Stuffed Jacket Potatoes



Ingredients


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, garnish if desired, and grill until golden brown on the top.



Potato Curry

Ingredients


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

Method


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, scrubbed and boiled
  • 1 Pat butter
  • A little milk
  • 1 Medium onion, very finely chopped
  • 2 Small fresh green (or red) chilies, finely chopped
  • Salt and black pepper, to taste
  • 1 tbls Fresh coriander, shreaded
  • Batter for coating
  • Vegetable oil for 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 30 minutes. Dip in batter and deep fry until golden brown.


Yorkshire Fish Cakes

Ingredients

  • 4 Fish fillets (any white fish)
  • 2 Large potatoes
  • Batter for coating
  • Vegetable oil for deep frying


Method

Scrub (or 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 - known as "scallops" in Yorkshire).



Aloo Ghobi



Ingredients

Method


Boil the potatoes and let them cool.
Soak the cauliflower in cold water for 30 minutes. Then drain. Cut the potatoes into 20 mm 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



The
Scoville Scale
Method

Fry the onion, garlic, ginger, green chilis, cardamom seeds, cloves, cinnamon and bay leaf in the butter until the onion turns 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


Method

Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic 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, Beans and Chips

Ingredients

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 4 tblsp hot oil until 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 and chopped long beans 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)
  • Olive oil
  • 1.5 kg Onions, chopped
  • 1.5 ltr Beef stock
  • 3 tsp Ground black pepper
  • Salt, to taste
  • 1.5 kg Potatoes, scrubbed 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
  • freshly ground black pepper
  • 5 tblsp Cold water
Method

Brown the cubed beef in batches in olive 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, salt and pepper 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 to 30 minutes.


Potatoes and Yoghurt






Ingredients
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 chopped onions. Stir fry for around 5 minutes then add the potatoes and turmeric. Stir to mix and 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 remainder of the salt and peas (if used). 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.




Corned Beef Hash

Ingredients
  • Garlic cloves, coarsely chopped
  • 1 tblsp Olive oil
  • 2 Medium sized onions, chopped
  • 2 Medium sized potatoes, scrubbed and diced
  • 2 Medium carrots, diced
  • 1/3 litre Beef stock
  • 250 gm Corned beef, shredded
  • 1 tsp Chili powder (or cayenne pepper)
  • 4 Tomatoes, peeled and liquidised
  • 2 tsp Salt (or to taste)
  • Freshly ground black pepper




Method

Par boil the diced potatoes and diced carrots. Drain and put aside.

Fry the onions and garlic in the oil until golden. Add the shredded corned beef and stir fry for a few minutes. Add the diced potatoes and carrots and continue to stir fry until the potatoes become slightly brown. Add the stock, liquidised tomatoes, salt, black pepper and chili powder and stir well. Cover and simmer on a low heat for around 10 minutes or until the vegetables are cooked. Add a little warm water if the hash dries out.


Hot and Sour Potatoes

Ingredients





Method

Scrub and boil the potatoes and allow them to cool. Break the potatoes by hand until no pieces are larger than 10 mm cube. Heat the oil in a wok over a medium heat. Add the mustard seeds and as soon as they begin to pop, add the whole cumin seeds. Sir for a couple of seconds and then add the chopped onion. Stir fry until the onion is golden (about 4 minutes) and then add the ginger and chilies. Stir for a few seconds until the ginger changes colour then add the ground coriander seeds, ground cumin seeds, turmeric and chili powder. Stir once then add the broken potatoes and stir fry for 1 minute. Add 125 ml of warm water, lower the heat and stir gently for 1 minute. Add the lemon juice, salt and garam masala and cook for a further 1 minute, stirring continuously. Remove from the heat.



Aloo Gosht

Ingredients






Method

Heat the oil or ghee in a large pot or wok. When the oil is hot, add the onions and stir fry for 2 or 3 minutes. Add the cinnamon, peppercorns, cardamom and cloves and continue to stir fry until the onion is golden. Add the garlic and ginger pastes and stir another minute. Mix in the chopped tomatoes. Stir in the chili powder, salt, turmeric and ground coriander seeds, and continue to stir fry until the oil starts to separate. Add the cubed meat and fry until all sides are browned. Add 250 ml water and mix well. 

Cover and simmer until the meat is tender adding more water if necessary. Add the potatoes, 500 ml water, re-cover and simmer until the potatoes are almost cooked. Add the fresh chilis and then the yoghurt (if used),1 tablespoon at a time. When the potatoes are cooked, sprinkle on the coriander leaves and serve.


