Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Sunday, April 13, 2014
Libyan Potato Fritters with Cumin and Coriander Aqras Batata Mabshura أقراص بطاطا مبشورة
These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated
3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste
Vegeable oil for frying
Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.
Mix well.
Each fritter should use one heaped tablespoon of the mixture.
Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.
Remove from oil and put on kitchen towel to remove excess oil.
The fritters should be crisp on the outside and soft on the inside and must be served warm. If you have not used the optional chilies in the recipe, or if you like extra-spicy food, serve with harissa. Otherwise, serve with yogurt dips: either mild cucumber and mint yogurt sauce or spicy garlic, chili and coriander yogurt sauce.
Monday, March 24, 2014
Potato meat loaf
Potato meat loaf
Ingredients
- Mince meat 250 gm
- Ginger garlic paste 1 tbsp
- Onion chopped 3 tbsp
- Salt 1 tsp
- Chili powder 1 tsp
- Green chilies 3 chopped
- Boiled peas ½ cup
- Carrot 1 cut into small cubes and boiled
- Bread crumbs ½ cup
- Butter 1 tbsp heaped
- Cheddar cheese grated ½ cup
- Tomato paste 2 tbsp
- Vinegar 2 tbsp
- Allspice 1 tsp
- Wooster sauce 1 tbsp
- Coriander leaves chopped 2 tbsp
- Egg 1
- Bread slices 2 soaked in water
Ingredients for white sauce
- Milk 1 cup
- Water ¼ cup
- Flour 2 tbsp heaped
- Salt, white pepper, mustard ¼ tsp each
- Butter 1 tbsp
Ingredients for coating
- Boiled and mashed potatoes ½ kg
- Butter 1 tbsp
- Salt and white pepper ½ tsp each
- Milk ½ cup
Method
- Boil mince with ginger garlic paste, chopped onion, salt, chili powder, chopped green chilies and 1 cup of water till water dries and mince tender, in cooked mince add boiled vegetables, soaked bread slices, vinegar, Wooster sauce, tomato paste, allspice, egg, chopped coriander leaves and prepared white sauce, mix everything well with your hand, freeze loaf tin well, sprinkle the base and sides with bread crumbs lavishly, pour the mixture of cream in prepared tin, dot with 1 tbsp of butter, grated cheese, bake for 35 to 40 minutes on 180 degree C, over turn on a serving platter, then spread all over the sides of loaf with mashed potatoes, decorate top with tomato, coriander and piped mashed potatoes.
Method for mashed potatoes
- Peel, boil and mash potatoes until tender add in salt, white pepper, butter and milk, the mixture should be of piping consistency.
Friday, March 21, 2014
Prawn on Potato Sticks
Prawn on Potato Sticks
Ingredients
- Prawns ½ kg
- Garlic 3 cloves
- Egg half
- Onion 1 medium
- Spring onion 2
- Green chilies 3
- Boiled potatoes 2 – 3
- Peanut ground 25 gm
- Ginger 1 piece
- Crushed red pepper 1 tbsp
- Sesame seeds 2 tbsp
- Corn flour 3 tbsp
- Oil for fry
- Salt to taste
Method
- In chopper put together ½ kg prawns, 2 green chilies, 3 spring onion, 1 onion, 3 cloves of garlic, 1 medium piece of ginger, 2 tbsp sesame seeds, 25 gm peanut, half egg, 3 tbsp corn flour, salt to taste and 1 tbsp crushed red pepper.
- Chopperize finely and remove in a bowl.Now cut boiled potatoes into fingers.Make small balls with prawns mixture. Now form into lolly shape with potato fingers.Now deep fry all the potato prawns lollies till golden brown.
Thursday, January 30, 2014
Gluten Free Sweet Potato Fries
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| Easy, tasty gluten-free sweet potato fries baked with spices. |
Like my pal Kalyn I'm a big fan of sweet potatoes. And sweet potato fries. Kalyn's recipe has a different spice blend than mine but our recipes are quite similar. Check out hers if you don't happen to care for my particular spices. Or get down-and-dirty personal and make up your own signature concoction.
Cooking is all about making recipes your own. Developing your own tastes. Your likes and dislikes. Cooking is flexible. And highly personal. It's not precise like, say, brain surgery. Unless you're baking something fussy. Baking folks swear by precision. But I've never actually been that kind of cook. I'm intuitive. I fly by the seat of my jeans. I look at a glistening picture of pasta and vegetables and I feel inspired. I open my pantry and get juiced to play the What If? Game.
What if I take this ingredient and add it to that ingredient? I wonder. What would that taste like? Then the fun begins.
How do you cook?
Do you wing it like Chet Baker? Or do you prefer a road map, with precise direction?
Read more + get the recipe >>
Friday, January 24, 2014
Sausage Pepper and Potato Soup stew or stoup
I cant help but chuckle at the title because I know that a lot of my readers and blogger friends despise Rachael Ray. I know shes quirky and annoys people but that doesnt stop me from trying her recipes and it shouldnt stop you either. I like her and more importantly, this dish is delicious! I added a potato and handful of Trader Joes frozen sliced peppers (in addition to the cubanelles), a can of roman beans, some crushed red pepper (since I didnt use spicy sausage) and Italian seasoning. I loved it! I cant wait to eat the leftovers for lunch today!
Sausage, Pepper and Potato Soup
http://www.foodnetwork.com/recipes/rachael-ray/sausage-peppers-and-onions-stoup-recipe/index.html
Ingredients:
3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet Italian sausage, cut into small pieces or smashed with a masher or spoon
6 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
1 large potato, diced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1 can roman beans, drained and rinsed
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 tsp Italian seasoning
crushed red pepper to taste (if you use spicy sausage you dont need this)
1 cup Romano cheese
Directions:
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add potato, garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with vinegar abd stir in stock, tomatoes, basil, Italian seasoning and crushed red pepper. Bring to a boil then reduce heat to simmer, cook 10 -15 minutes and then add beans and cook for another 5-10 minutes until potatoes are tender. Season with salt and pepper to taste. Serve with grated cheese on top.
Thursday, December 19, 2013
Sweet Potato Soup with Ginger
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| A comforting sweet potato soup for the sun deprived soul. With ginger. |
Winter Solstice is approaching fast. The days now are so short I've been warning Steve to hide all sharp instruments. Your intrepid gluten-free goddess, you see, has that infamous seasonal wrestle with gloom this sun deprived time of year. In a perfect world I'd be spending the month of December in Hawaii like certain lucky individuals, soaking up vitamin D with the surfer girls and feeling all mahalo instead of Get me the bleep outa here before I scream.
So I've been on a sweet potato kick. I can't get enough of these ruby and golden hued tubers- perfect for winter comfort food. So tasty. And versatile. Astute readers may have noticed the trend already.
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