Potato recipes.

[Momtezuma Tuatara]

colcannon.

900 g floury potatoes
1 large cabbage
1 large onion,
115 g butter
pepper and salt
300 mls milk.

Peel potatoes, cut in half if large. chop onions and cabbage. Place potatoes in sutable saucepan, add touch of salt and pepper. Place onion on top of later of potatoes, add another touch of s and p. place cabbage on top. Add just enough water to cover, and bring to boil, reduce heat, and simmer 15 mins, or until potatoes soft, and mash everything addint enough butter and milk to make it soft and fluffy.

If your potatoes go grey when cooked the soil they were grown it, is low in iron, but you can rectify this by adding lemon joice to the water they are boiled in.. your potatoes should fall apart... if they don't, you've used sticky potatoes and your mash will be like glue and revolt...t...t..ing.

[Momtezuma Tuatara]

Potatoes Savoyarde

1 kg desiree potatoes (tasteless they are, but they suit this recipe...)
Butter,
3/4 tsp salt,
freshly ground black peper,
freshly grated nutmeg,
90 grams gruyere cheese,
That 300 mls of frozen chicken stock you made from the remains of the last roast chicken bones et al.

Peel and slice potatoes thinly and arrange in layers in a buttered shallow dish 1,200 mls capacity, 5 cm deep. plenty of salt, pepper and nutmeg and a little of the grated cheese. Pour in stock, put rest of cheese and dot top with buter. Bake 180 o C 45 mins until most of stock has evaporated, and potatoes are tender and golden on top.

[Momtezuma Tuatara]

Potato hedgehogs. Our kids loved these.

small clean potatoes with skins.
cut across potatoes about 3 mm apart but not right down to bottom.
Put in casserole with a bit of chicken stock in bottom.
dot potatoes with butter, salt pepper and maybe herbs... and if you aren't GF, then sprinkle with breadcrumbs.

Bake covered, but the last 15 minutes with cover off to crunch up top.

we do a variation of this with roasts, but I steam the potatoes until part cook, and then do an X cut, push in the side, butter, salt and herbs of choice, and put in to finish with the roast

[Seaweed]

I do colcannon a bit differently. What I do is boil up potatos & chopped whatever leafy green from the garden. Lacinanto kale is a fave right now. Throw some salt in while it is cooking. When the potatoes are cooked, drain them & mash with butter. Chop in some chives or garlic scaups & also add some cultured cream. Season to taste.

[Momtezuma Tuatara]

What's Lacinanto kale? Is it like russian kale, or curly kale?

[Seaweed]

No I think the fancy foodie people call it cavalo nero. Dinosaur kale? It's a sort of dark bluey green colour & the leaves have a bubbly texture. Nasty for aphids in the summer but lovely in the winter once they get frozen off :giggle:You could use the top frilly bits of brussel sprouts that are refused to develop sprouts as well. Or collards. Anything really brassica-like that is growing in the garden.

[Seaweed]

ha I found it! Ray McVinnie did a quick smart potato recipe thing for cuisine mag last year & I had lost it. Cuisine web site would not find it with their search so I googled.
http://www.cuisine.co.nz/index.cfm?pageID=53214
Lots of good ideas here. The one with panfried potatoes with fish & scallops is particularly good.

[Sandra17]

In the same issue is this potato recipe for potato and green olive tagine:
http://www.cuisine.co.nz/index.cfm?pageID=52819&r=5
I add extra carrots to it, plus fish (and fish stock if I have it) to make a complete meal.

[Sandra17]

No I think the fancy foodie people call it cavalo nero. Dinosaur kale? It's a sort of dark bluey green colour & the leaves have a bubbly texture. Nasty for aphids in the summer but lovely in the winter once they get frozen off :giggle:You could use the top frilly bits of brussel sprouts that are refused to develop sprouts as well. Or collards. Anything really brassica-like that is growing in the garden.

It is my favourite kale, and this winter, kale is my favourite green. It looks beautiful in the garden and tastes great on the plate. Easy to grow.

[Seaweed]

I'd probably have to sub the olives for something as I can't see my kids eating them but it has potential. I've got a salmon carcass to make broth from this weekend & I will see if I can get a firm neutral tasting fish like monk or rig.

I need more kale recipes. I have it & silverbeet taking over the garden right now.

[Sarah]

Love mashed spud - once potatoes are soft I usually crush in a couple of cloves of garlic and some chopped spring onion (only the green part). Then butter, little milk, salt & pepper to finish. A another great way to get garlic into the kids - even if they do smother it with tomato ketchup.

[Momtezuma Tuatara]

Seaweed, where did you get the seed? I can't find any on my usual source of supplies...

Recipes... Cavolo Nero http://www.odt.co.nz/lifestyle/food-wine/14400/cabbage-new-black-recipes

It's okay. I've found it under another name: Cabbage Palm Tree di Toscana

[Seaweed]

I was gonna suggest Kings under that name except I could not remember it. I think mine originally came from koanga but it has self sowed true to type for a few years now.

[betach]

for kale recipes the place where i first learned is www.cookusinterruptus.com
they have some creative recipes there. enjoy.

[Seaweed]

another potato recipe. this one is very quick and easy and gluten free. my kids love it. potato pizza. grate some potatoes. heat up the frypan and throw in some butter. squeeze the excess liquid out of the potatoes and put them in the pan to make a base. it's kinda like making a big hash brown. when the bottom is golden, you should be able to flip it over and it should stay in one piece. put pizza sauce, cheese and toppings etc on it when the other side is cooking. finish it off under the grill to melt the cheese on top.