You’ll Need:100g finely diced bacon 1 tablespoon olive oil 1 chopped onion 2 cups canned 3 bean mix 400g chopped assorted vegetables 1 cup red wine 300g peeled diced tomatoes 2 litres water 1 bay leaf 1 clove garlic 4 peeled, diced potatoesDirections : Fry bacon in oil. Add onion
You’ll Need:2 tblspn butter 2 tspn plain flour 1 large potato 4 eggs, separated 1/4 cup gruyere (Swiss) cheese, grated 1/4 cup sharp cheddar cheese, grated 100g canned salmon, drained Salt and pepperDirections : Grease four individual souffle dishes (one cup capacity) and dust with flour. Set aside. Cook potato
You’ll Need:1 large potato, cooked and dry mashed 4 tablespoons vegetable oil 1 clove garlic, crushed 1 medium onion, peeled and sliced 1 tablespoon fresh coriander 1 teaspoon ground turmeric Freshly ground pepper to taste 1 teaspoon sugar 500g minced chicken or pork 1 shallot, finely diced Prepared puff pastry
You’ll Need:2 large potatoes 3/4 cup milk 2 cups plain Cajun seasoningDirections : Using a potato peeler, peel the skins thickly from the potato. Dip the pieces of peel into the milk and flour seasoned with cajun. Deep fry until crispy and golden brown
You’ll Need:3 medium potatoes, peeled, diced 3 eggs 3 tblspn milk 200g chicken mince 2 spring onions finely sliced 2 tblspn fresh sage finely chopped 1 cup dry breadcrumbs 1 cup Mozzarella cheese, grated 1 1/2 cups plain flour Vegetable oil for frying Salt and pepper to tasteDirections : Boil
You’ll Need:2 medium size potatoes, peeled and grated 1 small onion, sliced 1 egg 1 tbsp vegetable oil 100gm packet smoked salmon 1 small avocado Fresh chives Salt and pepper to seasonDirections : Heat oil in a large frying pan. Combine potatoes, onions and egg together and season to taste.
You’ll Need:4 medium size Ruby Lou potatoes 4 medium size Royal Blue potatoes 2 teaspoons salt flakes fresh herbs (dill, flat leaf parsley) Freshly ground black pepper 100g smoked salmon 60ml olive oilDirections : Terrine tin ? 16cm x 10cm x 7cm. Line the tin with glad wrap. Boil the
You’ll Need:10 gourmet cooked and cooled potatoes 1 carton sour cream 100g Caviar (red and black) Watercress to garnishDirections : Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream