Beef, Potato and Spinach Meatloaf

A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.

Ingredients:

1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard

Method:

1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.

Roast Smashed Potatoes

Recipe serves 6.

Ingredients:

3 pound (1.5 kg) small-sized round, waxy potatoes
2 tablespoons extra virgin olive oil
Handful small thyme sprigs

Method:

1. Preheat oven to 475 degrees F (240 degrees C). Line a baking tray with baking paper.
2. Cook potatoes in salted boiling water until tender but not split. Drain and allow to cool a little. Place potatoes on paper, with a little room to spread. Smash potatoes with a potato masher, or place a tea towel over them and hit hard with the heel of your hand so they split and spread without breaking apart. Drizzle with oil, sprinkle with salt and scatter with thyme.
3. Bake for 25 to 30 minutes, or until potatoes are golden and crisp at the edges. Serve immediately.

Jacket Potatoes

Cheap but delicious, jacket potatoes make an excellent accompaniment to grilled meat or, with a tasty filling, an ideal snack on their own. Recipes serve 4.

Ingredients:

4 large potatoes
Oil for brushing
Butter to serve

Method:

1. Brush the potatoes all over with oil and cook in a preheated moderately hot oven, 400 degrees F (200 degrees C), for about 1 hour or until soft.
2. Cut a large deep cross in one side, fill generously with butter and serve immediately, or use any of the following fillings.

Chives and Sour Cream Filling:

Ingredients:

2 egg yolks
2/3 cup sour cream
Dash of Tabasco sauce
2 tablespoons chopped chives
Salt and pepper
Spring onions to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Beat in the filling ingredients, adding salt and pepper to taste. Spoon the mixture back into the potato shells.
3. Place on a baking tray and return to the oven for 15-20 minutes, until hot and golden brown.
4. Garnish with spring onions and serve immediately.

Bacon and Salami Filling:

Ingredients:

2 ounces (60 g) butter
1 large onion, finely chopped
4 rashers streaky bacon, rind removed and diced
Salt and pepper
1 ounce (30 g) salami, diced
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Mustard and cress to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Melt the butter in a pan, add the onion and cook until golden brown. Add the bacon and cook for 2 minutes, then stir into the mashed potato. Season well with salt and pepper, stir in the salami and parsley and mix well.
3. Spoon the mixture back into the potato shells and sprinkle with the cheese. Bake as above.
4. Garnish with mustard and cress and serve immediately.

Souffle Cheese Filling:

Ingredients:

2 eggs, separated
1 cup grated matured Cheddar cheese
1 teaspoon English mustard
Salt and pepper
1 tablespoon grated Parmesan cheese
Rosemary or parsley sprigs to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth. Beat in the egg yolks, Cheddar cheese, mustard and salt and pepper to taste.
2. Whisk the egg whites until very stiff and fold into the mixture. Spoon into the potato shells, sprinkle with the Parmesan and bake as above.
3. Garnish with rosemary or parsley and serve immediately.

Lamb Hotpot

What could be more delicious than a dinner of lamb fillets with rosemary and garlic, topped with crispy potato slices? Serve with a light red wine for a perfect springtime dish. Recipe serves 6.

Ingredients:

2 fillets of lamb, thickly sliced
1 clove of garlic, peeled and thinly sliced
6 lambs' kidneys
1 1/2 pound (750 g) potatoes, peeled and thickly sliced
Salt and ground black pepper
2 tablespoons chopped rosemary
1 large onion, peeled and thinly sliced
4 fl oz (125 ml) chicken stock
4 fl oz (125 ml) white wine
3/4 ounce (20 g) butter, plus extra for greasing
Sprig of fresh rosemary, to garnish

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Trim any excess fat from the lamb and cut into 1 inch (2.5 cm) slices. Lay a sliver of garlic on each slice. Cut the kidneys in half and remove the cores with a sharp knife.
2. Cover the base of a casserole with one-third of the potato slices, overlapping them slightly, and season with salt and pepper. Arrange half the lamb and kidneys on top. Sprinkle with half the chopped rosemary and cover with onion rings.
3. Repeat, seasoning each layer, finishing with overlapping potato slices. Pour the stock and wine over the top. Cut a piece of greaseproof paper to cover the potatoes. Grease well with butter and lay, butter side down, on the potatoes. Cover with a tight-fitting lid and bake for 3 1/2 hours.
4. Remove the lid and buttered paper, dot with remaining butter and return to the oven for 30 minutes, or until the potatoes are browned. Garnish and serve.

Tip: This dish is delicious served with french beans and carrots.

