Creme Royale Only At Coles

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Crème Royale Brushed Potatoes in Coles NSW

Look out for our loose Crème Royale Brushed Potatoes  in Coles NSW stores on Special

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Crème Royale Brushed Potato Special VIC & QLD

Look out for our loose Crème Royale Brushed Potatoes  in Coles VIC & QLD stores on Special

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On Special in Coles VIC

Look out for our 3kg Brushed Potatoes Crème Royale in Coles VIC stores on special from Wednesday 10/06/15 to Tuesday 16/06/15 Special.

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Special in Coles VIC

Look out for our 3kg Brushed Potatoes Crème Royale in Coles VIC stores on special from Thursday 5/07/13 to Thursday 11/07/13 Special.

New Season Hillston Farm produce – look for the Crème Royale tag on bag.

Try our Potato Baked Royale recipe.

Potato Bake Royale 

(serves 4 as a side)

300ml thickened cream (or pouring cream)

½ cup full cream milk

2 cloves garlic (peeled & crushed)

1 tsp fresh nutmeg (finely grated or substitute for 1 ½ tsp ground nutmeg)

1kg Crème Royale potatoes (about six medium)

1 red onion (we used Tuscan Red Onion)

Salt & Pepper

100g (1 cup, firmly packed) grated tasty cheddar cheese

50g butter

Preheat oven to 180 degrees C on Fan Forced (or 200 degrees without the fan).

Combine cream, milk, garlic, nutmeg and S&P in a large jug.

Peel potatoes and cut into slices about ½ cm thick. Peel the onion and cut into ½ cm thick rings.

Grease a 2.6 ltr baking dish well with butter. Layer the potatoes and onion as evenly as possible in the baking dish.

Pour cream mixture over the top of the potato & onion and give it a little shake to help it settle in and around the veggies.

Lay a sheet of baking paper gently on top of the potatoes. Cover with foil and scrunch it tightly all the way around the dish.

Bake for about 1 hour or until potato is tender when pierced with a knife. Remove the baking paper and aluminium foil.

Increase oven temperature to 200 degrees C fan forced (or 220 without the fan). Sprinkle the top with grated cheese. Return to the oven and cook for another 15 minutes or until the cheese is melted, bubbling and golden. Set aside for 10 minutes before serving.

For more delicious potato recipes go to www.cremeroyale.com.au

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Special in Coles NSW

Look out for our 3kg Brushed Potatoes Crème Royale in Coles NSW stores on special from Friday 28/06/13 to Thursday 4/07/13 Special

New Season Hillston Farm produce – look for the Crème Royale tag on bag.

Check out our website for delicious Creme Royale recipes, www.cremeroyale.com.au

 

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Coles’ Royale Launch

The new Crème Royale website has now finally launched!

What’s even more exciting is, you can now find delicious Australian grown Crème Royale potatoes at omega replica your nearest Coles!

So why not visit your local Coles Supermarket today and try cooking up one of the tasty recipes found on our recipes page here or try one of celebrity chef, Curtis Stone’s take on turning the humble spud into something amazing! Check his recipes out here.

Happy eating!

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Potato Breakkie Hash

(serves 4 as a side)

Ingredients

  • 3 large Crème Royale potatoes
  • 2 tbs chopped chives
  • 2 tbs picked thyme leaves
  • S&P
  • ½ cup sunflower oil (for shallow frying)

Method

  1. Peel and grate the potatoes using the thick side of a box grater or your food processor’s grating attachment.
  2. Use your hands to squeeze as much moisture from the potatoes as possible (the more moisture you remove the crunchier they will be when cooked) and pop into a mixing bowl with the herbs. Season well with S&P and stir to combine.
  3. Heat a medium non stick frying pan over medium heat for a couple of minutes. Add 1 tbs oil and allow to get hot. Next to your stove lay a couple of pieces of paper towel on the bench. Place a cake rack over the top – this will be used to drain the hash browns once cooked.
  4. Place around 2tbs of potato mix into the pan and use an egg slide to flatten to desired thickness. Cook until golden brown and then carefully turn over and repeat with other side. Remove from pan and place on a cake rack. Repeat with remaining mixture and serve with your choice of breakkie sides like eggs, bacon, tomatoes, mushies, spinach and smoked salmon.
  5. Tip: if the cooking process might take you a while preheat your oven to about 150 degrees and place the cooked hashbrowns in a tray to keep warm as you cook.
  6. Bake skins in the oven for about 5 minutes or until just golden. Remove from the oven and carefully spoon some of the filling mixture into each skin. Sprinkle with some cheese and return to the oven for another 5 minutes or until cheese is melted and bubbling.
  7. Set aside to cool for 5 minutes before serving with sour cream and tomato ketchup.

