Roast Lemon Chicken And Potato Wedges

Ingredients

• 6 boneless chicken breasts, with skins
• 1 small red onion, cut into 8 wedges
• 500g floury potatoes, scrubbed and cut into wedges
• 1 large lemon
• 6 cloves garlic
• 2 tsp clear honey
• 1½ tbsp olive oil
• Salt and pepper
• 1 tsp fresh thyme
• 6 sprigs fresh rosemary

Method

1. Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
2. Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
3. Bake (Oven Temperature: 200 C, Gas Mark 6) for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

read more...

Potato Turnip Gratin

Ingredients

500 g	potatoes
500 g	turnip
3 medium	onions, chopped
500 g	minced meat
250 ml	milk
200 ml	cream
3 medium	eggs
some	salt and freshly ground black pepper
some	nutmeg, freshly ground
200 g	Cheddar cheese, grated
1 tbsp	breadcrumbs

Preparation

Preheat oven to 200°C.

Cook potatoes and turnip until they are done and cut into cubes.

Arrange in layers potatoes, turnip, onions and minced meat into a casserole.

Mix milk, cream and the eggs, season with salt, pepper and nutmeg and pour on top of it.

Mix cheese with breadcrumbs and place on top.

Bake for 60 minutes.

read more...

Potato Herb Croquettes

Ingredients

400 g potatoes

salt

freshly ground black pepper

fresh herbs, chopped, e. g. parsley, chives, mint, dill, etc.

flour

1 egg slightly beaten

breadcrumbs

olive oil

vegetable oil

Preparation

Peel and roughly chop potatoes. Steam until very soft. Mash, season and allow to cool for 5 minutes. Stir through herbs.

Place flour, egg and breadcrumbs in separate bowls. Scoop up one tablespoon of the potato mix and roll.

Roll the croquette in the flour. Dip in the egg and roll in the crumbs to evenly coat. Place on a plate and chill in the fridge for 30 minutes.

Add oils in a non-stick frying pan to reach a depth of about 3 cm.
Heat oil and deep-fry croquettes for about 3 minutes until golden brown. Drain on papertowels and serve with lemon/lime wedges.

read more...

Potato Leek Turnip Soup

Ingredients

• 3 T butter
• 2 medium leeks (white and green parts), thinly sliced
• 1 t salt
• 4 cloves garlic, minced
• 1 T caraway seeds
• 6 c water or vegetable stock
  
• 1 pound small turnips, diced
• 1 pound small red potatoes, diced
• 1 bunch Swiss chard or turnip greens, chopped
• black pepper

Preparation

Melt butter over medium heat, add leeks and a dash of salt, and sauté about 3 minutes, until soft.

Add garlic and caraway seeds, saute 1 minute, then add water, turnips, and potatoes, increase heat to high, and bring to a boil. Stir in 1 t salt, lower heat, cover, and simmer 10-15 minutes, until turnips and potatoes are cooked.

Add chard and simmer 2-3 minutes, until wilted. Add pepper, taste, and adjust seasonings.

read more...

Mashed Potato Pie

Serves: 6 to 8

Ingredients:

• 1 unbaked 9-inch pastry shell
• 2 cups mashed cooked potatoes
• 1/2 cup half-and-half
• 1 tablespoon butter
• 3/4 cup cream-style cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 8 ounces crisp cooked bacon, drained and crumbled

Preparation:

Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.

Remove from oven; reduce oven to 425°.

Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.

read more...

Easy Fluffy Mashed Potatoes

Serves: 4 to 6



Ingredients

• 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
• 1/4 cup milk or half-and-half, or more to taste
• 1/4 cup butter
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.

read more...