Blogs

Members are invited to contribute spiritual wisdom, teachings, channeled messages, uplifting content, healing sessions, and attunements to this network to bridge Heaven and Earth and unite Humanity as One.

Find your blog posts by visiting your profile page and clicking My Blog. 

Dishes (1)

Some wonderful Recipes for potato dishes

Posted by Melodie Munro on October 6, 2011 at 9:44am
Kerala Potato CurryYou will need3 tbsp sunflower or groundnut oil2 large onions, finely chopped1 cinnamon stickSeeds from 8 cardamom podsBay leaf5cm chunk root ginger, peeled and very finely chopped2 green chillies, halved, deseeded and finely chopped4-5 plum tomatoes, chopped500g potatoes, peeled and cut into cubes400ml coconut milkSalt and pepper50ml full-fat milk (optional)2 tbsp chopped corianderMethod1. Heat the oil in a medium-sized saucepan and sauté the onions over a medium heat, until they are soft and golden. Add the cinnamon stick, cardamom, bay leaf, ginger and chilli, and cook for another three minutes or so, then add the tomatoes and cook for another four minutes, stirring from time to time.2. Add the potatoes and the coconut milk, season and cook for 15 minutes over a medium heat, until the potato is completely tender. Judge whether you want the dish to be soupy or thick – if you want it to be soupy, then add the milk. If you add more milk, adjust the seasoning.3. Scatter with the coriander and serve. lessPommes AnnaYou will need500g large potatoes40g butter250g onions, peeled and thinly sliced75g beef dripping125g mature Cheddar cheese, gratedSea salt and freshly ground black pepperMethod1. Preheat the oven to 190°C/375°F/gas mark 5. Peel and thinly slice the potatoes on a mandolin, or the slicer on the side of a cheese grater. Melt the butter in a pan and gently cook the onions over a medium heat for about 10 minutes until they soften.2. Heat half of the dripping in a heavy-based frying pan (preferably ovenproof and ideally non-stick). Remove from the heat and arrange a layer of the sliced potatoes in the pan, then build up layers of onions, cheese and potatoes, seasoning them and finishing with a layer of potatoes.3. Return the pan to a medium heat and fry until the bottom layer begins to colour. Put the rest of the dripping on top of the potatoes then put the pan into the oven. (If your frying pan isn't ovenproof, then slide the potato cake on to a baking tray.)4. Bake for 45 minutes until golden brown, increasing the temperature to 220oC/425oF/gas mark 7, for the last 10 minutes to brown the top. Loosen the sides of the cake with a palette knife and carefully invert on to a warm plate to serve. lessPotato Cubes with Crispy Bacon and Herb GremolataYou will need650g small baking potatoes, peeled and cut into 1cm cubes4 tbsp chopped mixed herbs, such as tarragon, parsley and chivesZest of ½ lemon100g fresh white breadcrumbs2 egg whites, lightly beaten125g smoked bacon, chopped into small pieces3 tbsp vegetable oilSalt and freshly ground black pepperMethod1. Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until the potatoes are almost but not quite cooked. Drain in a colander and cool slightly.2. Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper. Season the potatoes, then dip them in the beaten egg whites and coat in the herb crumbs.3. Heat a dry frying pan, add the bacon and fry for two to three minutes, until golden and crisp. Remove with a slotted spoon and keep warm. Add the oil to the pan, then add the potatoes and fry until golden all over. Return the bacon to the pan, toss with the potatoes and serve immediately.Tip: Always use your own fresh white breadcrumbs rather than buying the commercial variety that look and taste like sawdust. To make your own, simply place the bread (crusts removed) in a food processor or blender and blitz to a fine texture. LessPotato Fontina Cheese and Thyme PizzaYou will need120g small waxy potatoes2 white pitta breads, opened and separated into 4 halvesOlive oil80g fontina or taleggio cheese1 tbsp fresh thyme leavesSea saltMethod1. Cook the potatoes (no need to peel them), until just al dente.2. While the potatoes are cooking, preheat the oven to 180°C/350°F/gas mark 4. Place the pitta breads rough-side up on a baking tray and brush the top of each – right to the edges – with a little olive oil.3. Cut the cheese into thin slices and lay over the breads. Then, slice the potatoes, as finely as you can, into rounds, and divide evenly between the pizzas. Scatter with thyme and a little salt, then bake in the oven for 10 minutes, until they’re golden and crispy.Allow to cool on a rack before servingPotato GratinYou will need750g potatoes (Maris Piper or King Edward)300ml whipping cream1 whole garlic bulbSmall bunch fresh thyme, tied100g Gruyère, gratedCrushed sea salt and freshly ground black pepperMethod1. Peel the potatoes and, using a mandolin or very sharp knife, slice them very thinly. Cut the garlic bulb in half horizontally.2. Pour the cream into a large non-stick frying pan. Add the garlic and thyme. Warm the cream over a low heat. Add the potatoes, bring to the boil, reduce the heat and simmer, over a low heat, uncovered for 15–20 minutes, until the potatoes are soft