Delicios Baked/Fried Freezer Pattiece with Raihana's Cuisines
Delicious and flavorful meat mixture curried and stuffed in a tasty mashed potato filling and then baked or fried to perfection. The meat mixture can also be substituted with a vegetable filling for vegetarians.
If Baking preheat oven to 350 degrees (Bake till dry and a little crispy)
2 eggs beaten to that add
1 tbsp white flour
1 tbsp cornstarch
dip it in 2 to 3 tbsp of samolina
2 cups oil (if frying)
Ing:
Red Chutney
tsp fresh ginger and garlic
4 tbsp chili garlic sauce
2 tbsp paprika
1 tbsp cajun seasoning
1 tbsp lemon pepper
1 tbsp cayenne
salt to taste
enough lemon juice to make a sauce like mixture5 boiled potatoes peeled and shredded
Seasoning for the potatoes:
1 tsp salt
1 tsp lemon pepper
1 tsp parsley flakes (optional)
cayenne (optiional)
1.5 lbs of boiled shredded beef
1 tbsp olive oil
1/4 tsp mustard seeds
14 tsp cumin seeds
5 to 6 curry leaves
1/4 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tbsp tomato paste
1 tsp ginger and garlic
1 tsp chili garlic sauce (Sambal)
1/2 tsp salt or to taste
1/2 tsp lemon pepper
2 tbsp fresh chopped coriander
2 tbsp white flour mixed with a
dash of salt
2 eggs beaten and add
pinch of salt
Method:
In a large pan add the olive oil and let it warm up, once hot add the mustard seeds and let them pop then add the cumin seeds, curry leaves, ginger and garlic and the tomato paste let that cook for a minute then add the all the spices and top with the shredded meat mixture and add the lemon pepper, once the mixture cools a little add the fresh coriander and keep it aside to cool completely. Taste test and make sure the taste is according to your pallet, turn the heat off and let the mixture cool.
Season the potato mixture and layer it in a pan it should be about 1/2 to 1 centimeter thick then spread the red chutney on top of it and next layer the beef mixture on top of the chutney mixture, top that with the remaining potato mixture, gently cut into desired squares. Freeze the pattiece for about 1/2 hour to 1 hour, slowly take out the pieces and dip them in dry flour (salt the white flour) then the egg mixture and fry until golden brown.
If you are baking these then dip them first in semolina then dip in the egg, flour and cornstarch mixture and bake on 350 until dry, crispy and a little golden brown.
Enjoy!
The Best Roasted Potatoes Recipe
These are the most satisfying roasted potatoes you’ll make. Creamy in the center and irresistible crispy sides, thanks to roasting at high heat with the combination of olive oil and butter.
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:07 Prepping potatoes
2:03 How to season potatoes
2:54 How to bake potatoes
3:36 Final touches
4:22 Taste test
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The Food Lab: How to Roast the Best Potatoes of Your Life
Read up on the full details here:
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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