Tag: Potato

BBQ Butter and Garlic (Oil) Potatoes

BBQ Butter and Garlic (Oil) Potatoes

INGREDIENTS

  • 4 Potatoes, medium-large, chopped into roughly 2x1cm cubes
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • Salt, ground, to taste (about 1/4-1/2 tsp)
  • Pepper, ground, to taste (about 1/2 tsp)
  • Parsley, small handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the potatoes, butter, and garlic infused oil, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the potatoes, and serve while warm.
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Masala Dosa

Crisp and Savory: Masala Dosa

Start this one the day before and you’ll have a quick and easy meal the next day.

INGREDIENTS

  • Dosa Batter: 2 C Short-Grain Rice
  • 4 C Water + some extra
  • 1/2 C Urad Dal (split Husked Black Lentils)
  • 1 tsp Fenugreek Seeds
  • 2 C Water
  • 1/2 tsp Salt
  • Vegetable Oil, for frying
  • Vegetable Filling: 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Chilli Flakes (quite mild, add more if you like it spicy)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 Tbsp Ginger, minced
  • 8 Curry Leaves
  • 4 Tbsp Garlic Infused Oil
  • 700g Potatoes (I used Agria), peeled, boiled, and cubed
  • 1/2 C Water
  • 1/2 C Coriander, roughly chopped, leaves and stems

INSTRUCTIONS

  1. Stage 1: Put the rice in a bowl, rinse well, and cover with the water.
  2. Put the fenugreek seeds and urad dal in a separate bowl, rinse well, and add water until it is covered. Leave both bowls to soak for 4-6 hours.
  3. Stage 2: Drain both bowls, keeping them separate.
  4. Put the rice into a food processor or blender, and add 1C of water.
  5. Grind to a smooth paste – this may take about 10 minutes.
  6. Remove from the blender and set aside.
  7. Add the fenugreek and urad dal mixture to a cleaned blender, and add 1C of water.
  8. Grind to a smooth paste – this may take about 10 minutes.
  9. Combine the two pastes in a mixing bowl. Whisk together to create a medium-thick batter. If it is too thick, add water.
  10. Cover the bowl with a tea towel and set it in a warm place. Let it ferment until the surface is bubbly – this will take about 8 hours.
  11. Stir in the salt. Use the batter straight away or refrigerate for later use (will keep up to a week).
  12. Stage 3 (Potato Filling): Add the garlic infused oil to a pan and heat to medium-high.
  13. Add the mustard seeds and cumin seeds. Wait for the seeds to pop, about 1 minute.
  14. Add turmeric, ginger, and the curry leaves, along with a pinch of salt. Stir to coat and cook for 1 minute.
  15. Add the potatoes and 1/2 C of water. Stir well to combine until the water has evaporated – about 5 minutes.
  16. Gently mash the potatoes a bit with the back of your spatula or wooden spoon.
  17. Season well with salt, add the coriander, and set aside at room temperature.
  18. (Dosa): Brush 1 tsp of vegetable oil over a pan over a medium heat.
  19. Ladle about a 1/4 C of batter in the center, and using the bottom of the ladle, quickly spread the batter outward in a circular motion to create what looks like a thin crepe.
  20. Leave it to brown gradually for about 2 minutes, cooking it on one side only.
  21. Carefully remove from the pan with a spatula and plate, ensuring the bottom has browned.
  22. Add 1/2 C of potato filling into the center of the dosa, and flatten the potato mixture slightly.
  23. Fold the sides of the dosa around the filling to make a cylindical shape.
  24. Serve immediately while warm.

ALTERNATIVES

Add some vegetables into the potato filling to make this meal a bit healthier – capsicum, peas, and spinach would all be great additions.

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Pesto Potato Pasta

Warming: Pesto Potato Pasta

INGREDIENTS

  • 1/2 C Basil Pesto (made using garlic infused oil)
  • 425g gluten free Spaghetti Pasta
  • 400g Potato, peeled and cubed into 2x2cm pieces approximately
  • 1 C Green Beans, cut into 2cm pieces approximately
  • 1 Lemon, zested and juiced
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Salt (to taste)
  • 1/2 tsp Pepper, ground (to taste)

INSTRUCTIONS

  1. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes have cooked through.
  2. Add the green beans to the pot to blanche a few minutes before the pasta and potatoes are ready.
  3. Drain the pot, reserving about 1/4 C of the pasta water.
  4. Add the pesto to the pot, along with the lemon zest and juice, chilli flakes, salt and pepper.
  5. Add some of the reserved pasta water, and mix to combine, adding additional water as required, until the required consistency has been reached and the pasta is well coated in the sauce.
  6. Serve while warm.
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Cottage Pie

Hearty: Cottage Pie

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 1kg Beef Mince
  • 400g tin of diced Tomatoes
  • 1 tsp Beef Stock Powder
  • 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
  • 1 Tbsp Mixed Herbs
  • 1 tsp Brown Sugar
  • 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
  • Salt, to taste
  • Pepper, to taste
  • Parsley, to serve
  • 600g Potatoes, peeled and chopped into small bites
  • 2 Tbsp Butter
  • 1/4C Milk, approximately

INSTRUCTIONS

  1. Heat oven to 180°C on fan bake.
  2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
  3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
  4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
  5. Add the mixed vegetables and cook for a few minutes.
  6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
  7. Once the potatoes are cooked through, drain almost all of the water from the pot.
  8. Add some salt, pepper, the butter, and the milk.
  9. Mash potatoes until smooth, adding extra milk if required.
  10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
  11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
  12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.

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Vegetable Fritters

Vege Packed: Vegetable Fritters

INGREDIENTS

  • 450g Mashed Potato
  • 1 Carrot (150g), grated
  • 1 Zucchini (120g), grated (I used yellow, green is more common)
  • 2 Broccoli Florets (50g), finely chopped
  • 1 Egg
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 100g Cheddar Cheese, grated, optional
  • 1/4 C gluten free Flour
  • Oil, to fry

INSTRUCTIONS

  1. Combine all of the ingredients in a bowl and mix thoroughly.
  2. Heat oil in a pan over a medium-high heat.
  3. Add large spoonfuls of batter into the pan, and squish down, to make a fritter shape.
  4. Fry both sides until golden.
  5. Once cooked through, place onto a paper towel to drain any excess oil once cooked through.
  6. Serve while hot.

SERVE AS

As a main with a green salad, or as a side.

Add lemon aioli for an extra flavour kick.

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