Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “potato”

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

Bon Appetit!   🙂

Simon’s Famous Potato Casserole

This potato casserole is wonderful.

Simon has basically tweaked a scalloped potato recipe over the years and has settled on the recipe below.  It is rich and creamy and meltingly delicious.  The quantities I have stated are for a really big casserole dish and can be easily modified if a smaller amount is required.

He uses a mandolin which is the best way of getting uniformly finely sliced potatoes.  Also he often uses a bag of frozen ready sliced onions which saves a lot of tears…

The leftovers freeze very well and we store them in 500g boxes in the freezer and serve as a side with fish or chicken or home-made meatballs so always have them at hand…

Simons Potato Casserole

Ingredients:

2 kilograms potatoes finely sliced

2 cans cream of chicken soup

12 slices Swiss cheese

1 tub sour cream

½ a soup can of white wine

4 onions thinly sliced

Butter

Panko crumbs for topping

Pinch paprika.

 

Method:

In a large jug mix together the cream of chicken soup, white wine and the sour cream

Finely slice potatoes – using a mandolin is the quickest and best method

Rub a large casserole dish with butter

Lay slices of potato to cover the base of the dish

Top with a layer of finely sliced onions

Continue until layer three then also top with a layer of cheese slices and a generous amount of the soup mixture

Continue layering and on the sixth layer include the cheese and cover the entire casserole with the remaining soup mixture.

Top with panko crumbs and a sprinkling of paprika

Bake in a 180c fan-forced oven for around 2 hours or until a skewer pierces them easily

If the top looks like it is getting too brown, cover with foil to prevent it burning.

 

Bon Appetit!  🙂

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

Scottish Tattie Scones

Being from Glasgow, I grew up enjoying these delicious “Tattie” or potato scones for breakfast on a regular basis. They are renowned in Scotland and can be bought pre-made by a butcher here in Melbourne called Rob’s British Butcher. He stocks all the goodies such as Scottish Square Sausage, White Pudding, Tattie Scones, Gammon and Mutton Pies.

I prefer home-made Tattie Scones and we have them as often as we can. Delicious with bacon and eggs for breakfast they are easy to make and definitely worth the effort.

I use left over mashed potato and a cup of mash makes about 16 good-sized scones.


ingredients:
I cup of mashed potato
4 tablespoons of milk (to soften and make into a thick paste)
Approx. 1 cup of plain flour (more or less)
Small amount of Olive Oil spray for frypan

Method:
Mix the milk into the mashed potato in a large bowl until it is a thick paste
Incorporate the flour and turn onto a pastry sheet.
Knead it like you would a scone dough – it should look and feel like scone dough when ready
Shape into a round loaf and cut in two
Shape again into a round loaf and roll out thinly – you should have a circle of thin dough.
Cut into 8 triangles
Repeat with the other half of the loaf
Spray frypan with a small amount of Olive Oil spray and fry in a hot pan.
These are almost dry fried as they should not be oily

Serve with crispy bacon and runny eggs and the obligatory HP Sauce…

Bon Appetit!

Lizzie’s Pie and Peas

We adore this dish – there’s nothing better than a fabulous homemade pie.  This recipe is for a basic Aussie Beef pie but we have also done these using chicken curry, goulash and chicken and mushroom.  The combinations are endless – just stick it in a pie and plonk it on a bed of pea mash and away you go…

Pies:

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

2 large carrots grated

1 large stick of celery finely chopped

6 rashers of bacon finely chopped

½ kilo high quality minced beef

Good glug of tomato sauce

2 tablespoons Worcestershire Sauce

Good pinch of nutmeg

1 cup of beef stock

Salt & pepper to taste

1 sheet of puff pastry per pie tin

1 beaten egg to use as an egg wash to stick the pastry together

Method:

Fry the vegetables and bacon together until softened

Add the beef mince and make sure you break up any lumps as you are browning it

Add in the tomato sauce (to taste) and the nutmeg

Mix thoroughly

Add the beef stock and simmer uncovered for about half an hour or until stock has reduced and the mixture is nice and thick

Season to taste with salt and pepper

To make the pies:

Spray individual deep pie tins with cooking spray

Cut pastry sheet in half and push into the tin

Patch up the sides with the overlapping bits by brushing with an egg wash to stick them together

Fill with beef mixture and cover with left over pastry using the egg wash around the rim

Pinch the edges together and poke two small slits in the centre of each pie to allow the steam to escape

Place in a preheated oven on 200c (fan forced) for around 30 minutes or until golden

Serve with pea mash

Pea Mash:

Boil peeled potatoes in plenty of salted water

Throw in a big handful of frozen peas a few minutes before the potatoes are completely cooked

When cook, drain in a colander and put back into the pot

Add a big knob of butter, salt & pepper to taste and a glug of milk

Mash roughly together until mixture is smooth but not a puree

Bon Appetit!

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