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Bratkartoffeln - German Sautéed Potatoes

Ingredients

- 2 to 2.5 kg Potatoes
- 250 ml Bacon bits, cut into small pieces
- 250 ml Onions, thinly sliced
- 125 ml vegetable oil
- Salt and pepper
- Parsley (optional)

Method

1. Boil the potatoes in their skins until tender but still firm - do not overcook.
2. Let cool, peel and cut into cubes.
3. In a skillet, gently sauté the bacon pieces until they begin to brown, remove and set aside.
4. Sauté the onions gently in the bacon fat until translucent, remove and set aside.
5. Add the vegetable oil to the remaining bacon fat, heat over moderate heat.
6. Add the potatoes and fry until golden brown and slightly crispy.
7. Add the onions and bacon, season with salt and pepper, mix well and heat
everything through.

Tip: It's best to cook the potatoes a day before you wish to sauté them so that they will stay in nice cubes instead of breaking down into mashed potatoes.

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Brie, porcini and parsley fondue

Ingredients - serves 6

- 45g porcini mushrooms
- A nut of butter
- 2 shallots
- 1 large clove of garlic
- 65ml white wine
- 400g of cubed brie
- 142ml single cream
- Freshly chopped parsley
- Steamed broccoli
- Cubes of a good rustic French bread

Method

1. Rehydrate 45g porcini mushrooms in a saucepan of softly boiling water; this will take about 15 minutes. Discard the water, pat the mushrooms dry and roughly chop.
2. Heat a nut of butter in a saucepan large enough for the entire fondue. Peel and finely chop 2 shallots and a large garlic clove, then add them to the pan. Once softened, add porcini and about 65ml white wine.
3. Allow to bubble for a moment, then add 400g of cubed Brie (rind removed). Stir until the hunks start to melt together. Then add a 142ml pot of single cream. Stir well and top with freshly chopped parsley. Serve with steamed broccoli and cubes of a good rustic French bread.

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Brussels sprouts with garlic breadcrumbs and pecorino

Ingredients - serves 1

- 120g Brussels sprouts
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 3 tbsp dried breadcrumbs
- 3 tbsp freshly grated Pecorino Romano cheese
- 2 tbsp finely chopped parsley
- 1 garlic clove, finely chopped
- Salt and pepper

Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Parboil the Brussels sprouts in boiling salted water for 5 minutes. Drain thoroughly.
3. Drizzle 2 tbsp of olive oil in an ovenproof dish just big enough to hold all the sprouts.
4. Mix together the breadcrumbs, the cheese, parsley, garlic and the remaining 1 tbsp of olive oil in a small bowl. Season with salt and pepper. Sprinkle the mixture over the Brussels sprouts.
5. Put the dish in the middle of the oven and cook for 15 minutes.
6. Remove from the oven, drizzle with a little more oil (optional) and serve as a main dish.

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Cauliflower Cheese

Ingredients

- 1 large Cauliflower
-  300ml (½ pint) Milk
- 110g (4oz) Cheddar Cheese
- 3 tbsp Plain Flour
- 50g (2oz) Butter
- 25g (1oz) Fresh Breadcrumbs
- ½ tsp Mustard
- Nutmeg
- Salt & Black Pepper

Method

1. Trim the cauliflower florets, boil in salted water for 10-15 minutes or until just tender. Drain and place in an oven dish.
2. Add the milk, flour and butter to a saucepan. Heat, stirring continuously until the sauce thickens, allow to boil until it is smooth. Allow to simmer for a further
2 minutes.
3. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and
seasoning.  Cook for a further minute stirring well.
4. Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together, sprinkle over the top. Place under a hot grill until golden brown.
Serve immediately.

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Chestnut and sausage stuffing

Cook time: 45 min - Oven temperature: 180°C/350°F/Gas Mark 4

Ingredients

- 25g butter
- 1/2 onion, peeled and finely chopped
- 250g chestnuts purée
- 150g pork sausage meat
- 100g fresh white breadcrumbs
- 1 x 15ml spoon finely chopped parsley
- salt and freshly ground black pepper

Method

Heat the butter and fry the onion until soft. Pour into the chestnut purée and add sausage meat. Stir in breadcrumbs and parsley. Season lightly.
Cook in the oven for 45 minutes at 180°C/350°F/Gas Mark 4.

