French, Healthy, Salad, Seafood

Roast Salmon, Bean and Potato Salad

Serves: 4

Salmon, green beans and potatoes pair beautifully and this classic and particularly simple Jamie Oliver number is yet another great example of why.

And it is even better cold the next day for lunch.

Pencil this in for next Monday, Tuesday or Wednesday night.

(Note: I have changed the name of the original recipe – it was just a bit too ‘Jamie’ – as well as adapting the ingredients and method slightly.)

Ingredients

4 x 200gm salmon fillets
Extra virgin olive oil
2 lemons, juiced and zested
Sea salt and freshly cracked black pepper
1 clove of garlic, crushed
250ml fat-free natural yoghurt
1 pinch cayenne pepper
450gm baby potatoes, boiled, quartered and let to cool slightly
250gm green beans, cooked and left to cool slightly
1 bunch watercress
1 sprig fresh mint
1 sprig fresh basil

Method

  1. Preheat the oven to 200c.
  2. Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of baking paper and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
  3. Combine the crushed garlic and the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
  4. Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and divide among four bowls.
  5. Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the yoghurt on-top.
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Side, Vegetarian

Patate al forno (Italian Oven Roasted Potatoes)

Patate al forno (Italian Oven Roasted Potatoes)

Serves: 4 – 6

I love potatoes pretty much any way you can serve them and potato gratin is one of my favourites.

With a good steak and some bearnaise sauce, you’ve won me.

I also love any new way to do potatoes, especially one that doesn’t require the butter (and cream) that a good gratin demands.

These Italian oven roasted potatoes are just the answer.

You get almost the same effect less the calories.

As a side to a braise or even a robust fish, these are just wonderful.

Ingredients

6 large potatoes, peeled and thinly sliced
Extra virgin olive oil
Salt and freshly cracked pepper
3 cloves of garlic, minced (plus 1 additional clove, halved)
2 sprigs of fresh rosemary, leaves separated (plus 1 to garnish)

Method

  1. Preheat your oven to 180c.
  2. Rinse and dry the potato slices and mix in a large bowl with a generous splash or two of the olive oil, salt and pepper, rosemary leaves and garlic.
  3. Take a large baking dish and rub the insides all over with the two garlic cloves halves.
  4. Arrange the potato slices evenly in the dish, overlapping slightly and building row upon row. Add enough water to come up to about half the height of the potatoes, being careful not to displace the dressing. Drizzle a little more olive oil and season again with the salt and pepper. Place the additional rosemary sprig on top.
  5. Roast the potatoes for about 45 – 60 minutes, until the water has evaporated, the potatoes are soft and golden on top. Remove the rosemary sprig and serve.
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Pork, Salad

German Potato Salad

German Potato Salad

Serves: 4 – 6

I’ve said it before, though nobody can not like potato salad. Right?

And this quite simple, German Potato Salad is no different. No frills, sure, though simple is its key and ‘potato salad’ is its clincher.

With some grilled pork chops and a glass of chilled red, seriously?

You don’t need much more complex than this.

Ingredients

3 cups, peeled, diced potatoes
4 slices bacon
1 small red onion, diced
¼ cup white wine vinegar
2 tbsp water
3 tbsp white sugar
1 tsp salt
⅛ tsp ground black pepper
1 tbsp chopped fresh parsley or chives

Method

  1. Boil the potatoes until they are tender and easily pierced with a fork. Drain and allow to cool.
  2. In a pan over a medium heat, cool the bacon until browned and crisp, turning as needed. Remove from the heat, allow to cool a little and crumble.
  3. Add the onion to the pan that had the bacon and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to the boil and then add the potatoes and parsley.
  4. Add the crumbled bacon and serve either warm or cold.
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Curry, Vegetarian

Potato Pallya

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Potato Pallya, about to be folded into a dosai!

Potato Pallya

Serves: 4 – 8 dosai

Lordy, this is a seriously fine dosai filling.

In fact, it is as good as I have had at any restaurant.

The trick is to ensure that the final product is not too oily. If anything is going to kill the delicate shell of your dosai, it is oil.

Otherwise, be as adventurous with the spices as you want with this recipe. Make it sing with flavour, smoke, spice and flavour. And don’t worry that the lentils will be crunchy… that is half the fun.

Boom!

