Spud-ghetti

Potato, New Crop, Erdfrucht, Field

Pixabay

For those like me who don’t have the meaty option of meatballs, and sausages to make a filling sink your teeth into meal, this might be one for you.  It has the flavour of the rich pasta sauce, but the filling yumminess of good old spuds.

Ingredients:

  • Potatoes 1 1/2 pounds/ approximately .7 kg
  • Bell Pepper 1/2 large
  • Garlic 2 large cloves
  • Olive Oil 1 Tbs
  • Basil 1 tsp
  • Oregano 1/2 tsp
  • Onion Powder 1/2 tsp
  • Salt to taste
  • Prepared Pasta Sauce (Ragu or similar) 500 g
  • Water as need
  • Greek Yogurt 2 Tbs

 

Method:

Peel and wash the potatoes, and cut into 1/4 inch cubes.  Remove seeds from the pepper and dice onto small pieces.  Peel and finely sliver the garlic.  Heat the oil in a large frying pan and add the peppers and potatoes.  Stir fry until the potatoes begin to brown on all sides.  Add the garlic and herbs and continue to stir.  Add the sauce to the pan, and add a small small splash of water, and stir.  Reduce heat and allow sauce to warm.  When it begins to bubble at the sides, stir in the yogurt until well blended and then serve.

 

Padre

 

Cheesy Bean Nests

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I was looking for something a little different to do with my pantry items, so decided to go with something baked.  While inspired by Gregg’s Bean and Cheese Bakes, this is more, and, well yes, less.   It has more ingredients, but less filling per pastry.

Ingredients:

  • Pastry Dough as per Easy as Pie or commercially pre-made approx 350-375 g
  • Baked Beans 400g tin
  • Cheese 100 g Cheddar or Leicester
  • Onion 1 small
  • Potato 1 medium
  • Oil 1 tsp
  • Ground Black Pepper 1/2 tsp

Method:

Prepare the dough as per recipe or instructions.  Preheat oven to 200 C/ 390 F.  Dice the onion, and peel and cube (1/4 to 1/2 inch pieces) the potato.  In a frying pan add the oil and fry off the onion and potato till it begins to brown.  Add fried ingredients to a mixing bowl and add the tinned beans (no need to drain), and pepper.  Grate the cheese into the mixture and stir well.  Cut the dough into 6 even pieces (you can see in photo I made five with one double sized as an experiment).  Roll out into circular disks.  Spoon about 4 or 5 tablespoons of bean mixture into the centre of each “nest” and then fold corners to to the centre.  Cover a baking tray with parchment paper and place the nests on to it spaced evenly.  Bake for 45 minutes.  When finished, heat any remaining bean mixture in a saucepan and spoon over warm nests.

Padre

Potato Garlic Soup

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This is a really flavourful soup that is really easy to make as well.  It has the filling quality of potato and the umph of garlic.  How can you beat theat?

Ingredients:

  • Potatoes 10-12 ounces (with peels)
  • Celery 8-10 stalks
  • Water 1.5 litres/6 1/2 cups
  • Garlic 3-4 large cloves
  • Vegetable Stock Cubes 2
  • Greek Yogurt 150 g/ 1/2 cup heaped

 

Method:

Wash the potatoes and cut into large cubes.  Coarsely chop the celery.  Add the potatoes and celery to a soup pot or soup maker and add the water and stock cubes.  Bring to boil and then reduce to a high simmer, and cook for 1 hour (or 2 cycles in soup maker).  Peel and quarter the garlic and add it to the pot/maker.  Allow to simmer 5 minutes and then blitz until a thick creamy soup is made.  Then stir in the yogurt and blitz quickly before serving.

 

Padre

 

 

Spicy Potato Fry-Up

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I am still working my way through a huge bag of potatoes bought to see me through lock-down.  As such I have had the chance to experiment with several variations of fried potatoes.  One of the best of these is spicy potato fry-up, a blend of curry and hash browns.

