This is a good combination of sweet potato (kumara) and plain potatoes. When you add in the extra vegetables and all the spices then serve it up with some Turkish bread you’ve got a great winter warmer
SPICY POTATO SOUP
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Tag Archives: potatoes
MUSHROOM & BACON SOUP
For me one of the best things about winter is homemade soup. In the old days Mum’s soups started with ham, chicken, lamb or whatever bones she bought at the butcher’s that week. She’d add vegetables and then cover the lot with cold water, bring it to the boil and cook it for a few hours. The next step was to allow the soup to cool so that the fat from the bones could solidify and it was then carefully taken off. The resulting soup was worth all that effort, but modern recipes like this one make the job a whole lot easier.
PORK BALL
To be honest I can’t decide if this recipe would taste great or not. The pork mince, bacon, egg, pine nut filling sounds good, but the pumpkin and potato topping could make it stodgy. Mum must have thought it sounded alright or she wouldn’t have kept it, if you try it out let me know how it goes.
OLD ENGLISH PORK CASSEROLE
Pork used to be the cheapest cut of meat on the supermarket shelves, but over the past few years the price has gone up quite a lot. Shoulder steak or chops are probably the most economical cut so using them in this casserole makes it tasty and affordable.
FISH CURRY
A curry to my Mum was always made using curry powder bought from the supermarket. There were no jars of curry mix in all the levels of heat that you can buy now and no one made it from scratch using individual spices. You either put in one tablespoon of curry powder or more depending on the heat you wanted. So this recipe is in no way a modern curry, but Mum and Dad didn’t like their curry hot and they did like smoked cod so this worked for them. When I make it I always put in some peeled potatoes that soak up the sauce and taste great.
FISH CURRY
- 375g filleted or smoked cod
- 1 onion finely chopped
- ½ clove garlic
- 1 tablespoon oil
- ½ tablespoon curry powder
- 1 dessertspoon tomato puree
- 150ml cold water
- Potatoes, peeled and quartered
Wash fish cut into bite size pieces. Saute onion and garlic in oil for 10 mins and stir in the curry powder. Stir well and cook for a few mins. Add water gradually stirring all the time and bring to the boil. Stir in the tomato puree. Put in fish and potatoes, cook very gently, low heat 30mins.
COUNTRY CASSEROLE
This hearty lamb casserole comes from an Australia Meat Board leaflet published back in 1970. Mum and I have both made in many times, it’s a great winter warmer
PADDY’S PIE
With a name like this it had to be a potato pie, didn’t it? My first thought was that this would make a good Sunday night family tea, but I’ve now decided that slices would be good served up with a roast or b-b-que. Either way I think it would be a winner.
POTATOES ANNA
I’m not sure I could make these potatoes look quite as neat as they have in the photo, but it’s always handy to have a good potato dish to serve with a roast or a b-b-que and this does look very good.
FISH CAKES
Fish cakes have always been one of my favourites. My Auntie Elsie used to make them for me whenever I stayed with her. Her recipe, as do most recipes, used tinned fish either tuna or salmon. This recipe of Mum’s is a little different as it uses smoked cod and hard boiled eggs. Worth trying I think.
RICH IRISH STEW
This recipe was published by the Australian Meat Board to promote lamb and Mum would have picked the leaflet up from the counter at her local butcher’s shop. It’s a recipe I’ve cooked a lot over the years and still do. You can’t beat a lamb casserole on a cold winter’s night can you?
Beb's Recipe Drawer 