Wednesday, June 22, 2011

Brioche Potatoes

Brioche potatoes
Prepare a Duchess potato mixture (plain boiled cooked potatoes which are them passed through a sieve or potato ricer, and beaten well with egg yolk and butter or margarine to make a creamy smooth mixture).

Brioche potatoes are basically just 2 little balls of this potato mixture, the smaller one on top to create a brioche or cottage loaf shape.

The larger ball should be around 1" in diameter with the smaller one about a quarter inch.

  1. Put your brioche potato mixture balls together as above and place on a baking sheet.
  2. Place in a hot oven for a few minutes to harden the edges.
  3. Remove form oven and brush all over the beaten egg.
  4. Return to oven and cook until they brown slightly. 
  5. Serve.

Sunday, June 5, 2011

How to Make Potato Croquettes

Potato Croquettes
To make potato croquettes that will taste much nicer than ready-prepared ones you can buy.

  • Make a Duchess mixture
  • Roll them into croquette shapes about 2" x 4" in diameter. 
  • Take each croquette roll in flour, then beaten egg and finally breadcrumbs. 
  • Set aside until they are all prepared. 
  • If necessary, use a palette knife to remould them back into shape. 
  • Deep fry in hot fat at 185C until they are an even light golden color all over.
  •  Drain well on kitchen paper, and serve in a vegetable dish.
To make a Duchess mixture:

  1. Boil your potatoes
  2. Drain and allow to dry off. 
  3. Either use a potato ricer or a masher to mash your potatoes up. 
  4. Add one egg for every 1lb (1/2 kg) of potatoes. 
  5. Add butter or margarine at the rate of 1oz per lb of potatoes.
  6.  Beat well with a wooden spoon. 
  7. Adjust seasoning as necessary.