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Creamed mushrooms on toast

Ingredients - serves 4

- 500g mixed wild or field mushrooms, sliced
- 1 lemon, juiced
- 30g butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 142ml pot double cream
- 1 tbsp flat leaf parsley, finely chopped
- 4 slices sourdough bread, toasted

Method

1. Toss the mushrooms with a little lemon juice. Put the butter and oil in a frying pan over a medium heat and cook the onion for a minute.
2. Cook the mushrooms for 10 minutes until soft and golden; make sure any liquid released evaporates.
3. Season to taste, then stir in the cream and remaining lemon juice and warm through. Sprinkle with parsley and serve at once, on hot toast.

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Creamed white cabbage

Ingredients - serves 2

- 1 small white cabbage, shredded
- small knob of butter
- 1 cup of water
- 4 tablespoons of cream
- salt and pepper

Method

1. Fry the cabbage in butter.
2. Add a cup of water and cook covered for 10 minutes.
3. Uncover and cook for another 5-10 minutes until water is absorbed.
4. Add cream, salt and pepper and serve.

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Falafels with Yogurt-Mint sauce

Ingredients - makes 24

- 2x400g cans chickpeas, drained and rinsed
- 4 cloves garlic, finely chopped
- 1 tsp hot pepper sauce
- 1 1/2 tsp ground cumin
- 1 tsp sea salt
- 1 1/2 tbsp fresh lemon juice
- 25g parsley springs
- 125g whole meal flour
- 4-5 tbsp olive oil

To serve with:
- pitta breads
- chopped tomatoes
- lettuce

For the yogurt-mint sauce:
- 125g low-fat natural yogurt
- 1/2 a cucumber, coarsely grated and squeezed dry
- 2 cloves garlic, finely chopped
- 1 tsp dried mint
- sea salt and pepper

Method

1. In a food processor, whiz together the chickpeas, garlic, hot pepper sauce, cumin, salt, lemon juice and parsley. Transfer the mixture to a bowl and stir in the flour.
2. Shape the mixture into 24 balls and flatten slightly.
3. Heat the oil in a non-stick frying pan over a medium-high heat. Fry the falafel for 2-3 minutes per side or until golden brown.
4. To make the yogurt-mint sauce: simply mix all the ingredients together.
5. Serve 2 or 3 per serving in pitta bread with chopped tomatoes and yogurt-mint sauce.

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Grana Padano roast potatoes

Ingredients - serves 8

- 2-3 tbsp oil
- 2kg red potatoes, such as Desiree
- 4 tbsp Grana Padano, finely grated
- 1tbsp plain flour
- 2tsp smoked paprika

Method

1. Tip two or three tablespoons of oil from the roasting pork joint into a shallow roasting tin. Peel and cube the potatoes, add to the pan and roast for 30 minutes.
2. In a large bowl, mix together the cheese, flour and smoked paprika. Add the hot potatoes and toss to coat evenly in the mixture. Tip back into the tin, ensuring the potatoes sit in a single layer. Roast for a further 30 minutes until the potatoes are beautifully crunchy and golden.

Hints and tips: If cooking these without roasting the pork, the oil can be replaced by one tablespoon of olive oil and a small knob of butter. Grana Padano is a hard cheese from Northern Italy. It can be replaced in this recipe by Parmigiano Reggiano or Pecorino.

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Onion Bhaji

Ingredients - serves 4-6

- 2 eggs
- 3 onions, sliced
- 120g plain flour
- 1 tsp mango chutney
- 1 tsp ground coriander
- 1 tsp cumin seeds
- vegetable oil as required

Method

1. Beat the eggs in a bowl, add the onion rings and mix well.
2. Add the flour, ground coriander, cumin seeds and mango chutney and stir well to combine.
3. Heat the oil in a deep-sided frying pan over a medium heat (or use a deep-fat fryer). When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
4. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
5. Repeat with the remaining bhaji mixture; replenish the oil in the pan if it runs low and allowing it to heat up again after a new addition.

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Potato and wild mushroom gratin

Ingredients - serves 8

- 6 tablespoons (3/4 stick) butter
- 340g assorted fresh wild mushrooms, sliced
- 1.3 kg potatoes
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 2 cups double cream

Method

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté' until brown and soft, about 6 minutes.
2. Generously butter 11x7x2inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt and pepper.
3. Pour cream over potatoes. Cover with foil and bake for 45 minutes. Uncover and continue baking until golden brown and set, about 20minutes longer. Let stand for 10 minutes before serving.