Potato Tortilla





Ingredients
  • 1 medium-sized potatoes, about 200 gm
  • Oilve oil for frying
  • tsp cumin seeds
  • 1 medium onion, finely chopped
  • 5 cloves garlic, finely chopped
  • tsp salt
  • 2 fresh tomatoes, diced
  • 1 dozen Chinese chives, chopped
    For each tortilla:

Method

Scrub the potatoes well and cut into 10mm cubes. Boil the potato cubes until virtually cooked. Allow to cool.

Heat the oil in a frying pan or wok and sprinkle in the cumin seeds. Add the onions and garlic and fry for about 5 minutes. Add the potatoes and continue to stir fry until brown. Add the salt, tomatoes and chives and mix well. Remove and keep aside.

Add the beaten egg and black pepper to the pan so that it covers the base. Cook until the underside is solid then add sufficient of the potato mixture to cover half the tortilla. Half turn the tortilla over the potatoes and continue to cook as to your taste.

Garnish with the fresh coriander, mushroom, chilis and/or tomatoes if desired.





Potatoes and Cumin

Ingredients





Method

Wash and scrub the potatoes and cut into 20 mm dice. Cook in boiling salted water until tender, then drain and leave to cool. Heat the oil or ghee in a large non-stick frying pan over medium-high heat. When it is very hot, put in the cumin seeds and fry for 10 seconds. Put in the potatoes, ginger, 1 teaspoon salt, ground cumin, cayenne and black pepper. Stir-fry the potatoes for 10 minutes, mashing them lightly with a spatula. Stir in the fresh green chilies and fresh coriander and serve.

My thanks to Madhur Jaffrey for the basic recipe.


Potato and Onion Bhaji

Ingredients






Method

Heat the oil/ghee in a wok over a medium flame. When the oil is hot, add the black mustard seeds and wait for them to pop. Then immediately add the diced potatoes, chopped onions and garlic and mix until the mustards seeds are coating the potatoes. Mix in the salt, cayenne pepper and turmeric and stir fry for 5 minutes. Reduce the heat, add a little warm water, cover and simmer for 10 minutes, stirring occasionally. Add a little more warm water if the curry dries out.

Mix the chopped tomatoes, tomato puree, roasted cumin seeds, lime juice and sugar in a bowl. Add to the potatoes and onions, mix well, re-cover and simmer for a further 5 minutes or until the potatoes are cooked. Sprinkle on the chopped coriander and serve.





Bombay Potatoes






Ingredients


Method

Boil the potatoes, drain and leave to cool.

Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder), turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds. Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes. Serve hot.
 


Bubble and Squeak



Bubble and squeak served with steamed eggs and pepper steak.


Ingredients (basic*)

  • 2 Large potatoes, scrubbed
  •  Cup milk
  • Knob of butter or margarine
  • Salt and freshly ground black pepper
  • 1 Carrot, scrubbed
  • 1 tblsp Olive oil
  • 1 Medium onion
  • 4 Cloves garlic
  •  Cabbage, finely sliced
  • 2 Eggs

Method

Cube and boil the potatoes for around 15 minutes. Mash the potatoes thoroughly in a large bowl together with the milk, butter, salt and pepper. Put aside.

Slice the carrot and boil for around 30 minutes or until just soft. Drain, add to the potatoes and mash.

Chop the onions, garlic and fry in a pot with a little oil. When the onion is golden brown, add the cabbage and sufficient water to just cover and boil for 10 minutes. Drain, add to the potato/carrot mixture and continue to mash until all the ingredients are incorporated.

Allow to cool, cover and refrigerate overnight. 

Heat the oil in a flat frying pan over a medium flame. Add the potato mixture to give a thickness of around 15/20mm and fry until the underside is brown. Turn over the potato mixture, make two indentations and break in the eggs. Cover and continue to cook until the eggs are as you like them. Serve hot.

*Traditionally, this dish was made in the week from Sunday roast left-overs. This basic recipe may be supplemented with cooked cauliflower, peas, brocolli, sprouts, turnip, courgette, spinach, yam and/or grated cheese.


Cottage Pie

Ingredients

  • 3 Large potatoes peeled and cubed (750 gm)
  • Milk and butter
  • 2 tblsp Olive oil
  • 2 Medium onion, chopped
  • Garlic cloves, crushed
  • 400 gms Minced beef
  • 500 ml beef stock
  • Tomatoes, peeled and chopped
  • 1 tblsp Tomato puree
  • 1 Large carrot, diced
  • Grated cheese (optional)
  • Dried parsley
  • Freshly ground black pepper
  • Salt





Method

Boil the potatoes in salted water until cooked (around 15 minutes). Drain and mash with a little milk, a pat of butter and freshly ground black pepper. Keep aside.

