Making a baked potato

Sorry its been a while since I've blogged - actually its been three years!

I still love food and to quote the Terminator Genesis, living "straight line, never look[ing]" back style, true to form, here is todays recipe, Baking a Potato

I have a lot of plans for this blog including starting a youtube channel. So watch this space. In the meantime, enjoy this video

Salmon with Lemon Sauce, and Potato with Mint Salad

Ingredients: 
Salmon and Lemon sauce:
3 Tbsp of lemon juice
1 Tbsp olive oil or any other vegetable oil
200g to 300g Salmon fillets
1/4 cup chicken stock
1 cup full-fat cream
Salt & cracked black pepper to suit taste
parsley - added in the end for garnish 

Potato Salad with Mint:
Small potatoes
1 cup fresh mint leaves
Lemon juice 
Olive oil
Salt & cracked black pepper to suit taste


Method:

Salmon with the Lemon Sauce

Add cream, chicken stock, and lemon juice to a pot on high heat. Bring to boil and reduce the heat to low. Cover the pot with lid and simmer for 10 minutes. Add salt and pepper to suit taste.

Coat the salmon fillets in olive oil, salt, and cracked black pepper. Bring a frying pan to high heat. Fry the salmon on each side for 5 minutes. Serve the salmon and pour the lemon sauce over, and garnish with parsley.

I find this is a great dish as it is generally pretty healthy (the only thing that's not the best for your here is the full-fat cream), and take's almost no time to prepare.

Potato Salad with Mint

We ordered this at a local City Gallery cafe and were surprised at how well the mint complemented the potatoes. Add all the ingredients listed above together in a bowl. You can vary the amount of each of the ingredients depending on how much salad you want to make. It's hard to go wrong here. Mix well and serve. Sue's mum came over shortly after this and just missed out. Oh well 

Great dish for a dinner party.

Russian Winter Salad ('Zimney Salad') - Potato Salad.

For this you will need the following ingredients:

Potatoes
Roast beef slices (200g) - this can found in any supermarket deli
Gherkins
Canned peas (these can be mint flavoured if you like - works just fine)
Mayonnaise
Salt

This is the potato salad we used to make in Russia all the time. The reason it is called winter salad has something to do with the growing seasons for some of the veggies. Not sure what exactly.

The amount of potatoes, gherkins, and canned peas can be any amount you want as long as they are all equal. Peel all the potatoes first then give them a good rinse under cold water. Prepare a large pot of boiling water and throw all the potatoes in there. Leave the potatoes to boil. While you wait for the potatoes to cook you can do the following steps:

Take the sliced beef and cut it into small rectangular pieces similar size you can see in the above photo. Do the same with the gherkins. Take the cut up gherkins and beef pieces and throw into a bowl. Pop open the can of peas and throw this into the same bowl.

Check if the potatoes have cooked. If they have, pour out the water and cut the potatoes into small cubic pieces slightly larger than the beef or the gherkins pieces. Throw all the cut up potatoes into the same bowl with the peas, gherkins, and the beef.

Now we add the mayonnaise. Put just enough mayonnaise to cover everything nicely. Mix the whole mixture together until everything is evenly distributed. Try tasting and if need be add a touch of salt (say 1 teaspoons) and mix again. Finished! Now store the salad in a fridge for 2 hours or longer to allow it to reduce in temperature. When the salad is fully cold it will taste much better. If you ever have a BBQ or a party to go to, this salad will go down really well.