{Shepard's pie, by Dean & Deluca}

Making this dish is easier than pie. Though it's called a pie, there's not a crumb of pastry involved.

SERVES: 4
PREPARATION TIME: 30 Minutes

INGREDIENTS :

2 large baking potatoes (about 1 pound), peeled
1/2 cup milk
1/2 stick (1/4 cup) butter
1 1/2 teaspoons salt
1 tablespoon minced garlic
1 pound ground lamb
1 teaspoon finely chopped rosemary
1 1/2 tablespoons Worcestershire sauce
4 teaspoons flour
1/2 cup minced onion
1/2 cup diced carrot
1/4 cup white wine
1/2 cup beef stock
1 cup corn kernels (optional)

DIRECTIONS :

Put potatoes in a large saucepan and cover them with water. Bring water to a boil, and cook potatoes for about 40 minutes, until cooked through. Drain potatoes and place in a bowl. Mash them with the milk and 2 tablespoons of the butter. Season with 1/2 teaspoon of the salt. Set aside.

Melt remaining butter in a large skillet over moderate heat. Add the garlic and ground lamb and cook, stirring frequently, for 5 to 7 minutes, until lamb is well browned. Season with the remaining salt, rosemary, and Worcestershire sauce. Stir well and then sprinkle mixture with 2 teaspoons of the flour. Stir again and cook for an additional 5 minutes. Remove meat with a slotted spoon and set aside. Pour excess grease out of pan.

Preheat oven to 350 degrees.
Add the onion and carrot to pan and cook over moderate heat for 5 to 7 minutes, or until onion is translucent. Sprinkle with the remaining 2 teaspoons of flour and stir. Increase heat slightly, and add the white wine and beef stock, scraping the bottom of the pan with a wooden spoon to release any caramelized bits. Cook for another 5 to 7 minutes, or until the liquid is reduced by about half.

Add lamb mixture and corn. Stir well and cook another 3 to 4 minutes. (Enough of the liquid should have evaporated that the mixture is held together by a nice thick sauce.)

Butter a casserole dish well and spread lamb mixture over the bottom. Cover the lamb with the mashed potatoes and smooth the top. Bake casserole, uncovered, in the oven for 40 minutes, until heated through. Serve immediately.

Fuente: www.deandeluca.com

{Colcannon Cakes with Poached Eggs and Hollandaise Sauce}

This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
Colcannon Cakes with Poached Eggs and Hollandaise Sauce
Serves 4
Ingredients
450g potatoes, peeled
40g butter
3 scallions, finely chopped
A little salt and freshly ground black pepper
50g Savoy cabbage, shredded
A little plain flour, for dusting
Olive oil, for frying
1 tablesp. white wine vinegar
4 large eggs
For the Hollandaise Sauce
2 teasp. white wine or tarragon vinegar
2 large egg yolks
100g unsalted butter
To Cook
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions
To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving
Protein:   13g

Carbohydrates:   23g

Fat:    46g

Iron:    2.5mg

Energy:  555kcal

Fuente: www.bordbia.ie

{Ham and Potato Scones}

TOTAL TIME
45mins
PREP 25 mins
COOK 20 mins
A breakfast treat you can start either with fresh mashed or leftovers, cook time depends on this.Skip to Next Recipe

INGREDIENTS

SERVINGS 5 UNITS

4 medium potatoes, cooked and mashed
4 mushrooms, finely diced
4 slices ham, finely diced
1 onion, finely diced
1⁄4 cup flour
1 1⁄2 tablespoons butter
1 egg, beaten
salt & pepper
oil (for frying)

DIRECTIONS

Combine all ingredients except oil. Turn onto a floured board and knead until smooth. Roll out like a large sausage. Cut into 10 slices.
Heat oil and fry each slice until browned on both sides. Serve with butter for breakfast.

tasty variations:.
replace ham with:.

1 cup cooked and diced chicken.
4 slices bacon, diced and lightly cooked.
3 tbsp grated Cheddar cheese.
replace mushrooms with:.
1 tomato, finely chopped.
1/2 green pepper, seeded and diced.
3 tbsp corn kernels, drained.
replace onion with:.
2 green onions, thinly sliced.
1 tbsp chopped fresh chives or parsley.