Heat the oil in a wok or large pan. Add the onions and garlic and fry until golden brown. Add the minced beef and stir fry for a few minutes then add the stock and season with salt and pepper. Add the chopped tomatoes and the tomato puree. Bring to the boil and simmer for 30 minutes. Add the diced carrot and continue to simmer for a further 60 minutes. Remove the beef mixture from the pan with a slotted spoon and place in an oven proof dish, leaving approximatey 25 - 30 mm space at the top. Add some of the stock until the beef mixture is just covered.

Using a palette knife, carefully lay the mashed potatoes on top of the beef mixure starting with the circumference and then the centre until it is completely covered. Fork over to level the potatoes and sprinkle with dried parsley or grated cheese.

Grill until golden brown.




Spicy Potato Cakes





Ingredients

Method

Peel and boil the potatoes. Drain off the water.

Combine the chopped onion, chilis, garlic and a little water in a liquidiser to form a stiff rough paste.

Put the potatoes, onion/garlic/chili paste, salt, pepper, butter, cumin seeds and a little milk into a large bowl and mash until the mixture is stiff but creamy. Add the eggs and slowly add the flour whilst continuing to mash until the mixture is firm.

Form the mixture into patties and shallow fry both sides until browned. Serve immediately with garnish if desired.


Crispy Ginger Potatoes

Ingredients






Method

Boil the potatoes until virtually cooked (12 minutes), drain and leave to cool.

Blend the ginger, garlic, turmeric, salt, cayenne pepper and a little water to a smooth paste.

Heat the oil in a non-stick frying pan or wok and add the fennel seeds when hot. After a few seconds add the ginger/garlic paste and stir fry for 2-3 minutes. Add the potatoes and stir fry for around 6 or 7 minutes until they have a golden brown crust.

Serve hot with a sprinkling of fresh coriander.


Aloo Matar

Ingredients







Method

Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes). Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis. Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil. 

Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked). Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through.

Remove the cinnamon and serve garnished with coriander leaves.




Hassleback Potatoes







Ingredients

  • 4 medium potatoes
  • 4 tsps Olive oil
  • 4 cloves Garlic, sliced
  • 1 Onion, sliced

Method


Wash and scrub the potatoes. Preheat the oven to 200 degC. Cut a thin slice from the base of each potato so that they will sit flat on a cutting board. Place a potato on the cutting board and lay a wooden spoon alongside the length of it to stop you from cutting right through to the bottom of the potato. Using a sharp knife, held at right angles to the wooden spoon, thinly slice each potato but do not cut all the way through. Make cups from 4 pieces of tinfoil and place slices of garlic and onion in each one. Place a potato in each 'cup' and place into the baking tin. Using a pastry brush, brush olive oil over the top of each potato and use the brush to carefully push some of the oil between the slices.

Bake for around 45 minutes.

While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well. After 45 minutes, brush the mixture over the potatoes and into the slices. Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy. Garnish with the coriander.

Potato and Onion Raita

Ingredients





Method

Heat the oil in a wok over a medium heat. When hot, fry the fennel seeds until brown. Add the garlic and onions and allow to brown slightly. Add the potatoes and stir to mix. Cover the wok and cook, stirring frequently, until the potatoes are tender and brown. Stir in the cumin and salt, mix thoroughly and remove from the heat. Allow to cool completely. 

Beat the yoghurt and sugar until smooth. Add the potatoes and onions together with the oil and any spices that remain in the pan. Stir and mix well until all the potatoes are coated. Place in a serving dish and sprinkle with the chili powder or paprika. Chill.


Jacket Samosas

Ingredients



Method

Scrub the potatoes, prick with a fork and bake in an oven at 200 degC for around 90 minutes. Let them cool. Cut them in half longways and scoop out the white potato and chop roughly into around 5mm pieces. Keep aside.

Heat the oil and fry the chopped onion until golden brown. Add the peas, grated ginger, chilies and water and simmer slowly until the peas are cooked.

Add the chopped potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chili powder and lemon juice. Stir well and cook for 5 minutes stirring to prevent the mixture burning. Mix in the fresh coriander and leave to cool.

