potato salad with mustard, soft egg and bacon

4 rashers middle bacon, fat and rind removed finely chopped
8 large waxy yellow potatoes, peeled, quartered
2 tbsp salt
25ml white wine vinegar
3/4 cup whole egg mayonaise
4 tbsp thick greek style yoghurt
2 tsp seeded mustard
2 tsp dijon mustard
splash tabasco
salt and pepper to season
1/2 bunch spring oinons, finely sliced
2 handfuls flat leaf parsley leaves torn
2 handfuls mint, leaves torn
4 soft boiled eggs, peeled

1. Preheat oven to 200C. Put bacon on an oven tray and cook for 10 mins or until brown and crispy. Set aside on paper towel to drain.
2. Meanwhile, put potato and salt in large saucepan and cover and water. Bring to the boil and cook for 15 mins or until potato is tender and almost falling apart. Drain.
3. Add vinegar to potato, toss, then set aside to cool to room temperature.
4 Put mayonaise, yoghurt, mustards and tabasco in a medium bowl and stir to combine. Season with salt and pepper.
5 Put potato in a shallow serving bowl. Top with mayo mixture, spring onion and herbs and toss to combine. Cut eggs in half lengthways and arrange on top of salad. Scatter chopped bacon over top. Serve with a green salad on the side.

Tunisian carrot, potato and egg salad

4 carrots, peeled and cut into thick slices
4 kipfler potatoes, peeled, cut into thick slices
salt and pepper to season
3 large eggs
100ml extra virgin olive oil
juice of 1 lemon
2 tsp caraway seeds
1 green chilli, seeded and finely chopped
5 radishes, halved
3 tbsp baby capers
1 handful kalamata olives
extra sliced green chilli to serve
hot chilli sauce to serve
lemon cheeks to serve
flat bread to serve

1. Put carrot and potato in a large pan, cover with water and add a pinch of salt. Bring to the boil over a medium heat and cook for 10 mins or until tender. Drain, then cool slightly.
2. Bring a small pan of water to the boil, add eggs and cook for 5 mins or until semi-hard boiled. Drain. Put eggs in a small bowl of cold water to cool. Peel eggs, cut into quarters and set aside.
3. Combine oil, lemon juice, caraway seeds and chilli in a large bowl. Season. Add carrot and potato and toss to combine.
4. Put carrot mix, egg, radish, cpaers and olives on a platter. Top with extra chilli and chilli sauce. Serve with lemon and flat bread.

Dry potato curry

Ingredients

1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des



Directions: How to Cook Dry Potato Curry

Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.

Leek and Potato Soup

When choosing potatoes for this soup, select those that have the flavour you like most. We served this thick, creamy soup with toasted pane di casa bread. If the soup is a little too thick, you can add some extra stock or cream when reheating.

Serves 3.

2 large leeks (about 570g total)
30g butter
1 small onion, peeled and finely chopped
1 small clove garlic, peeled and crushed
1 teaspoon ground cumin
Salt and pepper
650g potatoes, peeled and diced (we used Desiree potatoes)
500ml (2 cups) chicken or vegetable stock
60ml (3 tablespoons) cream
Extra cream, for serving
Chopped herbs, for serving

Remove the dark green tops from the leeks and discard. Slice the leeks in half lengthwise and wash to remove any grit between the layers. Finely slice leeks.

Melt butter in a large saucepan over medium heat. Add leek and onion and stir to coat with butter. Cook for about three minutes, stirring occasionally, until vegetables have softened but not browned.

Add garlic, cumin, salt and pepper. Stir to combine and cook for one minute. © exclusivelyfood.com.au

Add potato and stock and stir to combine.

Increase heat to high and bring mixture to the boil. Cover saucepan and reduce heat to low so that the mixture is simmering. Simmer for 25-30 minutes, or until vegetables are very soft, stirring occasionally.

Puree soup. If you are using a blender to puree the soup, allow the soup to cool for about 15 minutes before pureeing. When pureeing hot soup in a blender, we don't have the blender more than one third full. We also cover the lid with a clean tea towel and hold the lid down while pureeing.

Store soup in the refrigerator until required, or return soup to saucepan to reheat.

Add cream to soup and reheat over low heat without boiling. When soup is hot, pour into serving bowls, top with a swirl of cream and a sprinkle of herbs.

Potato and oinon galette

1.2kg of desiree potatoes, peeled, thinly sliced
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season

1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.

Roast carrots with potato and pistachio salad

To be served with roast chicken

2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve

1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.

Potato and capsicum tortilla

1 cup olive oil
500g potatoes, peeled and finely sliced
1 oinon, peeled and sliced
1x350g jar roasted red peppers, drained
6 free-range eggs
salt and pepper
3 tbsp grated parmesan
chilli jam to serve

1. Heat oil in a 20-25cm non stick frying pan. When hot, cook potato and oinon over a very low heat for 20 mins, turning gently skaing the pan from time to time, until potatoes are tender.
2. Remove from the heat and drain off excess olive oil. Stir in drained roast capsicum. Beat eggs lightly in a large bowl and season with salt and pepper.
3. Return pan to the heat. When hot, pour in egg mixture and reduce the heat to low. Cook for 20 mins without stirring the mixture, until there is virtually no raw egg left on its surface.
4. Sprinkle the top with parmesan and cook under a preheated grill for 2-3 minutes, until golden brown. Leave to stand for 5 mins before cutting into wedges to serve.

Dry Potato Curry

Ingredients

1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des



Directions: How to Cook Dry Potato Curry

Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.