THE PANTRY

Pickled Radishes – Korean style

• 500 gr radishes
• 1 cup white vinegar OR rice vinegar
• 1 cup sugar – white OR raw
• 1 cup water
• pinch of sea salt

1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
2. Remove jars with care – turn right side up and allow to cool
3. Clean and chop radishes into fine slices – pack into cooled jars
4. Heat the vinegar, sugar and water in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
6. Store for a few weeks – remember to date the jar
7. Serve as a side with your favourite dishes

Pickled Radishes – American style

• 500 gr radishes
• 1 cup white or apple cider vinegar
• 1 cup sugar
• 1/2 cup water
• 1 tsp salt
• 2 tsp mustard seeds
• 1 bay leaf
• 1 tsp dried red pepper-optional
• 1 tsp cracked pepper

1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
2. Remove jars with care – turn right side up and allow to cool
3. Clean and chop radishes into fine slices – pack into cooled jars
4. Heat the vinegar, sugar,water, bay leaf, mustard seed and pepper in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
6. Store for a few weeks – remember to date the jar
7. Serve as a side with your favourite dishes

Sweet Potato Fritters (Mindfood Mag – June/ July 2020

• 600 gr sweet potato – peeled and grated
• 300 gr carrots – peeled and grated
• 4-6 spring onions, finely sliced
• 2 tsps ground coriander
• 3 tsps mild curry powder
• 100 gr potato starch or cornflour
• 3 eggs, lightly beatedn
• Oil for frying
• 1/2 cup Greek yoghurt, sour cream or cream aioli to serve
• Fresh herbs to serve / parsley/ fresh mint/ fresh coriander

1. Combine grated potato and carrot in colander – squeeze to remove as much liquid as possible
2. Add remaining ingredients and mix well
3. Heat oil in pan and cook spoonfuls of batter in oil until golden brown / approx 4-5 mins each side
4. Watch the fritters as sweet potato can burn easily if cooked at too high a temperature
5. Keep fritters warm in oven around 150 degree until you cook all the batch
6. Serve with yoghurt/sour cream/aioli and fresh herbs

Quick Easy Rosti

• 1 kg regular potato
• 1 egg /beaten
• 1/2 cup plain flour

1. Peel and grate potato – squeeze all the liquid out (I line a colander with a chux and use this to help remove all the liquid)
2. Place in a bowl – add the egg and flour and season
3. Heat oil in pan – drop spoonfuls in and cook until golden brown – turn and continue cooking until both side are golden
4. Keep Rosti warm in the oven until all the batter is cooked

A GRATED POTATO CAKE IS A WONDERFUL WAY TO ENJOY SUCH A SIMPLE ROOT VEGIE

• Serve with a homemade spicy tomato sauce
• Radish pickles + grated apple + creme fraiche (or sour cream) + dill or chives
• Yoghurt + fresh herbs
• Chutney
• OR just salted

KIDS KITCHEN

1. Dry bake whole washed potatoes in the oven 200 for approx 1 hour
2. Filled potatoes- cut off the tops removing all the cooked potato from inside – then FILL
3. OR make a cut the length of the potato remove some of the cooked potato – then FILL
4. OR potato based pizza – cut the potato in thick slices and top
5. Now get creative/ chop up and grate a selection of fillings and let the children do the work
6. Put back in the oven to either grill the cheese or bake the topping

A selection of goodies to make the humble potato into a masterpiece

• Finely diced ham
• Grated cheese
• Bowl of savoury mince
• Bowl of savoury beans
• Finely chopped tomatoes
• Passata
• Mexican salsa
• Olives
• Finely sliced mushrooms
• Thinly sliced capsicum
• Baked beans
• Salami
• Pesto
• Sour cream
• Avocado