Food recipes

Method
Heat oil in a large frying pan.
Combine potatoes, onions and egg together and season to taste.
Drop spoonfuls of the mix into the frying pan and flatten into pancakes.
Cook on both sides until crispy and set aside on a paper towel.
Take a piece of salmon and a wedge of avocado and place on one side of the pancake. Then fold over the other side of the pancake and garnish with fresh chives.

Method
Grease four individual souffle dishes (one cup capacity) and dust with flour. Set aside.
Cook potato in boiling water until tender. Drain. Mash until very smooth.
Transfer to a mixing bowl to cool.
Beat in egg yolks.
Add cheeses and salmon, mixing well.
Season to taste with salt and pepper.
Whisk the egg whites until they hold firm peaks.
Fold into the potato mixture with a metal spoon until fully incorporated.
Spoon the potato mixture into the prepared souffle dishes.
Bake in preheated 220C oven for 30 minutes or until golden and set.
Serve warm with a salad.

Method
Using a potato peeler, peel the skins thickly from the potato.
Dip the pieces of peel into the milk and flour seasoned with cajun.
Deep fry until crispy and golden brown.

Method
Fry bacon in oil.
Add onion and cook until soft.
Add all other ingredients (except the red wine), stir and simmer on medium heat for 30 minutes.
Add red wine and simmer for further 15 minutes. Season to taste.

Method
Boil potatoes and onion for 10 minutes. Mash well. Add lamb, egg, breadcrumbs, coriander, celery, garlic, salt and pepper. Mix well. Roll into small balls. Pan fry the meatballs in butter and oil.

Place meatballs in a serving dish and pour over your favourite curry sauce. Sprinkle with coriander and serve.

Method
Saut? the onion and celery in a tablespoon of butter or olive oil until tender.
Combine this mixture with the milk and salt and pepper in a large saucepan, stir occasionally and bring to the boil.
In a separate saucepan, heat two tablespoons of butter or oil until melted, whisk in the flour then cook for 3 minutes. Whisk this into the milk mixture and cook until thickened, stirring constantly.
Add the potatoes, mix well and warm until the soup is heated through.
Top each serving with cheddar cheese, grilled bacon bits, sour cream and chives.

Method
Bake the potatoes in their jackets in a hot oven for about 1 hour.
Slice the potatoes ? of the way through, five times.
Chop the red and green capsicum and slice the onion thinly.
Slide a prawn and onion slice between each potato slice.
Sprinkle with red and green capsicum and season with salt and pepper.
Reheat the potatoes under the grill before serving.

Method
Place flour, spring onions, potatoes, and baking powder in food processor or large bowl. Knead for 2 minutes. Add a little water if mixture is too dry.

Wrap dough in cling film and allow to rest for 30 minutes. Divide dough into 2 pieces. Roll into rounds of 18-20cm diameter. Combine the 3 oils and brush tops of dough rounds. Spray a non-stick frying pan with oil spray. Cook each dough round for 3 minutes each side, brushing with flavoured oil. When bread is golden remove from pan, cut into slices.

Method
Melt the butter in a deep frying pan.
Add the potatoes, onion, carrot, apple, curry powder and tomato puree. Saut? for about 8 minutes.
Add the beef stock and lime juice. Reheat and cook until the vegetables are tender.
Season and serve hot with the grated lime rind as garnish.

Method
Place the 2 sheets of puff pastry on top of each other and cut into quarters, trimming edges to allow even rising. Place squares on a lightly greased oven slide.

Spread each square with a dollop of sour cream. Top with anchovies.

Arrange slices of onion and potato over the sour cream and anchovy fillets. Season with salt and pepper.
Bake in a preheated 200?C oven for 30 minutes or until golden brown.

Create your own version using alternative toppings.