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Chef recipes and ideas

Chef Simon Green – Potato rosti

Serves 2

2 large general purpose potatoes, washed
1 onion, peeled and diced
1 tsp crushed garlic
2 tsp chopped parsley
1 tsp chopped thyme
vegetable oil
salt and black pepper
Gruyere cheese, grated (optional)
cream (optional)

Preheat oven to 175°C.
Place unpeeled potatoes in a pan of cold water, place on heat and bring to the boil. Cook for 20 minutes, remove and place in cold water to cool.
Sweat off the onion in a little oil. Add garlic and thyme and cook for a minute, then cool.
Peel potatoes and grate into a bowl. Add onion mixture and parsley, season and mix.
Heat a non stick frying pan. Add a little oil and spread mixture into frying pan.
Fry until golden, turn rosti over and cook until both sides are coloured.
Place on a baking sheet and bake in preheated oven for 6 minutes.
Cut into wedges and serve.

Optional: add Gruyere cheese and a little cream to the potato mix. Place in an oven proof frying pan (as it is difficult to turn over). Brown mixture on one side then bake for 10 minutes in preheated oven, until top is golden. Serve with a salad.

Chef Robert Haddock – Colcannon

Serves 4

4 large mashing potatoes, peeled and chopped
½ cup milk
40g plus 20g butter
salt and white pepper
2 spring onions, sliced
2 cups shredded silverbeet leaves
1 tsp parsley, chopped

Boil and strain potatoes and place a towel over saucepan to allow potatoes to dry out a little. Add milk and first measure of butter and season well. Mash and keep warm.
In a large saucepan, melt second measure of butter, sweat spring onion and silverbeet for 2 minutes, add parsley and season. Remove from heat and fold in mashed potato. Keep warm.

Source: NZ on a Plate

 

Chef Jeremy Schmid – Baked potato muffins

The idea for this recipe came from the café Coffee Shop across the road from Two Fifteen Bistro. They are a tasty gluten-free option to have with a fried breakfast.

Makes 6 muffins

700g general purpose potatoes, grated
100g onion, diced
30 ml oil
10g salt
3g fresh thyme, chopped
pepper to taste
basil pesto or tomato chutney to serve

Preheat the oven to 170°C. Line a 6-muffin pan with baking paper.
Mix together the grated potato, onion, olive oil, salt, thyme and pepper. Place the mixture in the muffin pans.
Bake in the oven for 50 minutes until cooked through and golden brown.
Serve with basil pesto or tomato chutney.

Source: Bangers to Bacon: New Holland

 

Food writer Lauraine Jacobs – Baked potatoes with porcini

Yield: 6-8 portions

15g dried porcini mushrooms
100g butter, melted
1.5kg waxy or general purpose potatoes
6-8 thyme sprigs, chopped
2 cups chicken or vegetable stock

Preheat the oven to 200°C. Soak the dried porcini in enough boiling water to just cover them. Leave for at least 30 minutes.
Use a little of the butter to grease an ovenproof dish.
Wash, peel and slice the potatoes thinly with a mandolin.
Drain the porcini and chop finely.
Make a layer of the potatoes in the dish, then scatter one third of the porcini over with a little thyme, and pepper and salt.
Continue to layer the potatoes into the dish, adding porcini, thyme and salt and pepper to each layer.
Heat the chicken stock with the remaining butter and pour this carefully into the dish.
Add a little extra thyme and black pepper to the top, and bake for about 1 hour so that the potatoes are golden and crisp and the chicken stock has been absorbed.

Source: The New Zealand Chef

 

Chef Paul Jobin – Lyndsay’s potato fritters

Makes 24 fritters

Fritters:
2 large onions, peeled and finely chopped
4 eggs, beaten
½ cup plain flour
½ cup fresh herbs, chopped
1 tsp salt
¼ tsp ground pepper
6 large general purpose potatoes, peeled and grated
4 carrots, peeled and grated
1 courgette, grated
½ cup olive oil-based margarine
4 Tbsp oil

Gremolata:
½ cup brazil nuts, thinly sliced
1 orange, zested
½ orange, juiced
3 garlic cloves, peeled and finely chopped
1 cup flat-leaf parsley, chopped
¼ cup extra-virgin olive oil
salt and pepper

Fritters:
In a large mixing bowl, combine onion, eggs and flour. Stir in herbs, salt and pepper, potatoes, carrots, courgette and margarine. Mix together well.
On a barbecue, solid-top grill or thick bottomed pan, heat the oil. Place on spoonfuls of batter, cook until golden, flip over and cook until golden on the other side.
If you are feeding a lot of hungry people, you can seal the fritters on both sides, transfer to a baking tray and finish cooking in a preheated 190°C oven for 5-6 minutes.

Gremolata:
In a mixing bowl, toss the brazil nuts, orange zest, and juice, garlic and parsley. In a steady stream, stir in the olive oil and season with salt and pepper.

Source: A pinch of Salt: New Holland

 

Chef Mike Van de Elzen – Potato pizza

Serves 4

Wholemeal pizza dough:
150g high-grade or white flour
50g wholemeal flour
pinch salt
60 ml low-fat milk
60 ml water
7g dried yeast
½ tsp sugar

Potato topping:
10 small general purpose, cooked to al dente and cooled
2 cloves garlic, crushed
1 Tbsp extra virgin olive oil
½ Tbsp rosemary leaves
pinch salt and pepper
feta cheese, cubes, for garnish
rocket leaves, for garnish

Dough:
Sift white flour into a bowl, add wholemeal flour and salt and leave in a warm place.
Gently heat milk and water to blood temperature, add yeast and sugar. Leave in a warm place for yeast to froth, about 5 minutes.
Add liquid ingredients to dry and mix to form a dough. Turn out onto a lightly floured bench top and knead until smooth, about 10 minutes. Alternatively, knead using an electric mixer fitted with a dough hook.
Place dough back in lightly oiled bowl, cover with a clean tea towel and leave in a warm place until double in size, about 1 hour.
Knock back dough and leave to rise again, covered, for about 20 minutes before using.
Divide dough in half and roll out as thinly as possible into 2 pizza bases.

Potato topping:
Preheat oven to 190°C. Place 2 baking trays in the oven to heat.
Slice potatoes 2mm thick and arrange in a wheel on top of pizza bases. Mix together garlic and oil and brush potato slices, brushing the garlic under the potatoes so it doesn’t burn. Sprinkle with rosemary leaves and season with salt and pepper.
Carefully transfer pizzas to hot baking trays. Cook for 20 minutes until golden, rotating trays halfway through cooking. Alternatively, place pizza bases on hot baking trays and work very quickly to place on topping.
Dot with sheep’s feta and finish with rocket.

Source: The Molten Cookbook: Random House