These tasty little hash browns are tossed with paprika and parsley and then cooked in butter.
Hash Browns
4servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
700g(1 lb 8oz potatoes, about 4 or 5 medium), peeled and cubed
1tsppaprika
2tbspchopped parsley
salt and freshly milled black pepper
55g(2 oz) butter (¼ cup, or ½ stick)
Method
Preheat the oven to 190°C (375°F) (gas 5).
Add the cubed potatoes to a pan of boiling, salted water, bring back to a simmer and cook for 2 minutes to blanch. Drain and dry on a piece of kitchen paper.
Tip the potato cubes into a bowl. Add the paprika and chopped parsley. Season. Toss together until the cubes are coated with the paprika.
Now melt the butter in a shallow roasting tin or 1.2 litre (2 pint ) (5 cup) baking dish, about 2 minutes.
Carefully tip in the potato cubes and stir to coat with the butter.
Bake in the oven for 30 minutes, until the potatoes are tender, golden brown and crunchy round the edges.
I have been making this potato salad for many years and it has now become a great family favourite.Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.
Angie's Potato Salad
6–8 servings
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients
900g(2 lb) waxy potatoes (about 6 medium)
3eggs
240ml(8 fl oz) mayonnaise (1 cup)
1tbspcider vinegar
2tspDijon mustard
½tspcelery seed
½tspsalt
1celery stick, diced
3spring/green onions, thinly sliced (¼ cup)
2tbspfresh flat leaf/Italian parsley, chopped
Equipment
You will also need a large serving bowl.
Method
Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiling, salted water for 20 minutes until just tender.
The eggs need to be hard boiled, so add them to the pan with the potatoes after the potatoes have been cooking for 10 minutes and that way a second pan can avoid being used.
Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.
Drain the potatoes, leave to steam dry and become cool.
Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and chopped parsley.
Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise so they are well coated.
Finally remove the shells from the eggs and cut each one in half and then into three. Carefully stir half ino the potato salad and then decorate the top with the remaining half.
A fish dish that is full of flavour and looks very colourful on the plate.
Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.
Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
4servings
Preparation time: 40 minutes
Cooking time: 35 minutes
Ingredients
For the potatoes
900g(2 lb) potatoes (6 medium)
2tbspolive oil
salt and freshly ground black pepper
For the fish
675g(1 lb 8 oz) salmon fillet, middle cut, skinned and cut into four even-sized pieces
salt and freshly ground black pepper
a little oil
14g(½ oz) butter, melted (1 tbsp)
½lemon, juice only
For the tomatoes
400gcan (½ × 28 fl oz can) chopped/diced tomatoes
28g(1 oz) chilled butter, cubed (⅛ cup, or ¼ stick)
½tspsugar
For the spinach
14g(½ oz) butter (1 tbsp)
large bag, plastic container baby leaf spinach, about 500 g (18 oz)
a dash of white wine vinegar
Equipment
You will also need a roasting tin/pan for the potatoes and an ovenproof dish large enough to lay the fish in a single layer.
Method
Preheat the oven to 200°C/400°F/gas 6.
For the potatoes
Peel and cut the potatoes into even-sized pieces. Place in a pan and cover with water. Bring the water to the boil and then simmer for 7 minutes. Drain and leave for a few minutes until the potatoes are cool enough to handle.
Now thickly slice and add to a large bowl. Season, add the oil and toss to coat. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.
For the fish
Lightly oil the ovenproof dish, add the fish and brush with the melted butter. Season and then squeeze the lemon juice over the top. Bake in the oven, uncovered, for 18 minutes.
For the tomatoes
Tip the tomatoes into a small pan and bring to the boil. Reduce the heat and let the juice bubble for 5 minutes to reduce.
Now gradually stir in the cubes of butter over a low heat and then add the sugar. Season to taste.
For the spinach
Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes.
Next stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.
To serve
Divide the spinach among four serving plates and place a salmon portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.
This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash
Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
4servings
Preparation time: 40 minutes
Cooking time: 30 minutes
Ingredients
For the fish pie
300ml(10 fl oz) full fat (whole milk) (1¼ cups)
450g(1 lb) haddock, skinned (cod will work too)
40g(1½ oz) butter (3 tbsp)
40g(1½ oz) flour (¼ cup)
salt and freshly milled black pepper
150mlsoured cream (⅔ cup)
200g(7 oz) frozen peeled king prawns/jumbo shrimps, thawed
115g(4 oz) frozen peas, thawed (¾ cup)
For the chive and cheesy mash
900g(2 lb) floury potatoes, peeled and cut into even sized pieces (about 6 medium)
55g(2 oz) Cheddar cheese, grated (½ cup)
90ml(3 fl oz) full fat (whole milk) (⅓ cup)
8g(¼ oz) fresh chives, chopped (2 tbsp)
To serve
A green leafy vegetable
Equipment
You will also need a deep sided frying pan/skillet and a 2 litre (6 cup) ovenproof dish.
Method
Put the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.
Meanwhile preheat the oven to 200°C (400°F) (gas 6)
Now pour the milk into the frying pan/skillet and add the haddock in a single layer. Bring the milk slowly to the boil and then reduce the heat and simmer gently for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.
In a separate pan, melt the butter over a medium heat. Then stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring constantly, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.
Stir in the soured cream, prawns/shrimps, and peas, and gently heat for a further 2 minutes.
Break the haddock into small cubes, about 2.5 cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.
Now break up the potatoes and then beat in the grated/shredded cheese and enough milk to make a creamy mash. Mix in the chopped chives. Then spoon the mash over the fish and bake for 30 minutes or until the top is golden brown.
These salmon fish cakes are very easy to put together and, as they can be frozen, are always a good standby for a light supper or a special lunch.
Salmon Fish Cakes
4servings for a light supper and 6 for a lunch
Preparation time: 20 minutes
Refrigeration time: 15 minutes
Cooking time: 30 minutes
Ingredients
340g(12 oz) potatoes, peeled and cut into equal sizes
25g(1 oz) butter
2x 213 g cans red Pacific salmon
1tbspfresh parsley, chopped
salt and pepper
milk to bind
1egg, beaten
50(2 oz) fresh breadcrumbs
oil for frying
Method
Put the potatoes in a pan of boiling, salted water and cook until tender, about 20 minutes. Drain.
Cream the potatoes with the butter. Drain the salmon, removing any bones and skin and then mix into the potatoes with the parsley. Season to taste and bind with a little milk. Shape into 8 cakes for a light supper or 12 for a lunch. Chill for 15 minutes to firm up.
Put the egg in a shallow bowl and spread the breadcrumbs over a plate. Dip the fish cakes in the egg and then coat with the breadcrumbs. (You may need more egg and breadcrumbs if you are making 12)
Heat a little oil in a pan over a gentle heat and cook the cakes for about 5 minutes until golden brown. Turn and cook for a further 5 minutes. Garnish with parsley.
To freeze
After they have been coated with the egg and breadcrumbs, open freeze them until hard then pack in a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.
