Lissuns in the Galley
		Potatoes
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		Clampit              Clampit - Jay Reay Garlic Potatoes - Em Tavener Kasha Knishes - Susan Wenger Pan Haggarty / Scalloped Potatoes              Astrid Bear Asks...              Ray Martin Replies              Rowen's Notes              Marian Van Till: Transforming Pan Haggarty to Scalloped Potatoes              Susan Collicot's Notes              Astrid Bear Responds              The One True Scalloped Potato Recipe - Alice Gomez Return to the HMS Surprise Clampit Clampit - Jay Reay Clampit is stiff mashed potato, often mixed with leeks or onions, and always boiled and mashed with the skins intact - none of yer namby-pamby Michelin restaurant sieved "creamed potato" in my kitchen! Clampit is best served with nicely fired lamb's liver or a couple of sound chops, and a good gravy. Mixed with chopped, lightly cooked cabbage it becomes bubble and squeak, when it attains a lovely parti-gold and green colour. Garlic Potatoes - Em Tavener Try taking a huge pile of baby new potatoes, and roasting them with a lot of extra virgin olive oil, huge amounts of garlic, handfuls of rosemary, and some coarse sea salt. Roast, turning, until golden brown and crunchy on the outside, melting and garlicky on the inside. Whole roasted bulbs of garlic are also excellent - just roll them in olive oil and roast slowly. You can squeeze out the insides onto toast. The roasting makes the garlic flavour less powerful, so it can easily be eaten "neat". Kasha Knishes - Susan Wenger Here's a nice appetizer from Brighton Beach, the Russian section of Brooklyn, NY: 1 cup mashed potatoes 1/3 cup matzah meal 2 tbsp. potato starch 1 egg 1/2 tsp. black pepper 1/4 tsp. salt 1 cup of cooked kasha (cooking directions are on the box) 1 small onion, chopped Preheat the oven to 375 degrees. In a bowl combine the potatoes, matzah meal, potato starch, egg, pepper and salt and knead together. If it is too thin, add more matzoh meal until it has a firm consistency. (If it's too dry, add a little water or another egg). Divide the dough into 6 balls and flatten them. Mix the kasha and raw onion together. Spread a tablespoon of kasha/onion onto each circle, fold over, and press edges to seal. Generously butter or oil a baking sheet. Arrange the knishes in a single layer on the greased sheet, and bake for 15 minutes on each side. Serves 6. Return to the top of this page Pan Haggarty / Scalloped Potatoes Astrid Bear Asks... ...what's pan-haggerty? Ray Martin Replies Astrid asked about pan haggerty: here's from my trusty recipe book..... "A warming, filling dish at a bargain price..succulent layers of potato, onions and cheese, given a bubbling brown finish under the grill... a good choice if you're planning an evening at the pub, or for satisfying teenage appetites. Use firm fleshed potatoes such as Maris Piper or Desiree, as they will keep their shape and not crumble into mash at the end of the cooking time." serves 4 1 ounce butter 1 tablespoon vegetable oil 1 lb potatoes, peeled and thinly sliced 2 medium onions, skinned and thinly sliced 4-8ounces Cheddar or Lancashire cheese, grated salt, (lots of freshly ground ) pepper Heat the butter and oil in a large, heavy frying pan. Remove from heat and put in alternate layers of cheese, potatoes and onions, seasoning well between each layer. End with a top layer of cheese. Cover, and cook the vegetables for about 30 minute or until the potatoes and onions are almost done. Uncover and put the pan under a hot grill until the cheese is bubbling and browned. serve immediately straight from the pan. I would suggest a little Tabasco sauce or Lea and Perrins, and a bottle of Brown Ale. A layer of corned beef is an option for you carnivores. Rowen's Notes Thanks, Ray. I made this as the potato dish for New Year's dinner and it was a great hit. It's not what I would call scalloped potatoes (there is no white or cream sauce) - it's more like Amana fried with cheese, maybe. I put a dash of Worschesesceshirererer (whatever) in the butter and oil at the bottom before I added the layers. And I will make it again. It was a hit. Return to the top of this page Marian Van Till: Transforming Pan Haggarty to Scalloped Potatoes A favorite of ours -- and "comfort food" many of us grew up with, I think. I think this already good dish is greatly improved by adding thick-sliced chunks of bacon. And I use bacon fat instead of oil, and add some milk, with a little flour to thicken it. A small handful of crumbled feta cheese, with the cheddar, also gives it a nice tang. (Adding a little red wine also works well.) Susan Collicot's Notes We also serve this dish quite frequently ... though we leave out the cheese. Potatoes in a white sauce with lots of butter, with well-cooked ham chunks included. Astrid Bear Responds ...thinking this sounds a lot like the Potato Casserole I make, only I put grated onion into the white sauce, and layer the parboiled potato slices with cheddar cheese, ham cubes, and the Nice White Sauce. Return to the top of this page The One True Scalloped Potato Recipe - Alice Gomez Serves 12 but divides nicely in half for 6 people. 8 medium potatoes, cooked and sliced (can be sliced, then cooked) 2 large onions, thinly sliced 4 tablespoons butter 2 teaspoons each of salt, pepper, dried thyme 1 pint each sour cream and cottage cheese 2 cups grated Cheddar cheese, plus 1/2 cup for top Saute onions in butter. Combine sour cream, cottage cheese, 2 cups Cheddar cheese, salt, pepper, thyme. Layer (twice): onions, potatoes, cheese mixture, end with a few potatoes, and sprinkle 1/2 cup Cheddar cheese over top. Bake covered at 350 degrees F for 45 minutes; uncover the last 15 minutes. 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