10 recipes for under $10

Introducing... 10 RECIPES

FOR UNDER $10

The idea for this recipe collection is simple, to demonstrate versatile, healthy and flavour-packed options for eating potatoes on a budget. Enter Chef Sophie Zalokar, formerly of Foragers in Pemberton, who created these delicious dishes while travelling around Australia last year. Below is one of the delicious dishes from Sophie's cookbook.

Potato, fennel and olive upside down tart

Serves | 6

Ingredients

650g baby potatoes 60g unsalted butter 2 large onions, sliced ½ tsp salt 1 tbsp fennel seed, lightly crushed 95g soft brown sugar 2 tbsp red wine or balsamic vinegar 80mL (1/3 cup) lemon juice ½ tsp dried chilli flakes (optional) 80g pitted Kalamata olives 1 sheet all-butter puff pastry

Method

1. Boil the potatoes in salted water for 15 minutes or until almost tender. Drain well and set aside. 2. In a large, heavy-based frying pan heat the butter until just starting to brown and cook the onions with the salt and fennel seed on high until starting to brown. Add a little water to loosen the base of the pan as the onions are browning. 3. Stir through 20g of the soft brown sugar and the vinegar and continue to cook until a deep caramel colour and a jamlike consistency. Transfer to a bowl and set aside. 4. Line a 20cm round cake tin with baking paper and preheat the oven to 200°C. 5. Clean the pan well, making sure it’s not greasy, then put it back on the hob and add the remaining sugar. Cook over a very low heat to melt the sugar and then stir through the lemon juice and chilli flakes. Simmer down until a thick syrupy consistency. Pour the caramel evenly over the base of the case tin. Cut a little off each potato to make a flat edge and place cut side down into the caramel. 6. Place the olives in the gaps between the potatoes and then cover with the caramelized onion, smoothing the top until an even flat surface. 7. Cut a round piece of pastry the same diameter as the cake tin and lay on top of the onion; pressing around the edges to tuck down around the edge of the potatoes. 8. Bake for 45 minutes until the pastry is golden brown. 9. Leave to sit for 10 minutes before inverting on to a plate. Serve garnished with dill and freshly cracked black pepper.

MORE INFORMATION All of these recipes can be found at:

www.todatoes.com.au/10-recipes-forunder-10

Besan, potato, roasted garlic and rosemary flatbread

Serves 2 main 4 for snacks Cost: $5.05

INGREDIENTS 200 g red or yellow skinned potato, skin on & thinly sliced 1 large head garlic Pinch salt flakes 2 tbsp olive oil, plus extra 2 cups (260 g) chickpea flour (also called besan) 1 tsp baking powder 1 tsp salt 120 ml water 1 tbsp rosemary, roughly chopped ½ red onion (90 g), thinly sliced 60 g (1/2 cup) walnuts, chopped Salt flakes & black pepper

METHOD

1. Place the sliced potatoes in a large bowl and cover with cold water and let sit for about 1 hour.2. Preheat oven to 200°C. 3. Slice off the top of the garlic head and place inside a piece of foil. Sprinkle with salt and a drizzle of olive oil. Enclose the foil and place directly on the oven rack and roast for 30 minutes until the garlic is soft. Squeeze garlic cloves into a small bowl and mash with the back of a fork. Cover and set aside.4. In a large bowl combine the chickpea flour, baking powder and 1 tsp salt. Add the 2 tbsp olive oil and mix with your hands until it is well combined. Add the water and mix until the dough is pliable, but not too sticky. Form into a smooth ball. Brush with a bit of oil, cover and rest in the bowl for 8-10 minutes.5. Divide dough into 2 pieces. Place each ball of dough on separate pieces of baking paper and roll each out into a 5mm thick rough rectangles. Pinch the edges together if they crack.6. Preheat oven to 200°C with two baking trays inside the oven.7. Drain, rinse and pat the potato slices dry. Spread half the roasted garlic puree over each of the flatbread bases and then evenly arrange potato slices, overlapping the edges of slices until the dough is covered. 8. Drizzle each flatbread with olive oil and sprinkle with most of the chopped rosemary, salt flakes and pepper. Slide the flatbreads while still on the baking paper on to the hot baking trays and bake for 20 minutes.9. Evenly top with the sliced red onion and walnuts and bake for another 15 minutes.10. Drizzle with a little more olive oil and chopped rosemary. Slice into random triangles and serve.

10 recipes for under $10

Simple and healthy recipes by Sophie Zalokar featuring WA grown potatoes

This recipe is one for the adventurous.

3 POTATO, fennel and olive upside down tart.

Potato, fennel and olive upside down tart Serves 6 Cost: $7.25

INGREDIENTS 650 g baby potatoes 60 g unsalted butter 2 large onions, sliced ½ tsp salt 1 tbsp fennel seed, lightly crushed 95 g soft brown sugar 2 tbsp red wine or balsamic vinegar 80 ml (1/3 cup) lemon juice ½ tsp dried chilli flakes (optional) 80 g pitted Kalamata olives 1 sheet all-butter puff pastry

METHOD

1. Boil the potatoes in salted water for 15 minutes or until almost tender. Drain well and set aside. 2. In a large, heavy-based frying pan heat the butter until just starting to brown and cook the onions with the salt and fennel seed on high until starting to brown. Add a little water to loosen the base of the pan as the onions are browning. 3. Stir through 20 g of the soft brown sugar and the vinegar and continue to cook until a deep caramel colour and a jam-like consistency. Transfer to a bowl and set aside.4. Line a 20 cm round cake tin with baking paper and preheat the oven to 200°C. 5. Clean the pan well, making sure it’s not greasy, then put it back on the hob and add the remaining sugar. Cook over a very low heat to melt the sugar and then stir through the lemon juice and chilli flakes. Simmer down until a thick syrupy consistency. 6. Pour the caramel evenly over the base of the case tin. Cut a little off each potato to make a flat edge and place cut side down into the caramel.7. Place the olives in the gaps between the potatoes and then cover with the cara-melized onion, smoothing the top until an even flat surface.8. Cut a round piece of pastry the same diameter as the cake tin and lay on top of the onion; pressing around the edges to tuck down around the edge of the potatoes.9. Bake for 45 minutes until the pastry is golden brown. 10. Leave to sit for 10 minutes before inverting on to a plate.11. Serve garnished with dill and freshly cracked black pepper.