|Energy (KJ) 1307||15%|
|Energy (Kcal) 313||15%|
|Saturated Fat 2.2g||11%|
|Total sugars 7.7g||8%|
Spiralise the potato on the larger setting with your spiraliser. Heat the olive oil in a frying pan and add the potato spirals. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking. Taste to test.
While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli. Heat them gently for a few minutes. Slice the leek on the diagonal, slice the pepper thinly and add both to pan. Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts. Pour in the tamari and lemon juice; give it all a stir and leave to cook for a few minutes.
Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove them from the heat and gently combine with the stir-fried vegetables. Plate up and sprinkle with lots of sesame seeds, the chilli, spring onion and coriander before serving. Enjoy!
2 tablespoons sesame oil
1 red chilli
5 chestnut mushrooms
2 handfuls of beansprouts
2 tablespoons tamari
Small bunch coriander
2 cloves of garlic
Juice of 1 lemon
2 tablsepoons sesame seeds
1 large baking potato (600g)
1 thumb sized piece of ginger
1 red pepper
2 handfuls of kale
1 tablespoon of olive oil
2 spring onions
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavoursome warm Potato and Chicken Salad, complete with 5 Spice seasoning.