SPANISH OMLETTE
SERVES 8
 
3 – 4 Royal Blues potatoes
½ cup diced Spanish onion
100gms Spanish black olives pitted
2tsp fresh herbs chopped
2 cloves garlic peeled and minced
½ tsp salt
1/4tsp black pepper
2tbsp extra virgin olive oil
6 large eggs beaten with ½ tsp salt and ¼ tsp white pepper
 
METHOD
 
Peel and slice potatoes thinly.
In a hot oiled skillet add potatoes, onions, olives, herbs, garlic salt and pepper. Stir occasionally so not browning the mixture. Cook for 10 minutes  or until tender.
 
Remove from heat, add egg mixture and stir gently. Return to low heat and cover. Cook for 10 minutes or till cooked. Remove from heat. Let stand for 5 minutes, then slice and serve with green salad.

LIGHT BEEF AND POTATO CURRY
 
Serves 6 people
 
75mls oil
4 onions sliced
3 cloves garlic chopped
2.5cm ginger root chopped
1 tbsp ground coriander
1 tsp ground cumin
1/2tsp turmeric powder
4 tomatoes skinned and chopped
675gms beef cubed
5 curry leaves
750mls water
450gms potatoes cubed
2tbsp chopped coriander.
 
METHOD
 
Heat the oil and fry the onions until golden, stirring occasionally. Add the garlic and ginger and fry until browned. Stir in the coriander, cumin and turmeric and fry for 1 minute stirring. Add the tomatoes and fry until the mixture resembles a thick puree and oil appears around the sides of the pan. Ass the meat and curry leaves and fry until browned, stirring occasionally. Add the water and bring to the boil, cover and simmer for 20 minutes . Reduce the heat to low and cook for a further 20 minutes. Add the potatoes and stir thoroughly. Cover and simmer for about 40-45minutes until the meat and potatoes are tender. Sprinkle with coriander and simmer for 1 minute before serving.

KOFTA POTATO MEAT BALLS IN SPICY GOAN SAUCE.
 
225gms floury potatoes diced
225gms minced beef or lamb
1 onion finely chopped
1tbso chopped fresh coriander
1 celery stick finely chopped
2 garlic cloves crushed
25gms butter
1tbsp vegetable oil
Salt and pepper to taste
Chopped coriander to garnish.
 
 
SAUCE
1 x 2.5cm (1 inch) cube of fresh ginger and coarsely chopped.
8 garlic cloves peeled
350mls water
4 tbsp vegetable oil
175 – 200gms onions, peeled and chopped
1 ½ - 2 fresh hot green chillies sliced into thin round
1/2tsp ground cumin
½ fresh coconut, finely grated
1/2tsp salt
 
 
METHOD:
 
Boil potatoes till cooked and mash. Mix together with potatoes the rest of the ingredients. Roll into small balls. Fry the balls. Keep them warm.
 
To make the sauce:
Place ginger, garlic, in food processor and blitz. Add 120mls water blend till smooth.
Fry onions in pan, add paste , green chillies, turmeric and cumin stir and fry. Add coconut mild salt and remaining water. Bring to the boil.
 
In a dish place meatballs and pour sauce over. Sprinkle with coriander and serve.

KASHMIRI CHICKEN
 
1.5kg chicken pieces
125mls natural yoghurt
2tbsp tomato paste
110gms butter
2 onions finely diced
2 cloves garlic finely chopped
1cm ginger finely chopped
4 cardamoms
3 potatoes diced
60mls water
125mls whipping cream
Handful coriander leaves chopped
2 green chillies finely sliced
salt.

 
CURRY SPICES ( MIXED)
 
2tsp garam masala
2 tsp coriander powder
1 tbsp fennel powder
1tbsp cumin powder
 
Combine the chicken, curry spices, yoghurt and tomato paste and  marinated for 30 minutes
Heat the butter and saute the onion, garlic, ginger and cardamoms until lightly browned and golden
 
Add the marinated chicken and cook for 5 – 7 minutes until the chick shrinks a little.
Add the potatoes and water and simmer until the chicken is tender.
Stir in the cream before adding the coriander leaves and chillies.
 
Season with salt.