Garlic Potato Salad (V)

A good thing to bring to a BBQ, picnic or an accompaniment for a meal or another recipe of mine (*cough* HERE *cough*)

Serves 4

600g Charlotte Potatoes, cut in half
Bunch of Spring Onions, chopped
Bunch of Chives, Chopped
2tbsp Half Fat Creme Fraiche
2 tbsp Mayonnaise
2 Garlic Cloves, crushed
Splash of White Wine Vinegar
Splash of Lemon Juice
Salt and Pepper

1. Boil the Potaotes for 5 - 10 minutes until soft. Drain and to cool.

2. Make the sauce, mix the mayonnaise, creme fraiche, Garlic, white wine vinegar, lemon juice and garlic cloves with salt and pepper.

3. In a large bowl add the potaotes, chives and spring onion with the sauce. Give a good mix until the potatoes are covered. Serve

Chicken Parcel with Summer Potato Salad

The days are getting warmer and the food is more lighter. So here is the start of the summer season. Chicken is a good staple for any summer dish and the potato salad is a good accompaniment.  A meal done in under 30 minutes!

Only cooking for yourself? Leave the other prepared breast
for another day

Serves 2

2 Large Chicken Breasts
1 Ball of Mozzarella Sliced
8 Streaky Bacon Slices
Olive Oil
Salt and Pepper
Rocket

Potato Salad
6-8 New Potatoes, cut in half
2 tbsp Mayo
1 ½ tsp Dijon Mustard
2 tbsp White Wine Vinegar
Handful of Chopped Chives
Salt and Pepper


1, Heat the oven to  200c/180c fan assisted. The take a chicken breast and make a cut in the middle of the chicken, on the side half way deep. Put the mozzarella slices in the chicken. Then lay 4 rashers of bacon down and lay the chicken on top. and wrap the chicken in bacon and season. Repeat this for the second breast.

2. Heat some oil in a frying pan. Fry the chicken breast one at a time starting with the side where the bacon strips meet. Flip after 4-5 minutes or when the chicken goes white then cook other side.

3. Then put the chicken on a tray and put it in the oven for 20 minutes.

4. For the potato salad. Boil the potatoes until they are just cooked. Leave to cool. While cooling, mix all the other ingredients in a bowl. Then when the potatoes are cool mix with the mixture.

5. Plate the chicken, potato salad and rocket.

Chunky Spanish Omelette

So we are taking the classic and uping the game a bit. This takes minutes to make but still has different flavours to make for an enjoyable meal.

Serves 2

1 Onion, finely sliced
75g Chorizo, cut into medium slices
1 Red Pepper, sliced into strips
4 Eggs
250g New Potatoes, sliced
Bag of Salad
Knob of Butter
Salt and Pepper

1. Add the butter to a small/medium sized frying pan. Fry the onions in the pan until they begin to soften.

2. Add the pepper and chorizo to the pan. Don't worry about the pan running out of butter, the chorizo will give you plenty of oil to fry the potatoes. Fry for a couple of minutes.

3. Add the sliced new potatoes to the pan and fry until they begin to brown. While the potatoes are in the pan, crack the eggs into a seperate bowl and whisk with a fork and season.

4. Once the potatoes have cooked add the egg to the frying pan. Fry on the one side for about 5 minutes. Then using a spatula flip onto the other side and fry for a couple more minutes. Serve with salad