We love our potatoes, whether that’s mashed, baked or boiled. If you fancy something a little fancier, try these Cheese and Potato Croquettes that Catherine prepared on Ireland AM this morning. bit.ly/cheesepotatocroquettes
Salmon & Sesame Seed Cakes
Ingredients:
25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat
Method:
- Mix all ingredients, except sesame seeds, together and season with salt and pepper.
- Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
- Pan fry in hot oil for 3 minutes on each side or until golden brown.
- Drain on paper towel and serve.
What’s in the Fridge Omelette.@bordbia
Brunch, lunch or dinner in 15 minutes.
Serves 4
Ingredients
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
To Cook
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
Kerrygold Buttery Irish Potato and Apple Bake
Cook: 15 minutes
Serves: 8
Ingredients:
- 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
- 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
- 6 slices thick cut bacon, coarsely chopped
- 6 tablespoons Kerrygold Pure Irish Butter
- Chopped chives for garnish, optional
Directions:
Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.
http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/
Odlums Salmon & Sesame Seed Cakes
Ingredients:
25g/1oz Odlums Cream Plain Flour
213g tin Red or Pink Salmon, drained and flaked
200g/8oz potatoes, cooked and mashed
1 Egg, beaten
1 tablespoon chopped Fresh Dill
1 teaspoon finely grated Lemon Rind
1 Dill Cucumber, finely chopped Sesame Seeds to coat
Method:
- Mix all ingredients, except sesame seeds, together and season with salt and pepper.
- Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
- Pan fry in hot oil for 3 minutes on each side or until golden brown.
- Drain on paper towel and serve.
Apple Parsnip Soup @KerrygoldUSA
Ingredients:
- 4 ounces Kerrygold Unsalted Butter
- 1 large shallot, minced
- 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
- 1 clove garlic, crushed
- 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
- 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
- 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
- 5 cups vegetable broth
- 2 cups apple juice
- 1 cup whole milk
- ½ cup flat leaf parsley
- Kosher salt and freshly black pepper
Directions:
Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.
Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.
Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.
Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.
Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.
Tasted and perfected in the Sur La Table kitchen.
Apple Parsnip Soup @KerrygoldUSA
Ingredients:
- 4 ounces Kerrygold Unsalted Butter
- 1 large shallot, minced
- 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
- 1 clove garlic, crushed
- 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
- 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
- 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
- 5 cups vegetable broth
- 2 cups apple juice
- 1 cup whole milk
- ½ cup flat leaf parsley
- Kosher salt and freshly black pepper
Directions:
Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.
Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.
Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.
Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.
Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.
Tasted and perfected in the Sur La Table kitchen.
Cheese & Onion Pie with Avonmore milk & butter
Ingredients
- 1 kg onions – roughly chopped in chunks
- 1 kg potatoes –well scrubbed
- 30g Avonmore Butter
- 100ml Avonmore Milk
- 2 sprigs fresh thyme
- Salt and pepper
- 1 x 250ml carton Avonmore Cooking Cream
- 150g Avomore Cheddar Cheese – grated
Directions
- Steam or boil the potatoes until they are tender
- Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
- Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
- Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
- This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.
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.
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
Mediterranean Style Potato & Greens Salad
Ingredients
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Method
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
- Prep in:20 mins
- Cook in:10 mins
- Serves:2
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 226 | 11% |
| Energy (KJ) 940 | 11% |
| Fat 14g | 20% |
| Saturated Fat 2g | 10% |
| Total Sugars 5g | 5% |
| Salt 0.3g | 5% |
https://potato.ie/recipes/mediterranean-potato-greens-salad/
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