Potato Recipes In The Oven
Delicious potato recipes in the oven recipes from www.nonnascooking.com
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Taro chips and spicy avocado salsa (ocumo frito con guasacaca) | Similar to potato chips, these Venezuelan taro chips are given a double fry in this recipe for an extra crisp result. They are also popular thinly sliced, like corn chips. Guasacaca, a spicy avocado salsa similar to Mexican guacamole, often accompanies the chips as a dip. Every Latin country has its own variation of the salsa – some mash the ingredients until they are smooth, while others are left chunky, and more like a relish. Th
Japanese meat and potatoes (nikujaga) | Literally “meat and potatoes”, the recipe for nikujaga could be considered Japan’s answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga “should” be made. It’s such a common dish, it even used to be considered a way to flirt in Japan: if a single man asked a single woman if she could make nikujaga, it would imply that he was consid
Bouillabaisse | Bouillabaisse had fairly humble beginnings as a soup cooked by fishermen in Marseilles, Provence. Fish not destined for market were boiled in a cauldron on the beach with shellfish and spices. Traditional bouillabaisse contains several kinds of fish and must include scorpion fish. Saffron, orange zest and fennel are some of the other key flavours. Guillaume’s recipe uses fish from Australian waters, which he chops, boils and processes – bones, head and all. The mixture is straine
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s bri
Best beef stroganoff | Beef stroganoff to a Russian is like a carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients. The outcome is always the same – immediate bliss followed by a food coma. And if you follow a few simple rules, you will make the best stroganoff around. First off, beef quality is paramount; avoid stewing beef and buy the best steak you can afford (you only need 500 grams). If steak is too expensive, buy more affordable pork
Classic cheese fondue | Sandra Bernard has had a passion for food and cooking since she was young. In 2005 she left her native country, Switzerland, and moved to Australia. Rather than opening a restaurant, she decided to give cooking lessons, in particular French cooking classes. Here Sandra shares her recipe for cheese fondue, a specialty from the Swiss and French Alps. While this recipe is served with bread for dipping, you can also serve a selection of vegetables and accompaniments such as
Butternut and sweet potato lasagne | This is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with the soft wintry flavours and that creamy white sauce. This white sauce is a shortcut white sauce, everything just gets put in a bowl and stirred, very, very simple and just as tasty as the traditional white sauce.
Slow-cooked lamb shoulder | If you are not in a rush and want to prepare a very special dish, this Spanish slow-cooked lamb shoulder recipe is it. There's no doubting slow-cooking requires patience, but the result will be worth it. All the cooking is done in one oven pan, infusing the vegetables and potatoes with the juicy flavours of the sweet lamb.
Caramelised pork belly | Stéphane makes this moist and tender pork by first gently poaching the pork in water with a bouquet garni. He then transfers the pork to the oven and transforms the skin into the best crackling on earth with honey, port, fennel seeds and cumin – it smells and tastes heavenly and the recipe is marvellously foolproof. Serve with any potato dish and roast vegetables or salad.
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume includes h
Roman-style semolina gnocchi (gnocchi alla Romana) | As Easter normally falls in April, Italian food writer Pellegrino Artusi’s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that Italians call magro or lean. In other words, fish or vegetables but no meat, the diet to be followed on Good Friday. Among a list of some of my favourite spring dishes, such as artichoke tart, broad beans served raw
Slow-cooked lamb shoulder with boulangere potatoes | This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.