Warm Potato Salad

What a wonderful divergence from cold potato salad tossed with mayonnaise!

4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard

Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.

Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.

Serves 10-12

Maple Chicken and Ribs

Give yourself enough time to marinate this the day before and you will be richly rewarded!

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves

Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.

Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.

Serves 6-8

Chicken Schnitzel with Bacon and White Wine

This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine

Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.

Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.

Serves 4

Cheddar Cheese Risotto

The use of Cheddar cheese and a bit of Dijon mustard is inspired.

1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley

Melt the butter and oil in a medium-sized pan and cook the leeks or shallots until softened.

Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.

Start ladling in the stock, letting each ladleful become absorbed as you stir before adding another. Continue in this fashion until the rice is al dente, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.

Serves 2 as a main course or 4 as a starter

Mirin-Glazed Salmon

To quote Nigella, “This must be the fastest possible way to create a culinary sensation.”

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 salmon fillets
2 tbs. rice vinegar
1-2 scallions, shredded into fine strips
rice, to serve

Mix the mirin, sugar and soy sauce in a shallow dish that will hold the 4 fillets. Add the salmon and marinate for 3 minutes on one side and 2 minutes on the other. Meanwhile, heat a large skillet.

Add the salmon to the hot, dry pan and cook for 2 minutes , then turn it over, add the marinade and cook for another 2 minutes. Remove the salmon to a serving plate filled with rice. Add the vinegar to the hot skillet and let it bubble into a glaze. Pour over the salmon and serve topped with the shredded scallions.

Serves 4

Mustard Pork Chops

This is such a quick and effortless entree. The pork chops are tender and the pan sauce made of mustard, cider and cream adds comfort and piquancy.

2 pork chops
2 tsp. garlic-infused olive oil
1/2 cup cider or apple juice
1 tbs. wholegrain Dijon mustard
1/3 cup heavy cream

Trim the chops of any fat and season. Put them between 2 pieces of plastic wrap and give them a bash with a rolling pin to make them thinner.

Heat the oil in a skillet over a medium-high heat, then cook the pork chops for abut 5 minutes per side, until just done. Remove them to a warmed plate.

Add the cider to the pan, still over the heat, to deglaze it. Let it bubble for a minute or so, then stir in the mustard and cream. Let the sauce continue to cook and thicken for a few minutes, then pour over the pork chops to serve.

Serves 2

Buttermilk Roast Chicken

Paired with New Orleans Cole Slaw, this is THE PERFECT picnic!

12 chicken drumsticks and/or bone-in, skin-on thighs
2 cups buttermilk
1/4 cup plus 2 tbs. vegetable oil
2 cloves garlic, skins removed and bruised
1 tbs. crushed peppercorns
1 tbs. kosher salt
1 ts. maple syrup
1 tsp. ground cumin

Place the chicken in a large freezer bag and add the remaining ingredients except for the 2 tbs. of oil. Squish it all together and marinade for at least 30 minutes. However, chilled overnight is better.

Heat the oven to 425°F. Shake the marinade off the chicken and place in a foil-lined roasting tin. Drizzle with the remaining oil. Bake for 30 minutes until golden and cooked through. Alternatively, you can BBQ them over a medium heat for 8-10 minutes per side.

Serves 6

 

New Orleans Cole Slaw

This is the accompaniment of choice for Buttermilk Roasted Chicken.

1 head white or savoy cabbage, about 2 lbs. before trimmed
2 carrots, peeled and shredded
4 scallions, thinly sliced
2 celery stalks, thinly sliced
1 cup good quality mayonnaise
1/4 cup buttermilk
2 tbs. maple syrup
2 tsp. apple cider vinegar
2/3 cup toasted and chopped pecans

Trim and shred the baggage. Place in a large bowl and add the carrots, scallions and celery. Whisk together the mayonnaise, maple syrup and vinegar. Toss with the cabbage mixture and season. Toss in the pecans to serve.

Serves 6

Spaghetti with Prawns and Chili

This simple pasta supper is bursting with flavor and color. Enjoy!

1 1/4 lbs. raw prawns
1/4 cup sliced scallions
1/2 tsp. chili flakes
2 tbs. garlic-infused olive oil
1 cup sunblush or cherry tomatoes in oil
1/2 cup white wine or vermouth
1 1/2 cups arugula
1/4 cup chopped fresh parsley
grated Parmesan cheese, to serve
8 oz. spaghetti, cooked according to package directions

In a large pan, fry the scallions and chili flakes in the olive oil for a few minutes, then tip in the prawns and tomatoes with their oil. When the prawns are just opaque, add the wine or vermouth and let it bubble a bit. Toss in the arugula and stir until it slightly wilts.

Drain the pasta, keeping a bit of the cooking water, and add to the prawns. Toss everything together, adding some cooking water if needed to make a sauce.

Serve sprinkled with parsley and Parmesan cheese.

Serves 4