Fuente: breakfast.food.com

{Top Potato Bread}

TOTAL TIME
40mins
PREP 20 mins
COOK 20 mins
Kind of like corn bread but with potato's. I don't know how else to describe it.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6-8 UNITS US

465 g. baking potato
4 tablespoons butter, divided
2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk
1 egg
1⁄4 cup chopped parsley (optional)

DIRECTIONS

Peel and dice potatoes.
Place in a medium saucepan, cover with water and add salt.
Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
In a medium mixing bowl, mix dry ingredients and parsley, if desired.
Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
In a cup, whisk together the buttermilk and egg.
Add buttermilk mixture to dry ingredients and stir well to combine.
With floured hands, divide dough into thirds.
Mix one third into potatoes, pressing into pan.
On a lightly floured board, shape remaining dough into a patty to fit in skillet.
Press dough patty onto potato mixture.
Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm.
In the meantime, preheat broiler.
Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
Serve immediately.

Fuente: www.food.com

{Potato Croquettes}

TOTAL TIME
30mins
PREP 10 mins
COOK 20 mins
This is a easy and tasty side dish. The croquettes can be made into smaller portions for appetizers. It is also lends itself as recipe that can be adapted easily to personal tastes and cooking styles.Skip to Next Recipe Nutrition
SERVINGS
8
YIELDS
8 Croquettes
UNITS
US

680 g. prepared mashed potatoes
6 slices crumbled cooked bacon
3 tablespoons plain yogurt
1 chopped green onion
2 cups seasoned bread crumbs
1⁄4 teaspoon garlic salt
1⁄4 teaspoon white pepper

DIRECTIONS

Preheat oven to 400 degrees.
Mix all of the ingredients except 1 cup bread crumbs.
Shape mixture into 8 balls.
Flatten croquettes to 3/4 inch thick.
Roll croquettes in remaining bread crumbs.
Place on non-stick pan and bake for 20 minutes turning once.

Fuente: www.food.com

{Potato Bread}

Total time: 1h 5m
Preparation time: 20m
Cook time: 45m
Yields: 2 loaves

Easy bread recipe taking about 3 hours from start to eating. First-timers can be successful with this bread if they aren't intimidated by the slight stickiness of the dough. This is an adaptation from Bernard Clayton's New Complete Book of Breads. The loaves are soft and evenly textured.

Ingredients

2 medium potatoes, peeled and cut in smallish chunks
2 cups water
5 1⁄2 cups bread flour or all-purpose flour (approximately)
4 1⁄2 teaspoons dry yeast
1 tablespoon kosher salt
2 tablespoons sugar
1⁄4 cup butter

Directions

1) Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.

2) Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.

3) After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.

4) Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.

5) Pour the butter/potato mixture into the mixing bowl with the flour mixture.

6) Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).

7)) Knead with the dough hook for 10 minutes (dough will remain slightly sticky).

8) Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.

9) When fully risen, punch dough down and move to a floured surface. Slice into 2 equal pieces.

10) Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.

11) With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.

12) Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.

13) Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.

14) During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.

15) When fully risen, place both loaves in preheated oven and bake for 15 minutes.

16) After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.

17) Remove from oven and immediately and carefully place on racks to cool.

Fuente: www.food.com

{Potato and Cheese Scones}

     
Tiempo de preparación: 15 minutos
Tiempo de cocción: 20 minutos

El excelente sabor del queso en estos scones que lucen como galletitas combina muy bien con sopas y con chilies. Es mejor servir caliente.

Porciones: 6 unidades

En el mercado

1 y 1⁄2 tazas (192 g) de harina 0000
2 y 1⁄4 cucharaditas de polvo de hornear
3⁄4 cucharadita de sal
1⁄4 taza (57 g) de manteca fría
1⁄3 taza (35 g) de queso cheddar rallado
2⁄3 taza de papas pisadas tipo puré
1⁄4 taza (60 ml) de leche
1 yema de huevo batida (opcional)

En la cocina

1) En un bowl mediano, combinar la harina, con el polvo de hornear y la sal.
2) Cortar la manteca hasta que tenga la consistencia de migajas.Agregar el queso y revolver.
3) En un bowl pequeño, combinar las papas con la leche. Agregar la mezcla de la harina y revolver hasta obtener una masa suave.
4) Colocar sobre una superficie levemente enharinada y amasar 6 veces.
5) Formar una base lisa y cortar círculos de 20 cm. de alrededor de 1,3 cm de grosor. Colocar en una fuente enmantecada y enharinada.
6) Pincelar la superficie con yema de huevo.
7) Cocinar a 220° C durante 20 minutos, hasta que hayan levado y estén dorados.
8) Servir caliente.

