POTATO SALAD WITH CURRIED MAYO
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Side dish, Snack
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
- Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium
ALMOND POPPY SEED BREAD
We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 197 calories, Fat 9g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CURRIED ALMOND AND POPPY SEED POTATOES
Number Of Ingredients 15
Steps:
- 1. In a small food processor, process together the ginger, garlic, cashews, and poppy seeds, adding about 2 tablespoons water to make a paste. Mix in the garam masala and transfer to a bowl.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and red chili peppers they should sizzle upon contact with the hot oil. Quickly add the potatoes, turmeric, and salt and stir until golden, 5 to7 minutes.3. Add the ginger-poppy seed paste and continue to stir over medium-low heat until traces of oil are visible on the sides, 7 to 10 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.4. Add the water, cover the pan, and cook over medium-high heat until the potatoes are soft and the sauce is thick, about 10 minutes. Add the cream or coconut milk, if using, and simmer another 3 minutes. Transfer to a serving dish, lightly stir n the cardamom seeds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
- In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 9 g, TransFat 1/2 g
MUGHLAI LAMB CHOP CURRY WITH ALMOND AND POPPY SEEDS
Number Of Ingredients 15
Steps:
- 1. Prepare the almond-poppy seed paste, the ginger-garlic paste, and the garam masala. Then, in a small bowl, whisk together the yogurt, cream, and almond-poppy seed paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, fennel, cayenne pepper, ginger, and asafoetida and stir 1 minute. Add the lamb, ginger-garlic paste, and salt and cook, stirring, over medium-high heat until the meat is browned, 10 to 12 minutes.3. Reduce the heat to medium-low and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, until the meat is well-browned, 15 to 20 minutes.4. Add the rest of the water and cook, stirring, over medium-high heat until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, about 20 minutes. (If the meat is not tender, add another 1 cup water, cover the pan, and simmer on low heat until soft.)5. Mix in the whisked yogurt-cream mixture and cook over medium heat, stirring constantly, until everything is incorporated into the dish, leaving behind a thick and smooth sauce, about 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POPPY SEED POTATOES
These are wonderful with a curry or cold meats. I always cook plenty as they are good to serve as a tapas, served with a drink, popular here in real Spain. Start to finish in 40 minutes.
Provided by Brian Holley
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
- Add the garlic and turmeric a give a quick stir.
- Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
- Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
- Add the poppy seeds, cook for 10 minutes.
- Season with salt.
- Serve with any curry as a side dish.
Nutrition Facts : Calories 368, Fat 23.3, SaturatedFat 3.3, Sodium 597.1, Carbohydrate 36.3, Fiber 5.8, Sugar 3.9, Protein 6.5
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