Archive for potatoes

Warm Potato and Chorizo Salad

600g chat potatoes, halved

3 chorizo, thinly sliced

2 tablespoons olive oil

1/2 cup balsalmic vinegar

2 teaspoons sugar

1 small red onion, thinly sliced

200g baby spinach leaves

200g cherry tomatoes


Boil or steam potatoes for 10 mins.

Fry chorizo until crispy. Remove from pan. Add potatoes and fry until crispy. Remove from pan

Combine oil, vinegar and sugar and add to pan. Boil for 2 mins.

Toss cooked ingredients together with salad ingedients. Drizzle with vingear mixture.


I kind of adapted this recipe. I cooked the potatoes and chorizo as per the recipe. Then I made a salad with cherry tomatoes, mushrooms, salad mix leaves and blanced aspsargus and green beans. Drizzled the whole thing with balsalmic and that was dinner !



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Ginger Apricot Chicken and Potato Salad

GINGER APRICOT CHICKEN (from the complete Canadian living cookbook)

Combine 2 tablespoons lemon juice, with 1/4 cup apricot preserves, 1 tablespoon minced ginger, 1 tablespoon Dijon mustard. Brush onto chicken breasts or legs. Place chicken onto foil lined baking sheet (skin down if using pieces with skin on). Bake at 425F/220C, baste with remaining glaze halfway through, for about 35 mins or until cooked through.

Potato Salad

Green Bean and tomato salad (Heston Blumenthal recipe I pulled out of a magazine) – combine 5 chopped ripe tomatoes, or equivalent chopped cherry tomatoes, blanched green beans and baby spinach leaves (optional – can add basil leaves and/or chopped shallots). Make dressing by combining 1 dessertspoon of red wine vinegar, 1 teaspoon Dojon mustard, 1 dessertspoon soy sauce, 1 dessertspoon oriental fish saucem 1 dessertspoon seasme oil, 2 dessertspoons olive oil (this makes a lot of dressing and its nice but strong flavoured, so I would use this amount for about 6 people). Top with parmesan cheese.

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