Potato and Feta Cheese Spread

Ingredients : 

1 large potato, peeled, cooked, mashed
150g fetta cheese
1/4 cup sour cream
1 tblspn chopped chives
3 tblsn cream cheese
Salt and white pepper
Extra chives for garnish

Preparation :

Allow mashed potato to cool. Mix in fetta, cream cheese, sour cream, chives and seasoning. Garnish with extra chives

Serve with warm Lebanese or Turkish bread, crackers or corn chips

Tantalising Potato and Onion Baji

Ingredients : 

2 large potatoes, peeled and grated
2 large onions, cut in half then sliced
3 cups cornflour
3 tblspn curry powder
1/3 cup water
1 tspn turmeric
1 tspn salt
Pinch white pepper
1 tblspn fennel seeds (optional)

Spicy Tomato Dipping Sauce:

1 tblspn Worcestershire sauce
1 tblspn tabasco sauce
1 tspn cumin (optional)
1 cup tomato sauce

Preparation :

Mix the grated potato and sliced onion together, add the other ingredients and mix well.

Deep fry a tablespoon of the mixture in vegetable oil at 180 degrees until crisp and golden brown.

Mix the dipping sauce ingredients together and serve with the bajis

Potato Pastries with Roasted Red Onion

Ingredients : 

2 slices ready-rolled puff pastry
1/2 cup sour cream
1 red onion, peeled and sliced
2 large potatoes, very thinly sliced
1 small tin anchovy fillets, drained
Salt and black pepper

Preparation :

Place the 2 sheets of puff pastry on top of each other and cut into quarters, trimming edges to allow even rising. Place squares on a lightly greased oven slide.

Spread each square with a dollop of sour cream. Top with anchovies.

Arrange slices of onion and potato over the sour cream and anchovy fillets. Season with salt and pepper.
Bake in a preheated 200?C oven for 30 minutes or until golden brown.

Create your own version using alternative toppings"

Baked Potato Soup

Ingredients : 

2 large potatoes, baked, peeled and cubed
1 cup onion and celery, chopped
3 tablespoons butter or olive oil
4 cups milk
3 teaspoons salt and pepper
3 tablespoons flour
1 cup grated cheddar cheese
? cup bacon bits
? cup light sour cream
Chopped fresh chives to taste

Preparation :

Saut? the onion and celery in a tablespoon of butter or olive oil until tender.
Combine this mixture with the milk and salt and pepper in a large saucepan, stir occasionally and bring to the boil.
In a separate saucepan, heat two tablespoons of butter or oil until melted, whisk in the flour then cook for 3 minutes. Whisk this into the milk mixture and cook until thickened, stirring constantly.
Add the potatoes, mix well and warm until the soup is heated through.
Top each serving with cheddar cheese, grilled bacon bits, sour cream and chives."

Potato Spring Onion Bread

Ingredients :

1 1/2 cups plain flour
2 medium potatoes, cooked, mashed
1tspn baking powder
1tblspn vegetable oil
1tblspn chilli oil
1tblspn sesame oil
4 spring onions finely sliced
Oil spray

Preparation :

Place flour, spring onions, potatoes, and baking powder in food processor or large bowl. Knead for 2 minutes. Add a little water if mixture is too dry.

Wrap dough in cling film and allow to rest for 30 minutes. Divide dough into 2 pieces. Roll into rounds of 18-20cm diameter. Combine the 3 oils and brush tops of dough rounds. Spray a non-stick frying pan with oil spray. Cook each dough round for 3 minutes each side, brushing with flavoured oil. When bread is golden remove from pan, cut into slices"

Kofta Potato Meatballs

Ingredients : 

2 medium potatoes, peeled, cubed
350g minced beef or lamb
1 onion, chopped
1 egg, beaten
1 cup fresh breadcrumbs
1 tblspn chopped fresh coriander
1 stick celery, finely chopped
1 clove garlic, crushed
Salt and pepper to taste
25g butter
1 tblspn vegetable oil
Curry sauce to serve
Chopped coriander to garnish

Preparation :

Boil potatoes and onion for 10 minutes. Mash well. Add lamb, egg, breadcrumbs, coriander, celery, garlic, salt and pepper. Mix well. Roll into small balls. Pan fry the meatballs in butter and oil.

Place meatballs in a serving dish and pour over your favourite curry sauce. Sprinkle with coriander and serve

Baby Stuffed Potatoes with Caviar

Ingredients : 

12 baby potatoes (baked until cooked)

124gms cream cheese

50gms fresh chopped herbs

100gms salmon caviar

Preparation:

Take each potato, cut the top off and remove the inside and place into a bowl. 

