Angie’s Potato Salad

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Angie's Potato Salad

 

I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.

 

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Angie's Potato Salad
Prepares: 6–8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 900g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240ml (8 fl oz) mayonnaise (1 cup)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp salt
  • 1 celery stick, diced
  • 3 spring/green onions, thinly sliced (¼ cup)
  • 2 tbsp flat leaf/Italian parsley, chopped

  • You will also need a large serving bowl.


  2. Method
  3. Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiled, salted water for 20 minutes until just tender.

  4. The eggs need to be hard boiled, so add them to the pan with the potatoes after they have been cooking for 10 minutes and that way a second pan can be avoided being used.

  5. Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.

  6. Drain the potatoes, leave to steam dry and become cool.

  7. Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and the chopped parsley.

  8. Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise mixture so they are well coated.

  9. Finally remove the shells from the eggs and cut each one into four. Carefully add half of them to the potato salad and then decorate the top with the remaining quarters.

  10. Refrigerate until needed.

 

Country Vegetable Soup

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Country Vegetable Soup

 

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

 

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Country Vegetable Soup
Prepares: 6 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large potato, chopped
  • 600ml (20 fl oz) good beef stock (2½ cups)
  • 398ml (14 fl oz) tin/can diced tomatoes
  • 1 tsp tomato purée/paste
  • salt and freshly ground black pepper


  • To serve
  • Chopped chives or celery leaves to garnish


  2. Method
  3. Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.

  4. Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.

  5. Remove from the heat, leave to cool slightly and then purée in a blender.

  6. Pour into a clean saucepan and simmer for about 5 minutes until piping hot.

  7. Check seasoning and serve garnished with chives or celery leaves.

Updated: October 1, 2018

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes

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Salmon on a Bed of Spinach

 

A fish dish that is full of flavour and looks very colourful on the plate.

Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.

 

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Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the potatoes
  • 900g (2 lb) potatoes (6 medium)
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

  • For the fish
  • 675g (1 lb 8 oz) salmon fillet, middle cut, skinned and cut into four even-sized pieces
  • salt and freshly ground black pepper
  • a little oil
  • 14g (½ oz) butter, melted (1 tbsp)
  • ½ lemon, juice only

  • For the tomatoes
  • 400g can (½ × 28 fl oz can) chopped/diced tomatoes
  • 28g (1 oz) chilled butter, cubed (⅛ cup, or ¼ stick)
  • ½ tsp sugar

  • For the spinach
  • 14g (½ oz) butter (1 tbsp)
  • large bag (plastic container) baby leaf spinach, about 500g (18 oz)
  • a dash of white wine vinegar

  • You will also need a roasting tin/pan for the potatoes and an ovenproof dish large enough to lay the fish in a single layer.


  2. Method
  3. Preheat the oven to 200°C/400°F/gas 6.

  4. For the potatoes
  5. Peel and cut the potatoes into even-sized pieces. Place in a pan and cover with water. Bring the water to the boil and then simmer for 7 minutes. Drain and leave for a few minutes until the potatoes are cool enough to handle.

  6. Now thickly slice and add to a large bowl. Season, add the oil and toss to coat. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.

  7. For the fish
  8. Lightly oil the ovenproof dish, add the fish and brush with the melted butter. Season and then squeeze the lemon juice over the top. Bake in the oven, uncovered, for 18 minutes.

  9. For the tomatoes
  10. Tip the tomatoes into a small pan and bring to the boil. Reduce the heat and let the juice bubble for 5 minutes to reduce.

  11. Now gradually stir in the cubes of butter over a low heat and then add the sugar. Season to taste.

  12. For the spinach
  13. Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes.

  14. Next stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.

  15. To serve
  16. Divide the spinach among four serving plates and place a salmon portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.

Updated: September 25, 2018

Haddock and Prawn Fish Pie with a Chive and Cheesy Mash

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Haddock and Prawn Fish Pie

 

This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash

 

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Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish pie
  • 300ml (10 fl oz) full fat (whole milk) (1¼ cups)
  • 450g (1 lb) haddock, skinned (cod will work too)
  • 40g (1½ oz) butter (3 tbsp)
  • 40g (1½ oz) flour (¼ cup)
  • salt and freshly ground black pepper
  • 150 ml soured cream (⅔ cup)
  • 200g (7 oz) frozen peeled king prawns/jumbo shrimps, thawed
  • 115g (4 oz) frozen peas, thawed (¾ cup)


  • For the chive and cheesy mash
  • 900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
  • 55g (2 oz) Cheddar cheese, grated (½ cup)
  • 90ml (3 fl oz) full fat (whole milk) (⅓ cup)
  • 8g (¼ oz) fresh chives, chopped (2 tbsp)

  • To serve
  • A green leafy vegetable

  • You will also need a deep sided frying pan/skillet and a 2 litre ovenproof dish.


  2. Method
  3. Preheat the oven to 200°C (400°F) (gas 6)

  4. Put the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.

  5. Meanwhile, pour the milk into the frying pan/skillet and add the haddock. Bring slowly to the boil and then reduce the heat and simmer gently for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.

  6. Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.

  7. Stir in the soured cream, prawns/shrimps, and peas, and gently heat for a further 2 minutes.

  8. Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.

  9. Mash the cooked potatoes and, when smooth, beat in the grated cheese and enough milk to make a creamy mash, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.

Updated: March 14, 2017

Salmon Fish Cakes

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Salmon Fish Cakes

 

These salmon fish cakes are very easy to put together and, as they can be frozen, are always a good standby for a light supper or a special lunch.

 

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Salmon Fish Cakes
Prepares: 4 servings for a light supper and 6 for a lunch
 
  • Preparation time: 20 minutes
  • Refrigeration time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 340g/12 oz potatoes, peeled and cut into equal sizes
  • 25g/1 oz butter
  • 2 x 213g cans red Pacific salmon
  • 1 tbsp fresh parsley, chopped
  • salt and pepper
  • milk to bind
  • 1 egg, beaten
  • 50g/2 oz fresh breadcrumbs
  • oil for frying


  2. Method
  3. Put the potatoes in a pan of boiling, salted water and cook until tender, about 20 minutes. Drain.

  4. Cream the potatoes with the butter. Drain the salmon, removing any bones and skin and then mix into the potatoes with the parsley. Season to taste and bind with a little milk. Shape into 8 cakes for a light supper or 12 for a lunch. Chill for 15 minutes to firm up.

  5. Put the egg in a shallow bowl and spread the breadcrumbs over a plate. Dip the fish cakes in the egg and then coat with the breadcrumbs. (You may need more egg and breadcrumbs if you are making 12)

  6. Heat a little oil in a pan over a gentle heat and cook the cakes for about 5 minutes until golden brown. Turn and cook for a further 5 minutes. Garnish with parsley.

  7. To freeze
  8. After they have been coated with the egg and breadcrumbs, open freeze them until hard then pack in a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.