POPPY-SEED POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED POTATOES
These are wonderful with a curry or cold meats. I always cook plenty as they are good to serve as a tapas, served with a drink, popular here in real Spain. Start to finish in 40 minutes.
Provided by Brian Holley
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
- Add the garlic and turmeric a give a quick stir.
- Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
- Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
- Add the poppy seeds, cook for 10 minutes.
- Season with salt.
- Serve with any curry as a side dish.
Nutrition Facts : Calories 368, Fat 23.3, SaturatedFat 3.3, Sodium 597.1, Carbohydrate 36.3, Fiber 5.8, Sugar 3.9, Protein 6.5
POTATOES WITH ROASTED POPPY SEEDS
Lend a nutty, earthy taste to potatoes by flavoring it with roasted poppy seeds. Be sure to use the creamy white poppy seeds and not the black ones that are used in breads and baking. This dish has a distinctly delicious taste, rather different than that of the regular Indian potatoes made with either cumin or mustard seeds.
Provided by eatrealfood
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
- Carefully roast them until they are just a shade darker.
- Remove from pan and cool.
- In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
- When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
- Stir in the turmeric powder and immediately potatoes and salt.
- Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
- Cover and reduce to low heat.
- Cook for a further 15 minutes until potatoes are tender.
- Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
- Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
- Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
- Goes well with pooris or chapatis.
INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)
Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.
Provided by Olha7397
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
- Peel the potatoes and cut them in 3/4 inch dice.
- Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
- Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
- Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
- Note: the whole chillies should only be eaten by those who know that they are doing.
- A Taste of India Madhur Jaffrey.
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