Add fresh chopped herbs, cream cheese and mix well. 

Spoon the mix back into the potatoes and top with the salmon caviar

Soup au Pistou

Ingredients : 

Pistou
1 cup fresh basil leaves
4 cloves garlic
2 tablespoons tomato paste
3 tablespoons olive oil
2 large peeled chopped tomatoes
125g grated cheese

Soup
6 diced potatoes
500g cooked haricot beans
1 large, finely chopped onion
500g sliced green beans
500g sliced zucchini
1 tablespoon butter
3 litres water
and the Pistou you have prepared

Preparation :

Pistou

Process basil, garlic, tomato paste and olive oil to a smooth paste.
Add tomato and cheese and set aside.
Soup
Melt butter and cook all vegetables until soft. Do not brown.
Add water, salt if desired and simmer gently for 1 hour.
Stir the Pistou through the soup just before serving"

Two Potato, Fresh Herb and Smoked Salmon Terrine

Ingredients : 

4 medium size Ruby Lou potatoes
4 medium size Royal Blue potatoes
2 teaspoons salt flakes
fresh herbs (dill, flat leaf parsley)
Freshly ground black pepper
100g smoked salmon
60ml olive oil


Preparation :

Terrine tin ? 16cm x 10cm x 7cm. Line the tin with glad wrap. 
Boil the potatoes in salted water until tender, allow to cool then peel and set aside. 
Take the smoked salmon slices and line the inside of the terrine tin. 
Keep 5 slices aside for the middle and the top. 
Crush the potatoes with your hand and gently press the potato into the terrine tin. 
Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap. 
Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six. 
To Serve: Garnish with dressed mixed greens and pickled chilies or gherkins

Russian Potato Hors d'oeuvres

Ingredients : 

10 gourmet cooked and cooled potatoes
1 carton sour cream
100g Caviar (red and black)
Watercress to garnish

Preparation :

Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream and ? teaspoon of caviar. 
Serve well chilled with a sprig of watercress

Mulligatawny

Ingredients : 

2 large potatoes peeled and diced
50g butter
1 small chopped onion
1 large diced carrot
1 large sliced and peeled cooking apple
2 heaped tablespoons curry powder
2 tablespoons tomato puree
2 1/2 cups of beef stock
1 lime - grated rind and juice
salt and pepper to taste 

Preparation :

Melt the butter in a deep frying pan. 
Add the potatoes, onion, carrot, apple, curry powder and tomato puree. Saut? for about 8 minutes. 
Add the beef stock and lime juice. Reheat and cook until the vegetables are tender. 
Season and serve hot with the grated lime rind as garnish

Crispy Potato Tailings

Ingredients : 

2 large potatoes
3/4 cup milk
2 cups plain Cajun seasoning

Preparation :

Using a potato peeler, peel the skins thickly from the potato. 
Dip the pieces of peel into the milk and flour seasoned with cajun. 
Deep fry until crispy and golden brown

Potato Cheese and Herb Croquettes

Ingredients :

3 medium potatoes, peeled, diced
3 eggs
3 tblspn milk
200g chicken mince
2 spring onions finely sliced
2 tblspn fresh sage finely chopped 
1 cup dry breadcrumbs
1 cup Mozzarella cheese, grated
1 1/2 cups plain flour 
Vegetable oil for frying
Salt and pepper to taste

Preparation :

Boil and mash potatoes. In a bowl, combine potatoes 2 eggs, 2 tblspn milk, chicken, mozzarella, spring onion, sage, salt and pepper. 

Stir well. Chill for 1 hour. 

Beat together remaining egg and milk in a small bowl. Set up another two seperate bowls, one with flour, one with breadcrumbs. 

