E.Park & Sons


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Our Favourite Recipes

Here are a few of our favourite recipes.

We have made a suggestion as to which potatoes you can use to create these recipes.

Watch out for "Potato Pete" in the hearts, he is our "top tip" for making the perfect meal.

Classic Corned Beef Hash

Ingredients
675g potatoes
2 tbsp Sunflower oil
1 Onion, chopped
340g Tin corned beef,diced
Salt and pepper
2 tsp Worcestershire sauce.

Method
Place the potatoes in a pan and cover with boiling water, add a little salt, and allow to simmer with a lid on for 10 - 15 minutes or until just cooked then drain.
Heat the oil in a large frying pan and saute the potatoes for 10 minutes until golden, then add the onions and fry for 5 minutes.
Stir in the corned beef, seasoning and Worcestershire sauce and heat for 10 minutes or until piping hot.
Serve

Vegetarian Shepherd Pie

Ingredients
700g (1lb 9oz) potatoes,peeled and cut into chunks
150ml (1/4 pt) Milk
75g (2.5 oz) Wensleydale cheese, crumbled
Filling
1 tbsp Vegetable oil
1 Onion, finely chopped
1 Clove of garlic, crushed
1 Stick of celery, chopped
1 Leek, halved and sliced
1 Swede diced
420g Can mixed bean salad, drained and rinsed
400g Can chopped tomatoes
1 tsp Dried mixed herbs
1 tbsp Tomato puree

Method
Cook the potatoes in a pan of slightly salted water for 20 minutes or until tender.
Meanwhile heat the oil, add the onion, garlic, leek and swede and fry gently for 10 minutes then add the bean salad, tomatoes, herbs or chilli powder and tomato puree with the 3 tablespoons of water and season to taste and simmer for 5 minutes.
When the potatoes are cooked, drain them.
Heat the milk to boiling point. Pour over the potatoes and mash until smooth then season to taste and add half the cheese and mix.
Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash.
Sprinkle over the remaining cheese and cook for 20 minutes at 180oc / 350F / Gas mark 4 until the topping is golden brown.
Serve.

Potato Crusted Pizza

Ingredients
400g (140z) Large potatoes peeled
175g (6oz) Self - raising flour
1 tsp baking powder
2 tsp mixed dried herbs
150 ml (1/4 pt) milk
Topping
150g (5oz) broccoli florets
1 tbsp tomato puree
2 tomtatoes, sliced
75g (3oz) wafer thin ham
50g (2oz) smoked flavour cheese, grated.

Method
Cut the potatoes into even size pieces and boil for 15 minutes in slightly salted water until tender.
Drain well and allow to cool, then mash.
Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside.
Sift the flour and baking powder into a bowl, add the potato and herbs and stir to combine add the milk and mix to form a soft dough.
Turn onto a lightly floured surface and knead lightly to form into a smooth ball, place on a greased baking sheet and press out evenly to a 23cm / 9" round.
Put into the oven 225oc / 425F / Gas mark 7 to bake for 10 minutes, remove the pizza base and lower the temperature of the oven to 200oc / 400F / Gas mark 6.
Spread the tomato puree over the surface; arrange the tomatoes on top then scatter over the broccoli and ham.
Finally add the cheese then bake in the oven for a further 8 - 10 minutes until the cheese has melted and the edge of the base is crisp.
Serve

Creamy Leek & Potato
Soup

Ingredients
350g potatoes, scrubbed & sliced
2tsp Olive oil
2 Leeks, washed & sliced
2 Vegetable stock cubes
550ml Water
450ml Semi-skimmed milk
Salt & black pepper
Chopped parsley to garnish (optional)

Method

Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until soft.
Add the new potatoes, stock cubes, water and milk, season to taste.
Cover and simmer for 15-20 minutes until golden.
Liquidise half the soup, then stir in the remaining soup.
Serve immediatly garnish with chopped parsley if using.
You can have a chilled version by putting the soup in the fridge and allowing to cool.