Tips

  • if grating potatoes ahead of time your can store them in a bowl and cover with cold water
  • if serving with smoked salmon add the zest of a lemon to the mix for some extra zing.
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Stacked Potato Skins

(serves 4-6 as a snack)

Ingredients

  • 1kg (4 to 5 large) Crème Royale potatoes, rinsed and scrubbed well
  • 3 rashers middle bacon (diced roughly)
  • 125g can of corn kernels (drained)
  • ½ cup olive oil
  • 2 spring onions (washed with ends trimmed)
  • 1 tbs sour cream
  • 1 tbs tomato ketchup
  • 1 cup grated cheddar cheese
  • extra sour cream and tomato ketchup to serve

Method

  1. Prick the cleaned potatoes 6 times in different places with a fork. Place in the microwave and cook on high heat for around 25 minutes, or until just tender when pierced with a knife, checking and turning every 5 minutes. When cooked remove and set aside to cool.
  2. Heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring regularly for 5 minutes or until just coloured. Remove from heat and place bacon into a mixing bowl.
  3. Using clean kitchen scissors “snip” slices of the spring onion and add to the bacon with the corn.
  4. Preheat oven to 200 degrees C Fan Forces and line a large baking tray with baking paper. Carefully cut the cooled potatoes into quarters and scoop out some of the potato inside being careful not to go too close to the skin (leave about ½ cm). Add the potato insides to the mixing bowl with the bacon, corn & onion. Add ½ of the grated cheese along with the sour cream and ketchup and season well with S&P. Mix well.
  5. Place the skins skin side down on the baking tray.  Use a pastry brush to dip into the olive oil and “paint” each skin with some olive oil.
  6. Bake skins in the oven for about 5 minutes or until just golden. Remove from the oven and carefully spoon some of the filling mixture into each skin. Use your hands to carefully press it down and form it into a pile. Sprinkle with some of remaining cheese and return to the oven for another 5 minutes or until cheese is melted and bubbling.
  7. Set aside to cool for 5 minutes before serving with sour cream and tomato ketchup.

Tips

  • This is a fantastic recipe for kids to create, with a little adult support, and enjoy!
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Warm Potato Pan Salad

(serves 4 as a side)

Ingredients

  • 1kg Crème Royale potatoes (peeled & cut into quarters or eighths depending on size)
  • 1 tablespoon olive oil
  • 2 tbs chopped fresh chives
  • 1 tbs freshly chopped flat leaf parsley
  • 1 clove garlic (crushed)
  • 2 cups baby spinach
  • 1 red onion (sliced into thin half moon slices)
  • 1 tbs wholegrain mustard
  • ¼ cup extra virgin olive oil
  • 3 tbs lemon juice
  • S&P

Method

  1. Place potatoes into a saucepan and just cover with cold water. Add a good pinch of salt. Bring to the boil and then turn down to medium and allow to simmer for 10-12 minutes or until just tender when pierced with a knife. Drain and set aside.
  2. In a small jug or bowl extra virgin olive oil, lemon juice, mustard and S&P.
  3. Heat a medium non-stick frying pan over medium heat for a couple of minutes. Add 1 tbs of the olive oil. Add the onion and cook, stirring regularly until just softened. Add the potatoes and garlic. Toss gently to combine and coat in the oil. The ingredients are just being softened and cooked not browned.
  4. Pour over the dressing and add the herbs. Gently toss or mix to combine. Add the spinach and toss it through until is just starts to wilt. Serve immediately.

Tips

  • great served alongside grilled meats like beef, lamb, chicken or even sausages.
  • to make into a complete one pan meal add some sliced chorizo or chopped pancetta with the onion or stir through some drained canned tuna at the end before serving.
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