Heat oil in a saucepan over medium heat. Roll mixture into meal or bite-sized balls. Dip into flour, then egg mixture then breadcrumbs. Deep fry for 5 minutes or until golden brown. If croquettes are browning too quickly, reduce heat to allow time to cook through. Serve with your favourite sauce"

Mini Potato and Smoked Salmon Pancakes

Ingredients :

2 medium size potatoes, peeled and grated
1 small onion, sliced
1 egg
1 tbsp vegetable oil
100gm packet smoked salmon
1 small avocado
Fresh chives
Salt and pepper to season

Preparation :

Heat oil in a large frying pan.
Combine potatoes, onions and egg together and season to taste.
Drop spoonfuls of the mix into the frying pan and flatten into pancakes.
Cook on both sides until crispy and set aside on a paper towel.
Take a piece of salmon and a wedge of avocado and place on one side of the pancake. Then fold over the other side of the pancake and garnish with fresh chives"

Spicy Potato Puffs

Ingredients :

1 large potato, cooked and dry mashed
4 tablespoons vegetable oil
1 clove garlic, crushed
1 medium onion, peeled and sliced
1 tablespoon fresh coriander
1 teaspoon ground turmeric
Freshly ground pepper to taste
1 teaspoon sugar
500g minced chicken or pork
1 shallot, finely diced
Prepared puff pastry sheets

Preparation :

While the oven is preheating to 190?C, heat the oil in a frypan and fry the garlic, onion, coriander and turmeric until the onions are soft.

Add the pepper, sugar and minced chicken, fry until the meat has browned then stir in the mashed potato and shallot. Remove from the heat and allow to cool.

Cut each pastry sheet into four squares and place a spoonful of the mixture in the centre of each square.

Fold the pastry into a triangle, pinching the edges together to form a curly edge.

Bake until golden and serve with satay or chilli sauce for dipping

Mediterranean Style Baby Potatoes

Ingredients :

8 Gourmet Potatoes, baked, halved 
1/2 bunch of baby spinach, wilted
1/4 cup of sliced olives
50g can anchovies
200g ricotta cheese
100g roasted red capsicum
Pepper to taste

Preparation :

Scoop the flesh of each potato half into a large bowl. Mash with a fork. 
Add ricotta, anchovies and spinach, mix to combine. Season with pepper.
Spoon ricotta mix back into potato shells and bake for 15 minutes at 180?C.
Serve with a slice of roasted red capsicum on top"

Prawn Baked Potato

Ingredients :

6 large baking potatoes
salt and black pepper
30 cooked and peeled prawns
1 red onion
red and green capsicum

Preparation :

Bake the potatoes in their jackets in a hot oven for about 1 hour.

Slice the potatoes ? of the way through, five times.

Chop the red and green capsicum and slice the onion thinly.

Slide a prawn and onion slice between each potato slice.

Sprinkle with red and green capsicum and season with salt and pepper.

Reheat the potatoes under the grill before serving

Potato and Cheese Quickbake

Ingredients :

1kg peeled, quartered potatoes
400ml milk
4 egg yolks
250g grated cheese
4 egg whites beaten until stiff
salt and pepper to taste

Preparation :

Boil or microwave potatoes until tender. 

Drain and mash well.

Stir in egg yolks, milk, cheese and seasoning, then fold in the egg whites. 

Place the potato mixture in buttered ovenproof dish or individual dishes and bake in a moderate oven for 60 minutes (large dish) or 30 minutes (individual dishes) until golden brown.

Alternatively you can microwave for a further 10 minutes and then brown in a moderate oven. Serve hot as a starter or to compliment the main meal.

Potato Minestrone

Ingredients :

100g finely diced bacon
1 tablespoon olive oil
1 chopped onion
2 cups canned 3 bean mix
400g chopped assorted vegetables
1 cup red wine
300g peeled diced tomatoes
2 litres water
1 bay leaf
1 clove garlic
4 peeled, diced potatoes

Preparation :

Fry bacon in oil. 

Add onion and cook until soft. 

Add all other ingredients (except the red wine), stir and simmer on medium heat for 30 minutes. 

Add red wine and simmer for further 15 minutes. Season to taste.

Potato & Cheese Souffle

Ingredients :

2 tblspn butter
2 tspn plain flour
1 large potato
4 eggs, separated
1/4 cup gruyere (Swiss) cheese, grated
1/4 cup sharp cheddar cheese, grated
100g canned salmon, drained
Salt and pepper

Preparation :

Grease four individual souffle dishes (one cup capacity) and dust with flour. Set aside. 

Cook potato in boiling water until tender. Drain. Mash until very smooth. 

Transfer to a mixing bowl to cool.

Beat in egg yolks. 

Add cheeses and salmon, mixing well.

Season to taste with salt and pepper.

Whisk the egg whites until they hold firm peaks. 

Fold into the potato mixture with a metal spoon until fully incorporated. 

Spoon the potato mixture into the prepared souffle dishes. 

Bake in preheated 220C oven for 30 minutes or until golden and set. 

Serve warm with a salad.