but still have a little bite.3. Preheat the grill to high. Remove the halved garlic bulb and the thyme from the pan. Season well with crushed sea salt and freshly ground black pepper. Pour the cream and potatoes into a 24cm square gratin dish. Sprinkle over the grated Gruyère and grill under a high heat for two to three minutes until the Gruyère is melted, golden and bubbling. Leave to stand for two minutes before serving.TIP: If you’re not a vegetarian, you could add cooked smoked bacon lardons to the gratin before you grill itRosemary and Parmesan Baked Chunky ChipsYou will need4 large potatoes weighing about 200-250g each5-6 tbsp olive oil2 cloves of garlic, peeled and crushed2 tbsp rosemary leaves3 tbsp freshly grated parmesanMethod1. Preheat the oven to 200˚C / 390°F / gas mark 6.2. Halve the potatoes then cut each half into six or seven chunky chips. Place them in a pan of cold water, bring to the boil and simmer for three to four minutes then drain in a colander.3. Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.4. Scatter over the parmesan and return to the oven for about 10 -12 minutesRosemary and Parmesan Baked Chunky ChipsYou will need4 large potatoes weighing about 200-250g each5-6 tbsp olive oil2 cloves of garlic, peeled and crushed2 tbsp rosemary leaves3 tbsp freshly grated parmesanMethod1. Preheat the oven to 200˚C / 390°F / gas mark 6.2. Halve the potatoes then cut each half into six or seven chunky chips. Place them in a pan of cold water, bring to the boil and simmer for three to four minutes then drain in a colander.3. Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.4. Scatter over the parmesan and return to the oven for about 10 -12 minutesSavoyard Potato, Leek and Gruyere GratinYou will need300g leeks60g butter800g waxy potatoes, peeled200g gruyère cheese, gratedSalt and pepper400ml chicken stockMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Remove the tough, darker leaves from the leeks and trim the top and bottom. Cut into thin rings and rinse well.2. Melt the butter in a heavy-bottomed pan and sweat the leeks, covered, until soft – for about 15 minutes. Add a tiny splash of water every so often, to make sure the leeks don’t burn. Butter a gratin dish (preferably a cast-iron one that conducts heat well).3. Slice the potatoes finely, using a mandolin or a very sharp knife, and place in the gratin dish in layers, alternating with the leeks and cheese. Season the vegetables well as you go along. Finish with a layer of potatoes in neat, overlapping slices. Sprinkle with cheese.4. Heat the chicken stock and pour over the vegetables. Bake for an hour, or until the potatoes are tender and the liquid has been absorbed. If the top gets too dark, cover it with foil.Tip: To prepare as a main course, add sautéed bacon and serve with a saladSaffron Potatoes with Onions and ChorizoYou will need900g small waxy potatoes3 onionsFreshly ground black pepper200ml good chicken stockGenerous pinch saffron strands250g chorizo, skin removed and cut into slices about 3mm thick1 tbsp chopped flatleaf parsley or corianderMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Halve the potatoes lengthways and put into a shallow ovenproof dish. (Use a dish where the potatoes and onions can lie snugly together in a single layer, close to, but not on top of, each other.) Halve the onions, cut each half into four wedges and add these to the dish, too. Season.2. Heat the chicken stock and add it to the saffron. Stir to dissolve, then pour over the vegetables. Put into the oven and cook for 45 minutes, gently stirring the vegetables every so often. Add the chorizo halfway through the cooking time – you don’t need to do anything to it.3. When the cooking time is up, the vegetables should be tender and the stock should be absorbed (it’s fine if there is still a bit of liquid – you just don’t want a soup). Scatter with your chosen herbs and serve.Mark Hix’s Welsh onion cakeIf you are roasting a joint, I would strongly recommend you finish cooking it on top of the onion cake, so the juices are absorbed into the potatoes and onions.Serves: 4-6Preparation Time: 10 minutesCooking Time: 1 hour 15 minutesYou will need800g large potatoes, thinly sliced100g butter, melted, plus extra for brushing500g onions, slicedSalt and freshly ground black pepperMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Wash the potatoes briefly in water and dry them on a tea towel or kitchen paper. Put them in a bowl, season with salt and pepper, and mix with the melted butter.2. Butter a shallow ovenproof serving dish and layer the potatoes and onions alternately, beginning with a layer of potatoes on the bottom and finishing with a neat layer of overlapped potatoes on top.3. Brush the top with a little butter, then cover with foil or a lid, and bake for one hour. Remove the foil, brush with a little more butter and cook for another 15 to 20 minutes, to allow them to brown.Recipe, Mark Hix. Photograph, Richard Jung. Food styling, Linda Tubby. Prop styling, Roisin Nield.
Read more…

Latest Blog Posts

Most Popular Blog Posts

Blog Topics by Tags

  • of (300)
  • - (207)
  • to (192)
  • in (121)
  • A (115)
  • a (104)
  • + (89)

Monthly Archives