Tag Archives: Potatoes

Shepherd’s Pie

Shepherd's Pie

I don’t exactly remember the first time I had Shepherd’s Pie. Growing up in an Asian household, Shepherd’s Pie was definitely not a staple. But my adventurous food-loving mother made this Memorable Dish for us at home and we’ve been loving it ever since.

Shepherd’s pie is supposed to be made with ground lamb and cottage pie is supposed to be made with ground beef. But in North America, we use the term shepherd’s pie synonymously with cottage pie. This recipe isn’t my mom’s original recipe (she probably got hers from a friend or magazine). I remember one of my friends who was studying to be a chef was making shepherd’s pie while I was at his house. He used cumin and nutmeg and I really liked the taste.

This Memorable Dish is definitely an all-time favourite dish in our household. Everyone loves it. It can be a bit time-consuming to make. To break up the process a bit, I make the mashed potatoes a day before so I don’t spend all day making it 😉 .Shepherd's Pie

Shepherd’s Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: 6-8

Ingredients

  • For Potatoes:
  • 4 baking Potatoes (about 3 lbs), cut into 1-inch chunks
  • 2 cloves Garlic, peeled
  • 1 cup milk, warm
  • 1 tbsp butter
  • Salt for boiling potatoes
  • Salt & Pepper to taste
  • For Vegetables:
  • 1 cup Onion, diced (about 1 medium)
  • 4 cloves Garlic, minced
  • 3/4 cup Carrot, diced carrot
  • 2 stalks Celery, diced
  • 1/2 cup frozen Corn
  • 1/2 cup frozen Peas
  • 1 tbsp Extra-virgin Olive Oil
  • For Meat:
  • 2 1/2 lbs Ground Beef
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Onion Powder
  • 1½ tsp Garlic Powder
  • 1 tsp Kosher salt
  • 2 cups of Beef Stock
  • 1 tbsp All-purpose Flour
  • 1 tbsp Extra-virgin Olive Oil

Preparation

  1. Place potatoes and whole garlic clove in a large pot of salted water. Bring to a boil and cook for about 15 minutes, or until tender. Drain, return to the pot and set aside.
  2. Brown ground beef in a large frying pan with 1 tbsp of olive oil.
  3. Once the meat is brown, scoop it onto a large plate lined with paper towels to drain excess fat.
  4. Heat 1 tbsp of olive oil in the frying pan over medium-high heat. Add the onion and sauté for 5 minutes or until transparent and soft. Scrape the bottom of the pan to remove the yummy bits. (If it’s too dry, you can add a bit of water to remove the bits.)
  5. Add the chopped garlic, carrot and celery. Reduce the heat to medium and sauté for 5 minutes.
  6. Return the cooked beef to the vegetable mixture, add the spices (cumin, nutmeg, onion and garlic powder) and 1 tsp of salt.
  7. Add the beef stock, mix and break down the meat with a wooden spoon as much as you can. Cook for approximately 10 minutes.
  8. Add 1 tbsp of flour and stir until thickened. Stir in the corn and peas and turn off heat.
  9. Preheat the oven to 400°F.
  10. Place the pot of drained potatoes over low heat. Add the warm milk and butter. Mash potatoes with a potato masher or hand-held mixer.
  11. Spoon the meat and vegetable mixture into a 13 x 9-inch large baking dish. Spread the potato mixture on top in an even layer.
  12. Bake for 20 minutes, or until the top is golden brown.

Notes

If the pie starts bubbling but the top hasn’t browned yet, you can put it under the broiler to be browned for a few minutes.

http://www.memorabledishes.com/shepherds-pie/

Greek Potatoes

Greek Potatoes

This past Sunday was Greek Orthodox Easter and it’s the perfect time to pay tribute to this Memorable Dish. Growing up in an Asian household, our staple carb is obviously rice. We ALWAYS have rice for dinner at my parents’ house. Noodles are reserved for lunches and possibly breakfast. So eating bread or potatoes as a carb just doesn’t feel right. However, I absolutely love these Greek Potatoes!

I am always afraid to replicate simple traditional recipes with a few ingredients. Even though this Memorable Dish is simple, it’s the magic touch of experience and love that goes into the dish that could make or break it. Like making pasta, even though it’s only semolina flour, egg, salt and water, you need lots of experience to turn those ingredients into delicious pasta with the right chewiness and taste.

I got this recipe from my husband’s aunt. We went over to their house and when she served these potatoes I couldn’t believe how great they tasted. Such a simple dish but so flavourful! I hope I replicate it as it’s intended to be. But I find it not quite the same as when we had it at my husband’s aunt’s place. It must’ve been the magic touch I was talking about 😉 .

