Tag: Potatoes

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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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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KFC Copy – Potato and Gravy

Homemade Takeaways: KFC Copy – Potato and Gravy

INGREDIENTS

  • Mashed Potatoes: 450g Potato, peeled (I used Agria)
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 10g Butter
  • 1/4 C Milk
  • Water
  • Gravy: 1 Tsp Chicken Stock Powder (GF)
  • 1 Tsp Beef Stock Powder (GF)
  • 1 1/4 C Boiling Water
  • 30g Butter
  • 2 Tbsp Gluten Free Flour
  • 1/8 Tsp ground Black Pepper
  • 1/8 Tsp Salt

INSTRUCTIONS

  1. Chop potatoes into cubes, approx. 2cm x 1cm. Add to pot. Add water into the pot with potatoes until they are covering the potatoes and turn the stove onto high.
  2. Boil the potatoes for approximately 20 minutes until cooked through.
  3. Meanwhile, add the chicken stock powder, beef stock powder, pepper, and salt into the boiling water and mix.
  4. Add the butter into a separate pot over medium heat. Melt the butter and add the flour, whisking continuously.
  5. Continuing to whisk, add the boiling water mixture gradually into the pot. Remove from heat once thickened.
  6. Remove the potatoes from the heat once cooked through and drain the water.
  7. Add 10g of butter, along with the salt, pepper and milk. Mash the potatoes with a potato masher until smooth.
  8. Serve the mashed potatoes and gravy together.
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