Poutine Recipe

Poutine very versatile gravy fries recipe in Canada. It has many local and thematic variations.
Ingredients:

4 large potatoes, peeled
1 teaspoon salt
1 cup cheese curds
1 1/3 cups chicken gravy, heated
Oil for frying


Preparation:

Cut the potatoes lengthwise into thin strips and soak them in ice-cold water for about an hour. Drain and pat completely dry.

Heat the oil in a deep fryer and fry the potatoes until they turn dark white-yellow, for about 3 minutes. Drain the fries on paper towels and allow them to rest for a few minutes.

Re-fry the potatoes again until they turn crisp and medium golden brown, for 4 to 5 minutes. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.

Add 1/4 cup of the cheese curds and 1/3 cup of the hot chicken gravy on each serving of fries. Serve hot.

This poutine recipe makes 4 servings.

Chinese Potatoes with Chili Beans Recipe

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.

Roasted Nugget Potatoes & Yams Recipe

Ingredients:

8 Nugget Potatoes
4 large Yam
2 tbsp Olive Oil
3 cloves Garlic - sliced
1 tbsp Fresh Rosemary - chopped
Salt and Pepper to taste


Directions:

1. Preheat oven to 400 F.
2. Peel and cut the potatoes and yams into cubes.
3. In a large bowl, combine olive oil, garlic, rosemary, pepper and salt. Stir in potatoes until evenly coated.
4. Place potatoes in a single layer on a roasting pan or baking sheet.
5. Roast for 30-40 minutes in the oven, turning occasionally to brown on all sides.

Simple Potato Pancake Recipe

Ingredients:

1 medium Potato
2 Eggs
2 tbsp Dried Parsley
1 tbsp Vegetable Oil - for frying
Salt and Pepper to taste


Directions:

1. Peel and shred the potato.
2. Beat the eggs in a medium size bowl.
3. Add salt, pepper, dried parsley and shredded potato (preferably in the given order) and mix well.

4. Heat the oil in a medium size frying pan over medium-high heat.

5. Pour the batter onto the frying pan. Fry about 5 minutes on each side or until pancake is golden brown.

6. Cut the pancake into two halves and serve each with salad and/or fresh fruits.

Shepherds Pie Recipe

The Mashed Potatoes:
(You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.)
About 5 Potatoes, Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper

Pie Filling:
2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas

Gravy:
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
1 Tsp Freshly Chopped Thyme

The Garnish:
Paprika
Freshly Chopped Parsley Leaves

Directions:
Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.

While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.

Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.

Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.

Add your beef broth or stock, Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.

Add the gravy to your meat and veggies and stir in your frozen peas.

Preheat your oven broiler to high.

Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.

Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.
Sprinkle some freshly chopped parsley on top and serve.

Chicken and Potato Kabab Recipe

Serves 6 persons

Ingredients:

1 kg Chicken
½ Kg. Potatoes
1 tsp. Garam Masala
1 tsp. Red Chili
6 pcs Green Chilies - Thinly Sliced
½ bunch Fresh Coriander chopped
1 tbsp. Khatai Powder
2 Eggs Beaten
3 tbsp. Bran Bread Crumbs
2 tsp. Cooking Oil
Salt to taste
Preparation:


Boil Chicken till tender. Debone and chop it. Boil the potatoes, skin and
mash them, mix with the chopped chicken. Make a paste from the corn flour and
mix with the beaten eggs. Mix all the spices well, dhania and chilies, add to
the chicken and potatoes. Make sure that the spices are evenly mixed with the
chicken and potatoes.

Make oval shaped Kababs about 1/2 inch thick, coat with the mixture of eggs
and corn flour paste. Dip the kababs in the bread crumbs and suji. Pre-heat the
oven at 200 degrees Fahrenheit.

Lightly brush the Kababs with cooking oil, place them in a baking dish
greased with oil, place them in a baking dish greased with oil and put it in the
oven.

Turn sides till evenly light brown.

French Fries with Oregano Recipe

Ingredients
4 Potatoes
Olive oil
Salt
Oregano


Directions
Peel and wash potatoes. Cut into slices about 1 cm thick and then into sticks.
Place potatoes in a bowl with cold water so that they do not get black.
Heat the oil (which should be enough to cover the potatoes).
Drain in a strainer and add a little salt.
Put in potatoes gradually so that they are covered by the oil. Don’t stir before 5 minutes have passed and then stir occasionally until the desired colour.
If you use a deep fryer the same as above applies but then follow the instructions of your fryer as to how long to fry.
Serve hot sprinkling some oregano and extra salt on top.

Straw Potato Cake Recipe

450 gram baking potatoes

1.5 tbsp melted butter

1 tbsp vegetable oil

salt and ground black pepper to taste

Peel baking potatoes and grate them coarsely.

Immediately toss them with the melted butter and season well with salt and ground black pepper.

Heat the vegetable oil in a large frying pan.

Add the potato mixture and press down to form an even layer that covers the base of the pan.

Cook over medium heat for 7-10 minutesuntil the underside is well browned.

Loosen the potato cake by shaking the pan or running a thin palette knife under it.

To turn it over, invert a large baking sheet over the pan and holding it tightly against the pan.

Turn them both over together.

Lift off the frying pan, return it to the heat and add a little more oil if it looks dry.

Slide the potato cake into the pan and continue cooking until it is crisp and browned on the second side.

Serve immediately.

Potato Casserole Recipe

Ingredient List:

2 pounds hashbrowns, thawed
1/2 cup of chopped onions
1 pint (16 ounces) of dairy sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom or chicken soup

Cornflake Topping:

1/4 cup of melted butter
2 cups crushed cornflakes

Bakeware Needed:

1 9" x 13" glass baking dish
Cooking Instructions:

Step 1: Preheat your oven to 350 degrees F.

Step 2: Coat your glass baking dish with butter or non-stick vegetable cooking spray.

Step 3: Gather all of your ingredients and finely chop the onion to make 1/2 cup.

Step 4: In a large mixing bowl, combine all of the remaining ingredients and mix until well incorporated.

Step 6: Spoon into your greased baking dish and press the mixture flat into the corners.

Step 7: In a small bowl combine the crushed cornflakes and 1/4 cup melted butter.

Step 8: Sprinkle the cornflake mixture evenly over the top of the potato casserole.

Step 9: Bake at 350 degrees for 45 minutes.

Cheese and Potato Bake

Ingredients

1 cup grated cheddar cheese
1 egg
salt and pepper
2 tbsp butter
2/3 cup sour cream
1 ½ pounds medium to large potatoes
1 large onion


Procedure

Preheat oven to 350º F

Peel potatoes and slice very thinly. Put potato slices in a bowl of water.
Slice the onion finely.
Melt butter in saucepan over low heat and cook onion until soft .
Grate the cheese. Butter the bottom and sides of baking dish.
Spread a layer of sliced potatoes on the bottom. Spoon onions over the top.
Add salt and pepper and sprinkle with cheese. Continue layering potatoes, onions and cheese, finishing with potatoes.
Beat the egg into the cream with a fork and pour it over the potatoes, and sprinkle more cheese on top.

Bake the potatoes for 1 ½ hours.