Potatoes

[major-defect]

Mashed potatoe tinned tuna and grated mature cheese mixed together with a little lemon juice and made into pasties.Nice hot or cold.

[twodogsfishing]

i guess this is my version of potato rosti or pancake....

place pealed potatoes in saucepan of salted water and bring to the boil. Once water has boiled, remove potatoes and let cool enough so that they can be handled. Grate the potatoes into a bowl...they should still be warm enough to melt a couple tbs of butter. Add some dry mixed herbs and a tps of tumeric powder. Season well with salt and pepper. Give it all a good but gentle mix. Form the potato into managable patties with your hands, squeezing well so as to make them compact and hard. fry in a on non-stick on med heat until outsides are golden brown and crisp.

I usually serve this with a curry but its a good substitute when you are in the mood for something other than mash or chips....if that is at all possible

[sleepygreg]

Geeez the weather must be crook......I am trolling through old recipe posts.

Here is my favourite spud recipe.

Not as elaborate as some others ...... but always gets rave reviews at family gatherings/BBQ's where plenty of 'sides' are needed.

My preferred variety of spud for this is the Sebago, But they are hard to come by at the moment, so any of the brushed ones will do (if they are red soil grown all the better).

Peel the spuds and chop into 50-60cm chunks (as a rough guide thats a large spud quartered). Try to keep all pieces roughly the same size......but not too small.

I havent mentioned quantity because it is irrelevant.....do as many as you need to feed the hungry hordes.

Chuck them into a pot of boiling water and boil them for 5 - 6 mins....no longer.

Tip them into a collander to drain.

In the pot you boiled them in put a table spoon of Duck Fat and let it melt. Then put the spuds in small batches into pot and rumble them around in the duck fat so it roughs up the edges of the spuds and coats them in the fat. You may have to add a bit more fat between batches if you are doing a heap of them (I also tend to put the pot back on the burner for a minute to keep it warm enough to melt the fat).

Put the spuds on a baking dish or tray, sprinkle them with rock salt, then put them in the oven at MAXIMUM temp for about fifteen minutes - turning them halfway through. (remember ovens can vary so check the cooking time - they should turn out crispy on the outside and fluffy in the middle....and they dont stick to the tray).

Enjoy

Greg

[wamjam]

Boil chads (skin on) until 3/4 cooked or until you can push a fork on top of them and they crush, not flat just to break them. Once you have them all semi crushed, deep fry until golden brown. Sprinkle with a bit of sea salt, eat...

Scott

[Volvo]

Hi All

My recipe: 6 to 8 medium large spuds. Wash them or buy washed ones. Cut the lid off about 1/4 the way down. Scoop out middle with a teaspoon. Put some bacon pieces in them. Break an egg over top. Put the lid back on. Wrap them tightly in foil and the best thing to do is chuck them in the fire for about twenty. If not bake them in oven for about an hour. Take out and serve topped with sour cream.
yummo!!!!!!!!!!!!!!!!!!!

Cheers
Ronnie

Right up to when you scoop the middle out with teaspoon but rather than the bacon pieces fill with pre braised/cooked rice and Mince (parsely n spices added in among the rice n mince offcourse).
Slice of cheese cover the opening and then sit the lid of the spud ontop of that and bake in the oven...........

[wamjam]

Where's sleepy??? , Two new spud recipes and no reply...!!

Scott

[sleepygreg]

Sorry Scott.....have been a little busy trying to organise a Gamefishing Tournament. Just got back from the Seafood Buffet at the Moreton Bay Boat Club.............bloody nice it was.

Great Idea on the Chats Scott. You could also microwave em for a bit till they are semi soft....then squish em like you said...and chuck em in a blast furnace hot oven drizzled with a bit of olive oil. Either way is yummy - personally I like your way....but I keep getting told not to deep fry stuff as it aint healthy......(so I just do it when the narks arent coming for dinner).