Ingredients:

  • Potatoes 1 pound/ approx. 450 g
  • Chili Pepper 1
  • Peas 1/4 cup
  • Oil 1 Tbs
  • Curry Paste 3 Tbs
  • Water as needed

 

Method:

Peel and thinly slice to potatoes and slice the chili into thin rings.  In a frying pan heat oil to medium high.  Add the potatoes and allow to begin to brown stirring occasionally.  As the potatoes begin to caramelise add the chili rings (including seeds).  Stir and add a couple of tablespoons of water, as it steams the potato mixture, stir until glazing begins again.  Add the peas and some more water and add the curry paste.  Mix until it becomes a glaze and cook until entire contents are well coated.  When it has once again cooked to nearly dry, and then serve.

 

Padre

 

 

Waking Up Tinned Beans (1): Honey Mustard Beans

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Honey Mustard Beans

The Brits love their baked beans.  A 2010 study showed that the UK led the world in baked beans consumption 444,908,011 units being consumed.  That said, in these times of living from our “long-life” pantries, even the wonderful tomato sauce enhanced staple can become the archetype of “Same old, same old.”

So with that in mind I will present a few ways to wake up or enliven the classic tinned bean.  The first of these recipes is a honey and mustard blend that I hope you will enjoy.

Ingredients:

  • Baked Beans 400 – 420 g tin (depending of brand).  [For North Americans a vegetarian option is best, but your standard Pork and Beans will work]
  • Onion 1 small to medium
  • Oil 1 -2 tsp
  • Whole Grain Prepared Mustard 1 1/2 Tbs
  • Honey 1 Tbs
  • Water splash

Method:

Peel and dice the onion.  In a medium sized sauce pan warm the oil and then stir in the onion until it begins to become translucent. Add the tin of beans, mustard, and honey and a splash of water.  Heat until it just starts to reduce.  That’s all there is to it.

I served the beans over large wedges of home baked rye bread.

Padre

Smokey Paprika Chips (Fries)

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I was trying to find a nice compliment for some scampi, so I decided on making some paprika flavoured chips.  This is a really simple recipe, and a great air fryer treat.

Ingredients:

  • Russet Potato 1 large or 2 medium (about 12 ounces peeled)
  • Olive Oil 1 1/3 Tbs
  • Salt to taste (I used about a tsp)
  • Smokey Paprika 1 tsp

Method:

Peel the potato and cut into “chunky chip” (thick fries) size pieces.  Place in a bowl of cold water for about 10 minutes to remove excess starch.  Drain and pat dry on kitchen paper.  Pour oil into a large bowl and add the potatoes.  Roll potato pieces until coated nicely.  Then sprinkle with the paprika and salt and all sides.  Using and air fryer set for just under full heat, and time for 15 minutes.  Place the chips into the basket, and wait for the fryer to do its thing.  That’s all there is to it.

If an air fryer isn’t your thing, it can work in the oven at 200C for 20 minutes.  My wife used to parboil the potato slices first, when doing the oven method.  I prefer the air fryer method.

Padre

 

Breakfast Röstis

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Rösti and Eggs

Here I am with another recipe idea.  No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.”  But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.”  With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.

Ingredients:

  • Potatoes 2 medium
  • Onion 1/2
  • Egg 1
  • Garlic 2 cloves
  • Fresh Parsley 1/8 cup
  • Pepper pinch
  • Salt 2 tsp then to taste
  • Oil 1 Tbs
  • Butter 1 pat

Method:

Wash and peel the potatoes and rinse well.  Shred these into a large bowl.  Finely dice the onion, parsley, and garlic.  Add these to the potato.  Add 2 tsp of salt and mix well.  Let stand 5 to 10 minutes.  Squeeze the excess liquid from the bowl, and add the egg and pepper.  Stir well and form into patties (I used a burger press).   Melt the butter in a frying pan, and add the oil to reduce burning.  Bring to medium to high heat.  When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes).  Carefully flip the patties and allow the other side to caramelise (2-3 minutes)  If either side is not golden flip again until at desired appearance.  Sprinkle with salt and place on a plate to serve.

