Archive for June, 2008

Edgecliff Potato Salad

This is the best potato salad ever. Not too heavy, the trick here is some restraint with the mayo. I first had something similar when I lived in Edgecliff, Sydney. This is a perfect accompaniment to ham, cheese, grilled chicken and all kinds of leftovers.


  • Salad/baby Potatoes, enough for 2 people
  • Mayonnaise
  • Salt and freshly ground pepper
  • Wholegrain mustard, about a tablespoon
  • Dill, chopped (fresh for preference, but dried can be used in an emergency.
  • Celery, 1 stick, finely chopped
  • Cucumber, about 3 inches, finely chopped (this is optional)
  • 1/2 red onion or shallot, finely chopped


  1. Boil the potatoes in salted water until tender, then refresh under cold water. Leave to stand until cold.
  2. Slice the potatoes and place in a mixing bowl. Season well with salt & pepper. Well-seasoned spuds is the key to a good salad.
  3. Add the rest of the ingredients and enough mayonnaise to give the potatoes a light coating.
  4. Mix well and serve.

Serves 2.

Spicy Sausage Pasta

My search for a good sausage & pasta recipe goes on. This recipe cooks the sausage first, less messy and a bit more natural than taking the skins off.


  • 6 lean pork sausages
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g canned tomatoes
  • 1 tsp dried oregano
  • 1 tsp chili flakes (less if you’re wimpish)
  • 2 tbsp olive oil
  • Enough pasta for 2 people (penne or fusili would be good)


  1. Fry the sausages in half of the olive oil until lightly browned on all sides. Remove from the pan and slice into chunks.
  2. Slowly fry the onion and garlic in the rest of the olive oil until it begins to colour.
  3. Add the tomatoes, cooked sausages, chili flakes and oregano and simmer for 10 minutes. Season with salt and black pepper.
  4. Cook the pasta according to the instructions on the packet and add to the sauce.
  5. Add some grated parmesan if you like.

Serves 2.

Pimp my Whopper(!)

According to the Irish Indo (yes, I know it’s gone to the dogs ...) Burger King are selling a “pimped” version of the iconic Whopper called, wait for it, “The Burger“. The said sandwich comprises a patty of wagyu beef and is served with white truffles, Cristal champagne onions straws all in a saffron bun. Wagyu beef or not, I’m guessing you’ll still feel queasy afterwards, this being BK. Full story here. (requires registration)

A quick google shows that food bloggers the world over are going crazy about this one!!

Chicken Kebabs with Tzatziki

Ok, this might be a bit of a Delia/Nigella convenience moment here but it’s a nice combination of flavours and it’s really convenient. You can make your own tzatziki (and I do!), but for this, the ready-made version is fine. You could use grilled pitta breads for some authenticity, but the wraps are lighter and presumably a little healthier.



  • 2 skinless chicken fillets
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 lemon (or lime)
  • 4 tortilla wraps
  • 1 carton ready-made tzatziki
  • 1 bag crunchy salad leaves (something with red cabbage in it is great)
  • 1 small red onion


  1. Slice each chicken fillet into 4 long, thin pieces
  2. Combine olive oil, garlic, cumin, cayenne, salt, a twist of black pepper and the juice of 1/2 the lime. Mix well and add the chicken pieces. Leave for at least 15 minutes.
  3. Heat a skillet/grill pan and add the chicken pieces, grill until charred on both sides and check the pieces are cooked through.
  4. Assemble the ‘kebabs’: lay out a tortilla, add some salad, some thinly sliced red onion, a generous blob of tzatziki, some chicken pieces.
  5. Finish with a little squeeze of lime and serve.

Serves 2, two wraps each.

Tandoori-style Lamb with minted potato salad

I found this recipe in a magazine article on BBQ cookery so I attempted this on a grill pan. It was a disaster! The marinade is delicious but it just sticks to the grill pan. Next time, I’ll cook this under a grill.


  • lamb cutlets, 8-12, well trimmed
  • root ginger, 2 tsp, grated
  • garlic, 3 cloves
  • 1 red chilli
  • fresh coriander
  • 1/2 lemon
  • natural yoghurt, 125g
  • tomato purée, 1 tbsp
  • garam masala, 1 tbsp

Potato Salad

  • new potatoes, 500g
  • natural yoghurt, 125g
  • garlic, 1 clove, crushed
  • extra-virgin olive oil, 2 tbsp
  • mint, about 2 tbsp


  1. Bash the cutlets between cling-film until flattened and coat in the marinade for at least 1 hour or overnight.
  2. Boil potatoes until tender, then cool under running cold water. Mix yoghurt, garlic, olive oil, salt, pepper and mint in a large bowl. Slice potatoes and add to yoghurt dressing.
  3. Cook the lamb cutlets under a grill for 3 minutes on each side so that they are pink in the middle but blackened around the edges.

Serves 4.

Tortilla with Chorizo

Right, I’m sure the purists say you can’t add chorizo to a Spanish tortilla, but are you seriously trying to tell me that no-one in Spain has ever tried doing this? In any case, it tastes great. Not healthy, but very tasty. I’ve included amounts in this recipe but they’re not really important; use as much spud, chorizo, onion & garlic as you like.


  • eggs, 5 (organic or free-range, naturally …)
  • milk, splash of
  • potatoes, a handful of waxy baby/salad potatoes will work best
  • onions, 2 chopped
  • garlic, 2 cloves, crushed
  • chorizo, about 150g
  • olive oil


  1. Cook potatoes in salted boiling water and fresh under cold water.
  2. Heat olive oil in a frying-pan, fry chorizo until it starts to release it’s red oil.
  3. Add onions and garlic, turn heat down, and fry until onions are soft and caramelised.
  4. Preheat a grill.
  5. Slice potatoes and add to pan so that potato becomes red with oil from chorizo.
  6. Season mixture with salt and pepper.
  7. Beat eggs well, add a splash of milk and season well with salt and pepper.
  8. Add tortilla mixture to pan and cook slowly.
  9. Finish off the top of the tortilla under the grill.
  10. Turn out tortilla onto a wooden board, slice into wedges and serve.

Serves 2.

Strange Fruit

Read an interesting article in the Indo today about a fruit called ‘synsepalum dulcificum’. The red berry, native to West Africa, allegedly contains a compound that alters tastes in your mouth by blocking out the ability to register ‘sour’ tastes. Examples given are:

Once the pulp is swilled around the mouth and the large stone spat out, lemons suddenly taste like sugary lemonade, vinegar takes on a peculiar treacly tang and Irish stout tastes frighteningly similar to chocolate milkshake.

You can read the full article here. (registration required)