In a large pot, cook potatoes with skins on until tender. Cool.
Cut potatoes into bite-sized pieces.
In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
Pour mayo mixture over potato mixture. Toss gently to mix.
Add tomato and toss gently.
Cover and refrigerate to chill.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
br>Add feta, flours, egg and milk; pulse until a thick
tter into very small pieces and place in the refrigerator
killet, saute kalua pork, onion, and won bok until done.
sprinkle with lemon juice, and gently toss.
In large
otatoes are soft (not overdone), and the eggs are hard boiled
To make the potato salad, cook the potatoes in
o 400\u00b0F. Place the potato wedges on a baking pan
he onion softens. Add the tomato puree, tomato and red pepper; cook, stirring
Cook the potatoes in boiling salted water for 15 mins. Drain and cool slightly. Cut into slices. Mix the yogurt and dressing and season with salt, pepper and sugar. Stir in the potatoes, arugula and chives.
Brush the steaks and tomato with oil. Grill for 1-2 mins on each side. Remove the tomato and immediately sprinkle with the cheese. Arrange the steaks, tomato and potato salad on a serving plate. Sprinkle with the red onion and reserved chives.
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
or until soft. Add seasoning and cook for 30 seconds, or
Mash sweet potatoes with butter in a medium bowl. Stir in basil, pine nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape into 8 patties.
Heat oil in a large frying pan. Cook patties, in 2 batches, until browned on both sides and heated through.
To make the salad, whisk together olive oil, white wine vinegar and mustard. Add remaining ingredients and toss to combine. Season. Serve with sweet potato patties.
n high heat. Add eggplant and cook, stirring, for 5 mins
Heat a frying pan and fry the bacon until crispy.
Heat oil in a large skillet on high heat. Cook chicken in batches, for 2-3 mins until browned all over. Remove from pan.
Cook onion in same pan on medium heat for 5 mins, until softened. Add garlic and cook for 1 min, until fragrant. Stir in stock, beans, tomatoes, tomato paste and herbs. Bring to a boil.
Return chicken to pan with potatoes. Reduce heat to medium-low; simmer for 30 mins, until chicken is cooked through and potato is tender. Serve with salad.
eat.
Add the onion and garlic and cook slowly, stirring often
he relish, mix the onion, tomato and horseradish in a bowl. Add