Ingredients

1 tbsp vegetable oil
½ tsp black mustard seeds
½ tbsp split chickpea lentils
½ tbsp split black lentils
1 – 2 dry chillis, torn
¼ tsp Asafoetida powder*
¼ turmeric powder
1 sprig fresh curry leaves
Half an onion, sliced
Salt to taste
250gm potatoes, boiled, peeled and roughly mashed
¼ bunch fresh coriander leaves, chopped

Method

  1. Heat oil in a saucepan. Add the black mustard seeds and allow to splutter.
  2. Add both the lentils and cook on a medium heat, stirring constantly until the lentils turn a light golden in colour.
  3. Add the chillis and the asafoetida powder and cook for a few moments.
  4. Add the turmeric and the curry leaves and cook for a few moments.
  5. Add the onions and salt and cook until the onions turn translucent. Add the mashed potatoes and mix well.
  6. Cook on a medium heat for a few minutes, checking the seasoning.
  7. Garnish with fresh coriander leaves.
  8. Use as the filling of a dosai. Or just eat it because it is seriously that good!

* I know, I had only heard of this once and I didn’t know what it was. Like turmeric which is really only used to enhance colour (and flavour), so too is Asafoetida powder. Though more so to reduce flatulence as far as I can tell. If you can get it, awesome, if not, not to worry.

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Vegetarian

Hasselback Potatoes with Sage

Hasselback Potatoes with Sage 

How good are Hasselback Potatoes?

The addition of sage makes them even better.

Ingredients

16 small/medium white potatoes
½ cup unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Flakey sea salt

Method

  1. Preheat the oven to 200c.
  2. If you know your Hasselback, prepare as normal, brush with butter and slip 2 sage leaves into each potato. Season with salt.
  3. If you don’t know your Hasselback, peel the potatoes. Place in a medium-depth cooking spoon and slice down thinly, ensuring you do not cut the entire way. You want to create a fan:

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    Brush with butter, slip in 2 sage leaves into 2 fans of potato and season with salt.

  4. Roast the potatoes, brushing occasionally with (more) butter until fork-tender, golden brown and tender. 30 minutes or so.

Credit for the fine illustration where illustration credit is due: http://glamorousglutton.com/hasselback-potatoes-stuffed-bacon/

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Pork

Ross O’Meara’s Slow Roasted Pork Shoulder

Serves: 8+

My mother cooked this last night and what a great dish!

Of course, half the genius is the 6 hour cooking time of the wonderful pork shoulder though the other half is the simple, set-and-forget nature of the dish.

It takes only a little prep time and the afternoon is yours again.

We had this with sautéed Brussel sprouts, poached baby turnips and roasted baby carrots and apple sauce… and the incredible potatoes that have been cooking alongside the moorish pork. (After cooking, I removed the skin/crackling and gave it a good whack under the grill to really finish it off!)

Winter is almost here. Get yourself some pork shoulder and get into this!

3kg pork shoulder, bone out, skin on
Olive oil and salt for cooking
1kg waxy potatoes
3 French shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 anchovy fillets
1 handful chives, chopped
1 handful flat leaf parsley, chopped
100ml chicken stock

Method

  1. Preheat the oven to 150c (or 130c if it is fan-forced).
  2. Take the pork shoulder, dry it with paper towel and then rub with the olive oil and salt.
  3. Wash the potatoes and then slice into pieces around ¾ cm thick.
  4. Get a large, deep roasting dish and add the sliced potatoes, shallots, garlic, anchovies and herbs. Mix each of the ingredients up, ensuring they are evenly spread.
  5. Add the stock and place the pork, skin side up on-top. Cook in the oven for 6 hours.
  6. Periodically check the pork to ensure it isn’t cooking too quickly and if it is, cover with foil.
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Side, Vegetarian

Spicy Lebanese potatoes (batata harra)

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Get over it and eat more potatoes.

 Serves: 4 – 6

There is something great about having a repertoire of potato dishes. Because people inherently like people who cook good potatoes, especially when they can do more than mash and baked potatoes.

These potatoes are awesome and would go well with so many things; steak, chicken or maybe some marinated and grilled pork. We had them with some really great Middle Eastern Beef and Parsley kebabs.

We substituted sweet paprika for the cayenne so that the boys would eat them and they were still delicious. And the boys hoovered them up.

Ingredients

1kg white potatoes, cubed 2cm
2 tbsp olive oil
1 ½ tsp salt
2 tbsp extra virgin olive oil
5 cloves garlic, crushed
¼ c finely chopped coriander
1 tbsp lemon juice
¼ tsp cayenne pepper

Method

  1. Preheat the oven to 200c.
  2. In a large bowl, toss the potatoes with the olive oil and the salt. Divide potatoes among 2 baking paper-lined oven trays and roast for 40 minutes or golden.
  3. Place a large frying pan over a medium heat; add the extra virgin olive oil, garlic and coriander and cook for 1 – 2 minutes until the garlic changes colour. Add the lemon juice and the hot potatoes to the pan and toss to coat. Season to taste and sprinkle with the cayenne pepper.
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