Ingredients For the potato About 850 g potatoes, peeled and cut
30 ml butter, melted
30 g packet onion soup mix powder
Spring onions, chopped - for garnish
Sour cream - optional
For the Noodles 1 tbsp oil
1 small onion, chopped
Small garlic clove, chopped
Bit of cauliflower or celery, chopped
1 tbsp curry powder
1½ tbsp flour
1 cup chicken stock, heated
½ tbsp tomato paste
1 small apple, peeled and diced
3 portions of egg noodles (about 100 to 150 g), cooked
Method For the potato
Put the chopped potatoes into a bowl and drizzle with the melted butter. Toss until they are coated.
Sprinkle with the soup mix, and toss until coated again.
Transfer these to a well greased casserole dish.
Bake covered, in a pre heated oven at 180°/160° fan forced, for 1¼ hours, or until they are tender.
Garnish with the spring onions.
Add the sour cream if using, and serve.
For the noodles
Heat the oil over a medium heat, and add the onion, garlic and cauliflower or celery (or both).
Cook for about 3 minutes and mix in the curry powder.
Cook for a further 3 minutes over a low heat.
Mix in the flour, cover and cook for 3 minutes.
Add the chicken stock, mix it well, and season with salt and pepper.
Add the tomato paste and the apples.
Mix and cook this sauce for about 5 minutes over a medium heat.
Either pour this over the hot cooked noodles, or as I did, mix it in with the noodles, and serve.