Recipes of the Week - October 22nd

Skillet Potato Pie 1½ lb Red-skinned potatoes ½ cups Buttermilk 2 Scallions, minced 1 Salt and pepper 1 Oil for frying Cook potatoes, slice ¼ in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. Swiss Chard Rissoles swiss chard salt pepper nutmeg egg oatflakes Wash Leaves. Sweat leaves in whatever rinsing water is still clinging to them. When slightly cooked, drain and if necessary press out gently. Chop roughly, mix with salt, pepper and nutmeg to taste, egg and a handful of medium or coarse oatflakes. Leave standing for at least 30 minutes (longer if possible). Form rissoles or cut out using a large spoon and either pan fry on both sides in hot oil or place on a well greased baking sheet and put into a very hot oven until golden brown. Serve with boiled potatoes, roast parsnips or just crusty bread and salad of your choice. Swiss Chard Pasta Sauce 1 bunch Swiss or ruby chard 1 medium onion 1 small clove garlic 3 tbsp olive oil 3 oz double cream 2 oz parmesan cheese salt & pepper Roughly chop the chard and steam for 10 minutes until tender. Finely slice the onion and the garlic and gently fry together for 15 minutes until soft and browned. Add the chard to the pan and stir in the cream. Season with salt and pepper and stir in the grated parmesan. Serve with freshly cooked farfalle.