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 

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.