Spicy coriander potato salad

Spicy coriander potato salad

Ingredients
  

  • 25 baby potatoes boiled or steamed, drain, cool
  • 2 cloves garlic, crushed
  • 1 tbs lemon juice
  • 1 tsp seeded mustard
  • 3 tbs lemon oil
  • 2 tsp honey
  • salt and pepper to taste
  • 2 tbs fresh coriander, chopped

Instructions
 

  • Mix garlic, juice, mustard, oil and honey and seasonings together
  • Place in a pan over low heat. Add potatoes. Cook to combine 2min – 3mins.  Serve or keep warm

Saute potatoes with lemon and garlic

Saute potatoes with lemon and garlic

Course Main Course

Ingredients
  

  • 1 medium potatoes
  • 3 tbs grated parmesan cheese
  • 2 tbs fresh oregano, chopped
  • 3 tsp grated lemon rind
  • 3 cloves garlic crushed
  • ½ tsp paprika
  • 2 tbs oil
  • 40 g butter

Instructions
 

  • Peel potatoes, cut in small pieces. Cut into small pieces. Place in pan and boil until slightly tender,  drain, cool
  • Place potatoes in bowl, add combined cheese, oregano, rind, garlic and paprika; mix well
  • Heat oil and butter in pan, add potato mixture, cook stirring until potatoes are browned and tender

Curried pumpkin and potato pancakes

Curried pumpkin and potato pancakes

Ingredients
  

  • 200 g pumpkin, peeled and grated
  • 2 large potatoes, peeled and grated
  • 1 large onion, peeled and grated
  • 2 eggs lightly beaten
  • ½ cup milk
  • ½ cup sour cream
  • oil for lightly frying
  • 1 tsp curry powder
  • 4 tbs plain flour

Instructions
 

  • Drain grated vegetables in a colander and squeeze out excess moisture
  • Mix together in a large bowl, eggs, milk, sour cream, flour and curry powder
  • Add vegetables
  • Heat oil in a large frying pan over moderate heat
  • Drop tbs. of mixture into pan and cook until golden on both sides. Drain on paper towel

Stove potatoes

Stove potatoes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients
  

  • 2 large potatoes, peel and sliced thinly
  • ½ cup chicken or vegetable stock
  • butter

Instructions
 

  • Place a layer of potatoes in a fry pan that has a lid
  • Dot with layer with butter, season with salt and pepper
  • Repeat for each layer
  • Add chicken stock slowly and carefully
  • Cook over low heat for 15-20mins
  • Checking that it had not boiled dry. If dry, add two tbs.water
  • Scoop potatoes out of pan with an egg flip. Serve with omelette, meat, seafood or green salad