Quick & Easy Moussaka

Ingredients
500g Lean minced lamb, beef or pork
1 Onion, chopped (250g)
1 Sliced aubergine
340g Jar tomato & basil sauce
600g Potatoes, thinly sliced
1 Medium egg, beaten
200g Low fat Greek yoghurt
75g Cheddar cheese, grated.

Method
Preheat the oven to 200oc, gas mark 6.
Fry the mince, onion and aubergine in a large saucepan for 5 minutes.
Drain off the excess juices & add the sauce and cook for 1 minute.
Place half the potatoes in the base of a 2 litre oven proof dish.
Top with the mince and then layer the remaining potatoes on top.
Mix together the egg and yoghurt and spread over the potatoes.
Sprinkle over the cheese and bake for 40-45 minutes until golden, then serve.

Italian Style Jacket Potatoes

Ingredients
2 Large baking potatoes
50g Red cheese grated
50g Strong white cheese grated
4 Slices parma ham
Salt and pepper
Chopped rocket leaves to garnish.

Method
Wash and then prick the potatoes all over with a fork, place on a baking tray and put in oven. Cook till tender.
Remove from the oven and split in half, sprinkle over the cheese's and season.
Top with parma ham and garnish with chopped rocket leaves.
Serve

Garlic Roasties

Simplistic and impressive these easy to cook potatoes will impress even the most discerning foodie!

Heat approximately 3 tablespoons of oil in a roasting pan.
Add par boiled potatoes.
Also add whole garlic cloves and fresh rosemary sprigs.
Roast at 200⁰c for 25 minutes or until golden and crispy.

Marvellous Mash

Make a creamy mash by boiling your potatoes until tender
Mash with a little butter and a dash of milk to fluff them up, stirring in chopped spring onion and then finish with a knob of butter and black pepper.

Irresistible Roasties

Peel and cube your potatoes.
Cover the potatoes with cold water in a pan and bring to the boil.
Allow to cook for about 5 minutes or until the outside of the potato
has become softened.
Drain the water out then give them a vigorous shake in the pan or scratch them with a fork just to soften the edges.
Take the tin from the oven and add the potatoes, turning them in the oil quickly before placing in the oven.
Cook for about 50 – 60 minutes turning once halfway through cooking at 220⁰c until crisp and golden on the outside and soft in the centre.
Drain and then serve.

Simply Boiled

Use whole potatoes or cut into pieces that are similar in size.
Place the potatoes in a large pot and fill with cold water. Bring the water to a boil.
Boiling time is determined by size and freshness.
Smaller potatoes will take ten to fifteen minutes to boil.
Medium potatoes will take twenty to twenty-five minutes to boil. Large potatoes will take thirty to thirty-five minutes or more to boil.
To check and see if the potatoes are cooked pierce a fork through the potato. If it slides through easily, the potatoes are done. If not, wait a few more minutes and try again.

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Head Office: Bentworth, Lees Lane, Newton, Adlington, Macclesfield, Cheshire SK10 4LL. Telephone: 01625 532 511. Fax: 01625 536 092

Pre Pack Division: West End Road, Epworth, Doncaster, South Yorkshire, DN9 1LB. Telephone: 01724 711 222. Fax: 01724 710 470

Copyright © E.Park & Sons - E.Park & Sons Ltd is a Limited Company registered in England with registered number 1043787. The registered office of the Company is: Lees Lane, Newton, Adington, Macclesfield, SK10 4LL

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Head Office: Bentworth, Lees Lane, Newton, Adlington, Macclesfield, Cheshire SK10 4LL. Telephone: 01625 532 511. Fax: 01625 536 092

Pre Pack Division: West End Road, Epworth, Doncaster, South Yorkshire, DN9 1LB. Telephone: 01724 711 222. Fax: 01724 710 470

design & development by shift