Korean Stir Fried Potato Side Dish

INGREDIENTS

• 3 medium potatoes (600g/1.3 pounds), julienned – I used my mandoline slicer.
• ½ medium onion (75g/2.6 ounces), julienned
• (Optional) ⅓ small carrots (20g/0.7 ounces), julienned – you can use other colourful vegetables such as bell peppers/capsicum alternatively.
• 1 tsp fine sea salt (or more to taste)
• A few sprinkles of ground black/white pepper
• Some roasted sesame seeds to garnish
• Some cooking oil (about 2 Tbsp) – I used rice bran oil

* 1 Tbsp = 15 ml


INSTRUCTIONS

1. Soak the julienned potato in cold water for about 15 mins to remove excess starch. Drain the water and pat dry the potatoes with kitchen paper or clean cheese cloth.
2. Preheat a large skillet/frying pan over medium heat and add some cooking oil. Add the potato and stir gently and often until it starts to soften. Add the onion and carrots and sprinkle with the salt (I used my fingers to spread it evenly around the potatoes) and stir often until all are cooked. (You can also cover with the lid to speed up the cooking process. Just make sure you stir them often as potatoes very easily stick to the pan.) Ideally, the potatoes should retain a firm shape and slightly crunchy texture. You can cook longer if you prefer a softer texture.
3. Season with black pepper (& more salt to taste if required but I didn’t use it). Garnish with some roasted sesame seeds. Serve with steamed rice and other Korean side dishes.

not mine.credit and owner: MY KOREAN KITCHEN

HEARTY WHOLEWHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO

INGREDIENTS
Serves: 8

• 750 grams brussels sprouts (trimmed and halved)
• 250 grams baking potatoes (peeled and in 2-3 cm / 1 inch dice)
• 500 grams wholewheat penne (or spelt tortiglioni or penne)
• 1 pinch of salt (for vegetable and pasta water, to taste)
• 100 grams ricotta cheese
• 250 grams gruyere cheese (in 1 cm / 1/2 inch dice)
• 50 grams soft unsalted butter
• 1 tablespoon garlic infused olive oil
• 4 sage leaves (shredded)
• 50 grams grated parmesan

METHOD

1. Preheat the oven to 200°C/gas mark 6/400ºF, and fill a large pot with water to cook the sprouts, potato and pasta.
2. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8–10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove 2 cupfuls of the cooking liquid and put to one side.
3. Tip the drained pasta, sprouts and potato pieces into a roasting tin (approx. 25 x 36cm / 10 x 15 inches), or a lasagne dish (approx. 23 x 34cm / 9 x 13 inches), then add the ricotta and diced gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
4. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30 seconds before spooning or dribbling the butter and crisp sage over the pasta bake. Sprinkle with the Parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating.

not mine.credit and source: NIGELLA

Bread Rolls

RUCHISKITCHEN

Potato, Ham, and Cheese Rolls

Makes 16
Prep Time 15 minutes
Cooking Time 15 to 20 minutes

500 grams potatoes, washed and cleaned
salt, to season
2 sprigs thyme
1 bay leaf
5 black peppercorns
20 grams spring onions, chopped
80 grams white onions, chopped
pepper, to season8 pieces lumpia wrapper
4 slices ham, chopped into 1-inch pieces
16 matchsticks Cheddar cheese
8 pieces lumpia wrapperoil for frying



1  Bring a pot of water to a boil. Season potatoes with salt and add thyme, bay leaf, and peppercorns. Cook the potatoes until tender when pierced with a fork.

2 When cooked, strain potatoes and remove skin. Chop into pieces and transfer to a mixing bowl; mash with a fork.

3  Add spring onions and white onions to the mashed potatoes. Season with salt and pepper; mix well.

4  Lay a lumpia wrapper on a flat surface. Place a piece of ham, a stick of cheese, and a tablespoon of the potato mixture on the wrapper, and roll as you would lumpia. Repeat with remaining ingredients.

5  Heat oil in a nonstick pan and fry the rolls until golden brown. Serve hot.Make the tuna-caper dip on the side:  Mix together 10 grams capers and 2 (180-gram) cans tuna in oil. Using a mortar and pestle, pound the mixture until it becomes a purée.  Taste the mixture and add more capers, if desired, continuing to pound until smooth. Add the juice from half a lemon and stir. Drizzle with olive oil and season with salt and pepper.  

not mine.credit and source: YUMMY PH