Greg

[sleepygreg]

Volvo is right to a point. This hilights the versatility of spuds. You can use all sorts of fillings to stuff spuds like this. Lets hear more stuffing recipes for spuds using this method. I have tried this method using the San Choy Bow mix.....very interesting fusion.

Greg

[PinHead]

I thought spuds were only used for chips..at least that is definitely the best way.

[tunaticer]

I like large spuds hollowed out and filled with mexican bean mix and extra tasty cheese then baked in butter, occasionally brushing more butter on until they are cooked through, a light sprinkle of sea salt and served with grilled chicken breasts or grilled tuna.

Did this once with hot salsa dip mixed with kidney beans and cheese, almost as good.

Also good to get large spuds, boil for 10 mins whole, then split in half and hollow out making dishes to make nachos in and grill the lot to perfection.

[nathank]

my all time fav... really simple stuff though, take a few chats potatoes and peel them (something i only do with chats for this) preheat oven to 180 and add to a baking tray a generous few tablespoons of duck fat (you can get this now at the supermarkets) place the tray in the preheated oven for 10mins.. remove and place the potatoes in it and coat the potatoes. sprinkle with sea salt..the maldon brand is king.turn oven to 150 and roast till near done.. turn the oven up to 220 for the last 10 mins.. well worth trying

[Volvo]

Okay!!! That does it!!!wasnt going to but what the heck!!!!, here's my favourite for Potatoes/spuds or whatever ya wish ta call em..
And especially for those who prefer to turn their spuds into chips..
Peel n cut your potato into chips and then halfe the length of the chips especially if they end up on the long side..
Fry em in a fry pan..when allmost fried or if you prefer to fry once and then refry like supposed to be the correct method for chipping, remove some of the oil and when chips come back on the fry well n tryl break as many eggs as you wish over your chips and mix well to distribute the eggs throughout the Chips..
gather and strain all or most oil off..
Spread in Plate and if your like me and like sauce !! smother and eat!!.
Bon appatite or "Kalli Oreksi"
PS.....Nice quick easy meal if your batchin by the way...

[wamjam]

I got one similar, but not really a spud recipe....

Fry up a hand full of shoe string chips, romove from the pan and fry some chopped bacon and onion with a bit of garlic. when onion and bacon are brown, chuck the chips back into the pan, wizz up three or four eggs with cheese, salt, pepper, like an omelette. Then tip the egg mix over the top of the bacon, onion and chips, cook till firm, roll him over and brown the other side. Done

Serve with worcestershire sauce...

I use a cast iron pan but a not stick should OK.


Scott

[sleepygreg]

a bit of debauchery happening here.....love it....just hope the gym junkies and health food nuts arent reading lol.

[trymyluck]

Geeez the weather must be crook......I am trolling through old recipe posts.

Here is my favourite spud recipe.

Not as elaborate as some others ...... but always gets rave reviews at family gatherings/BBQ's where plenty of 'sides' are needed.

My preferred variety of spud for this is the Sebago, But they are hard to come by at the moment, so any of the brushed ones will do (if they are red soil grown all the better).

Peel the spuds and chop into 50-60cm chunks (as a rough guide thats a large spud quartered). Try to keep all pieces roughly the same size......but not too small.

I havent mentioned quantity because it is irrelevant.....do as many as you need to feed the hungry hordes.

Chuck them into a pot of boiling water and boil them for 5 - 6 mins....no longer.

Tip them into a collander to drain.

In the pot you boiled them in put a table spoon of Duck Fat and let it melt. Then put the spuds in small batches into pot and rumble them around in the duck fat so it roughs up the edges of the spuds and coats them in the fat. You may have to add a bit more fat between batches if you are doing a heap of them (I also tend to put the pot back on the burner for a minute to keep it warm enough to melt the fat).

Put the spuds on a baking dish or tray, sprinkle them with rock salt, then put them in the oven at MAXIMUM temp for about fifteen minutes - turning them halfway through. (remember ovens can vary so check the cooking time - they should turn out crispy on the outside and fluffy in the middle....and they dont stick to the tray).

Enjoy

Greg

Golly, they sure do grow em big down your way.........