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How many things can you do with potatoes.
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corned beef hash is great for using up leftover potato or sausage and leek hash for a yummy alternative to corned beef.0
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OOh i don't like corned beef but that sausage and leek hash sounds lovely, how do you make it please0
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Cullumpster wrote: »OOh i don't like corned beef but that sausage and leek hash sounds lovely, how do you make it please
this is the recipe i use: http://www.bbcgoodfood.com/recipes/1562/sausage-and-leek-hash.jsp
just leave out the horseradish if you're not keen. or substitute with a mustard you like.0 -
Thanks i'll have a look at that, may do it for dinner tonight0
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Depending on the size of the spuds, could you not just wrap them up in red plastic, put them on a stick and give them out to the hallowe'en children
Trick or treat:rotfl:Official DFW Nerd Club - Member # 593 - Proud To Be Dealing With My Debts!0 -
Leek and potato soup freezes well as long as you don't add cream.0
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trying-very-trying wrote: »Depending on the size of the spuds, could you not just wrap them up in red plastic, put them on a stick and give them out to the hallowe'en children
Trick or treat:rotfl:
Thats awesome! :rotfl:0 -
This is one of the most delicious dishes I know.
2hrs cooking, serves 4-6
Slice a medium potato per person into thin slices (about 2mm thick)
Slice one large onion (or 2 small ones!)
Chop up some bacon or ham - 1 rasher per person is what I usually use,but it depends on how much you can spare.
Make a basic white sauce,add cheese if you want (I do).
Sauce - melt a tbsp butter, add a tbsp flour cook until sandy in texture (a roux). Gradually stir in about half a pint of milk. Stir until thickens.
In a deep, greased oven-proof dish layer the potatoes, onion and bacon, season with pepper (no salt because of the bacon)
When you have put half the ingredients in, pour on half the sauce.
Continue with the layers, ending with potato.
Pour on the rest of the sauce.
Bake in the oven at 200c covered for 1 hour.Then take of the lid and bake for a further hour at 180c.
It's easy to increase/decrease quantities for this dish.The long cooking is the secret.
I serve it with carrots and a green veg.
From The Pauper's Cookbook by Jocasta Innes0 -
I usually keep some (I think they're called) "Hasselback" potatoes in the freezer. Simply take an unpeeled medium potato, slice it through about four/five times, but not right to the bottom, so that it stays in one piece. Fan them out gently, drizzle with oil and shove in the oven for an hour or so. They don't take as long as roast potatoes...and freeze well. I freeze them spread out on a flat tray. Something different, but familiar on the plate......
What do you do with them when they come out of the freezer? Do you put them back in the oven? I love these0 -
Yes, they don't take long to warm through - 20 mins or so in an oven. I don't even bother to put any more oil on them - just as they are.0
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