LOADED POTATO SALAD
Serves 6
6 waxy-floury potatoes
250g streaky bacon, cooked and diced
30ml chopped fresh chives
1 small red onion, finely chopped
4 spring onions, finely sliced
250ml grated cheddar cheese
DRESSING
250ml mayonnaise
125ml crème fraiche
30ml shredded basil
10ml lemon juice
10ml Dijon mustard
5ml wholegrain mustard
a pinch of dried chili flakes
5ml paprika
salt and pepper
Boil the potatoes in salted water for 10-15 minutes or until they are tender. Cool slightly. Peel and cut into cubes.
Toss gently with bacon, chives, onions and cheese, making sure not to break up the potatoes.
Pour over the dressing and mix to combine.
DRESSING: In a large jug, combine all the ingredients and mix well.
POTATO AND CHEESE BREAD
Makes 1 loaf
375ml self-raising flour
2 medium potatoes, peeled and grated
1 onion, peeled and grated
5ml salt
a good grinding of black pepper
15ml chopped rosemary
100g goat’s cheese, crumbled
100g olives, pitted and chopped
1 egg
10ml wholegrain mustard
30-40ml milk
Combine flour, potato, onion, salt, pepper and rosemary in a mixing bowl. Mix in most of the cheese and olives, reserving some for the top.
Combine egg and mustard and add, together with enough milk, to the flour mix to make a stiff dough. Shape the dough into a round on a floured baking tray and press the remaining olives and cheese into the top. Add a few sprigs of rosemary.
Bake at 200ºC for 40-50 minutes. Serve warm.
POTATO CAKES
MaKes 12
6 medium floury potatoes, peeled
1 bunch spring onions, white parts only, finely sliced
60ml fresh chives, finely chopped
60ml fresh parsley, finely chopped
45ml flour
125g feta, crumbled
250ml grated cheddar cheese
1 egg, lightly beaten, to bind
salt and pepper
olive oil for frying
Cut the potatoes into chunks and boil in a pan of salted water for 15-20 minutes until soft.
Drain and roughly mash. Mix the mashed potatoes with herbs, flour, cheeses and egg.
Season well.
Using floured hands, scoop up large balls of the potato mixture, roll and flatten slightly to form patties. Place on a floured tray. Rest in the fridge for an hour.
Heat 15ml olive oil in a frying pan and fry a few cakes at a time for 2-3 minutes each side, until golden. Add more oil to fry the rest. Serve warm.
POTATOES WITH CHORIZO
Serves 6
30ml olive oil
1 red onion, finely diced
1 red chili, deseeded and sliced
1 yellow pepper, diced
225g chorizo sausage, sliced
5ml chopped garlic
2 tomatoes, diced
6 medium waxy-floury potatoes, peeled and cut in quarters
5ml paprika
500ml chicken stock
salt and pepper
60ml chopped parsley
Heat the oil in a saucepan and sauté the onion, chili and pepper for 5 minutes, stirring occasionally.
Add the chorizo and garlic and cook, stirring, for another 5 minutes.
Stir in the tomatoes and cook for 2 minutes.
Add the potatoes and cook for 5 minutes. Add the paprika and stock. Stir to combine.
Simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender and the liquid has reduced.
You should be left with a sizzling sauce that coats the potatoes and chorizo. Season to taste, sprinkle with parsley and serve.
ANGELA DAY
* For household queries, recipes and tips, call the Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].
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