Potato Salad

(This is from Food in a Minute)

700 g – 1 kg baby new Potatoes, scrubbed

a handful of chopped up Salami

a handful of chopped up Bacon

4-5 Gherkins, sliced

approx  ½ cup Mayonnaise

5 Spring Onions

1 tablespoon Sour Cream

a couple of pickled Cocktail Onions, if you like

 

Cook potatoes in boiling, salted water, cover and simmer gently until just tender, about 10-15 minutes (mine took more like 20 minutes, they were a bit soft, but my wife tells me that’s the way they’re meant to be).  Pan-fry the salami and bacon until crisp.  Remove, draining any fat off before adding to the salad.  In a small bowl combine mayonnaise, sour cream, mustard and gherkins.  Drain cooked potatoes and rinse in cold water, drain well.  (You might want to chop the potatoes before boiling, but i chopped them after draining.  Bit messy chopping cooked potatoes though.)  Turn into a salad bowl with salami, spring onions, cocktail onions, bacon and toss with the dressing.  Season with whatever you like to taste.

 

The original recipe has radishes in it too, which I didn’t have but would like to add next time.

Baz’s Rice

My semester is finally over, I have just handed in my final assignment.

Thanks to our friend and former flatmate Baz for this recipe.  Makes a nice, soft, creamy rice to go with your favourite sauce.

For each cup of rice, use 2 cups of water.

Boil Water with 1 teaspoon Salt

Put Rice in a separate pot on a high heat with a tiny bit of Oil and stir it so it doesn’t burn.

Add a clove of Garlic, a few slices of Capsicum, or some Herbs for added taste.

Cook until the rice is toasted.

Pour the water onto the rice, put it on a low heat, do not let it boil, and put the lid on.  Do not stir.

Cook until all the water is gone and the rice is level.  Try to avoid lifting the lid too much to check on it.

To see if it’s done, make a small hole in the rice with a spoon to see if the water is all gone at the bottom.