aucepan on medium. Cook sweet potato and pepper 3-4 mins
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
Place potato, onion, carrot, garlic and lamb in a 4 1/2-quart slow cooker. Stir in stock, tomato puree and thyme. Cook, covered, on low, for 6 hours.
Discard thyme. Stir in spinach leaves; season to taste.
n upper third.
Puree garlic with oil and 3/4 teaspoon
To make the garlic cream squeeze the garlic out of each clove into
dd to the sprouts along with the garlic and a light sprinkling
Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.
baking tray lined with foil. Sprinkle with cheese. Broil for 1
mins until soft. Season with salt.
Heat the clarified
nd garlic for 5 mins or until leek is soft. Add potato
rushed garlic; cook and stir for 1 min.
Add potato and
Pierce sweet potato skin with a fork in
50\u00b0F. Roast the sweet potato and potato, in a single layer
ash, or push through a potato ricer, and leave to cool
he hot potatoes through a potato ricer and leave them aside
Garlic Yoghurt:
At least an
nch thick).
Mix the potato slices with as less olive oil
Preheat oven to 350 degrees F.
Heat butter with garlic in a skillet for a few minutes; then remove garlic.
Brush potato chips with garlic butter; place on baking sheets lined with paper towels.
Heat 5 minutes; drain on clean paper towels.
he skillet.
Stir potato slices, water, garlic, red pepper flakes, salt
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.