Fill the potato skins with the samosa mixture (You may wish to deep fry the potato skins prior to filling).

Grill the potatoes until the filling starts to brown. Garnish with a spoon of plain yoghurt and a sprig of fresh coriander.





Crispy Potato Bhaji







Ingredients



Method

Scrub the potatoes and slice to around 4 – 5 mm thick. Soak the potato slices in salted water for around 15 minutes.

Mix the salt, cayenne pepper, turmeric and bi-carb with the chick pea flour and sprinkle about half of it thinly on a chopping board. Sprinkle some coriander, chilies and ginger mixture thinly on top of the chick pea flour.

Drain the potatoes and place them on top of the chickpea flour and spices.


Sprinkle the remaining chick pea flour mixture on top of the potato slices and more coriander, chilly and ginger. Mix the potatoes well until they all get thinly covered with the flour and spices mixture.

Allow to marinate for 30 minutes.

Heat some oil in a wok and fry these potatoes lowering the heat after the first minute. Continue to fry the bhajis at medium heat to allow them to cook and become crispy.

Serve immediately with a spicy dip.


Potato Pakoras

Ingredients
  • 4 Medium potatoes, sliced 5-6 mm
  • 150 gm Gram flour
  • 1 tsp Salt
  • pinch Bicarbonate of soda
  • 1 tblsp Ground rice
  • 2 tsp Ground cumin seeds
  • 2 tsp Ground coriander seeds
  • 1 tsp Chili powder
  • 2 Fresh green chilies, finely chopped
  • 200 ml Water
  • Vegetable oil for deep frying



Method

Sieve the gram flour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed.

Coat the sliced potatoes with the batter.

Heat the oil in a wok to 180 degC. Use a tablespoon to put in as many batter coated potatoes as will fit without overlap. Reduce the heat to low and fry until golden brown (10 to 12 minutes). Fry the remaining potatoes in the same manner.

Drain on absorbant paper.



Potatoes with Roasted Chilis







Ingredients


Method

Dry roast the chilis in a cast iron pan and chop them coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 5 minutes. Add the coriander, cumin, paprika, garlic, and potatoes, followed by the chilis, along with teaspoon salt and stir well. Cook together for a few minutes, then add the stock. Bring to a boil, then lower the heat to a simmer, cover and simmer until the potatoes are cooked through, about 25 minutes. Taste and season with salt and pepper.

Pour into a bowl; add a spoonful of yoghurt and the chopped coriander leaf to garnish.




Beef Hotpot

Ingredients
  • Butter
  • 500g rump beef, cut into 25mm chunks and seasoned
  • 2 chicken or lamb kidneys, sliced, fat removed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, sliced
  • 12 gm plain flour
  • 1 tsp Worcestershire sauce
  • 250ml beef stock
  • 1 bay leaf
  • 450g potatoes, scrubbed and sliced (5mm)
  • Salt
  • Freshly ground black pepper



Method

Heat a little butter in a non-stick frying pan or wok and brown the beef in batches. Remove and keep aside. Similarly brown the kidneys, remove and keep with the beef.

Fry the onion, garlic and carrot in the pan with a little more butter until the onion is golden. Sprinkle over the flour, stir and allow to cook for a few minutes then shake over the Worcestershire sauce. Pour in the stock, and bring to the boil. Stir in the beef and kidney and the bay leaf, then turn off the heat.

Preheat the oven to around 180 deg C.

Place all the cooked ingredients into a casserole, cover, and cook in the oven for around 30 minutes.

Remove from the oven and arrange the sliced potatoes on top of the meat, a little like roofing tiles. Brush a little more butter over the potatoes and season with salt and freshly ground black pepper. Re-cover and return to the oven for about 1 hour or until the potatoes are cooked.

Remove the lid, brush the potatoes with a little more butter and finish under the grill until the potatoes are brown and crispy.

Serve hot.


Papas Arrugadas







Ingredients

  • 1 kg small potatoes
  • 2 tblsp coarse sea salt
Mojo Picon

Method

Scrub the potatoes and place in a large pot. Add water to just cover and add salt. Boil for 15-20 minutes until cooked.

Remove from heat, drain and place the potatoes in an oven proof dish. Place the dish in the preheated oven at 200 degC and bake until the skin wrinkles and the remaining water evaporates.

Serve hot with mojo picon.

Mojo Picon

Chop the cayenne chilies and slice the garlic cloves.

