Posts Tagged ‘potato’


April 12th, 2009 Comments off

Although I have not been a practicing catholic for many years, I still feel guilty if I eat meat on Good Friday so this is what we had this year.


5 large mashing potatoes, peeled and diced

Salt and freshly ground pepper

2 eggs

1 bag baby spinach

1 onion, finely chopped

1 carrot chopped

2 T butter

1/3 C  flour

2 C milk

1 C grated mature cheddar cheese

Juice and zest of 1 lemon

1 t English mustard

1 bunch flat leaf parsley, finely chopped

200g (½lb) skinless white fish such as gurnard or terakihi

300g (2/3 lb) smoked fish, like trevally, flaked


Preheat the oven to 200°C (400°F)

Cook the potatoes in salted boiling water for about 15 minutes until cooked.  Drain.  Hard boil the eggs, when cool peel and quarter them.  Wilt the spinach in a pot of boiling water for about 2 minutes, then drain in a colundar and squeeze out any excess water.

In a large pot, melt the butter then add the onion and carrot and gently fry for about 5 minutes until soft.  Add the lemon zest then mix in the flour and cook for a further minute.  Add the milk slowly and stir continuously until thickened and boiling.  Remove from the heat and add the cheese, lemon juice, mustard and parsley.   Check the seasoning and add salt if necessary.

Put the spinach, fish and eggs into a casserole dish and mix together.  Pour over the sauce and poke with the handle of a wooden spoon to get the sauce to penetrate to the bottom of the dish.  Mash the potatoes with some olive oil, salt and pepper.  If too thick, mix in some milk.  Spread over the fish and sauce.  Rough up with a fork then bake in the oven for about 30 minutes until browned and bubbling.

Serves 6

Fish pie

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March 30th, 2009 1 comment

Tato Salad

This salad is great for barbeques, and every time I make it I am asked for copies of the recipe. The secret ingretient is the brand of mayonaise- I only use Best Foods Real Mayonaise. This brand can be tricky to get in Australia because it is not available in supermarkets, continental deils usually have it. In New Zealand Kato makes a great mayonaisse, this would be my second preference. Whenever I have tried store-bought potato salads, I always find the ‘tatos are undercooked and al-dente, I like them to be very well cooked and soft. My mum is an expert of the different varieties of potatoes, I generally just go for the ones that have purple skin and creamy yellow flesh, and use them unpeeled in this recipe.

8 large potatoes, washed and cubed
½ jar best foods real mayonaise
¼ cup shelled pistacho nuts
1 red onion, chopped
2-3 finely sliced spring onions
1 lime

Boil the potatoes unti they are very soft, drain. Gently mix in the nuts, red and spring onions, and mayonaise. Squeeze lime juice over the salad and garnish with extra nuts or onion. This can be served warm, or made ahead and chilled.

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