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.

Eton Mess (V)

A traditional english poudding. The myth was that Eton mess was crweated when a meringue dessert was dropped accidently, and whatever was salvaged was served as a crushed meringue with strawberries and cream.

Meringue

Serves 6

Meringue
4 Egg Whites
225g Caster Sugar
1 tsp Cornflour
1tsp White Wine Vinegar

Vanilla Pod
284ml Double Cream
1 Punnets of Strawberries, cut the stems off
1 Punnets of Raspberries
2 tbsp Icing Sugar

1. Preheat the oven to 180/160 fan assisted. Cover a baking tray with a baking sheet.

2. Using an electric whisk (using a normal whisk is good exercise but takes a long time), whisk the egg whites until it begins to stiffen.

3. Gradually add the sugar while whisking the egg whites. Then when the sugar is used up keep whisking for about 5 minutes. Then add the cornflour and white wine vinegar. It should be stiff and if you tip upside down it should stay in the mixing bowl.

4. Spoon the meringue mix onto a baking sheet. Put in the oven for an hour and 40 minutes.

5. Put the double cream in a bowl then scrape the vanilla pod seeds into the bowl with the icing sugar. Whisk until the cream is stiff.

6. Once the meringue is baked brake up into small bits. Mix with the fruit and cream. Serve.