BBC Good Food Magazine January 2021
Category: Side
Oct
19
Christine’s potato salad
INGREDIENTS
1kg bag baby potatoes
2-3 tbsp mayonnaise
2 tbsp salad cream
Bunch of spring onions
Chives
METHOD
Boil potatoes whole until cooked
Cut potatoes to required size (half/quarter) and place in serving bowl
Prepare and chop spring onions (white part) into small pieces and add to potatoes
Chop chives and add to potatoes keeping aside a few for garnishing
Add mayo and salad cream whilst potatoes are still warm and mix well
Sprinkle remaining chives on top
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Aug
16
Whipped butter
SERVES: 10-12
INGREDIENTS
-
1⁄4 cup milk
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DIRECTIONS
- Beat milk and butter together until light and fluffy.
- This expands the volume by a third and makes it easier to spread.
https://www.food.com/recipe/homemade-whipped-butter-225178#activity-feed
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Mar
29
Pak choi with garlic and oyster sauce
SERVES: 3
Ingredients
- 3 bunches of baby pak choi – bottom end removed
- 3 tablespoons oyster sauce
- 1/2 teaspoon golden granulated (or castor) sugar
- 2 teaspoons minced garlic
- 10 teaspoons water
- A sprinkle of ground black pepper – optional
- 1/4 teaspoon sesame oil
- 3 tablespoons cooking oil
Instructions
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Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
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Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
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Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
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Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
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Transfer to a serving plate. Serve with rice.
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Share and enjoy!
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Jun
24
Chicken Satay
SERVES: 4
INGREDIENTS
FOR THE CHICKEN
1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1″ pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1″ pieces
1 tsp. ground turmeric
2 tbsp fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
2 cloves garlic, chopped
1 shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
FOR THE PEANUT SAUCE
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
1 clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish
DIRECTIONS
- Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
- In a medium bowl, toss turmeric and chicken together to coat.
- In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
- Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
- Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
- Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
- Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.
https://www.delish.com/uk/cooking/recipes/a30279311/chicken-satay-recipe/
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Jun
24
Potato rösti
SERVES: 4
INGREDIENTS
- 2 medium-large white potatoes, about 700g in total
- 3 tbsp olive oil
METHOD
- Peel the potatoes then put a clean, damp tea towel on your work surface. In the middle of the tea towel, grate the potatoes using the largest gauge of the grater. Add a good couple of pinches of salt and toss it into the potato.
- Gather up the four corners of the tea towel and, over a sink, twist the towel until liquid starts to drain from the potatoes. Keep twisting to remove as much of the liquid as possible.
- Heat the oil in a 20cm non-stick frying pan (you can use a slightly larger or smaller pan, it will just mean the thickness is slightly different), and when it is warm add the grated potato and spread it out, pushing it into the base and ensuring it is all flat to the pan.
- Cook the potato over a medium heat until a crust forms on the bottom. I put a light weight, such as a saucepan, on the top of the potato so that the bottom cooks evenly. After about 10 minutes, sneak a quick look at the underside and, when it is golden brown, flip it over. Cook for another 10 minutes or so, until golden brown on both sides.
- When the rösti is cooked, transfer it to a chopping board lined with a couple of sheets of kitchen paper to absorb some of the fat. Once the fat is absorbed, the rösti is ready to serve. Cut into quarters and serve with fish or meat as a side dish, or with a green salad as a light lunch.
https://www.telegraph.co.uk/recipes/0/potato-rosti-recipe/
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Jun
24
Easy Potato Skins
SERVES 8
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (about 4 ounces)
- 5 to 6 slices cooked, crumbled bacon
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
- Heat the oven to 400°F and arrange a rack in the middle.
- Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
- Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
- Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.
https://www.chowhound.com/recipes/basic-potato-skins-29404
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Dec
22
Creamy Mushroom-Potato Gratin
INGREDIENTS
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 teaspoon kosher salt
- 1 pound cremini mushrooms, sliced
- 2 teaspoons minced fresh thyme
- 1⁄4 teaspoon freshly ground black pepper
- 2.5 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 2 packed cups shredded Gruyère, Fontina, or white cheddar cheese
- Preheat the oven to 400°F. In a stockpot or large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until softened, about 4 minutes. Add the mushrooms, thyme, and pepper and cook until the mushrooms are tender, about 5 minutes. Scrape into a bowl.
- Put the potatoes, broth, cream, and bay leaves into the stockpot and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender, about 10 minutes. Remove the bay leaves.
- Transfer the mixture to a 1 1/2-qt baking dish. Sprinkle with the cheese. Bake until bubbling and golden brown, about 20 minutes. Let cool for about 5–10 minutes before serving.
https://www.chowhound.com/recipes/creamy-mushroom-potato-gratin-31529
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