BBQ
RECIPES
HOT
HERBED POTATOES
1
kg (2 lb.) potatoes
2
cloves garlic
1/3
cup oil
1
teaspoon Paprika
Salt,
Pepper
2
tablespoons chopped parsley
1/2
teaspoon rosemary
2
tablespoons grated parmesan
1/2
teaspoon oregano
Cheese
Peel
potatoes and cut into 2.5cm (1 in.) cubes, rinse and dry well.
Combine
oil, salt, pepper, rosemary, oregano and crushed garlic.
Put
oil mixture in frying pan over high heat.
Add
potatoes and cook until well browned.
Add
combined paprika, parsley and cheese, toss lightly.
Serves 4.
CREAMY
CURRIED POTATOES
6
medium potatoes
6
shallots
30g
(1 oz.) butter
1
1/2 cups fresh breadcrumbs
4
tablespoons sour cream
45
g (1 1/2 oz.) butter
Salt,
Pepper
1
teaspoon Paprika
1
table spoon curry powder
Wash
unpeeled potatoes well, put into saucepan with enough water to cover, bring to
boil, reduce heat and simmer covered 30 minutes or until just tender. Drain
and allow to cool.
Cut
top off each potato, scoop out flesh, leaving 5 mm (1/4 in.) shell.
Mash
potato until smooth, add butter, sour cream, salt, pepper, curry powder and
chopped shallots.
Mix
well and Spoon potato mixture back into shells.
Combine
breadcrumbs, extra melted butter and paprika, sprinkle crumb mixture on top of
each potato.
Bake
in moderate oven 20 to 25 minutes or until light golden brown
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