potato salad with bacon & blue cheese

How to make potato salad with bacon & blue cheese:

                                 Cooking time: 55 mins,    Skill level: EasyServings, Serves:8

Hay guys now i'm going to tell you how to make delicious potato salad with bacon & blue cheese. This French-style recipe makes a fabulous lunch or dinner in just a few mins for a family party dinner.

let's get started..

Ingredients

• 1kg salad potatoes, halved
• 4 tbsp olive oil
• 4 red onions, each sliced into 6 wedges
• 8 rashers smoked back bacon, trimmed and cut into large pieces
• 280g mushrooms, sliced
• 2 tbsp wholegrain mustard
• 2 tbsp red wine vinegar
• 200g bag mixed watercress and spinach salad
• 170g creamy blue cheese (we used St Agur)

Method

1. Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese. 

Recipe from Good Food magazine.

Chill braised beef curry for dinner

Chill braised beef curry for dinner
A simple braise is really all about cooking the beef gently to make sure it is not only tender, but juicy – so fast boiling is out. You can add things like potatoes, yams or pumpkin to the braise on this recipe, but I suggest you cook them in boiling salted water separately and fold them through the dish when it is cooked. This not only makes it easier, but the vegetables keep their own flavour and it adds complexity to the dish.
so guys let's started this for your dinner, i hope you will enjoy this .

• Time: 2 hours
• Country: Chinese
• Serves : for 4 person

Ingredients

450g beef brisket, 3-4cm pieces

2 tbsp peanut oil

2 small garlic cloves, finely chopped

1cm knob of ginger, finely chopped

3 tbsp chilli bean sauce

1 tbsp gochujang

3 cups chicken stock, approximately

1 small cinnamon quill

1 whole star anise

1 tbsp yellow bean soy sauce

2 tsp castor sugar

Note: Check sauces are gluten-free if required.

How to cook ?

1. Place brisket pieces in a pot of cold water. Bring to a boil. When scum comes to top, drain then rinse brisket under cold water. Pat dry with paper towel.

2. Place one tablespoon of oil in a wok over high heat. When smoking, add beef and saute until well browned then reserve to one side. Add remaining oil followed by garlic and ginger and stir-fry until fragrant, then add the chilli bean sauce and gochujang.

3. Stir over high heat for a minute until fragrant. Add beef pieces, stir through until well coated then add chicken stock and whole spices.

4. Reduce heat, cover wok with a lid, and simmer over a very low heat for about 1 1/2 hours.

5. Remove lid. Continue to cook until beef is tender and liquid has reduced to a saucy consistency. Stir in soy and sugar. Adjust seasoning, then serve.

Serving suggestion: This is delicious with a bowl of steamed rice, and cucumber salad .

All credit goes to - Neil Perry 

easy salmon recipe

Salmon with tahini sauce:

Cooking time:30        Skill level: EasyServings     Serves    : 4         

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds.

This is an easy dish, so you can easily cook this for your dinner.

Ingredients

• 140g couscous
• 4 skinless salmon fillets
• 1 tbsp olive oil
• 4 tbsp tahini
• 2 lemons, 1 juiced, and 1 cut into wedges
• ½ cucumber, chopped into small pieces
• 1 pomegranate, seeds only
• small pack flat-leaf parsley, chopped

Method

1. Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
2. Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
3. Mix the tahini with the lemon juice and a splash of water to make a sauce.
4. Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.

(Recipe from Good Food magazine)

Asian noodle salad recipe

now i'm going to show you how to make Asian noodle salad with pesto.
You can make this with the teriyaki chicken or without chicken, as your wish.

• Time: 30 mis-1 hour
• County: Modern Australian
• Serves- for: 8 people

Ingredients

400g Japanese soba noodles

200g frozen edamame

2 bunch fresh coriander, leaves and stalks

4 tbsp salted cashews

2 garlic clove, chopped

2 tsp sesame oil

6 tbsp olive oil, or more

2 tbsp chilli sambal or chilli sauce

2 tbsp rice vinegar

4 spring onions, finely sliced

2 bunch watercress for serving

For the chicken

2 tbsp vegetable oil

4 chicken breasts

6 tbsp teriyaki sauce

Method

1. Cook the soba noodles in simmering salted water for three minutes or until just tender. Drain and rinse in cold water. Cook the edamame in simmering salted water for five minutes, drain and pod.

2. To make the pesto, whiz the coriander, cashews, garlic, sesame oil and olive oil in a blender or mini food processor, adding more olive oil as necessary.

3. To cook the chicken, heat the vegetable oil in a non-stick fry pan. Sear the chicken until golden on one side, then turn and cook the other side until cooked through. Add the teriyaki sauce to the pan and turn the chicken to coat in the sauce until glazed, without allowing it to burn. Remove the chicken, allow to cool, and finely slice.

4. Whisk three tablespoons of pesto with the sambal or chilli and rice vinegar. Add the noodles and edamame and toss well to coat. Arrange on four serving plates with the sliced chicken, spring onions and cress.

All credit goes to- Jill Dupleix.

Quick dinner recipes

Easy Penne pasta with mushrooms and oregano

• ''Duration: 30 mins''     ''Make:Easy''  ''Italian recipes''  ''Serves: for 4 persons.''

Pasta is the most satisfyingly and simple meals around the world. 

You don't need many ingredients to make a delicious pasta recipe - here I've used the 

staples of cream, onion, white wine, and herbs and  some mushrooms; 

field or button, whatever you have at hand. Crusty bread on the side is a must. You can make 

penne pasta with mushroom  for your dinner, in just 30 minutes.

Ingredients           

          

400g penne pasta

2 tbsp butter

1 tsp olive oil

1 red onion, sliced

400g field or button mushrooms,(sliced)

1/2 cup white wine

1/2 cup cream

2 tsp chopped oregano or parsley

Sea salt and freshly ground black pepper

Chopped chives for garnish (optional)

How to make? 

Method:

1. Bring a large pot of salted water to the boil. Add the pasta and cook until boiled.

2. While the pasta is cooking, in another large saucepan heat the butter and olive oil, add the onion and cook until soft.

3. Add the mushrooms and cook for 2-3 minutes. Pour in the wine and simmer until the liquid has been reduced by half.

4. Stir in the cream and bring to the boil. Add the herbs, switch off the heat and season to taste.

5. Drain the pasta, tip it into the mushroom pan and toss it all together.

Serve garnished with chopped chives (If you want).