CHUTNI GASHNEETCH (AFGHAN GOLDEN POTATOES WITH CORIANDER CHUTNEY)

Serves 4-6 as a snack

Coriander chutney:

250ml (1 cup) chopped fresh coriander

60ml (¼ cup) lemon juice

30ml (2 tbsp) fresh mint, chopped

1cm fresh root ginger, peeled and grated

Salt

Pinch of cayenne pepper

1 green chilli, seeded and chopped

1 small onion, finely chopped

Golden potatoes:

750g potatoes, peeled

Salt

90g (¾ cup) cake flour

125ml (½ cup) water

2.5ml (½ tsp) turmeric

Pinch of cayenne pepper

1 extra large egg

Oil, for frying

Method:

For the chutney, combine all the ingredients in a food processor and blend till smooth. Set aside.

In a pot, bring about 5cm salted water to the boil. Add the whole potatoes, reduce heat and simmer till just tender. Drain and cool. Cut potatoes into 5mm slices and set aside. Combine the flour, water, turmeric, cayenne pepper, egg and a pinch of salt and whisk till smooth. Cover and allow to stand for 30 minutes. Heat about 8cm of oil in a deep pan. Dip the potato slices in the batter and fry until golden brown. Drain on paper towel and sprinkle with coarse salt. Serve with the chutney.

GOBI ALOO (INDIAN POTATO AND CAULIFLOWER CURRY)

Serves 4

Ingredients:

60ml (¼ cup) oil

5ml (1 tsp) cumin seeds

2cm fresh root ginger, peeled and grated

2.5ml (½ tsp) turmeric

2.5ml (½ tsp) paprika

5ml (1 tsp) ground cumin

5ml (1 tsp) garam masala

2 dried red chillies, seeded and chopped (or to taste)

2 onions, sliced

3 large potatoes, peeled and diced

½ a cauliflower, broken into florets

150ml water

Salt, to taste

Fresh coriander to garnish.

Method:

Heat the oil in a large saucepan. Add the cumin seeds, ginger, turmeric, paprika, ground cumin, garam masala and chillies and stir-fry for a minute. Add the onion and fry, stirring occasionally, until golden brown. Add the potatoes and cauliflower, stirring to coat well. Add the water and salt, reduce heat and cover with a lid. Simmer for 10-15 minutes, adding extra water if needed. Serve garnished with coriander.

HUNGARIAN POTATO GOULASH WITH CHORIZO

Serves 6

Ingredients:

30ml (2 tbsp) butter

4 rashers streaky bacon, chopped

2 onions, finely chopped

15ml (1 tbsp) Hungarian paprika

10ml (2 tsp) caraway seeds

1 clove garlic, chopped

250ml (1 cup) water

1kg potatoes, peeled and cubed

1 chorizo, sliced

2 green paprika peppers, seeded and chopped

1 large tomato, peeled, seeded and chopped

1 small bunch fresh parsley, finely chopped

Salt and pepper, to taste

Method:

Melt the butter in a large, deep pan and fry the bacon and onions until the onions are soft. Add the paprika, caraway seeds and garlic and fry for another minute. Pour in the water and add the potatoes, chorizo, paprika peppers, tomato and parsley. Simmer until potatoes are tender. Season and serve.

PERUVIAN MASH WITH PRAWNS

Serves 2-4

Ingredients:

500g potatoes, peeled and quartered

Salt

60ml (¼ cup) fresh lime juice

2 chillies, seeded and finely chopped

60ml (¼ cup) olive oil

15ml (1 tbsp) chilli paste

3 cloves garlic, finely chopped

1cm fresh root ginger, peeled and grated

500g prawns, deveined, tails on

1 red onion, very thinly sliced

30ml (2 tbsp) fresh chopped coriander

30ml (2 tbsp) mayonnaise

Method:

Place the potatoes in a pot and cover with cold water. Add salt and bring to the boil. Reduce heat and simmer till tender. Drain well and mash till smooth or press through a ricer. Allow to cool, then stir in lime juice and salt to taste. Using a pestle and mortar, pound one of the chopped chillies with half the olive oil and the chilli paste and stir into the mash.

Heat the remaining oil in a large frying pan, add the remaining chopped chilli with the garlic and ginger and fry for a minute. Add the prawns and stir-fry until just cooked through. Transfer to a mixing bowl and toss with the onion, coriander and mayonnaise. Serve the prawns with the mash.

COLCANNON (IRISH MASH WITH CABBAGE)

Serves 6

Ingredients:

500g cabbage, cored and shredded

1kg potatoes, peeled and cubed

2 leeks, washed and sliced (or 6 spring onions)

250ml (1 cup) milk

2.5ml (½ tsp) ground nutmeg

Salt and freshly ground black pepper

125g butter, cubed

300g cooked bacon or ham, diced (optional)

Chopped fresh parsley, to garnish

Method:

Cook the cabbage in boiling water until tender. Drain. In a separate pot, cook the potatoes in salted boiling water till soft. Drain the potatoes and mash. In a large pan, bring leeks and milk to a simmer and cook until leeks are tender, about 10 minutes. Add the mash and nutmeg, season and stir over low heat until combined. Stir in the cabbage, butter and bacon or ham, if using. Serve sprinkled with parsley.