Stuffed Baked Potatoes

Served with salad these make a nice light meal. Delicious served with a dollop of sour cream. Recipe serves 4.

Ingredients:

4 large potatoes
Salt and pepper
1 teaspoon dried rosemary leaves
1 teaspoon (prepared) freshly crushed garlic
1 small onion, diced
3 1/2 ounces (100 g) Gruyere cheese, grated
1 ounce (30 g) butter
Vegetable oil

Method:

1. Trim a little from one end of the potato so they will stand upright in a baking dish. Trim a larger portion from the other end and set it aside.
2. Scoop out the flesh of the potato. Grate and combine with the salt, pepper, rosemary, garlic, onion, butter and 1 1/2 ounces (40 g) of the cheese. Fill the potatoes with this mixture and place the potato lids back on top.
3. Stand potatoes in a baking tray that has been line with a sheet of baking paper. Brush the potatoes with a little oil. Bake in a 350 degree F (180 degree C) oven for 45 minutes to 1 hour.
4. Sprinkle with remaining grated cheese and serve with sour cream and a sprinkle of paprika.

Potato and Poppyseed Focaccia

This recipe is open to many variations in flavor. Fresh or dried herbs may be kneaded into the dough, or you could try sprinkling it with sesame seeds or sliced olives instead of poppyseeds. The mashed potato adds moisture to the bread. Serves 4.

Ingredients:

2 cups all-purpose (plain) flour
1 tablespoon dried yeast
1 teaspoon sugar
1 teaspoon salt
1 1/3 cups mashed potato
1/4 cup warm water
1/3 cup olive oil
2 tablespoons semolina
1 egg, lightly beaten
Salt and white pepper, to taste
2 teaspoons poppyseeds

Method:

1. Sift flour into large mixing bowl. Add yeast, sugar, salt and mashed potato. Pour in combined water and oil. Using a knife or spatula, mix to a soft dough.
2. Turn dough onto a well-floured surface, knead for 10 minutes, until smooth. Sprinkle surface with more flour as necessary. Shape into a ball, place into a large, lightly oiled mixing bowl. Leave, covered with plastic wrap, in a warm place for 30 minutes, until well risen.
3. Preheat oven to moderate 350 degrees F (180 degrees C). Knead dough again for 5 minutes. Sprinkle the base of a greased 9 inch (23 cm) square cake tin with semolina. Press dough into tin with floured hands. With a skewer, prick four rows of four holes into dough. Cover with plastic wrap and leave in a warm place for a further 20 minutes, until well risen. Brush lightly with the beaten egg and sprinkle with poppyseeds. Bake 40 minutes, until golden brown. Turn focaccia onto a wire rack to cool.

Herby Potato Bake

Unlike many potato bakes this one does not have a creamy sauce. Hence it is a healthy alternative and more suitable to serve with the family meal. Recipe serves 6.

Ingredients:

4 large or 6 medium potatoes
3/4-1 cup chicken or beef stock
Olive or vegetable oil
Dried rosemary leaves
Dried thyme leaves

Method:

1. Peel and slice potatoes thinly. Brush a deep ovenproof dish with oil.
2. Arrange a layer of potato slices, overlapping slightly, in the base of the dish. Brush with oil and sprinkle with thyme and rosemary. Arrange another layer of potato and continue the process until all the potato is used.
3. Boil the stock and pour over the potatoes. The stock should come about 3/4 up the potato. Brush the top layer of potato with a good layer of oil and sprinkle with more herbs.
4. Bake in a preheated 400 degree F (200 degree C) oven for 50-60 minutes or until potatoes are cooked.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.

Layered Lamb and Potato Bake

Please the family with this easy dinner dish of cubed lamb chops and vegetable layers with a potato and baked-on tasty cheese topping. Serve with vegetables or salad, as desired. Recipe serves 4.

Ingredients:

1 1/2 pounds (750 g) lamb chump chops
1 tablespoon oil
4 ounces (125 g) mushrooms, thinly sliced
2 zucchini, thinly sliced
2 tablespoons all-purpose (plain) flour
1 cup water
1 small chicken stock cube, crumbled
3 potatoes, thinly sliced
1 ounce (30 g) butter, melted
1/2 cup grated tasty cheese

Method:

1. Remove fat and bones from chops, cut lamb into 1 inch (2.5 cm) cubes. Heat oil in medium saucepan, add lamb, stir over heat until lamb is browned all over.
2. Add mushrooms and zucchini to pan, stir over heat for about 2 minutes until mushrooms are soft. Stir in flour, stir over heat further minute. Remove from heat, gradually stir in combined water and stock cube, bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until lamb is tender.
3. Spoon half the lamb mixture into 4 ovenproof dishes (1 cup capacity), top with a layer of potato slices. Repeat layers, finishing with potato slices.
4. Brush potatoes with butter, sprinkle with cheese, bake in moderate oven for about 25 minutes or until potato is lightly browned.

