Indian Spiced Potato Curry
- 2-3 medium potatoes
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 2-3 crushed garlic pods (skin removed)
- 1 tsp coriander seeds (crushed)
- 1 tsp fennel seeds (crushed)
- ½ tsp pepper powder
- 2-3 slit green chillies
- Pinch of turmeric
- Handful coriander leaves chopped
- Peel the potato roughly and cut into cubes/bite size pieces.
- Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
- After it is cooked, drain the water completely and keep aside.
- Now heat a flat pan/kadhai and add some oil. Add the cumin seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
- Now add the crushed fennel seeds, coriander seeds, pepper powder and give it a stir.
- Add the cooked potatoes, green chillies, salt and stir well in intervals.
- Let this cook for about 6-7 minutes until the sides have browned, spices are coated well.
- Finally garnish with coriander leaves.
Courtesy of Redchillies.us
Blue Cheese Cream Gnocchi
- 1kg potatoes (Nicola or Royal Blue)
- 50g plain flour
- 50g semolina
- 50g cornflour
- 2 egg yolks
You may need to use 100g of each flour if use potatoes with ‘less buttery’ flesh
- Steam potatoes until soft
- Peel skins off potatoes
- Put through moulis or mash with masher until smooth and allow to cool
- Add flour, semolina and corn flour and yolks. Fold together with hands.
- Flour bench, roll out sausages of the gnocchi mixture about 2cm in diameter. Cut into 1cm pieces. Lay onto floured tray.
- Boil in salted water until the gnocchi floats to the surface.
- Put straight into the serving bowl or if serving later, put straight into ice water to cool quickly. Drizzle with vegetable oil.
- 1L milk
- 200g blue vein cheese (King Island Roaring Forties or Endeavour are perfect)
- 100g freshly grated parmesan
- salt and pepper
Simmer ingredients until thickened
To serve, Put desired amount of gnocchi in boiling water, when floating to surface, take out. Put in bowl with a ladle of the cheese sauce. Drizzle with basil oil, crispy prosciutto and finely chopped chives.
“courtesy Michelle Kearvell, Head Chef, Hackney Hotel, Adelaide, South Australia”