Potato Salad
Monday June 2006
The worlds best potato salad !
2 Hard boiled eggs.
5 Potatoes.
5 Gherkins.
1 Red onion.
1 Large jar of mayonnaise.
Peel and cut six potatoes into small bite size chunks and boil until cooked. Once cooked leave to cool.
Finely chop one onion and five sweet gherkins and two hard boiled eggs.
Put potatoes , gherkins, eggs and onions into a large salad bowl and add salt and pepper and add one large jar of mayonnaise to the mix.
Then pour some of the juice that the gherkins were into the salad bowl.
Leave the salad for a few hours in the fridge for the salad mature.
Then eat with some fine snags.
2 Hard boiled eggs.
5 Potatoes.
5 Gherkins.
1 Red onion.
1 Large jar of mayonnaise.
Peel and cut six potatoes into small bite size chunks and boil until cooked. Once cooked leave to cool.
Finely chop one onion and five sweet gherkins and two hard boiled eggs.
Put potatoes , gherkins, eggs and onions into a large salad bowl and add salt and pepper and add one large jar of mayonnaise to the mix.
Then pour some of the juice that the gherkins were into the salad bowl.
Leave the salad for a few hours in the fridge for the salad mature.
Then eat with some fine snags.
Fresh Chicken & Coriander Salad
Thursday April 2006
Sent In - Thanks whoever you are !
This recipe works really well with left over roast chicken or pre cooked chicken. Its perfect as a nice simple lunch or as a light super. I like to serve this with warmed pitta bread cut in half and filled with the salad – making little pockets. You can also use Tuna instead of chicken – and this works just as well… some would argue better! If you don’t like hot food, simply omit the green chilly. This is actually my Dad’s creation with a little touch of my own.
5 ripe and juicy tomatoes
1 medium red onion
Half – ¾’s of a bunch of fresh coriander leaves
Good quantity of (organic / free range) cooked chicken – de-boned & de-skinned
1 lime
1 medium hot green chilly
Good slug of olive oil
Salt and pepper
Peel and slice the onion in half and slice lengthways – so you have nice long thin strips of onion – put this into a bowl and juice the lime over the sliced onion. This will start to ‘cook’ the onion and while still keeping all the flavour, it simply takes away the bite. After about 10 minutes start to wash and then chop the tomatoes into 4 sections then take each section in turn and slice width ways – providing you with little flat tomato triangles.
Then take the de-boned and de-skinned chicken and shred – tearing it – its best using your hands for this! Add this all to the bowl and mix well.
Wash the coriander leaves and shake off the excess water, patting dry if necessary with some kitchen roll. Chop roughly – keeping a little of their leave life texture. Wash the chilly (and if you want to), slice length ways and de-seed and slice finely. I tend to leave the seeds in – as I like a little heat to the salad. – add to the bowl and wash your hands immediately!!!
Next season the salad with some sea salt and freshly ground black pepper – add a slug of olive oil and stir well. Taste and add a little more lime juice if you think it needs it.
Serve with soft toasted pitta bread and enjoy.
EXTRA TIP:
Occasionally I also make a little side dip of half fat crème fraiche and low fat yogurt and a spoon of good mayonnaise – which ads a nice creamy dimension. Just mix altogether in a bowl. Open up the pitta – spoon in some salad and add some of the crème fraiche concoction on top. Lovely….
This recipe works really well with left over roast chicken or pre cooked chicken. Its perfect as a nice simple lunch or as a light super. I like to serve this with warmed pitta bread cut in half and filled with the salad – making little pockets. You can also use Tuna instead of chicken – and this works just as well… some would argue better! If you don’t like hot food, simply omit the green chilly. This is actually my Dad’s creation with a little touch of my own.
5 ripe and juicy tomatoes
1 medium red onion
Half – ¾’s of a bunch of fresh coriander leaves
Good quantity of (organic / free range) cooked chicken – de-boned & de-skinned
1 lime
1 medium hot green chilly
Good slug of olive oil
Salt and pepper
Peel and slice the onion in half and slice lengthways – so you have nice long thin strips of onion – put this into a bowl and juice the lime over the sliced onion. This will start to ‘cook’ the onion and while still keeping all the flavour, it simply takes away the bite. After about 10 minutes start to wash and then chop the tomatoes into 4 sections then take each section in turn and slice width ways – providing you with little flat tomato triangles.
Then take the de-boned and de-skinned chicken and shred – tearing it – its best using your hands for this! Add this all to the bowl and mix well.
Wash the coriander leaves and shake off the excess water, patting dry if necessary with some kitchen roll. Chop roughly – keeping a little of their leave life texture. Wash the chilly (and if you want to), slice length ways and de-seed and slice finely. I tend to leave the seeds in – as I like a little heat to the salad. – add to the bowl and wash your hands immediately!!!
Next season the salad with some sea salt and freshly ground black pepper – add a slug of olive oil and stir well. Taste and add a little more lime juice if you think it needs it.
Serve with soft toasted pitta bread and enjoy.
EXTRA TIP:
Occasionally I also make a little side dip of half fat crème fraiche and low fat yogurt and a spoon of good mayonnaise – which ads a nice creamy dimension. Just mix altogether in a bowl. Open up the pitta – spoon in some salad and add some of the crème fraiche concoction on top. Lovely….