Tag Archives : potato


Japanese Potato Salad {Speedy Recipe}

Japanese Potato Salad

Introducing Spatula, Spoon and Saturday Speedy Recipe. Because I kinda have less time but I am trying to meet the one-new-blog-post a week commitment. So I will be brief. The recipe will be fairly quick and to the point. If you are new to cooking, please feel free to leave questions below.

Ingredients – Salad

  • 3 potatoes, peeled and cut into cubes
  • 1 medium carrot, peeled and grated
  • 1 cucumber, thinly sliced
  • 1 boiled egg

Ingredients – Dressing

  • 3 tbsp Japanese mayonaise
  • 1 tbsp rice vinegar
  • Salt & pepper to taste

Steps

  1.   Boil potatoes in salted water until cooked. Drain. Mash lightly.
  2.   While still hot, add grated carrot. The residual heat should be enough to semi-cook the carrot
  3.   Toss through mayo, rice, salt and pepper. Taste and season again if necessary.
  4.   Stir through boiled egg and cucumber.

Serve with

  1. Any Japanese-inspired bento
  2. Barbecued chicken wings (teriyaki glaze)
  3. Ham & cheese sandwich
  4. Beer!!!

 

 


Roasted Chicken Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage 9

roast chicken wrapped in bacon stuffed with potatoes from Jamie Oliver's the Return of the Naked Chef

Cookbook Challenge Week 42 Bird

Book: The Return of the Naked Chef by Jamie Oliver Theme: Bird Recipe: Roasted Hamilton poussin wrapped with streaky bacon and stuffed with potatoes and sage

Wow that’s a mouthful of a name. I have to say I miss poetic names in food. There’s no fun naming food after its actual description. That’s just plain boring. Here’s something we could learn from the Chinese. Think about it ‘ants climbing a tree‘ and ‘Buddha jumped over the wall‘ are much better names than ‘roasted chicken wrapped with streaky bacon and stuffed with potatoes and sage.’ What do you think?

Anyway, since I barely keep up with the Cookbook Challenge, I might as well just do what I can.

We had a couple of people over for dinner one night and me being a lazy person that I am, I decided to do a roast. Let’s face it, roast is really the easiest way to feed lots of people at once. I flipped through the earlier Jamie Oliver books because it seemed like he had a thing for roast chicken – each book would have about 3-4 different roast chicken recipes. So I picked out this one. Jamie used poussins (which are small chickens) but I used a full-sized roast chicken.

One Scrumptious Roast Chicken (fed four people with sides) – recipe adapted from Jamie’s

  1. 1 large chicken (about 1.8kg)
  2. 12 rashers of streaky bacon (I only had pancetta)
  3. 5 medium potatoes, peeled, slice in to thin pieces lengthwise
  4. a big handful of fresh sage leaves (Jamie said fresh thyme and rosemary are also good)
  5. 12 cloves of garlic, crushed
  6. 1 glass of white wine
  7. Olive oil
  8. Salt & pepper

Preheat oven to 220’c. Place potatoes in a saucepan of cold water and bring to boil. Simmer for about 5-10 minutes until the potatoes are tender (if you sliced the potatoes quite thinly, they won’t take long to cook). Drain the potatoes.

Make sure chicken is brought up to the room temperature before you start. This saves you a lot of cooking time. Clean the chicken and trim off excess fat around the cavity. Season the potatoes with salt and pepper, add torn up sage leaves. Stuff the chicken cavity with half  of the potatoes.

Place the stuffed chicken, breast side up, on a tray with the rest of the potatoes and garlic in the preheated oven for about 30-40 minutes until the skin starts to look nice and brown. Lay the streaky bacon (or in my case, pancetta) over the breast and tuck them in. Roast for further 15 minutes and check if the chicken juice runs clear by inserting a skewer. Unfortunately, my pancetta didn’t really want to stay on the chicken (see the photo) but that’s okay.

Serve with the roast potatoes and garlic. You can make gravy using the roasting juices, if you like. I also served it with green beans with almonds and shallots and spinach with porcini, rosemary and lemon (recipe also from the same book but I won’t put it here).

This time last year I made: Som Tum Thai (Green Papaya Salad, Thai Style)


Nicoise Salad with Seared Tuna (My Way) 2

nicoise salad with seared tuna

I am going through a fish phase since I discovered that I can easily run to the Queen Vic during the lunch hour to be the best fish imaginable. I have been wanting to make something with fresh tuna for a while and I figured the classic nicoise salad would be ideal. I bought some really nice yellow fin tuna steaks and seared it quickly before tossing it into the salad.

fresh yellowfin tuna

I had all the ingredients for the nicoise salad except for the actual nicoise olives and dijon mustard. So I improvised a little with the dressing. I decided to marinate the tuna in the salad dressing and since my new thyme was growing rather nicely, I thought I would make the dressing a combination of thyme and lemon zest.

tuna marinade and salad dressing

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Roast Pork, Roast Veggies, Real Gravy and Apple Sauce 2

roast pork, roast vegetables, apple sauce, peas and real gravy

Right. So I have so far done roast chicken, roast lamb #1, roast lamb #2, so now we’re onto roast pork. I suspect one of these days I’m going to make roast beef and yorkshire pudding to complete the set.

So as usual, we start with our roasting base which are off cuts of vegetables that we use the rest the meat on and use it for gravy a bit later. Leave the skin on these if they are clean, otherwise peel them. The quantity is enough for about 4-6 people.

roasting base for gravy

Roasting Base

  1. 2 onions, sliced
  2. 1 bulb of garlic, each clove lightly crushed
  3. 1 large carrot, thickly sliced
  4. 1 stick of celery, thickly sliced
  5. 2 fresh bay leaves (or dried)
  6. 2 large sprigs of rosemary
  7. olive oil

Scatter all the chopped vegetables on the roasting tray and drizzle with some olive oil and season with a bit of salt and pepper.

roasting pork on base

Roasting the Pork

  1. 1 kg. of boned roasting pork
  2. olive oil
  3. salt and pepper

(more…)

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