Wednesday, April 24, 2019

Boiled Potato Salad

It's Potluck week at I Heart Cooking Clubs. We can cook any recipes from any of the 19 chefs previously featured at IHCC. I've made Tessa Kiros's simple, easy and delicious potato side dish.

always have potatoes in my pantry basket. We love potatoes, any way they are cooked. Baked, roast, boiled, braised, mashed, fried, these humble potatoes would be the first ones to disappear most of the time. 






























My changes/substitutes :
~ replace the parsley with fresh coriander leaves
~ use only the juice from 1/4 lemon, instead of 1-1/2 lemons

This easy and simple potato salad makes a great dish to any meal. We had the salad with some fried chicken drumettes and broccoli. Yum!


Boiled Potato Salad
(Falling Cloudberries, Tessa Kiros)
serves 8 as a side dish
1 red onion, very thinly sliced
1 teaspoon salt
1.5kg waxy potatoes
3 tablespoons drained baby capers
30gm (1/2 cup) chopped parsley
juice of 1-1/2 lemons
100gm (bout 1/2 cup) good-quality black olives
125ml (1/2 cup) extra virgin olive oil

Put the onion in a small bowl and cover with cold water and the salt. Leave for 30 minutes or so (while you prepare the potatoes). The soaking is important and will give your onions a softer taste in the finished dish and make them ore digestible.
Scrub the potatoes and boil in salted water for about 20-25 minutes until they are cooked but not falling apart. Drain well, then peel them when they have cooled a little - it is easier to do this if they are still warm. Cut them into chunks the size that you would like to see in your salad bowl.
Rinse the onion and drain well, patting it dry with kitchen paper if necessary. Add to the potato with the remaining ingredients, seasoning with pepper and probably with a little extra salt. Mix through gently and serve warm or at room temperature. If you make this in advance, the potatoes will soak up some of the oil as they cool, so you will have less dressing. You could save a little of the oil and add it closer to the serving time, if more is needed.


This post is linked to :
I Heart Cooking Clubs (IHCC)
Cookbook Countdown #40

Wednesday, April 17, 2019

Chicken with Lentils and Rosemary

It's April Showers week at I Heart Cooking Clubs (IHCC), dishes to enjoy on rainy days. 
I made Hugh Fearnley-Whittingstall's, Chicken with Lentils and Rosemary. Accordingly to him, this is an easy one-pot supper for a cold night. Well, our cold nights here are usually our rainy nights, though not necessarily cold on rainy nights. Warm shower nights? 😄


I was reading through his recipe, and thought how easy it is! Cook in one pot! With only a few ingredients. How tasty can it be? 



To cook this dish, using an oven safe pot, saute sliced onion in some oil till softens, about 6 to 8 minutes, then add chopped garlic, rosemary, salt and pepper. Stir for a further 5 minutes or so, then stir in the red lentils and stock. Season the chicken pieces with some salt and pepper, then place them skin side up, on top of the  lentils mixture, and place the pot in the preheated oven, uncovered, for about 1 hour until the chicken is cooked through and the skin has browned.



I baked the dish for 1 hour 15 minutes, the last five minutes with the broiler on, just to brown the skin a little more. The chicken is moist, tender and so delicious ! The red lentils turned yellow upon cooking, became soft, mushy and so tasty. We had this dish with rice and some stir-fry french beans. We really enjoyed this dish! There were no leftovers!  So delicious! Yum! 
Coincidentally, it started to rain when we had this at dinner time. I did not see that coming, as it was blasting hot and humid the whole day! 

Chicken with Lentils and Rosemary
(River Cottage Light & Easy, Hugh Fearnley-Whittingstall)
serves 4
2 tablespoons rapeseed or olive oil
1 large onion, sliced
4 garlic cloves, chopped
leaves from 2 sprigs of rosemary
200gm red lentils, well rinsed
500ml chicken or veg stock
8 skin-on, bone-in, free-range chicken thighs, or 1 medium chicken, (about 1.75kg), 
    jointed into 6-8 pieces
sea salt and freshly ground black pepper
flat-leaf parsely, chopped, to finish


Preheat the oven to 180C/Gas 4. Choose a flameproof casserole dish or a wide, ovenproof pan that will hold all the chicken pieces snugly but comfortably.
Put the casserole on a medium-low heat. Add the oil, then the onion and cook, stirring regularly, for 6-8 minutes until it begins to soften. Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 minutes, then stir in the lentils and stock.
Season the chicken thighs and place skin side up in the casserole. You want most of the chicken skin to remain exposed above the liquid in the dish so it can brown in the oven. Bring to a simmer on the hob, then transfer to the oven and bake, uncovered, for 1 hour. Check that the chicken is cooked through and the lentils are soft. If not, return to the oven for 10-15 minutes and test again. Skim off any excess fat from the surface.
Taste the lentilly liquor and add more salt or pepper if needed. Serve, scattered with chopped parsley, just as it is or with steamed broccoli or spring greens on the side.


This post is linked to :
I Heart Cooking Clubs (IHCC)
Cookbook Countdown #40

Friday, April 12, 2019

Salmon Burgers (Patties!)

This month's selection at Cook the Book Fridays where we are currently cooking from Everyday Dorie, is Salmon Burgers

Thanks to the feed-back from the lovely ladies at CtBF, that the salmon mixture was very soft, and the burger patty was not holding on to it's shape during frying, I've made some adjustments to the ingredients. The burger mix ingredients are ; chopped salmon fillets, Greek yoghurt, chopped herbs (of which I've used scallions, dill,  and cilantro), Dijon mustard, grainy mustard, capers, lemon zest, salt and pepper.  I've reduced the amount of sour cream (instead of Greek yoghurt as in the recipe), probably using only half the amount, I did not measure. Even then the mixture is still very soft. I added 2 tablespoons of cornflour to bind the mix together. The mix is then refrigerated for at least 2 hours. 




The salmon mix is then formed into burger patties. Even after chilling, it was still on the soft side, I find that it needed more cornflour to firm it up a little. So I've added 2 more tablespoons of cornflour to the mix. I formed them into smaller patties and fry them on both sides until brown. These patties hold their shape and did not fall apart.  I made the onion pickles and cucumber pickles as suggested by Dorie.  But instead of using the patties to make Salmon Burger Buns, we ate the patties as part of our meal with rice. 


This post is linked to :
Cook The Book Fridays (CtBF)
Cookbook Countdown #40