Padre

 

Overnight Oats

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Since I have been in lock-down, I have a lot more time to make a cooked breakfast in the mornings.  That said, the number of eggs and fried potatoes that I should (rather than could) consume has led me to alternate them with oats.  While hot porridge is actually one of my favourite day-starters, they are not always practical, so I have been using several variations of cold “overnight” oat recipes that I use during the typical rushed “go to school” days of the past.  These are easy and convenient as they are ready for the on- the-go approach to breakfast.

Basic Ingredients:

  • Porridge Oats 1/2 cup
  • Unsweetened Soy Milk (any milk will do)125 ml
  • Stevia 1/2 tsp or Sugar* 2 tsp
  • Cinnamon 1/2 tsp
  • Fruit as below

Method:

In a wide mouth glass or small bowl (I personally find an repurposed salsa jar the perfect size) add the oats, cinnamon, and sweetening.  Add the fruit and mix well.  Then pour the milk over the dry ingredients, stir once or twice and place in the fridge over night.  That’s all there is to it.

Variations:

For the “fruit” I have used the following variations –

  • Raisins 1/8 cup
  • Figs 2 diced
  • Dates 2 diced
  • Seedless Clementine segmented
  • Honey 1 Tbs *omit other sweetening for this one
  • Dried Apple 2 rings diced
  • Almonds 1 Tbs slivered

 

Padre

Spanish Potato Omelette with Onion

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Spanish Omelette

Here is a breakfast (or brunch, or lunch, or dinner) treat.  The Spanish omelette is a hearty filling meal with a great flavour.   A friend of mine recently said that his favourite meal was breakfast as he loved the hot eggs, potatoes and other accompaniments.  He further went on to say he could eat breakfast for every meal.  This is the perfect dish to do that with.

Ingredients:

  • Eggs 4
  • Potato 1 small to medium
  • Red Onion 1/3 to 1/2
  • Olive Oil 1 Tbs
  • Black Pepper 1/4 tsp (or to taste)
  • Salt 1/4 tsp (or to taste)

 

Method:

Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both ingredients are staring to brown.  Remove from heat.  In a large bowl scramble the eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.

Padre

 

 

Irish Potato Griddle Bread

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Padre’s Ramblings

I recently received a delivery of 25 kilos of potatoes, a very welcome addition to my pantry.  As I have run out of store bought bread, I decided to use the abundance of spuds to make some potato bread.  This is a simple recipe, and while time consuming, it takes nowhere near as long as making yeast risen breads.

Ingredients:

  • Potatoes 2 large (enough to make approximately 2 cups mashed)
  • Plain Flour 1 cup (plus enough for kneading and dusting)
  • Salt 1 tsp
  • Pepper 1/2 tsp
  • Eggs 2
  • Butter or Clarified Butter for griddle (pan)
  • Water for boiling

Method:

Peel and dice the potatoes and boil in water with a pinch of salt.  When tender (15 minutes) drain and mash.  In a large mixing bowl add flour, salt, and pepper.  Stir in the mashed potato, and add eggs.   Mix and then knead, adding dustings of flour if needed.  Dust your work surface with flour, and place dough ball in the centre.  Flatten the ball into a large disk.  Dust with flour.  If it is still tacky, fold in half and dust again before flattening.  Continue until a firm but pliable dough disk.  Let rest five minutes.  In a large frying pan (large enough to accommodate the dough) or griddle, heat butter to medium high, but not enough to burn it.  Place the dough disk in the hot pan and allow to cook for about 2 minutes then flip.  Cook for 1 to 2 minutes then cut the disk into 6 to 8 slices.  Remove.

If the loaf is to large to fit the pan, then separate into slices before cooking, though this process takes longer and requires a bit more butter.

Serve warm or cold, with lashings of butter or melted cheese.  I did the cheese option by placing slices of cheese on the warm bread, and then microwaving for 30 seconds.

 

Padre