21 September 2017Last updated

Food | Recipes

Silvena Rowe puts together a potato feast

Give the humble potato a delicious makeover with Silvena Rowe’s easy recipes

Silvena Rowe
21 Nov 2014 | 12:00 am
  • Turkey ham and potato cakes.

    Source:Murrindie Frew Image 1 of 5
  • Crispy potato bake.

    Source:Murrindie Frew Image 2 of 5
  • Baby potato chicken bake.

    Source:Murrindie Frew Image 3 of 5
  • Sweet potato and avocado salad.

    Source:Murrindie Frew Image 4 of 5
  • Crispy potato dauphinoise with veal bacon.

    Source:Murrindie Frew Image 5 of 5

Turkey ham and potato cakes

Prep time 15 mins
Cooking time 30 mins
Serves 4

800g Desiree potatoes, peeled and cut into 5cm pieces
200g turkey ham, chopped
1 egg, lightly beaten
4 spring onions, thinly sliced
1/4 cup flat-leaf parsley, chopped, plus extra to garnish
1 1/2 tsp hot English mustard
1/2 cup dried breadcrumbs
Olive oil, for frying
Mixed salad and mayonnaise, 
to serve

1 Place potatoes in a large pan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 15 minutes or until tender. Drain. Transfer to a large bowl and mash.

2 Add turkey ham, egg, spring onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined.

3 Divide the mixture into 2cm thick patties and lightly coat each patty in breadcrumbs.

4 Heat oil in a large non-stick frying pan. When hot, cook the potato cakes in batches for 5 minutes each side or until golden and warmed through.

5 Serve with salad and mayonnaise, garnished with parsley.

Crispy potato bake

Prep time 15 mins
Cooking time 1 hour
Serves 4

800g sweet potato cubes
300g potato cubes
1 medium onion, thinly sliced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
300ml single cream
200g hard cheese, grated
2 tbsp dried breadcrumbs

1 Preheat oven to 200°C. Lightly mix sweet potato, potato, onion, thyme and parsley in an 8-cup capacity ovenproof dish. Pour over cream. Sprinkle with cheese and breadcrumbs. Season with salt and pepper.

2 Bake for 1 hour or until potato is tender and the crust is crispy and golden brown. Keep checking and cover with foil if the crust browns too soon.

Baby potato and chicken bake

Prep time 15 mins
Cooking time 45 mins
Serves 4

2 tsp olive oil
300g chicken breast fillets, cut into 2cm pieces
2 celery sticks, coarsely chopped
1 leek, thinly sliced
1 large carrot, coarsely chopped, plus juliennes for garnishing
2 garlic cloves, crushed
2 tsp ground cumin
400g baby potatoes, peeled and cut into 2cm pieces
100g button mushrooms, cleaned and sliced
1 bunch baby spinach, trimmed and finely chopped
250ml chicken stock
50g dried dates
100g grated or crumbled 
feta cheese

1 Preheat the oven to 180°C. Heat oil in a large pan over a high flame. Cook chicken in 3 batches, for 2 minutes or until golden. Transfer to a plate.

2 Reduce heat to medium. Stir in celery, leek and carrot for 6-7 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic.

3 Stir in baby potatoes, mushrooms and spinach. Sauté for a minute or until spinach is wilted. Add prepared chicken, stock and dates. Bring to the boil and then lower the heat. Cover and let it simmer until potatoes are just tender. 
4 Place portions of the mixture in oven-proof bowls, sprinkle cheese over and cook in the oven until the cheese has melted and is slightly golden brown. Garnish with carrot juliennes and serve.

Sweet potato and avocado salad

Prep time 15 mins
Cooking time 8 mins
Serves 4

1 egg yolk
2 1/2 tsp finely chopped fresh ginger
2 tbsp white vinegar
1 tbsp Dijon mustard
6 tbsp olive oil
700g sweet potatoes, peeled and cut into 5mm-thick slices
200g mixed salad leaves
2 ripe avocados, peeled, halved, pitted and cut into thick slices
1 bunch fresh oregano, sprigs picked

1 To prepare the dressing, whisk egg yolk, ginger, white vinegar and mustard in a bowl. Add a little of the oil and whisk until combined. Gradually add the remaining oil, a few drops at a time, until the mixture is thick. Season with salt and pepper.

2 Grill the sweet potatoes on medium high heat, for 4 minutes on each side, or until tender and slightly charred. Set aside to cool.

3 When ready to serve, create a bed of grilled sweet potatoes, top with salad leaves, avocado and oregano. Drizzle with prepared dressing and serve immediately.

Crispy potato dauphinoise with veal bacon

Prep time 30 mins
Cooking time 2 mins
Serves 4-6

1kg baking potatoes, peeled and placed in a bowl of cold water to prevent them from discolouring
3-4 cloves garlic, grated
500ml double cream
300ml milk
300g cubed veal bacon

1 Preheat the oven to 160°C. Cut the potatoes into thin slices, about 3mm thick, and place them in a large bowl.

2 Sprinkle garlic over the potato slices and toss to ensure that the garlic coats the potatoes evenly. Season with salt and freshly ground black pepper.

3 Pour the cream and milk over the potatoes and mix well again.

4 Remove the potatoes from the liquid mix, reserving the liquid, and place into a gratin dish or oven-proof frying pan. They should come to just below the top of the dish.

5 Pour the reserved liquid over and then press the potatoes down with the back of a spoon so it forms a solid layer. Sprinkle with veal bacon.

6 Bake for 1-1 1/2 hours, or until the potatoes are completely tender. Serve the dauphinoise as a side dish to roasted meat or poultry.

Silvena Rowe

By chef Silvena Rowe