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.
Angie's Potato Salad
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.
Method Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiled, salted water for 20 minutes until just tender. 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. 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. Drain the potatoes, leave to steam dry and become cool. Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and the chopped parsley. 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. 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. Refrigerate until needed.
My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.
We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.
A delicious salmon dish that is just right for summer.
Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.
Salmon Fillets in a Tangy Sauce
Preparation time: 25 minutes Marinading time: 10 minutes Cooking time: 12–15 minutes Ingredients 6 tbsp freshly squeezed orange juice (about 1 large orange) 3 tbsp vinaigrette salad dressing 1 tbsp runny honey/clear honey 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces 1 orange 680g/1 lb 8 oz baby potatoes, scrubbed knob of butter a green salad of your choice Equipment a shallow, heatproof dish that will take the salmon in a single layer.
Method Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes. Preheat the grill/broiler to low. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon. Prepare the salad, drizzle with more of the vinaigrette dressing and toss. Drain the potatoes, add a good knob of butter to the pan and stir to coat. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge. Serve with the buttered baby potatoes and salad.
Oh so quick and just perfect for a summer’s supper!
Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.
Preparation time: 20 minutes Cooking time: 10 minutes Ingredients 450g/1 lb pork tenderloin, cut into four 25g/1 oz flour, seasoned 1 egg, beaten 140g/5 oz fresh white breadcrumbs 2 tbsp oil (not olive oil) 1 lemon, cut into wedges To serve a green salad
Method Lay one portion of pork on a board, cover with cling film and, using a rolling pin, gently hit the pork to flatten it to an even thickness about 1.25cm/½ inch. Peel away the cling film and transfer the pork to a plate covered with kitchen paper to dry. Repeat with the remaining three portions of pork. Put the flour, egg, and breadcrumbs on three separate lipped plates. Coat each steak first in flour, gently shaking off any excess, then dip in the egg and finally coat with the breadcrumbs. Heat the oil in a large sauté pan then add the pork steaks and over a medium–low heat cook for 5 minutes. Turn and cook the other side for a further 5 minutes until golden and cooked through. Serve with the lemon wedges and green salad.