Process the chilies, cumin, garlic slices, chili powder, salt and chicken broth in a blender to create a paste. While blending, drizzle in olive oil gradually. Then add small pieces of the bread and continu to blend until the sauce is thick, but not as thick as a paste. Add vinegar according to your taste. Chill.


Dry Potatoes and Cauliflower

Ingredients



Method

Heat the oil in a wok and briefly fry the kalonji and the chilies. Sprinkle over the turmeric. Add the cauliflower and potatoes, mix well and stir fry for 3 minutes. Turn the heat down, cover and cook for 20 minutes, stirring occasionally. Add the salt, turn up the heat and stir fry until the potatoes are tender.





Patatas Bravas







Ingredients

  • 400g Potatoes, scrubbed
  • 1 tblsp Olive oil
  • 2 Garlic cloves. crushed
  • 3-4 Fresh red chillis, finely chopped
  • 3 large, ripe tomatoes, peeled and roughly chopped
  • tsp paprika
  • tsp turmeric
  • 1 tsp dried oregano
  • 2 tblsp Olive oil
  • Salt and freshly ground black pepper

Method

Cut the potatoes into 20mm cubes. Put them in a large saucepan of salted boiling water, cover and bring back to the boil. Cook until they are cooked through but still firm. About 10 minutes. Drain and pat dry with kitchen paper.

Put the 1 tablespoon oil in a small frying pan over medium heat and fry the garlic and chilli for about 1 minute.  Add the tomatoes and cook for a further 2 minutes.  Add the paprika, turmeric and oregano.  Stir and cook for a further 5-10 minutes until the flavours have fully mingled and the tomatoes have softened. Remove from the heat and cover.

Put the 2 tablespoons oil in a large frying pan over medium-high heat and fry the potatoes until golden brown and crispy. Season these with salt and pepper and serve topped with the sauce.


Potato Kielbasa







Ingredients

  • 400g Potatoes, scrubbed
  • 4 Kielbasa or other sausage
  • 1 Onion, chopped
  • 2 Green or red cayenne peppers, chopped
  • 1 tblsp Olive oil
  • 2 Ripe tomatoes, peeled and roughly chopped
  • tsp dried oregano
  • 1 tsp chopped fresh basil
  • Salt and freshly ground black pepper
  • 130 ml water
  • 100 gm grated cheese (optional)

Method

Cut the potatoes into 20mm cubes. Heat the oil in a large frying pan and fry the sausage until brown all over. Remove the sausage and slice in 25mm lengths. Add the potatoes, onion and peppers to the pan and stir fry until brown. Return the sausage to the pan and add the water, tomatoes, oregano, basil, salt and pepper and bring to the boil. Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary. Remove the cover, sprinkle over the shredded cheese and simmer further until the cheese melts.


Roasted Garlic Potatoes



Ingredients

  • 700g Red or white potatoes, scrubbed
  • 12 Shallots, finely sliced
  • 2 tblsp Olive oil
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper
  • 2 tblsp Pureed garlic
  • 2 tblsp Chopped fresh parsley




Method

Preheat the oven to 200 degC.

Cut the potatoes into 25mm cube and par boil them for 5 minutes. Allow to cool and then place in a bowl with the shallots, olive oil, salt, pepper and garlic. Mix until the potatoes are evenly coated. Place the mixture in a baking pan and arrange in one layer.

Roast in the oven for 45 minutes or until brown and crisp. Turn two or three times during cooking to ensure even browning.

Remove the potatoes and shallots from the oven, toss with parsley, season to taste and serve hot.




Bratkartoffeln



Ingredients

  • 700g potatoes, peeled and sliced (around 10mm)
  •  tblsp Olive oil (see note in "method")
  • 2 Onions, chopped
  • 6 Rashers streaky bacon, chopped
  • Salt
  • Freshly ground black pepper
  • 1 tblsp Chopped fresh parsley




Method

Par-boil the potatoes (around 10 minutes), drain and allow to cool. Heat the oil in a large frying pan (If the bacon includes a lot of fat, reduce the oil quantity accordingly) and fry the bacon until slightly crispy. Remove the bacon and put aside.

Fry the onion in the same oil until translucent. Remove the onion and put aside.

Add the potatoes in a single layer and fry without stirring for around 5 minutes. Sprinkle on a little salt and pepper, turn the potatoes over, return the onion and bacon to the pan and brown the other sides of the potatoes. 

Sprinkle on the fresh parsley.



Pork and Potato Curry







Ingredients


Method


Mix the sugar, salt, soy sauce, coriander, cumin, chili powder, turmeric and cornflour paste in a bowl, adding a little water if necessary. Add the diced pork, mix thoroughly and refrigerate for about an hour.

