Glenns Thai Mashed Potatoes Recipes

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GLENN'S HOMESTYLE THAI MEATLOAF



Glenn's Homestyle Thai Meatloaf image

I received this recipe from my boss, Glenn, and it's become my personal favourite meatloaf recipe. I personally like to double the topping, but then I like a lot of sauce :) I hope you enjoy it as much as my family does! Serve with Glenn's Thai Mashed Potatoes (also posted on Recipezaar).

Provided by my peanuts girl

Categories     Meat

Time 1h30m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 14

1 lb ground lean pork
1 lb ground chicken or 1 lb ground turkey
1/4 cup fresh cilantro leaves, chopped
3 green onions, chopped
2 garlic cloves, minced
3 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons hot chili sauce
1/2 teaspoon black pepper
2 eggs
3/4 cup dry breadcrumbs (preferrably panko)
1/4 cup ketchup
1 teaspoon hot chili sauce
1 teaspoon soy sauce

Steps:

  • In a large bowl, combine pork, chicken, cilantro, green onions, garlic, oyster sauce, fish sauce, pepper, eggs, and bread crumbs. Combine thoroughly.
  • Pack into a 9 by 5 inch (2L) parchment lined loaf pan. Bake in a preheated 350 F (180 C) oven for 55 minutes.
  • Meanwile, in a small bowl, combine the ketchup, chili sauce and soy sauce. Spread over the top of the meatloaf . Return to oven and bake for 20 to 25 minutes or until a meat thermometer registers 170 F (77 C).
  • Let stand for 5 minutes. Pour off any accumulated juices. Cut into slices.

Nutrition Facts : Calories 405.2, Fat 24.6, SaturatedFat 8.4, Cholesterol 181.5, Sodium 922.8, Carbohydrate 14.6, Fiber 1, Sugar 3.5, Protein 30.7

MASHED THAI RED CURRY SWEET POTATOES



Mashed Thai Red Curry Sweet Potatoes image

This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients!

Provided by Sass Smith

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs sweet potatoes
3/4 cup coconut milk
1 tablespoon Thai red curry paste
1/4 cup maple syrup
4 tablespoons unsalted butter
1 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees F.
  • Prick sweet potatoes all over with a fork.
  • Roast on a baking sheet for about an hour, until soft.
  • Cool slightly, peel and scoop out flesh.
  • ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
  • Mash with a potato masher.
  • In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
  • Cook for five minutes, stirring the curry into the coconut milk.
  • Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
  • Add maple syrup to taste.
  • Butter small gratin dishes or a large casserole.
  • Spoon mixture into dishes and dot with remaining butter.
  • Broil for 3-4 minutes.

Nutrition Facts : Calories 494.4, Fat 13.9, SaturatedFat 10.6, Cholesterol 20.4, Sodium 570, Carbohydrate 89.4, Fiber 9.2, Sugar 39.6, Protein 5.3

GLEN'S POTATO BAKE



Glen's Potato Bake image

Original recipe from Australian Women's Weekly but modified over the years. My daughter Kerri has asked me to post this here. I usually take the quicker option and do the covered cooking in the microwave, covering with cling wrap. I've never heated the cream first and these days I substitute with skim evaporated milk and light cheese.

Provided by Ninna

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

1 kg potato, peeled & sliced thinly
salt & pepper
1 onion, sliced thinly
200 -300 ml cream
1/2-3/4 cup cheese, shredded (amount depends on size of dish)

Steps:

  • Put a layer of potato in a greased ovenproof dish (I use a large shallow dish); sprinkle with salt & pepper, then layer some onion slices over potato.
  • Heat cream over medium heat and spoon approximately 1/4 cup over onion slices.
  • Continue in layers of potato, salt & pepper, onion and cream, finishing with potato.
  • Sprinkle cheese over and bake covered with greased foil in a moderate oven 180degC (350degC) for 30 minutes; remove foil and cook for a further 45 minutes or until potatoes are golden brown and cheese crunchy.

Nutrition Facts : Calories 266.5, Fat 13, SaturatedFat 8.1, Cholesterol 43.8, Sodium 113.1, Carbohydrate 32.8, Fiber 3.9, Sugar 2.1, Protein 6.1

THAI-STYLED MASHED POTATOES



Thai-Styled Mashed Potatoes image

Posting as per request! The heat factor is way too high for me and my residents!! Found on mealsforyou.com.

Provided by Manami

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 medium potatoes, peeled and each cut into small pieces
1 ounce unsalted butter
1/4 cup coconut cream
1 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 small onion, chopped
1 garlic clove, crushed
1 small fresh green chile, chopped
1 teaspoon freshly grated gingerroot
1 tablespoon fresh coriander, chopped
1 teaspoon fresh coriander, chopped

Steps:

  • Place potatoes in a steamer basket over boiling water.
  • Cover pan and steam 10 minutes, or until tender.
  • Drain.
  • Mash well with potato masher or fork.
  • Add next 3 ingredients and beat until butter is melted.
  • Heat oil in a heavy nonstick pan over medium-high heat.
  • Add next 4 ingredients and cook 10 minutes,.

Nutrition Facts : Calories 204.7, Fat 9.2, SaturatedFat 4.8, Cholesterol 10.2, Sodium 16.2, Carbohydrate 28.5, Fiber 3.8, Sugar 3.4, Protein 3.5

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE



Smashed Potatoes With Thai-Style Chile and Herb Sauce image

This recipe is inspired by suea rong hai, or "crying tiger," a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile - including the seeds and ribs - to take the heat up a notch.

Provided by Lidey Heuck

Categories     dinner, vegetables, appetizer, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
1/4 cup roughly chopped fresh cilantro, plus whole leaves for serving
1/4 cup thinly sliced scallions, white and green parts

Steps:

  • Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
  • Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
  • Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
  • Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
  • Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

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