 Garlic cloves, smashed 25 mm Piece of ginger, grated 4 Fresh green chilies, chopped Seeds from three black cardamoms, crushed 3 Cloves 25 mm Stick of cinnamon 1 Bay leaf 300 gm chopped tomatoes Grind 1/2 teaspoon each of tumeric, chili powder (or cayenne pepper), paprika, and fennel seeds with 1 teaspoon of coriander seeds 250 gm potatoes, peeled and diced 1/4 tsp Ground black pepper 1/4 tsp Salt 2 tblsp Fresh coriander, shredded		The Scoville Scale
Method Fry the onion, garlic, ginger, green chilis, cardamom seeds, cloves, cinnamon and bay leaf in the butter until the onion turnes a golden brown. Add the chopped tomato and stir cook for a few minutes (until the tomato is broken up). Add the ground spices and stir fry for about 5 minutes. Put the chicken pieces in and stir fry for 5 minutes. Add 1.5 pints of boiling water and the potatoes. Cover and simmer over a very low heat for about 1 hour. Sprinkle on the salt, pepper and coriander leaves, stir for a minute and serve.

Balti Potatoes

Ingredients

3 tblsp Vegetable oil
½ tsp Cumin seeds
3 Curry leaves, torn
1 tsp Chili powder
½ tsp Mixed nigella, mustard and fenugreek seeds
½ tsp Fennel seeds
2 Garlic cloves, crushed
½ tsp Ginger, shredded
2 Onions, sliced
6 New potatoes, thinly sliced
Salt, to taste
1 Fresh red chili, sliced
1 Fresh green chili, sliced
1 tblsp Fresh coriander leaf, shredded

Method

Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic, cloves and ginger. Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well. Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender. Remove from the heat and stir in the coriander leaf.

Serve hot.

Egg and Chips

Ingredients

4 Garlic cloves, coarsely chopped
25 mm Cube fresh ginger, coarsely chopped
500 gm Potatoes, peeled
6 tblsp Vegetable oil
200 gm Onions, chopped
1/2 tsp Chili powder
1 tsp Coriander seeds, ground
1 tsp flour
4 tblsp Plain yoghurt
300 gms Chopped tomatoes
1 1/2 tsp Salt (or to taste)
1/2 tsp Garam masala
3 tblsp Fresh coriander, chopped
4 Hard boiled eggs

Method

Put the chopped garlic and fresh ginger with 2 tblsp water in a blender and blend to a paste.

Chip the potatoes around 15 mm and fry them in 6 tblsp hot oil untill all sides are brown (but not cooked through). Remove with a slotted spoon and set aside. Add the chopped onions to the oil and fry until a golden brown (about 5 minutes). Add the garlic/ginger paste and stir fry for a minute and then put in the ground chili powder, ground coriander seeds and the flour. Stir for another minute then put in 1 tblsp of the yoghurt, and stir for 30 seconds. Add 3 more tblsp yoghurt in the same way stirring for 30 seconds after each tblsp. Then add the chopped tomatoes and stir fry for 2 minutes. Add 275 ml water and the salt, bring to the boil, then cover and simmer for 10 minutes. Put the fried potatoes into the sauce, cover and simmer for a further 10 minutes. Add the garam masala and fresh chopped coriander leaf and mix in gently. Cut the hard boiled eggs in half lengthwise and place them, cut side up, into the sauce. Spoon a little sauce over them and simmer for 5 more minutes, covered.

Beef Stew and Suet Dumplings

Ingredients

Stew

2 kg Topside beef, trimmed and cubed (25 mm)
Vegetable oil
1 1/2 kg Onions, chopped
1 1/2 ltr Beef stock
3 tsp Ground black pepper
Salt, to taste
1 1/2 kg Potatoes, peeled and cubed (25 mm)
1 kg Carrots, peeled and sliced (12 mm)

Dumplings

150 gm Self-raising flour
50 gm Suet
1 tsp Choice of herbs
pinch of Salt
5 tblsp Cold water

Method

Brown the cubed beef in batches in vegetable oil. Place in a large pot with the beef stock. Brown the onions and add to the stock. Bring to the boil and add the black pepper. Cover and simmer until the beef is half cooked (about 1 hour).

Add salt to taste and then the carrots. Cover and simmer for a further 30 minutes. Add the potatoes and simmer for a further 20 minutes.

Mix the flour, suet, herbs and salt and add the water slowly. Mix very gently until the dough is stiff. Make into small balls without compacting (about 35 mm diameter).

Check the stew for liquid. Add water if it appears to be drying out. Add more salt to taste. Carefully place the dumplings in the stew, cover tightly and simmer for a further 20 minutes.

Potatoes and Yoghurt

Ingredients

3 tblsp Vegetable oil
½ tsp Whole black mustard seeds
½ tsp Whole cumin seeds
25mm cube Fresh ginger, grated
2 Fresh red chilies finely chopped
350 gm Potatoes cut into 25 mm dice
¼ tsp Ground turmeric
300 ml Plain yoghurt
2 tblsp Gram flour
1 tsp Salt
¼ tsp Sugar
150 gm Peas

Method

Heat the oil in a heavy based pan over a medium heat. When hot put in the mustard seeds and when they begin to pop, add the cumin seeds. Stir for a few seconds and then add the ginger and the red chilies. Stir for 30 seconds and then add the potatoes and turmeric. Stir to mix and then add 150 ml water. Cover, turn the heat to low and simmer for about 8 minutes or until the potatoes are just tender.

Pour the yoghurt into a bowl and beat lightly until smooth and creamy. Add 300 ml water and mix thoroughly. Place the gram flour in another bowl and very slowly add the yoghurt stirring continuously to avoid lumps forming. Add half of the salt and the sugar and stir to mix.

When the potatoes are just tender, mix in the peas and the remainder of the salt. Cover and simmer for a further 3 minutes. Now add the yoghurt mixture and stir continuously until it reaches the boil. Cover, turn the heat to very low and simmer for a further 2 minutes.

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