Heat some of the oil in a wok and stir fry the onions and garlic for around 3 minutes. Then add the pork together the marinade and stir fry for a further 4 or 5 minutes or until the pork is cooked. Remove the pork/onions and keep aside.

Add a little more oil to the wok and stir fry the diced potatoes until brown on all sides. Add around 300 ml of warm water, cover the wok and simmer for about 10 minutes or until the potatoes are cooked through.
Return the pork and onions to the wok, mix thoroughly and bring to the boil. Mix in the garam masala and simmer for 1 minute then sprinkle over the fresh coriander (if used). Serve hot with naan bread or roti and/or rice.



Sausage, Potatoes and Green Chilis







Ingredients

  • 400g Potatoes, peeled
  • 4 Beef or pork sausages
  • 1 Onion, chopped
  • 6 - 8 Green cayenne peppers, chopped
  • 1 tblsp Olive oil
  • 3 Ripe tomatoes, peeled and roughly chopped
  • Salt and freshly ground black pepper
  • 100 ml water

Method

Cut the potatoes into 20mm cubes. Heat the oil in a large frying pan and fry the sausage until brown all over. Remove the sausage, slice in 25mm lengths and set aside. Add the the onion and chili peppers to the pan and stir fry until the edges of the onion pieces are turning brown. Remove and set aside. Add the cubed potatoes to the pan with a little more oil if necessary and stir fry until brown all over. Return the sausage, onions and chilis to the pan and add the water, tomatoes, salt and pepper and bring to the boil. Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary.


Bovril Oven Roasted Potato



Ingredients

  •        1,000 gm Potatoes, scrubbed
  •    60 gm Bovril beef extract
  •    2 tblsp Olive oil
  •    Salt



Method

Cut the potatoes into bite size pieces. Rinse off excess starch and bring to the boil in a pan of slightly salted water. Boil for around 10 minutes. Drain the potatoes in a colander and allow to dry for a few minutes. Warm the Bovril and drizzle it over the potatoes in the colander to obtain an even cross-hatched pattern. Mix well to get an even coating.

Pour the oil into the roasting tin and heat it in the oven set at 200 degC. Put the potatoes into the hot roasting tin and stir with a spoon to cover them in oil. Roast the potatoes in the oven for approximately 1 hour.

Serve hot.



Potato and Okra Jhalfrezi



Ingredients

  •         750 gm Potatoes, scrubbed
  •    4 tblsp Olive oil
  •      250 gm Okra, trimmed, chopped, washed and             soaked for 30 minutes
  •      2 Large onions, finely chopped
  •      3 tsp Ginger, pureed
  •      2 tsp Garlic pureed
  •      4 or 6 red Thai chilies, chopped
  •      1 tsp Ground coriander seeds
  •      1 tsp Ground cumin seeds
  •      1 tsp Ground caraway seeds
  •      1/2 tsp Turmeric
  •      1 tsp Chili powder
  •      100 mm Cinnamon stick, broken up
  •      2 Black cardamom pods, split open
  •      4 Whole cloves
  •      175 ml Water
  •      1 tsp Salt (or to taste)
  •      1 tblsp Tomato puree
  •      2 Cayenne chilies, sliced lengthwise
  •      2 tblsp Coriander leaf, chopped




Method

Cut the potatoes into bite size pieces. Heat the oil in a wok and stir fry the potatoes until brown on all sides. Remove and keep aside.

Add a little more oil to the wok and fry half the onions, ginger, garlic and Thai chilies until the onion has browned slightly. Add the ground coriander, cumin, caraway, turmeric, chili powder, cinnamon stick, cardamom and cloves and stir fry for 2 minutes. Add the water, potatoes and okra, bring to the boil stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.

Heat more oil in a frying pan and stir fry the remaining onions until golden brown. Add to the wok and stir fry for 2 minutes.

Add the salt, tomato puree, sliced chilies and stir fry on a low heat for a further 2 minutes. Stir in the coriander leaf and serve hot.


Slow Roasted Paprika Potatoes







Ingredients


Method

Cut the potatoes into 20mm cubes.

Place the cubed potatoes, butter, garlic, paprika, salt and pepper in the bowl of the slow cooker and mix thoroughly. 

Chop up the white bulbs of the spring onions and mix into the bowl.

Set the timer for 6 hours and start the cooking process.

Chop up the green stems of the spring onions for garnish.








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