“From the first time I tasted potato salad I didn’t like it! Probably because it was that homogenous gloop that you buy from the supermarket that was just a big stodgy mess without much flavour or texture. But since I’ve started catering I’ve found that I have to make a potato salad every now and them. This is where this recipe springs from. Instead of boiling the potatoes I roast them along with sweet potato and add lots of fresh ingredients to the mix that add to the flavour and nuts to give it a nice crunch. I haven’t bothered with definite weights in this recipe so you can mix and match to your own tastes. Enjoy!”
- Sweet potatoes
- Peanut oil
- Cashew nuts
- Spring onions
- Fresh coriander
- Sour cream
- Lemon zest
- Salt and pepper
- Peel the potato and sweet potato and cut into 1cm cubes. Coat with a small amount of peanut oil and place on some baking paper on an oven tray. Sprinkle with some salt.
- Bake in a 200 degree c oven for 45-60 minutes turning at least once until the potatoes are cooked through and start to turn golden brown.
- Remove from the oven and leave to cool.
- Hard boil some eggs and set aside to cool. Cut into quarters.
- Finely slice the spring onion and set aside.
- Finely slice the fresh coriander and set aside.
- Cut some bacon into strips and fry until cooked. Remove from the pan to cool.
- For the non-health-conscious out there, pour some sour cream into the warm bacon pan (off the heat) and stir to pick up the salty flavour of the bacon. Add salt and pepper to taste and a small amount of lemon zest.
- … or warm the sour cream in a clean pan and season with salt, pepper and lemon zest. (warming the cream makes it thinner and easier to season and stir through the dish.)
- Place the potato and sweet potato in a bowl and dress with the sour cream mixture.
- Add the spring onions, eggs, bacon and cashew nuts.
- Finally, stir through the fresh coriander.
- I find this dish is best served at room temperature but is great fried up for breakfast the following day if there’s any left!
“After a weekend of catering three different events with three completely different and rather complicated menus I thought it would be good to post my favourite simple stand-by recipe. I came up with this recipe years ago when I started making hummus from scratch (when I realised it’s so much better than the store-bought varieties!). I needed a dish that I could prepare in the morning and throw into the oven when I got home. It’s also really easy to modify by substituting different vegetables such and capsicum or eggplant. I sometimes do it in small ramekins for a more formal occasion but usually I just bring it to the table in the baking dish and let everyone dig in! It may not look pretty but the flavours are sensational! Enjoy!”
- 2 x 400g tins of chick peas
- 4 garlic cloves
- 6 tbsp tahini paste
- Juice of 2 lemons
- Rind of 1 lemon
- 3 tsp cumin seeds
- 1 cup light olive oil
- Salt and pepper
- Heat a small fry pan and add cumin seeds, stirring until they become fragrant. Grind with a mortar and pestle until reduced to a powder.
- Add all ingredients to a food processor and blitz until smooth. Add a small amount of water if it’s too thick and season to taste.
Hummus chicken ingredients
- 2 medium potatoes
- 1 red onion
- 6 medium mushrooms
- 2 zucchini
- 1 quantity of hummus
- 850g chicken thighs
- Salt and pepper
- Parmesan cheese
- Prepare all your ingredients. Finely slice potatoes (I use a mandolin on the thinnest setting). Slice onion into rings. Slice mushrooms. Slice zucchini lengthwise into 4mm strips. Cut chicken thighs into quarters.
- Grease a baking dish and put a layer of potato and red onion at the bottom.
- Follow this with a layer of mushrooms and cover with the zucchini.
- Spread some of the hummus (about a cup) over the zucchini in an even layer.
- Spread the chicken on top and cover with another layer of hummus.
- Finish with a layer of potato, season with salt and pepper and some Parmesan cheese.
- Bake in the oven at 200 degrees c for 45-60 minutes or until the chicken is cooked and the topping is golden.
- Serve with a green salad, crusty bread to soak up the sauce and vegetables.