|Sat Fat 6g|
A beautiful Indian recipe which finds traditional Indian spices being complimentarily soothed by the presence of coconut milk and flavours of mint. You'll also be taken through the process of making a sambal and chutney.
Grate the potato and carrot into a clean tea-towel and squeeze out any water.
In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.
Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.
While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.
Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.
Crack the eggs into the simmering water and poach for 3-4 minutes.
Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.
To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.
400g Fluffy potatoes (such as Maris Piper or King Edward), peeled
4 Smoked haddock portions, about 180g per portion
200g carrot, peeled
2tsp curry powder
2 egg yolks
1tsp fresh coriander
2 spring onions, finely chopped
120g spinach leaves
4 large eggs
2tbsp sunflower oil for frying
1tbsp white wine vinegar
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This campaign was originally produced in the framework of a programme co-financed by the European Union