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Potato Salad

Ingredients - serves 4-6

- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp walnut oil
- 1 tsp honey
- flaked sea salt and freshly ground black pepper
- 900g new potatoes, washed or scrubbed (Jersey Royal or Charlotte)
- 1 tbsp chopped fresh tarragon leaves
- 1 large shallot, finely chopped
- 2 tbsp chopped cornichons or gherkins (optional)

Method

1. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more
seasoning if preferred.
2. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cook enough to handle, cut into halves or quarters, if quite large.
3. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or
gherkins, and toss in as much or as little of the dressing as you want. Serve just warm or, refrigerate and return the salad to room temperature before eating.

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Red cabbage with apple (Rotkohl mit Äpfeln) - from Silesia

Ingredients

- 2 lb red cabbage, shredded
- 1 1/2 cups (2) malt or wine vinegar
- 1 tbsp (1 1/4) salt
- 4 tbsp (5) sugar
- 2 oz (1/4 cup) fat
- 1 large onion, sliced
- 2 large tart apples, sliced
- 2 cups (2 1/2) stock or hot water
- 1 small onion stuck with 2 cloves
- 1 bay leaf
- 3 tbsp (3 3/4) red wine
- 6 tbsp (7 1/2) redcurrant jelly or strawberry or blackberry jam

Method

1. Put the shredded cabbage into a bowl and add 1 cup (1 1/4) of the vinegar and half the salt and sugar. Mix it round and round and leave. This is to keep the red colour of the cabbage.
2. Heat the fat, fry the sliced onion and apples without browning; drain the cabbage and add to the pan. Stir well, add the remaining salt, sugar and vinegar.
3. Heat the stock, add the onion with its cloves and bay leaf. Cover the pan and cook slowly for 2 or 3 hours.
4. Just before serving, add the wine and the jelly. The cabbage should be very tender but not mushy.

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Spanish omelette

Ingredients - serves 4

- 500g new potatoes
- 1 onion
- 150ml olive oil
- 3 tablespoons of chopped flatleaf parsley
- 6 eggs

Method

1. Scrape the potatoes and cut them into thick slices. Chop the onions.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

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Spinach bites

Ingredients - makes 20

- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 350g leaf spinach, chopped
- 1x250g tub low-fat cottage cheese
- 1 large egg
- 1 tbsp grated fresh Parmesan
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 60g sunflower seeds, chopped
- 100g dried wholemeal breadcrumbs

Method

1. In a large, non-stick frying pan, heat the oil over a medium-high heat. Cook the onion and garlic until softened, about 5 minutes. Add the spinach and cook, stirring for another 5 minutes or until wilted and soft. Remove from the heat and set aside to cool.
2. In a large bowl, mix together the cottage cheese, egg and Parmesan. Season and stir in the spinach mixture until well combined. Stir in the sunflower seeds.
3. Heat the oven to 220°C/425°F/Gas Mark 7. Cover a baking tray with a sheet of non stick baking paper.
4. Place the breadcrumbs on a large plate. Scoop a tablespoon of mixture and place on top of the breadcrumbs, Cover with crumbs and gently form into a ball with your hands (the mixture will be slightly soft). Place on the baking sheet and repeat with the remaining mixture.
5. Bake for 20 minutes or until golden and crisp.

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Super-crisp onion rings

Ingredients

- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons instant mashed potatoes
- big pinch of cayenne
- 1 cup cold club soda
- 2-3 cups Panko (Japanese-style breadcrumbs), or as needed
- fine salt to taste
- vegetable oil for frying
- 2-3 yellow onions, cut into 1/4-inch rings

Method

1. Mix flour, Cornstarch, Instant Mash and Cayenne and whisk together.
2. Add Soda Water and whisk.
3. Place Breadcrumbs into a dish or plate.
4. Take a few rings of onion and place them into batter mix.
5. Transfer to breadcrumbs and coat thoroughly using a clean fork.
6. Remove from breadcrumbs and fry at 175°c for 2-4 minutes.
7. Remove from frying oil and place onto paper or rack.

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Yorkshire pudding

Ingredients

- 4 large, fresh eggs, measured in a jag
- equal quantity of milk to eggs
- equal quantity of all purpose/plain flour to eggs
- pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil

Method

1. Heat the oven to the highest temperature possible, however do not exceed 230°C/450°F/Gas Mark 8 or the fat may burn.
2. Pour the eggs and milk into a large mixing bowl and add a pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
3. Gradually sieve the same volume of flour (as the eggs) into the milk and egg
mixture, again using an electric hand beater or hand whisk to create a lump free
batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
4. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if
possible - up to several hours.
5. Place a pea-sized piece of lard, dripping or 1/2 tsp vegetable oil in a Yorkshire pudding tin (4 x 2''/5cm hole tin) or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
6. Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

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