Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
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Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts
Sunday, November 24, 2013
Cream of Potato Soup - 1960's (Marguerite Patten Recipe Card)
Potatos are a large portion of the British diet. Yet essentially they are a really boring vegetable, tasteless and a pain to prepare. Why do we like them so much? Because they accompany most dishes without obliterating the flavour, they make are softly spoken and don't offend anyone. Which makes me realise that when they become the main focus of a meal, you have to make sure you put plenty of zing in to it.
Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
Tuesday, January 10, 2012
Salmon Patties with Mushroom Sauce - 1960's
Salmon and mushrooms? The combination isn't unheard of but here is a recipe that is worth a thought. If you do buy cans of Salmon make sure if you can, that it is responsibly fished.
1 8oz can of Salmon
8oz cooked mashed potato
1 can of condensed cream of mushroom soup
2 teaspoons of lemon juice
1 dessertspoon parsley
(finely chopped)
salt and pepper
To coat:
1 egg beaten
browned crumbs
1. Flake fish and mix with mashed potato. Stir in half a can of soup, lemon juice, parsley and seasoning.
2. Leave to stand for 30 minutes to 1 hour. Divide mixture in to eight, shape in to round patties, brush with egg and coat in browned crumbs.
3. Fry in hot fat until golden brown on both sides.
For the sauce put the remaining soup in a small pan, add 2 tablespoons of milk and seasoning and beat well. Heat gently and serve with patties.
1 8oz can of Salmon
8oz cooked mashed potato
1 can of condensed cream of mushroom soup
2 teaspoons of lemon juice
1 dessertspoon parsley
(finely chopped)
salt and pepper
To coat:
1 egg beaten
browned crumbs
1. Flake fish and mix with mashed potato. Stir in half a can of soup, lemon juice, parsley and seasoning.
2. Leave to stand for 30 minutes to 1 hour. Divide mixture in to eight, shape in to round patties, brush with egg and coat in browned crumbs.
3. Fry in hot fat until golden brown on both sides.
For the sauce put the remaining soup in a small pan, add 2 tablespoons of milk and seasoning and beat well. Heat gently and serve with patties.
Monday, December 26, 2011
Cornish Potato Cake
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This is a tradtional Cornish recipe. For this you will need:
Half a pound of boiled potatoes.
Half an ounce of butter.
2 oz. flour
Pinch of salt.
1. Mash the boiled potatoes while hot with the butter and mix well together.
2. Add salt and sprinkle in the flour mixing evenly.
3. Roll out very thin on a floured board and cut out in rounds about the size of a saucer.
4. Place on a hot griddle or greased frying pan.
5. Stab with fork and cook three minutes on each side. Serve hot.
[/caption]This is a tradtional Cornish recipe. For this you will need:
Half a pound of boiled potatoes.
Half an ounce of butter.
2 oz. flour
Pinch of salt.
1. Mash the boiled potatoes while hot with the butter and mix well together.
2. Add salt and sprinkle in the flour mixing evenly.
3. Roll out very thin on a floured board and cut out in rounds about the size of a saucer.
4. Place on a hot griddle or greased frying pan.
5. Stab with fork and cook three minutes on each side. Serve hot.
Stelk (A Traditional Irish Recipe)
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For this traditional Irish side dish, adapted from Farmhouse Fare you need:
2 dozen of the later spring onions. (Those which are too coarse to use otherwise, are best for this dish but normal ones are acceptable).
Potatoes
Milk
You can use chives for this dish as an alternative.
1. Chop the onions into small lengths and simmer in milk until tender.
2. Boil or steam a good dish of potatoes. (1 lb possibly?)
3. When cooked, mash them with a little milk and strain the onions and add these to the potatoes mixing well. Serve very hot.
4. Add a large piece fresh butter (Clover or organic butter possibly?) to each plate that the Stelk is to be served on.
[/caption]For this traditional Irish side dish, adapted from Farmhouse Fare you need:
2 dozen of the later spring onions. (Those which are too coarse to use otherwise, are best for this dish but normal ones are acceptable).
Potatoes
Milk
You can use chives for this dish as an alternative.
1. Chop the onions into small lengths and simmer in milk until tender.
2. Boil or steam a good dish of potatoes. (1 lb possibly?)
3. When cooked, mash them with a little milk and strain the onions and add these to the potatoes mixing well. Serve very hot.
4. Add a large piece fresh butter (Clover or organic butter possibly?) to each plate that the Stelk is to be served on.
Related articles
- Scalloped potatoes with gruyere cheese, green onions and thyme (charlotte.news14.com)
- The ultimate Christmas dinner according to Gordon Ramsay, Delia Smith and Jamie Oliver (mirror.co.uk)
- Green Bean, Mushroom and Onion Side Dish (dishinaboutnutrition.wordpress.com)
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