over high heat, bring potatoes and enough water to cover to
tter into very small pieces and place in the refrigerator
ilantro, garlic, avocados and onions in a medium bowl
re soft (not overdone), and the eggs are hard boiled
alamansi juice. Season with salt and pepper. Using a fork, roughly
dd leek, mushrooms, thyme and garlic and cook for 15 mins, stirring
ish, whisk together the egg, mustard, and salt and garlic powder; set aside
Cover with plastic wrap and refrigerate until ready to serve
Cook the potatoes in boiling salted water for 20 mins, or until tender. Drain and press through a potato ricer. Add the egg and potato starch and season with salt and nutmeg. Mix well and shape into 12 dumplings.
Bring a large saucepan of salted water to a boil. Add the dumplings and simmer over a low heat for 15-20 mins, until they rise to the surface. Remove with a slotted spoon.
tbsp of the oil and gently fry the onion until
killet, brown potato slightly with 2 Tbls butter and season with all
mins, until tender. Drain and rinse under cold water. Meanwhile
large saucepan, heat butter and oil together over high heat
Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
Stir through pineapple, egg and potato.
Mould into cakes and refrigerate until firm.
Heat oil in pan and fry until golden brown.
Serve with salad and sweet chilli sauce.
at. Add the sliced onions and cook for 40 mins until
tatoes, cumin seeds and cold water to cover
ns, until tender. Add flour and cook, stirring, 1 min.
Preheat oven to 220\u00b0C.
Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
Season to taste, stir in the leeks and turn into a large ovenproof dish.
Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
Heat 1 tbsp of the olive oil in a medium pan on high.Cook the potatoes for 2-3 mins on each side, until golden. Drain on paper towels.
In a bowl, combine the potatoes, salmon, arugula, pickles, tomatoes, onions, egg and dill leaves.
In a small bowl, whisk together the remaining olive oil with the lemon juice, red wine vinegar, Dijon mustard and honey. Season to taste. Toss dressing with the salad. Serve with crusty bread.
0 mins. Cook the peas and carrots in boiling salted water