This is the best potato salad ever. Not too heavy, the trick here is some restraint with the mayo. I first had something similar when I lived in Edgecliff, Sydney. This is a perfect accompaniment to ham, cheese, grilled chicken and all kinds of leftovers.
Ingredients
- Salad/baby Potatoes, enough for 2 people
- Mayonnaise
- Salt and freshly ground pepper
- Wholegrain mustard, about a tablespoon
- Dill, chopped (fresh for preference, but dried can be used in an emergency.
- Celery, 1 stick, finely chopped
- Cucumber, about 3 inches, finely chopped (this is optional)
- 1/2 red onion or shallot, finely chopped
Method
- Boil the potatoes in salted water until tender, then refresh under cold water. Leave to stand until cold.
- Slice the potatoes and place in a mixing bowl. Season well with salt & pepper. Well-seasoned spuds is the key to a good salad.
- Add the rest of the ingredients and enough mayonnaise to give the potatoes a light coating.
- Mix well and serve.
Serves 2.
My search for a good sausage & pasta recipe goes on. This recipe cooks the sausage first, less messy and a bit more natural than taking the skins off.
Ingredients
- 6 lean pork sausages
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 400g canned tomatoes
- 1 tsp dried oregano
- 1 tsp chili flakes (less if you’re wimpish)
- 2 tbsp olive oil
- Enough pasta for 2 people (penne or fusili would be good)
Method
- Fry the sausages in half of the olive oil until lightly browned on all sides. Remove from the pan and slice into chunks.
- Slowly fry the onion and garlic in the rest of the olive oil until it begins to colour.
- Add the tomatoes, cooked sausages, chili flakes and oregano and simmer for 10 minutes. Season with salt and black pepper.
- Cook the pasta according to the instructions on the packet and add to the sauce.
- Add some grated parmesan if you like.
Serves 2.
According to the Irish Indo (yes, I know it’s gone to the dogs ...) Burger King are selling a “pimped” version of the iconic Whopper called, wait for it, “The Burger“. The said sandwich comprises a patty of wagyu beef and is served with white truffles, Cristal champagne onions straws all in a saffron bun. Wagyu beef or not, I’m guessing you’ll still feel queasy afterwards, this being BK. Full story here. (requires registration)
A quick google shows that food bloggers the world over are going crazy about this one!!
Ok, this might be a bit of a Delia/Nigella convenience moment here but it’s a nice combination of flavours and it’s really convenient. You can make your own tzatziki (and I do!), but for this, the ready-made version is fine. You could use grilled pitta breads for some authenticity, but the wraps are lighter and presumably a little healthier.
Ingredients
- 2 skinless chicken fillets
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 lemon (or lime)
- 4 tortilla wraps
- 1 carton ready-made tzatziki
- 1 bag crunchy salad leaves (something with red cabbage in it is great)
- 1 small red onion
Method:
- Slice each chicken fillet into 4 long, thin pieces
- Combine olive oil, garlic, cumin, cayenne, salt, a twist of black pepper and the juice of 1/2 the lime. Mix well and add the chicken pieces. Leave for at least 15 minutes.
- Heat a skillet/grill pan and add the chicken pieces, grill until charred on both sides and check the pieces are cooked through.
- Assemble the ‘kebabs’: lay out a tortilla, add some salad, some thinly sliced red onion, a generous blob of tzatziki, some chicken pieces.
- Finish with a little squeeze of lime and serve.
Serves 2, two wraps each.
