Ingredients are :1 large potato, cooked and dry mashed
4 tablespoons vegetable oil
1 clove garlic, crushed
1 medium onion, peeled and sliced
1 tablespoon fresh coriander
1 teaspoon ground turmeric
Freshly ground pepper to taste
1 teaspoon sugar
500g minced chicken or pork
1 shallot, finely diced
Prepared puff pastry sheets And the recipe is While the oven is preheating to 190?C, heat the oil in a frypan and fry the garlic, onion, coriander and turmeric until the onions are soft.

Add the pepper, sugar and minced chicken, fry until the meat has browned then stir in the mashed potato and shallot. Remove from the heat and allow to cool.

Cut each pastry sheet into four squares and place a spoonful of the mixture in the centre of each square.

Fold the pastry into a triangle, pinching the edges together to form a curly edge.

Bake until golden and serve with satay or chilli sauce for dipping.

Ingredients are :2 large potatoes
3/4 cup milk
2 cups plain Cajun seasoning And the recipe is Using a potato peeler, peel the skins thickly from the potato.
Dip the pieces of peel into the milk and flour seasoned with cajun.
Deep fry until crispy and golden brown.

Ingredients are :3 medium potatoes, peeled, diced
3 eggs
3 tblspn milk
200g chicken mince
2 spring onions finely sliced
2 tblspn fresh sage finely chopped
1 cup dry breadcrumbs
1 cup Mozzarella cheese, grated
1 1/2 cups plain flour
Vegetable oil for frying
Salt and pepper to taste And the recipe is Boil and mash potatoes. In a bowl, combine potatoes 2 eggs, 2 tblspn milk, chicken, mozzarella, spring onion, sage, salt and pepper.

Stir well. Chill for 1 hour.

Beat together remaining egg and milk in a small bowl. Set up another two seperate bowls, one with flour, one with breadcrumbs.

Heat oil in a saucepan over medium heat. Roll mixture into meal or bite-sized balls. Dip into flour, then egg mixture then breadcrumbs. Deep fry for 5 minutes or until golden brown. If croquettes are browning too quickly, reduce heat to allow time to cook through. Serve with your favourite sauce.

Ingredients are :2 medium size potatoes, peeled and grated
1 small onion, sliced
1 egg
1 tbsp vegetable oil
100gm packet smoked salmon
1 small avocado
Fresh chives
Salt and pepper to season And the recipe is Heat oil in a large frying pan.
Combine potatoes, onions and egg together and season to taste.
Drop spoonfuls of the mix into the frying pan and flatten into pancakes.
Cook on both sides until crispy and set aside on a paper towel.
Take a piece of salmon and a wedge of avocado and place on one side of the pancake. Then fold over the other side of the pancake and garnish with fresh chives.

Ingredients are :4 medium size Ruby Lou potatoes
4 medium size Royal Blue potatoes
2 teaspoons salt flakes
fresh herbs (dill, flat leaf parsley)
Freshly ground black pepper
100g smoked salmon
60ml olive oil And the recipe is Terrine tin ? 16cm x 10cm x 7cm. Line the tin with glad wrap.
Boil the potatoes in salted water until tender, allow to cool then peel and set aside.
Take the smoked salmon slices and line the inside of the terrine tin.
Keep 5 slices aside for the middle and the top.
Crush the potatoes with your hand and gently press the potato into the terrine tin.
Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap.
Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six.
To Serve: Garnish with dressed mixed greens and pickled chillies or gherkins.

Ingredients are :10 gourmet cooked and cooled potatoes
1 carton sour cream
100g Caviar (red and black)
Watercress to garnish And the recipe is Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream and ? teaspoon of caviar.
Serve well chilled with a sprig of watercress.

Ingredients are :2 large potatoes peeled and diced
50g butter
1 small chopped onion
1 large diced carrot
1 large sliced and peeled cooking apple
2 heaped tablespoons curry powder
2 tablespoons tomato puree
2 1/2 cups of beef stock
1 lime – grated rind and juice
salt and pepper to taste And the recipe is Melt the butter in a deep frying pan.
Add the potatoes, onion, carrot, apple, curry powder and tomato puree. Saut? for about 8 minutes.
Add the beef stock and lime juice. Reheat and cook until the vegetables are tender.
Season and serve hot with the grated lime rind as garnish.

Ingredients are istou
1 cup fresh basil leaves
4 cloves garlic
2 tablespoons tomato paste
3 tablespoons olive oil
2 large peeled chopped tomatoes
125g grated cheese

Soup
6 diced potatoes
500g cooked haricot beans
1 large, finely chopped onion
500g sliced green beans
500g sliced zucchini
1 tablespoon butter
3 litres water
and the Pistou you have prepared And the recipe is Pistou

Process basil, garlic, tomato paste and olive oil to a smooth paste.
Add tomato and cheese and set aside.
Soup
Melt butter and cook all vegetables until soft. Do not brown.
Add water, salt if desired and simmer gently for 1 hour.
Stir the Pistou through the soup just before serving.

Ingredients are :1 large potato, peeled, cooked, mashed
150g fetta cheese
1/4 cup sour cream
1 tblspn chopped chives
3 tblsn cream cheese
Salt and white pepper
Extra chives for garnish And the recipe is Allow mashed potato to cool. Mix in fetta, cream cheese, sour cream, chives and seasoning. Garnish with extra chives

Serve with warm Lebanese or Turkish bread, crackers or corn chips.

Ingredients are :2 large potatoes, peeled and grated
2 large onions, cut in half then sliced
3 cups cornflour
3 tblspn curry powder
1/3 cup water
1 tspn turmeric
1 tspn salt
Pinch white pepper
1 tblspn fennel seeds (optional)

Spicy Tomato Dipping Sauce:
1 tblspn Worcestershire sauce
1 tblspn tabasco sauce
1 tspn cumin (optional)
1 cup tomato sauce And the recipe is Mix the grated potato and sliced onion together, add the other ingredients and mix well.

Deep fry a tablespoon of the mixture in vegetable oil at 180 degrees until crisp and golden brown.

Mix the dipping sauce ingredients together and serve with the bajis.