Patatas Bravas

Ingredients

• 3 tablespoons of olive oil
• 4 large potatoes, peeled, and cut to 1-inch cubes
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 1/2 tablespoons Spanish paprika
• 1/4 teaspoon Tabasco Sauce
• 1/4 teaspoon ground thyme
• 1/2 cup (4 fl. oz) Ketchup
• 1/2 cup (4 fl. oz) mayonnaise
• Chopped parsley, to garnish
• 1 cup (8 fl. oz) olive oil , for frying

Directions

1. In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until the onion is soft.
2. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
3. Transfer to a bowl and add the ketchup and mayonnaise.
4. Season with salt and pepper to taste. Set aside.
5. Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally.
6. Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
7. Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Roasted New Potatoes

Ingredients

• 1 1/2 pounds small new potatoes (scrubbed)
• 3 cloves garlic (thinly sliced)
• 2 tablespoons olive oil or canola oil
• 1/2 teaspoon crumbled rosemary (optional)

Directions

1. Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using.
2. Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Sweet Potato Potato Salad

Ingredients

* 2 potatoes
* 1 sweet potato
* 4 eggs
* 2 stalks celery, chopped
* 1/2 onion, chopped
* 3/4 cup mayonnaise
* 1 tablespoon prepared mustard
* 1 teaspoon salt
* 1 1/2 teaspoons ground black pepper

Method

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Shepherd's Pie

Shepherd’s Pie
Serves 4
Preparation: 15 mins Cooking: 1hr 20 mins
Ingredients

* 900g (2 lbs) beef [ground] mince, not too fatty
* vegetable oil for frying
* 2 onions, peeled and finely chopped
* 2 cloves garlic, peeled and crushed
* 2.5ml (½ tsp) dried thyme
* 30g (1oz) flour
* 30ml (2 tbsp) tomato purée
* 150ml (5fl oz) red wine
* 50ml (1½fl oz) Worcestershire sauce
* 1 litre (1¾ pints) beef or lamb stock
* 4 servings mashed potato, see recipe here
* salt and freshly ground pepper

Method

1. Season the minced meat. Heat some vegetable oil in a frying pan until it is very hot and cook the meat in small quantities for a few minutes, then drain it in a colander to remove all the fat. In a thick-bottomed pan, heat some more vegetable oil and gently fry the onion, garlic and thyme until they are very soft. Add the meat, dust it with flour and add the tomato purée, Cook for a few minutes, stirring constantly.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Slowly add the red wine, Worcestershire sauce and stock, bring it to the boil and simmer for 30-40 minutes. Strain off about 200ml (7fl oz) of the sauce to serve with the pie. Continue to simmer until the liquid has almost evaporated. Take it off the heat, check the seasoning and allow to cool. To make the pie, put the meat into a large serving dish or individual dishes and top with potato. Bake for 35-40 minutes. Serve immediately. Don’t forget about the gravy you put to one side to drizzle over the pie!

Serving Suggestion

* Serve with buttered green beans and sweet carrots.

Credit due to Michelle Minnaar of the Greedy Gourmet Website (www.greedygourmet.com)


Contributed by Gerald sabai