JEAN-GEORGES'S CURRANT CUMIN POTATO CAKES
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for these sweet and nutty potato cakes.
Provided by Martha Stewart
Categories Potato Recipes
Yield Makes 18 cakes
Number Of Ingredients 10
Steps:
- Peel and wash potatoes. Place potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes.
- Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons butter and the flour, stirring to incorporate. Add remaining tablespoon curry powder and the currants. Season with salt and pepper.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-by-1/2-inch cakes. Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere.
- Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin-seed side down, and cook until golden, 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes. Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes.
CURRANT TEA CAKES
Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.
Provided by Karen..
Categories Breads
Time 30m
Yield 36 cakes
Number Of Ingredients 8
Steps:
- Cream butter, lemon peel and lemon juice until light.
- Add sugar and cream until light and fluffy.
- Add eggs and blend well.
- In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
- Stir in currants.
- Drop by teaspoonsful onto greased and floured baking sheet.
- Bake at 350* for 10 minutes or until set.
- Remove to a wire rack to cool.
CUMIN MAYONNAISE
This tasty homemade mayo adds Middle Eastern flair to chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Place cumin and coriander seeds in a small skillet and toast until fragrant over medium-high heat. Transfer to a spice grinder; grind to a fine powder.
- Place egg yolks in the bowl of a small food processor along with lemon juice, mustard, salt, ground cumin and coriander, and cayenne pepper; pulse to combine. With the machine running, slowly drizzle in grapeseed oil until emulsified. Keep refrigerated until ready to use.
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
IRISH CURRANT AND RAISIN CAKE
Provided by Nick Malgieri
Categories Cake Fruit Dessert Bake St. Patrick's Day Currant Raisin Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8-inch cake, about 12 servings
Number Of Ingredients 11
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
- 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
- 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
- 5. Give the batter a final mix with the rubber spatula.
- 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
- 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
- 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
- Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
CURRANT CAKE
Home made currant cake
Provided by elaineoconnell
Time 1h
Yield Makes Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 200ðC/400ðF/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
- Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
- Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
- Transfer to the prepared baking tray and shape into a round 1 1/2â deep. Cut a cross on top and bake for about 40 minutes until golden brown.
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