Quick potato curry

Any mixture of vegetables could be used in place of cabbage and broccoli here. If you want to add meat, it’s best to cook it through first, then remove it from the pan to make up the rest of the curry, adding the meat back in at the very end – this helps to avoid having under or overcooked meat. Vary the amount and strength of the curry powder to your personal taste.

Fry 1/2 onion, diced, and 2 cloves garlic, finely sliced, in a little oil until golden brown. Add 1 small potato, peeled and chopped into 1cm cubes, a handful of red cabbage, finely sliced, and a handful of purple sprouting broccoli, roughly chopped along the stem; fry over a medium heat until the broccoli leaves have wilted. Coat in 1/2 tsp coriander seed (ground or whole), 1/2 tsp cumin seed (ground or whole), 1 heaped tsp curry powder, then add 2 heaped tbsp gram (chickpea) flour and 2 heaped tbsp peanut butter. Fry for a few minutes, then slowly add approx. 1 cup of water, stirring into the mixture as you go, until the potato cubes are covered by liquid. Cook on a low heat for about 10 minutes, or until the potato is cooked through and the liquid has reduced to a thick sauce. Serves 1 alone or 2 with naan.

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Fish Pie

This recipe is a combination of traditional mashed-potato topped fish pie and dauphinoise potatoes, with some extra vegetables thrown in because I throw extra vegetables into everything. I used whiting, but any other sustainable white fish such as pouting can be used; similarly the cuttlefish balls (which I found in the local Chinese supermarket) can be substituted out for any other shellfish depending on what’s available.

Gently heat 400ml milk in a non-stick frying pan with 1/2 diced onion, 4 cloves, 2 bay leaves and a pinch of salt. Once the milk is steaming, tip in a large handful of Brussels sprouts, peeled and halved, and about half of a small sweet potato, cut into 1 cm cubes. Poach until beginning to soften, then add 200g whiting, cut into 1 inch slices, and 4-5 cuttlefish balls, cut into eighths. Once the fish is cooked through, lift everything out of the milk with a slotted spoon (or use a sieve) and place in a large casserole dish. Stir in 1/3 cup sweetcorn and 1/3 cup edamame beans or peas.

Return the milk to the heat and add 3-4 medium potatoes, peeled and sliced very thinly (ideally ~1 mm); add extra milk to cover if necessary. Poach, occasionally stirring to make sure they don’t stick together, until they are just cooked through. Lift the potatoes out of the milk and layer over the fish mixture.

Pour the milk into a jug, stir in 1/4 teaspoon nutmeg and 1 tablespoon of cream if desired, and set aside. Wipe down the inside of the frying pan, then melt 25 g butter over a medium heat. Mix 2 tablespoons flour into the butter and cook for 1-2 minutes or until the roux is dark golden in colour. Pour the milk into the frying pan in increments, making sure that the mixture is well combined before adding more. Continue adding milk until a white sauce consistency is reached – this should take all the milk in the jug, and might need more. Season the sauce with salt and black pepper, then pour over the potatoes, making sure that it soaks through into the fish mixture.

Bake the pie in the oven at 180°C for 35 minutes, or until the potatoes are easily broken with a fork and the top of the pie is golden-brown.

Serves four, suitable for freezing.

Mother’s potato cake

Adapted from a recipe in an Oregon cookbook given to me by my friend Rebecca. There’s no explanation given as to why it’s “mother’s” potato cake…

Preheat the oven to 180°C. Peel and dice 1 medium potato and boil in lightly salted water for 15 minutes or until well cooked. Drain, rinse with cold water, and mash thoroughly. Pack 1 cup with the mashed potato and eat the rest while you make the cake. Cream together 2/3 cup sugar and 75g (1/3 cup) butter, then mix in 2 eggs. Having all the ingredients at room temperature helps to prevent curdling. Add the mashed potato, 1/4 cup cocoa powder and 1/4 cup milk, stirring thoroughly. Sift into another bowl 1 cup flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp nutmeg and 1/4 tsp salt. Gently blend the wet and dry ingredients, then pour into a greased cake pan and bake for 40 minutes to an hour, until cooked through but still slightly squidgy.

Keeps in an airtight container for a few days. You can also use instant mashed potato.

Leek and Potato Soup

Peel and dice 2-3 small potatoes into 1 inch cubes, cover with boiling water, add a little salt, and boil for 8-10 minutes or until the potatoes are easily crushed with the blunt edge of a knife. While the potatoes are cooking, fry 1 large leek, sliced and 2 cloves of garlic, thinly sliced, in butter (or vegetable oil for vegan) until soft and beginning to caramelise. Drain the potatoes and add them to the leek and garlic. Make up 1.5 cups stock with 1tsp stock powder or one stock cube and boiling water. Pour over the vegetables and stir thoroughly, crushing up the potatoes a little. Season with pepper and thyme.

Serves 1, easily scaled. Serve with bread if desired.

Vegetable Casserole

Preheat the oven to 180°C. Melt 1tbsp butter in a large saucepan. Fry 1 leek, sliced and 3 cloves garlic, finely chopped until soft. Add 1 can kidney beans, rinsed; 4 medium potatoes, peeled and chopped; 6 small carrots, peeled and chopped; 1 large sweet potato, peeled and chopped; fry for a few minutes then stir in 1 can coconut milk, 1/3 cup chopped tomato, 1/3 cup stock, 1 tbsp paprika, 1/2 tbsp basil and 1 tsp cayenne pepper. Transfer to casserole dish, cover, cook for 35 minutes. Mix 1 tsp cornflour with a little hot water to make a paste. Stir into casserole, cook for a further 5 minutes.

Serves 3 generously

Variations:

  • Swap butter for vegetable oil for vegan
  • A large onion can be used instead of leek
  • Cornflour can be left out, just add a little less liquid or cook for a little longer
  • Any root vegetables can be used instead of carrot and potato
  • Sweet potato can be substituted for squash or pumpkin
  • Any softer vegetables should be added 10 minutes into the oven cooking time
  • 2 tbsp tomato purée or tomato ketchup and an extra 1/3 cup of stock can be used instead of chopped tomato