Chicken Potato Salad

A classic of Turkish cuisine from the days of the Ottoman Empire, this delightfully easy chicken breast and vegetable salad has been updated using potatoes. Recipe serves 4.

Ingredients:

1 pound (500 g) potatoes
2 pints (1 litre) chicken stock
1 small onion spiked with 3 or 4 cloves
2 sprigs thyme (or 1/2 teaspoon dried)
2 chicken breast pieces, skinned
2 slices bread, crusts removed
1 small onion, grated
1 clove garlic, crushed
2 ounces (50 g) pecan nuts, finely chopped (or walnuts)
1 cup finely chopped parsley or basil
Few lettuce leaves
2 tablespoons extra virgin olive oil (or macadamia nut oil)
2 teaspoons paprika

Method:

1. Wash potatoes, cut into cubes (with skins still on) and poach in chicken stock.
2. Add clove-studded onion, thyme and the chicken breasts and let the breasts poach slowly with the potatoes for 15 minutes.
3. Meanwhile, soak bread in stock, squeeze out excess. In a bowl, crumble bread, add grated onion, garlic, nuts and herbs. Mix thoroughly adding a little chicken stock to make a smooth paste.
4. When chicken breasts are cooked, remove from stock and allow to cool. Chop finely and add to nut mixture. This process could be done in a food processor for a smoother mixture. When potatoes are cooked, remove from stock, drain and allow to cool.
5. To assemble salad, place a few lettuce leaves on a serving plate, add potato cubes and spoon over the chicken/nut mixture.
6. Heat olive oil, add paprika and heat for a minute. Drizzle this oil/paprika mixture over salad.

Tip: The stock may be used again. Simply remove the clove-studded onion and store stock in the refrigerator or deep freeze.

Spinach and Cheese Potato Pie

This easy and cheesy fresh vegetable pie is delicious for lunch or dinner. Accompany with salad vegetables. Recipe serves 4.

Ingredients:

2 potatoes, chopped
1 egg
1 cup self-rising (raising) flour
1 onion, chopped
1 tablespoon oil
8 spinach leaves, chopped
2 ounces (60 g) ricotta cheese
2 tablespoons grated tasty cheese
2 ounces (60 g) ham, chopped
1 egg yolk
1/2 ounce (15 g) butter, melted
1 tablespoon grated Parmesan cheese, extra

Method:

1. Boil, steam or microwave potatoes until tender; drain, cool. Push potatoes through sieve, stir in egg and sifted flour, turn onto floured surface, knead until smooth.
2. Cook onion in oil until soft, add spinach, cover, cook over high heat for 1 minute, or until spinach is wilted. Remove from heat, stir in cheeses, ham and egg yolk.
3. Press half the potato mixture evenly over base of 8 inch (20 cm) flan tin, spread with spinach mixture.
4. Roll out remaining potato mixture on floured surface large enough to cover spinach mixture; trim edge. Brush with butter, sprinkle with extra cheese. Bake in moderate oven 40 minutes, or until golden.

Potato Beef Pot Pie

A tasty ground beef pie with a cheesy potato topping that is cheap, easy to make and always popular with my family for dinner. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, grated
1 pound (500 g) ground beef (mince)
1 cup frozen peas
1/4 cup water
1 small beef stock cube, crumbled
1 cup cooked rice
1/2 cup barbecue sauce
2 cups mashed potato
1 cup grated tasty cheese
1/2 cup packaged breadcrumbs
Paprika for sprinkling

Method:

1. Heat oil in large saucepan, add onion and carrot, cook, stirring, until onion is soft (or microwave on High for 3 minutes), add beef and cook until well browned (or microwave on High for 8 minutes).
2. Add peas, water, stock cube and rice, bring to the boil, reduce heat, simmer, covered, for about 15 minutes or until meat is tender (or microwave on High for about 15 minutes); stir in sauce.
3. Pour mixture into a 10 cup capacity ovenproof dish, top with mashed potato, cheese and breadcrumbs. Bake in moderate oven for minutes or until golden brown, sprinkle paprika over top.

Genoese Bean and Potato Bake

Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.

Ingredients:

1 pound (500 g) potatoes
1 pound (500 g) green beans
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil

Method:

1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.