|Energy (Kcal) 421|
|Energy (KJ) 1762|
|Saturated Fat 11.3g||56%|
|Total Sugars 9.5g||10%|
Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.
In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.
Slice the halloumi into 8 brush with a little olive oil and sprinkle with a little curry powder then cook either under a hot grill of in a dry frying pan over a hot heat.
Divide the hash between your serving plates, top with the halloumi and finish with chopped fresh mint. Serve with crisp salad.
Cook the potatoes in 200ml of hot water for about 5 minutes, drain.
In a large microwavable bowl add the olive oil, onion, curry powder, garam masala, spring onions and garlic and cook for 3 minutes. Mix in the potatoes and peas and cook covered for about 10 minutes. Finally stir in the spinach and sultana’s and cook for 2 more minutes and serve with grilled halloumi cheese a scattering of fresh mint and crisp salad.
500g Desiree potatoes, chopped into 2-3cm dice
1 large red onion, sliced
50g chard, big stalks removed
5 spring onions, chopped
75g frozen peas
20g sultanas, (golden)
1tbsp medium curry powder
½ tbsp. garam masala
2 garlic cloves, crushed
2tbsp olive oil
10g fresh chopped mint
1 packet halloumi cheese
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!
A classic recipe this is easy to make, containing just a few ingredients. Prep in just 20 minutes, this is great for all cooking levels.
This campaign was originally produced in the framework of a programme co-financed by the European Union