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New / Baby Potatoes
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Imagine for a moment that you are me. Imagine you've got a bag of these dinky little spuds but also imagine you find the humble boiled potato mind-numbingly dull. What would you do to pep them up?
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chicken and potato salad - serves 2
1 large onion, finely sliced
2 chicken breasts cut into fine strips
350g new potatoes
4tbsp apple juice
2tsp white wine vinegar
2tsp light soy sauce
2tsp wholegrain mustard
2 large handfuls of mixed salad to serve
spray a non stick pan lightly with oil and cook onion until sof but not brown. Add chicken and potatoes and cook for ten minutes, stirring occasionally until chicken is cooked through and potatoes are golden brown.
Combine the remaining ingredients, add to the pan and mix together well.
serve on top of mixed salad
citrus chicken - serves 4
2tbsp sunflower oil
2 finely chopped onions
4 chicken breasts - diced and coated in plain flour
2 red peppers, cut into chunks
300ml orange juice
3 small carrots - chopped
20 - 24 small potatoes, halved
heat the oil and brown the onion over a low heat.Add coated chicken pieces to pan and brown for 2 minutes, stirring constantly. Add all other ingredients.
cover and simmer over low heat for 20 minutes or until veg are soft and chicken cooked. Check fluid level while cooking and top up with water if needed.
Sprinkle with chopped parsley to serve.
Enjoy. x
1 large onion, finely sliced
2 chicken breasts cut into fine strips
350g new potatoes
4tbsp apple juice
2tsp white wine vinegar
2tsp light soy sauce
2tsp wholegrain mustard
2 large handfuls of mixed salad to serve
spray a non stick pan lightly with oil and cook onion until sof but not brown. Add chicken and potatoes and cook for ten minutes, stirring occasionally until chicken is cooked through and potatoes are golden brown.
Combine the remaining ingredients, add to the pan and mix together well.
serve on top of mixed salad
citrus chicken - serves 4
2tbsp sunflower oil
2 finely chopped onions
4 chicken breasts - diced and coated in plain flour
2 red peppers, cut into chunks
300ml orange juice
3 small carrots - chopped
20 - 24 small potatoes, halved
heat the oil and brown the onion over a low heat.Add coated chicken pieces to pan and brown for 2 minutes, stirring constantly. Add all other ingredients.
cover and simmer over low heat for 20 minutes or until veg are soft and chicken cooked. Check fluid level while cooking and top up with water if needed.
Sprinkle with chopped parsley to serve.
Enjoy. x
Salad Nicoise
1/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted nicoise olives
1/2 onion, thinly sliced
1 (6 ounce) can tuna
1/3 pound fresh green beans - rinsed, trimmed and blanched
1/2 pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans.
Refrigerate for 2 to 4 hours.
In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Metric:
225 g new potatoes, quartered
15 g chopped fresh parsley
55 g pitted nicoise olives
0.5 onion, thinly sliced
1 (6 ounce) can tuna
150 g fresh green beans - rinsed, trimmed and blanched
225 g mixed salad greens
235 ml lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
9 g capers
4 anchovy filets
1/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted nicoise olives
1/2 onion, thinly sliced
1 (6 ounce) can tuna
1/3 pound fresh green beans - rinsed, trimmed and blanched
1/2 pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans.
Refrigerate for 2 to 4 hours.
In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Metric:
225 g new potatoes, quartered
15 g chopped fresh parsley
55 g pitted nicoise olives
0.5 onion, thinly sliced
1 (6 ounce) can tuna
150 g fresh green beans - rinsed, trimmed and blanched
225 g mixed salad greens
235 ml lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
9 g capers
4 anchovy filets
Curried Potatoes
2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender.
Drain, and cut potatoes into quarters. Set aside to keep warm.
Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted.
Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Metric:
910 g new potatoes, cut into 1/4 inch thick pieces
30 ml olive oil
15 g cumin seed
4 g ground turmeric
4 g curry powder
10 g coarse sea salt
2 g ground black pepper
9 g chopped fresh cilantro
2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender.
Drain, and cut potatoes into quarters. Set aside to keep warm.
Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted.
Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Metric:
910 g new potatoes, cut into 1/4 inch thick pieces
30 ml olive oil
15 g cumin seed
4 g ground turmeric
4 g curry powder
10 g coarse sea salt
2 g ground black pepper
9 g chopped fresh cilantro
boil the pots, get some cherry toms and place in ovenproof dish ans drizzle olive oil ans salt and pepper and a dash of balsamic vinegar then put in oven at 180c for ten mins. once the pots are cooked drain a crush with a masher (only lightly) then pour in the toms with all th juices and stir. Its so yummy!
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