Fuente: www.food.com

{Potato Salmon Patties}

TOTAL TIME
25mins
PREP 15 mins
COOK 10 mins
From All Recipes Reminds me of the salmon cakes my Mum used to make.Skip to Next Recipe

INGREDIENTS
Nutrition
SERVINGS 5 UNITS US

420 g. salmon cooked
2 eggs, beaten
1⁄4 cup (60 g) garlic and herb seasoned dry bread crumb
1⁄4 cup (60 g) dry potato flakes
1 medium onion, minced
1 garlic clove, minced
1⁄4 teaspoon dried dill weed
1⁄4 teaspoon celery salt
salt and pepper
2 tablespoons olive oil

DIRECTIONS

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper.
Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
Heat olive oil in a medium skillet over medium heat.
In batches, cook patties about 5 minutes on each side, until lightly browned.

Fuente: www.food.com

{Champ, a mashed potato dish from Ireland}

TOTAL TIME
30mins
PREP 10 mins
COOK 20 mins
This recipe comes from the 1983 cookbook, Traditional British Cooking.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 4 UNITS US
8 medium potatoes, peeled, sliced
1 medium onion, sliced thin
1 1⁄2 cups buttermilk (actually ALMOST 1 1/2 cups)
4 green onions, trimmed
2 tablespoons unsalted butter
1⁄8 teaspoon salt, to taste
1⁄8 teaspoon ground pepper, to taste
DIRECTIONS

In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.

Fuente: www.food.com

{Blarney Cheese and Onion Tart}

La masa y el relleno pueden ser preparados un día antes.

Porciones: 8-10

En el mercado

- Masa

1 y 1/2 tazas de harina 0000
1/4 cucharadita de sal
1/2 taza de manteca fría, cortada en pedazos
1/4 taza de crema de leche
1 yema de huevo

- Relleno

1/4 taza de manteca
760 g. de cebollas, cortadas finamente
1 taza de "half and half"
3 yemas de huevo
1 huevo
Nuez moscada molida
1 taza (115 g.) de queso Blarney rallado (puede reemplazarse por queso Fontina o Swiss cheese)

En la cocina

- Masa

1) Mezclar la harina y la sal en una procesadora.
2) Agregar la manteca y mezclar usando los giros de encendido y apagado, hasta obtener una mezcla desprolija.
3) Mezclar la crema con las yemas de huevo. Agregar a la harina y mezclar usando los giros de encedido y apagado hasta que la mezcla comience a formar grumos. Formar una bola, aplanar y colocar en una fuente. Dejar refrigerar durante 30 minutos.
4) Precalentar el horno en 220°C.
5) Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Trip edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Continue to bake until pale golden, piercing crust in pan bottom with fork if dough bubbles, about 15 minutes. Transfer to rack and cool.

- Relleno

1) Derretir manteca en una sartén a fuego mediano-bajo.
2) Agregar las cebollas y saltearlas hasta que estén doradas y blandas, mezclando frecuentemente, alrededor de 45 minutos. Salpimentar y dejar enfriar.
3) Cover crust and let stand at room temperature. Cover onions and refrigerate.
4) Precalentar el horno a 160°C.
5) Batir la mezcla "half and half", las yemas y el huevo, en un bowl mediano. Condimentar con nuez moscada, sal y pimienta.
6) Extender las cebollas sobre la masa, esparcir el queso rallado y agregar la mezcla "half and half" por encima.
7) Cocinar hasta que el relleno estén dorado, alrededor de 50 minutos.
8) Enfriar ligeramente. Servir tibio o a temperatura ambiente.

Fuente: www.bonappetit.com