Dijon Mustard & Bacon Potato Salad
This Dijon mustard potato salad will make your family talk and shock them that it is healthier than the traditional condensed milk potato salad.
Ingredients
- 1kg (about 6) evenly sized desired potatoes, unpeeled.
- 3 eggs, at room temperature.
- 3 (about 150g) bacon rashers, rind and excess fat trimmed, chopped.
- 3 green shallots, thinly sliced.
- 1/3 cup snipped fresh chives.
- Salt & freshly ground black pepper.
Dijon mustard mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 garlic clove, roughly chopped
- Salt & freshly ground black pepper
- ½ cup mayonnaise
- ½ cup plain low fat yoghurt
Instructions
- Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
- Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool.
- Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
- For the Dijon mustard mayonnaise. Mix all the ingredients. Taste and season with salt and pepper, and add a little extra mustard. Store in fridge until required. When the potatoes are cool enough to handle, peel and cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
- Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
- To serve, transfer half the potatoes to a serving bowl and sprinkle with half the mayonnaise mixture. Top with the remaining potatoes and then the remaining mayonnaise mixture. Sprinkle with a little extra pepper, if desired.
Makes 6 servings
Nutritional information
Calories: 250kcal
Fat: 5.8g
Protein:10.1g
Carbohydrates: 39.2g
The Ultimate Roasted Chicken
Ingredients:
- 1 free-range chicken
- 3 litres water
- 3 tbsp salt
- 3 tbsp plum jam
- 3 tbsp olive oil
- 3 tbsp dried thyme
- ½ onion
- ½ lemon
- 100 g butter
- 1 head garlic
- salt and freshly ground black pepper, to taste.
Instructions
1. To brine the chicken, remove it from its packaging, wash with running water and place into a bowl or tub. Add the water and salt. Cover and chill overnight.
2. Preheat the oven to 200°C. Combine the jam, oil and thyme and smear all over the chicken, making sure to get it under the wings.
3. Quarter the onion and lemon lengthways and insert into the cavity of the bird. Stuff as much butter as you can into the cavity, and the garlic if possible. Season generously.
4. Place the chicken into a deep baking dish, breast side down, and cook for 2 hours – you do not need to baste or turn it.
5. Remove from the oven after 2 hours. It will look quite dark, but don’t worry! Allow to rest in the baking dish for 15 minutes before serving.
Makes 6 servings.
Nutritional information
Calories: 720 kcal
Fat: 13.2g
Protein: 138.7g
Carbohydrates: 3.5g
Pork Tenderloin with Cinnamon-Clove Clementine Glaze
Ingredients
- 3/4 c. packed light brown sugar
- 1 clementine, skin on, quartered, plus more, sliced, for garnish
- 1 tbsp. white wine vinegar
- 1 1/2 tsp. fresh rosemary, plus sprigs for garnish
- 1 1/2 tsp. country-style Dijon mustard
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- Kosher salt and freshly ground black pepper
- 2 pork tenderloins (3 to 4 pounds total)
Instructions
1. Pulse together sugar, quartered clementine, vinegar, rosemary, mustard, cinnamon, and cloves in a food processor or blender until finely chopped. Chill 24 hours.
2. Preheat oven to 220°C. Line a rimmed baking sheet with aluminium foil. Place pork on prepared baking sheet and season with salt and pepper. Brush tenderloins on all sides with glaze. Roast until an instant-read thermometer inserted in the thickest part registers 65°C, 15 to 20 minutes. Let rest 5 minutes before slicing. Garnish with clementine slices and rosemary sprigs.
Nutrition information
Calories: 593kcal
Fat: 8.1g
Carbs: 54.6g
Protein 42.2g
Beet, Orange & Fennel Salad
Ingredients
Salad
- 1 kg cooked beets- steamed or roasted, peeled and cut into wedges
- 2 oranges (feel free to sub 1 blood orange), peeled, cut into bite sized pieces.
- 1 medium fennel bulb, cored and shaved thinly.
- ⅛–¼ cup thinly sliced red onion
- ⅛ cup fresh dill or mint- chopped
- ⅛ cup fresh italian parsley – chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey (or vegan alternative- agave, maple)
- ¼ tablespoon salt and pepper, more to taste
Instructions
Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
Taste for salt and acid. Add more salt and vinegar to taste.
Nutritional information
Calories: 123 kcal
Fat: 6.9g
Protein: 1.6g
Carbs: 15.1g
Tomato & Feta Stuffed Mushrooms
Ingredients
- 150g feta, crumbled
- 50g semi-dried tomatoes, finely chopped
- 2 tbsp chopped basil leaves
- 1/3 cup olive oil
- tbsp red wine vinegar 6 8 flat mushrooms, stalks trimmed
Instructions
1. Combine feta, tomatoes, basil, 1/4 cup of oil and vinegar in a bowl. Cover and set aside.
2. Heat a barbecue plate or chargrill on high heat. Drizzle mushrooms with remaining oil. Cook for 4 minutes each side or until just tender. Remove to a plate.
3. Top the mushrooms with the cheese mixture. Serve.
Nutrition information
Calories: 140Calories
Protein: 5.9g
Carbs: 2.7g
Fat:11.5g
Lamington Peppermint Crisp Trifle
Ingredients
- 2 cups cream
- 100 x 2 g dark chocolate
- 1 x 5 pack lamington cake slices, torn in half
- 100 g milk chocolate, finely chopped
- 360 x 1 g can mint-flavoured Caramel Treat
- 2 x 49 g Peppermint Crisp bars, finely chopped
Instructions
1. Place 1 cup cream in a small pan and heat gently. Place half the dark chocolate into a bowl with the milk chocolate. Pour over the warm cream and whisk until smooth. Beat for 4 minutes until light and fluffy, then chill.
2. Melt the remaining dark chocolate in a double-boiler or microwave. Cool slightly and spoon into a piping bag.
3. Cut the tip off the piping bag and carefully pipe tree shapes onto a sheet of greaseproof paper. Chill until ready to serve.
4. Beat the remaining cream until soft peaks form.
5. Place the Caramel Treat into a bowl and whisk until smooth. Carefully fold the cream into the Caramel Treat.
6. To serve, spoon the ganache into the trifle bowl, then add the lamingtons. Spoon over the caramel, scatter over the Peppermint Crisp and decorate with the chocolate trees.
Makes 8 servings.
Nutrition information
Calories: 387
Fat: 22.4g
Carbs: 42.6g
Protein: 5.6g