Ways with potato
THERE are many varieties of potatoes, and they come in many colours ranging from beige to purple and lilac. This humble tuber is very versatile. It can be cooked in several ways – mashed, whole, sliced or cubed – yet the end result of each dish yields a taste of its own.
Potatoes In Turmeric Sauce
160g potatoes 150g cauliflower, cut into florets 1 red chilli, halved, seeded and sliced 45g carrot, diced 1 tbsp minced ginger 1 clove garlic, chopped 1 stalk curry leaves 1 tbsp oil ½ tsp mustard seeds ½ tsp turmeric powder ½ tsp meat curry powder 200ml water
¼ tsp salt or to taste ¼ tsp sugar ½ tsp chicken stock granules 1/8 tsp pepper Peel potatoes and cut into 2 cm cubes then soak in a bowl of water (this is to prevent browning).
Heat oil and fry mustard seeds. When mustard seeds begin to pop add ginger, garlic and curry leaves. Fry until fragrant. Add turmeric powder, meat curry powder, potatoes, cauliflower and carrot. Continue to fry until aromatic.
Pour in water and bring to the boil. Cover and simmer until mixture is fairly dry and vegetables are cooked right through. Dish out and serve.
Potato Crabmeat Patties
250g potatoes 45g cooked crabmeat 50g shredded carrot 2 white button mushrooms, finely diced 1 tsp oil 40g diced onion 1 tbsp chopped spring onion 1 tsp chopped red chilli Salt and pepper to taste ½ tsp chicken stock granules 1 tsp cornflour
Dipping sauce (combined) 3 tbsp salad cream 1 tbsp chilli sauce 1 tbsp wasabe ½ tsp mustard sauce Scrub potatoes clean and place in a saucepan.
Cover with water and bring to the boil then reduce the heat and simmer for 20-25 minutes or until potatoes are cooked and tender.
Drain and leave to cool. Peel and mash the potatoes.
Heat oil and sauté onion, carrot and mushrooms. Add salt, pepper and chicken stock granules.. Dish out the mixture and leave aside to cool then mix with the mashed potatoes, crabmeat, spring onion and chilli. Add cornflour to mix.
Divide potato mixture into equal portions. Shape each into a pattie. Panfry patties for 2-3 minutes each side or until golden and heated through.
Serve with dipping sauce.
Beef Pot Pie With Mashed Potato Topping
300g (Russet) potatoes 1 tbsp butter 100ml hot milk Salt and pepper to taste 25g white button mushrooms 150g minced beef 25g diced carrot 2 bay leaves 1 tbsp olive oil 60g chopped onion 40g fennel, coarsely chopped 1 tbsp cornflour 2 tbsp tomato paste 1 tbsp Worcestershire sauce 3 tbsp red wine
Seasoning ½ tsp salt 1/8 tsp pepper 1/8 tsp ground black pepper Scrub potatoes clean and cook with enough water in a saucepan. Bring to the boil then reduce the heat and simmer until potatoes are tender. Peel and mash the potatoes. Add butter and hot milk then season to taste with salt and pepper.
Heat olive oil in a saucepan and fry onion until softened. Add minced beef, carrot and mushrooms. Cook for a while. Add fennel and bay leaves. Fry for a minute.
Add cornflour, tomato sauce, Worcestershire sauce and seasoning. Pour in wine. Cover and simmer for about 8-10 minutes or until gravy is reduced.
Spoon mixture into 3 ramekin bowls. Spread out the mixture and press down with a spoon. Top with mashed potato and smoothen the surface with the back of a spoon. Run a fork across to make patterns.
Bake in preheated oven at 200°C for about 20-25 minutes or until the top turns golden brown. Remove ramekins out and serve hot.
Pics by C. Jason