Greek Potatoes

Greek Potatoes

Greek Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 10 medium Potatoes, peeled, cut into quarters lengthwise
  • 1 Onion, finely diced
  • 1 Red or Green Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1 Lemon, squeezed juice
  • 1/4 cup Olive Oil
  • 2 tsp Oregano
  • 2 tsp Salt
  • 1 tsp Black Pepper

Preparation

  1. Preheat oven to 350°F.
  2. In a large bowl, mix all the ingredients well with the potatoes.
  3. Place the seasoned potatoes in a large roasting dish.
  4. Bake covered with foil for 45 minutes to 1 hour or until tender. Leave in oven for 15 minutes.

Notes

Note #1: You can also use 1/4 cup of store bought bottled lemon juice.

Note #2: The original recipe uses 1 tbsp of oregano. I find it a bit too strong for our family’s liking. So adjust accordingly.

http://www.memorabledishes.com/greek-potatoes/

Potato Sausage Bake

Potato Sausage Bake

This is one of those dishes that I came up with on the fly because of what I had on hand. Often I make dishes from things I find in the fridge and not with the intention of making anything great. More often than not, my husband would say, “This is so good! Remember it for next time!” I tell him it’s nothing special and I’m sure I’ll remember it next time. I also like to challenge myself to come up with recipes in a pinch so I don’t write it down for that very purpose! 😛

One of the things I learned from one of my cooking class teachers about baking food (not baking sweets) is you can bake at a higher temperature if you’re short on time. One of the students asked the chef how long we should bake a dish for. The chef answered, “it depends on how much time you have. If you have more time, you can use the standard 350 degrees and if you have less time, put the temperature higher to speed up the process. Just watch the oven”. I never thought of that. When I read a recipe for baking food, I always follow the temperature precisely. When I cook on the stove, I adjust the temperature throughout to speed up the process. So it makes sense that you can do it for baking food as well. It is great advice from my teacher and I hear her voice assisting me every time I bake something savoury.

This experimental Memorable Dish is a quick one-dish dinner that could be made fairly quickly. It’s perfect for a weeknight dinner. I made this dish at 350 degrees for an hour the first time and this time, I baked it at 400 degrees for a shorter time. I kept an eye on it and it turned out great both times. I hope you try to experiment making different dishes with whatever food you have on hand. Please share and let me know how your experimental dish turns out 🙂

Potato Sausage Bake

Potato Sausage Bake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4

Ingredients

  • 3 medium Potatoes, large cubes
  • 1 medium Onion, large dice
  • 1 Red Pepper, large
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 4 pieces of your favourite Sausages, cut into 1-inch pieces

Preparation

  1. Preheat oven to 400°F
  2. Place and mix all the vegetables, salt, pepper and oil in a large baking dish.
  3. Put the cut up sausages with the vegetables and mix.
  4. Bake for 30-45 minutes until slightly brown. Mix the sausages and vegetables halfway.
  5. Depending on how big you cut your vegetables and sausages, it can take longer or shorter to bake.
http://www.memorabledishes.com/potato-sausage-bake/

Waldorf Potato Salad

Waldorf Potato Salad

This Waldorf Potato Salad is one of my mom’s Memorable Dishes that she often made for us when we were children. It was also one of her favourite dishes to make for potlucks at our house or to bring to someone else’s home. Every time I think of this salad, I think of potluck parties with our family friends. Maybe my memory is a bit fuzzy but I always equate this salad, along with the Tomatoes Stuffed With Ham Salad, with mahjong parties.

Waldorf salad is generally made of apples, celery and walnuts, mixed in with mayonnaise. My mom used potatoes, eggs and ham in it. But I don’t remember her using celery. Maybe because we didn’t like them as kids or it wasn’t readily available in Hong Kong at the time.

My favourite part when eating this salad was biting into the sweet crunchy apples. My mom used to peel the apples so it was hard to tell whether we were biting into potatoes or apples after the mayonnaise was mixed in with it. It was always a nice surprise when I crunched into the juicy flesh of the apples. I love making and eating this Memorable Dish because it always brings back sweet memories of potluck parties and playing with my parents’ family friends’ kids.

