Potato Nests With Ham Eggs Mushrooms And Artichoke Hearts Recipes

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
• Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
• Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
• Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
• When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
• When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
• Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

CHICKEN HEARTS

Steps:

• Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
• Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
• Add the chicken hearts and saute over medium heat until done, stirring occasionally.
• Alternatively, saute chicken hearts halfway and finish in the broiler.
• Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
• Time does not include optional marination time.

HAM & MUSHROOM POTATO NESTS WITH FRIED QUAIL'S EGGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.
• Heat the butter in a frying pan over a medium to high heat. Add the mushrooms. Fry for 4-5 mins until they begin to brown. Stir in the garlic, cook for 1 minute, then tip the mushrooms into a large bowl. Stir in the potato, ham and mozzarella. Season with salt and pepper.
• Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove from the oven and run a cutlery or palette knife around the edges of the nests to make sure they are not sticking to the pan. Then use the back of a teaspoon to press down the centre of each to make an indent large enough to hold a quail's egg. Crack a quail's egg into each nest and return to the oven for 8-10 mins, until the egg white is set and the yolk runny. Cool in the tin for 1-2 mins, then carefully lift out with a palette knife.

POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS

Steps:

• For nests: Preheat oven to 410F.
• Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• Peel potatoes and coarsely grate into bowl of cold water.
• Drain potatoes and dry thoroughly.
• Transfer to a large bowl.
• Mix in onions, cheese and nutmeg.
• Season to taste.
• Press into prepared cups, forming indentation in the middle.
• Bake until edges of nests are brown, about 45 minutes.
• Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
• Add mushrooms and saute until liquid evaporates, about 5 minutes.
• Remove from pan using slotted spoon.
• Add Sherry and boil until reduced by half, about 3 minutes.
• Stir in half and half and simmer 5 minutes.
• Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• Slowly whisk the yolk mixture back into sauce.
• Return mushrooms and shallots to skillet.
• Stir in ham and artichoke hearts and cook until warmed through.
• Season and mix in parsley.
• Remove nests from oven.
• Cool 5 minutes.
• Spoon filling into each.
• Top each with poached egg.
• Serve immediately.

GARLIC-HERB POTATO NESTS

Steps:

• In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.

PASTA WITH MARINATED ARTICHOKE HEARTS

Steps:

• Drain liquid from the marinated artichokes into a skillet.
• Slice the drained hearts into bite sized pieces.
• Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
• Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
• Remove from heat and stir in remaining ingredients.
• Toss the pasta with the warm sauce.

POTATO NESTS

Steps:

• Heat oven to 450.
• Combine potatoes and egg in a large bowl.
• Use hands to mix well.
• Coat regular muffin pan with nonstick cooking spray.
• Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
• Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
• Bake for 20 minutes or until potatoes are golden brown.
• Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
• Wait 5 minutes before removing from pan.
• Top with sour cream and bacon and serve.

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.