Potato-Topped Cod

Ingredients

2oz / 1/4 cup of butter

4 sliced potatoes

1 large onion chopped                                                       

1tsp wholegrain mustard

1tsp garam masala

pinch of chilli powder

1tbsp chopped fresh dill

75g / 2 3/4oz / 1 1/2 cup of fresh breadcrumbs

4 cod fillets

chees grated

salt and pepper

dill springs to garnish

1, Melt half the butter in a frying pan, add the potatoes and fry for 5 minutes, turning until browned, then remove from the pan.

2, Add the remaining butter to the pan and stir in the onion, mustard, garam masala, chilli powder, chopped dill and bread crumbs. cook for 1-2 minutes, stir and mix well

3, Layer half of the potatoes into the base of an oven proof dishand place the cod fillits on top. Cover the cod fillits with the rest of the potatoe slices. season to taste with salt and pepper.

4, Spoon the spicy mixture from the frying pan over the potatoe and sprinkle with the grated cheese.

5, Cook in a pre heated oven, 200c/ 400f/ gas mark6, for 20-25minutes or until the topping is golden and the fish is cooked thriugh. then serve.

You can also use other fish with this dish!

CARAMELISED NEW POTATOES

INGREDIENTS

675G /1 1/2lb new potatoes,

4tbsp brown sugar

60g / 2oz / 1/2 cup butter

1 tbsp orange juice

1 tbsp chopped parsley or coriander

60g / 2oz / 1/2 cup of butter

Salt and pepper

Orange rind curls to garnish

1, Boil the new potatoes for ten minutes, drain thoroughly

2, Melt the sugar in a large, heavy based frying pan over a low heat stirring,

3, Add the butter and orange juice to the pan, stirring the mixture as the butter melts

4, Add the potatoes to the orange and butter mixture and continue to cook, until the potatoes are coated in the caramel.

5, Sprinkle the chopped parsley/ coriander over the potatoes and season to taste with salt and pepper

6, Transfer the caramelised new potatoes to a serving dish and garnish with the orange rind, serve.

INGREDIENTS

750G/1lb 9oz potatoes, peeled and sliced thinly

2 spring onions (scalions), chopped finely

1 red onion, chopped finely

150ml/ 1/4 pint double cream (heavy)

500g/ 1lb 2oz fresh ready made puff pastry (pie dough)

2 eggs, beaten

salt and pepper

1, Lightly grease a baking tray.

Bring a saucepan to the boil, add the sliced potatoes, bring back to the boil and then simmer for a few minutes. Drain the potato slices and leave to cool. Dry off any excess moisture with paper towels.

2, In a bowl, mix together the spring onions, red onions and the cooled potato slices. Stir in 2tbsp of cream and plenty of seasoning.

3, Divide the pastry into two, one for bottom and one for the top.

add the mixture to the bottom piece of pastry and place the other piece of pastry on top and brush with beaten egg. cut a steam vent into the top of the pastry.

4, place in a preheated oven, 200c/400f/gas mark 6, for 30 minutes.

5, Mix the remaining beaten egg with the rest of the cream and pour into the pie through the steam vent. return to the oven for 15mins, serve warm or cold

Potato & Bean Pate

INGREDIENTS;

100g/3 1/2oz floury (mealy) potaoes, diced

225g/8oz mixed canned beans, such as borlotti, flageolet and kidney beans,drained

1 garlic clove, crushed

2 tsp lime juice

1 tbsp chopped fresh corriander(cilantro)

2 tbsp natural yogurt

salt and pepper

fresh corriander to garnish

1, Cook the potatoes in a saucepan of boiling water for ten mins until tender, drain well and mash.

2, Transfer the potato to a food processor or blender and add the beans, garlic, lime juice, and fresh corriander.

season the mixture and process for 1 min to make a smooth puree, alternativly, mix the potato, garlic, lime juice, and corriander and mash.

3, Turn the puree into a bowl and add the yogurt. mix well.

4, Spoon the pate into a serving dish and garnish with the chopped corriander. Serve at once or leave to chill.

Leek and Potato Soup

 3 large Leeks, chopped into bite sized pieces

5 medium potatoes, chopped into bite sized peices

1.2 litres (2 pints) low-salt vegetable stock

Ground black pepper, to taste

1. Put all the vegetables into a large saucepan with the stock, cover and bring to the boil.

2. Reduce the heat, season with pepper and simmer for 30 minutes.

3. Serve hot with a slice of thick wholemeal bread.

Beef and mixed Veg Hotpot

2 onions

4 large carrots, peeled

2 parsnips, peeled

A few handfuls of shredded spring greens or savoy cabbage

1kg potatoes

450g minced beef

2 beef stock cubes (OXO)

400g can of baked beans

A splash of Worcestershire sauce, to taste

Cut each onion into wedges, roughly chop the parsnips, carrots and potatoes into large chunks, then put the kettle on.

Heat a large non stick pan, add the minceand fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well.

Add the veg (not the greens).

Now pour in 900ml/1.5 pints of water from the kettle, bring to the boil; reduce the heat, cover and simmer for 25-30 mins until the veg are tender.

If you are using greens/cabbage, add after 20 minutes.  Stir in the beans and a generous splash of Worcestershire sauce, then heat through, seasoning to taste. 

If you do not want to use beef, replace with cooked sausages, use only 1 stock cube and 500ml of boiled water. 

Serves 5-6 people 

TIP:  Remember to taste after adding the stock cubes before seasoning.

Recipe supplied by the RRU

Fruit Kebabs

Always supervise children whilst using sharp objects!

Kids love making these! 

4 Bananas

4 Apples

a bunch of Grapes

Strawberries

4 peers

2 Satsumas

Wooden skewers (large cocktail sticks)

Chop all fruit into squares/quarters and colourfully add a piece of each fruit onto the skewer, then serve.

Cawl

Cawl is traditionally a hearty dish consisting of meat and vegetables, with countless variations.

750g Welsh shoulder or middle neck

1 small Swede, chopped

6 potatoes, peeled and cut into chunks

2-4 parsnips, peeled and chopped

3 carrots, peeled and sliced

2-3 leeks, finely chopped

Chopped parsley(optional)

Seasoning if required

Place the meat in a large saucepan, cover and bring to the boil.

Simmer gently until the meat is tender, when the meat is cooked, remove and set aside.

Skim any fat off the surface.

Slice the meat and reserve.

Add the vegetables, apart from the leeks to the lamb stock and cook until tender.

Add the leeks cook for 3-4 minutes before adding the reserved meat, and parsley(optional).

Heat through, season and serve.

Serves 4-6 people

TIP: Burnt pans? Boil coke in the burnt pan for a couple of minutes then take off the boil and wash!

Recipe supplied by the RRU