Waldorf Potato Salad

Waldorf Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • 6 cups Potatoes, cubed
  • 2 cups Apples, cubed (I used Granny Smith.)
  • 2 Eggs, hardboiled
  • 1 tbsp Lemon Juice
  • 1 cup Celery, diced
  • 1 cup Ham, diced
  • 1 cup Mayonnaise
  • 1/2 cup toasted Walnuts
  • Salt & Pepper to taste
  • 8 cups Water (or enough to cover the potatoes)
  • 1 tbsp Salt

Preparation

  1. Bring water to a boil, then add salt.
  2. Put potatoes in salted water and boil until tender (approximately 10-15 minutes).
  3. Drain potatoes and run them in cold running water.
  4. Mix apples with lemon juice to prevent them from browning.
  5. In a large bowl, mix the potatoes, apples, hard-boiled eggs, celery, ham with the mayonnaise
  6. Add salt & pepper to taste.
  7. Top with toasted walnuts.

Notes

Note #1: Use waxy potatoes (they are thin-skinned), such as red or new potatoes.

Note #2: My mom used to peel both the potatoes and apples. I peeled my potatoes but left the skin on the apples for colour.

http://www.memorabledishes.com/waldorf-potato-salad/

Portuguese Curry Chicken
(葡國雞)

Portuguese Curry Chicken

The name of this dish is a misnomer. This dish does not originate from anywhere in Portugal. And curry is definitely not part of Portuguese cuisine. This is actually a Macanese dish that emerged when Portugal colonized Macau. (Macau is about an hour ferry ride west of Hong Kong). This coconut milk-based curry is popular among Hong Kong people because it’s not as hot and spicy as other curries. The coconut milk neutralizes the curry and gives it a milder taste.

My husband and I LOVE spicy food! Having young kids means that we cannot indulge this craving very often. So when I make spicy food or curry at home, I always make a non-spicy dish for the kids. Believe it or not, curry chicken has become my oldest son’s favourite dish! When he claimed the love for this dish he was around five or six years old. Before that, he went through a time of picky eating where he ate only carbs or things without sauce.

One evening when I made curry, my oldest son actually asked to try it. (At that time, he was still going through his picky phase.) We were shocked at his request and of course didn’t want to deter him by saying, “This is too spicy for you!” Instead, we gave him some of our curry chicken, waited anxiously, and were half afraid he would spit it out. But alas, he said, “Yum! I like it!” Our mouths dropped and we gave him some more. That was the beginning of my son’s love of curry. He would actually eat it and gulp down water after every bite. He likes it even though it’s too spicy for him!

As my son grows older, I hope this will become one of his favourite childhood Memorable Dishes. Every time I make this dish, I think of him and how much he enjoys eating it. One bite of curry chicken. One gulp of water 😛

Portuguese Curry Chicken

Portuguese Curry Chicken (葡國雞)

Prep Time: 20 hours

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4-6

Ingredients

  • 1 Chicken whole (approximately 4 pounds)
  • 1 Onion cut into chunks
  • 4 cloves Garlic minced
  • 2 Carrots cut into chunks
  • 2 large Potatoes cut into chunks
  • 2 tbsp vegetable oil
  • 1 tbsp Kosher Salt
  • 3 tbsp Curry Powder
  • 1 can Coconut Milk (398 mL)
  • 2-3 cups Water
  • 1 Bay Leaf

Preparation

  1. Cut the chicken into serving size pieces and trim any excess fat.
  2. Salt the chicken with half of the salt.
  3. Heat oil in braising pot, such as a Dutch oven and lightly brown chicken. The chicken only needs to be browned a bit and doesn’t need to be cooked through. Set aside.
  4. Lower to medium heat. (If there’s too much residual oil left from the chicken skin fat, take some oil out.) In the same pot, add onions to brown until they are softened, about 5-10 minutes.
  5. Then add garlic and curry powder and mix.
  6. Pour in coconut milk and water. (You might want to reserve some of the water until you put all the chicken and vegetables into the pot. The liquid should just cover the meat and vegetables.)
  7. Scrape off brown bits that are stuck to the bottom of the pot.
  8. Put the browned chicken, carrots, and potatoes back into the pot.
  9. Once you bring it back to a simmer, lower heat, cover and simmer.
  10. After 20 minutes, stir the chicken and make sure nothing gets stuck to the bottom.
  11. Cook for another 20 minutes.
  12. Serve over a bed of steamed rice if desired.

Notes

Note #1: To avoid added fat, I skin all the chicken before browning it. It’s up to your family’s preference 🙂

Note #2: If you don’t want to use a whole chicken, you can use your favourite chicken parts. Chicken thighs and legs give the most flavour. Chicken breasts tend to be drier. For best results, leave all meats on the bone for stewing.

http://www.memorabledishes.com/portuguese-curry-chicken/

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