Cheese and Potato Pie

700g  potatoes sliced
100ml crème fraîche
pinch of freshly grated nutmeg
375g ready rolled all-butter puff pastry
250g round Camembert 
1 egg

Halve potatoes, put in cold water and bring to boil - reduce temp and simmer for 10 minutes.

Let potatoes cool before slicing.  mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.

Heat oven to 220C/200C fan/gas 7.

 Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.

 Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round.
 A tight seal is important to stop the cheese escaping.

Brush all over with egg and lightly score a spiral into the pastry with the back of a knife.

Bake the pie for 30 mins until golden brown and puffed up.

As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.

Baked Potato Casserole

Ingredients

6 Medium sized potatoes (cooked and peeled)

1 C chopped broccoli

1/4 C chopped and saute onion

2 to 3 cloves of garlic

8 Pieces of Crispy Bacon or Turkey Bacon

1/2 Tbsp Salt

1 tsp Pepper

2 Tbsp butter

2 Tbsp milk

284ml Sour Cream

1/2 C shredded Cheddar Cheese

Chives for garnish

Instructions

Bake 6 potatoes until soft

Peel skins off and place potatoes in large bowl and mash with fork

Cook 8 pieces of bacon until crisp and then crumble into pieces

Saute 1/4 C of onions with chopped garlic until onions are translucent

Chop broccoli into small pieces

Set aside a little bacon and cheese to garnish casserole once finished

To large bowl with potatoes add, milk, butter, sour cream, cheese, bacon, onions and garlic, salt, pepper, and broccoli and mix

Place mixture into casserole dish and bake covered at 375° for 45 to 1 hour

Garnish with crumbled bacon, cheese, chives, and sour cream

Baked Potato and Cauliflower

INGREDIENTS

4 large baking potatoes, like russets
1 teaspoon olive oil
 Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.
 Nutritional Information


PREPARATION

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.

Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.

While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Smoked Mackerel and Chorizo Potatoes

Ingredients

200g piece chorizo, roughly chopped

2 small onions, chopped

900g potatoes, cut into small cubes

250g cherry tomatoes, halved

4 peppered smoked mackerel fillets, skinned

Large handful of fresh parsley leaves, chopped

Method

1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.

Tortilla Espanola

INGREDIENTS

• 1 ¼ pounds onions, diced
• 1 large green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 ½ pounds russet potatoes
•  Kosher salt, to taste
• 4 cups extra-virgin olive oil
• 10 large eggs

PREPARATION

1. Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
2. Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
3. Cook the potatoes at a vigorous simmer, stirring occasionally so they don’t brown toomuch on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
4. Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
5. Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
6. After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
7. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it’s done to your liking. Serve warm or at room temperature.

Corned Beef Hash

Corned Beef Hash

Ingredients

 7 oz (200 g) tinned corned beef

 2 large, very fresh eggs

 2 tablespoons Worcestershire sauce

 1 rounded teaspoon grain mustard

 1 large onion

 10 oz (275 g) Desirée or King Edward potatoes

 2-3 tablespoons groundnut or other flavourless oil

 salt and freshly milled black pepper

Method

Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly.

Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam.

Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges.

After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil (see _How to fry an egg_, below). Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.

Crispy Oven Baked Wedges

this works for Wedges or Chips

Cut potato into wedges or chips

Put in boiling water for 7 minutes

Rinse off the chips

Pat dry with kitchen roll (they should be sticky)

Add to a bowl, drizzle a little olive oil over and some spices 

Mix with hands to coat all the chips

Put on tray, with generous space between each chip

Roast in 220c+ oven for 30 minutes (Open oven door a couple of times during cooking to release steam – swap over trays if using more than one)

Potato Perogies

Potato Perogies

ingredients

• 1 Cup Flour
• 1/4 tsp Salt
• 1 egg
• 43g butter
• 188g cooked potato
• 2 rashers bacon
• 1 onion
• 43g grated cheese
• salt
• pepper

Instructions

Stir 4 cups flour with salt in a large bowl. 

Whisk eggs with 1 cup sour cream in a medium bowl, then stir into flour mixture along with butter until dough comes together. 

Knead dough on a lightly floured counter, dusting with more flour, until it is smooth and not sticky.

Divide dough into 2 portions, pat into 2 discs and wrap each with plastic wrap.

Refrigerate for at least 1 hour. (Dough can be refrigerated up to 2 days.)

Boil potatoes in a large pot of water until soft, about 20 min.

Heat a large frying pan over medium. Add bacon and cook until crisp, 3 to 5 min. 

Drain on paper-towel-lined plate. 

Do not clean pan. 

Reserve 1/4 cup green onions for garnish. 

Add remaining green onions to bacon fat. 

Cook until soft, 1 to 2 min. 

Transfer to plate with bacon.

Drain cooked potatoes, then return to the pot.

Mash potatoes with bacon, cooked onions, cheese, salt and pepper. 

Refrigerate until ready to use.

Dust counter with remaining cup flour. 

Roll out 1 disc of dough until 1/8 in. thick. 

Cut out 2 1/2-in.-wide circles with a cookie cutter (or drinking glass). keep dough covered with plastic wrap to prevent it from drying out.

Scoop a heaping tsp of filling onto each round and fold the dough over, forming a half moon. 

Pinch edges tightly to seal. if dough won’t seal, dab edges with water. Gather scraps of dough, wrap with plastic wrap and refrigerate. 

Repeat with remaining disc of dough. 

Gather up scraps, combine with dough from refrigerator, re-roll and cut out more circles.

Fill same large pot with water and bring to a boil. slip about 12 perogies into boiling water and cook 5 to 6 min. 

Once perogies float to the top, remove with a slotted spoon and transfer to a platter. 

Repeat with remaining perogies. 

Pat dry and serve topped with remaining 1/2 cup sour cream and reserved green onions. 

Or melt butter in a frying pan and fry perogies in batches, adding more butter if needed, until crispy, 2 min per side. 

Top with sour cream and green onions.