Tuesday, May 28, 2019

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.


1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 
1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 
 1 cup of Rice Bran oil for frying

Using a Mandolin, slice potato less than 1/8 on an inch thin. 
Either steam slices or cook flat in microwave. 
Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.
Dip cooled slices of potato into SD mixture and gently lower into hot oil. 
Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 

Monday, May 27, 2019

Potato and Sourdough Tots

These are easy, tasty and economical. They can be dressed up with dips or flavoured salt and reheated in Air Fryer or oven.

450 g peeled potato
1 egg
100g Sourdough Starter
1 Tablespoon of plain flour, plus more if needed.
1/2 teaspoon of Carb Soda
Handful of parsley and chives, chopped fine .
Salt, 1 teaspoon.
Pepper to taste
Rice bran oil for frying, about 1 cup

Peel and cut potatoes to the size of a small egg. Place in TMX bowl and grate 2 seconds at speed 7.
Push out liquid through fine strainer.
Tip into bowl and add all ingredients except oil. Stir well.  There should be no liquid.
Heat oil in a deep saucepan to frying pan. Drop a little batter in.  If it fry’s and browns quickly it is ready.
Using a small ice cream scoop, about 3 cm in diameter or a teaspoon, drop batter into hot oil. Turn when brown on one side.
Remove and drain on kitchen paper

Should make about 30 Tots
I made 1/2 plain as in recipe and then added 1 teaspoon of KFC powder to remaining mixture.
I dipped some of the plain ones in Mushroom salt and others in Sweet Chilli sauce.  I also sprinkled some with  Lime Leaf and salt mix.  The plain ones are a good base for many flavours.

Wednesday, May 15, 2019

Gluten Free, Ginger Pear Upside Down Pudding.

This delicious pudding is adapted to TMX, from a recipe by Bill Granger.  I have made a few small changes and made it with Gluten Free SR flour.  It is equally nice made with regular SR flour.
3 large or 5 small firm but ripe Pears.  Peeled, cored and quartered.
3 tablespoons orange juice
55g Demerara sugar
2 large eggs
200 g caster sugar
150 g SR , GF flour
Heaped teaspoon on ground ginger, ( and extra to sprinkle on top)
4 tablespoons of Sour Cream, light ok, ( probably could use plain Greek yogurt)
125 g melted butter
1 teaspoon Vanilla
Cream to serve

Preheat oven to 180 ff
Grease oven dish, approximately 18 cm square.  The dish should accommodate the pears close together in one layer.
Toss the pears, orange juice and Demerara sugar together and spread out in oven dish.
Into TM bowl place eggs and caster sugar, beat on speed 4 for 1 minute.
Add add flour and ginger and mix, 10 seconds, speed 4.
Add sour cream and butter and vanilla , mix 10 seconds, speed 4.
Scrape down bowl and mix 5 seconds speed 4.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ground ginger with 1 Tablespoon of caster sugar and sprinkle over batter
Bake 45 to 50 minutes, test with skewer to see it is cooked.

Bake 45 to 50 minutes.  Test with wooden skewer to see it is cooked.