Egg and Potato Salad with Anchovies (4)


Summer is all about grilling and being outside and food is simpler too – maybe freshly shucked corn and potato salad with sun-ripe fruit or ice cream for dessert. Egg and Potato salad is simple but different and combines two popular salads in one. The mayo dressing is diluted with apple cider vinegar which makes it lighter and the addition of store bought rolled anchovies with capers in the middle adds extra flavor.

8 oz. new potatoes – boiled and cut into small pieces (I use organic potatoes and leave the skin on)

3 eggs – hard-boiled and cut into small pieces

1 x can anchovies with capers – chop 4 finely and reserve 4 for decoration

1 tbsp. mayonnaise

1 tbsp. apple cider vinegar

Freshly ground black pepper

Boil the new potatoes and the eggs in a pan together for 10 minutes or so until the potatoes are tender. Drain pan then fill with cold water and add ice cubes.

When cool  cut potatoes into small pieces and place into a mixing bowl.

Peel eggs (easiest way I have found to do this is to crack egg on its bottom on a counter top – there is a little air pocket at the bottom of the egg – and it makes it easier to peel) then chop into little pieces and add to potatoes.

Add the finely chopped anchovies with capers and chop finely to the mix.

Whisk 1 tbsp. mayonnaise with 1 tbsp. apple cider vinegar and season with a little pepper (salt probably not needed because of the anchovies). Pour over salad and mix well together. Transfer to a serving platter and garnish with the remaining rolled anchovies.




Pancetta Roasted Potatoes (4)


These potatoes are for an occasional treat as they are roasted in the drippings from slices of pancetta. It is an Umbrian way of roasting potatoes. Traditionally, the cooking in that region of Italy is based on local, seasonal foods with absolutely nothing going to waste. I sourced the pancetta from an Italian food shop and asked for it to be sliced quite thickly. It is placed on a slatted baking rack above the potatoes. The fat drips out of the pancetta onto the potatoes and they soak up some of the slightly smoked flavor of the pancetta which itself dries out and becomes like crackling. Serve each person with potatoes topped with the crackling. Goes well with roast pork or chicken.

Pre-heat oven to 350 degrees fahrenheit.

4 x thickish slices of pancetta

1 pound waxy potatoes (Yukon Gold or new potatoes) – cut into bite-size chunks

Put the potatoes in a metal roasting dish and season with salt and freshly ground black pepper.

Place a rack over the potatoes and lay the pancetta slices on it.

Cook for about 45 minutes until potatoes are nicely browned. Turn the potatoes over periodically.

Serve immediately while pancetta is still crisp, placing pancetta over a portion of potatoes.


Sweet Potato Stuffed with Fruity Chicken (4)

photo (37)


Ground chicken, prunes and apricots make an interesting mix and the sweetness goes well with the sweet potato and the addition of a dollop of mango chutney on top. You could do this with an ordinary potato too, but a sweet potato really goes well with the gentle sweetness of the dried fruits. The sweet potatoes will need to go in the oven 40 minutes or so before you start preparing the chicken mixture.

1 tbsp. canola oil, seasoned with salt and freshly ground black pepper

1 medium onion – finely chopped

2 cloves of garlic – grated

1 pound of ground/minced chicken

6 dried prunes – chopped

8 dried apricots – chopped

1 cup of chicken broth/stock (add more if necessary later on in cooking)

4 sweet potatoes – washed

Heat oil in skillet/frying pan and when sizzling add onion and cook until just browning.

Add garlic and cook for a few minutes.

Add ground chicken and let it brown, then add the prunes, apricots and broth.

Bring to a boil, then simmer for 20 minutes.

Place sweet potatoes in oven at 350 degrees  F/170 degrees C and cook for an hour.


Pork Tenderloin Stacks (serves 4)

Pork Tenderloin Stacks (serves 4)

Dinner party worthy or a good Sunday roast dish. I love the UK tradition of Sunday lunch. Grew up having a Sunday roast – nothing better than a joint with roast potatoes, a couple of veg. + gravy and condiments – mustard, horseradish, mint sauce, red currant jelly, apple sauce, depending on the meat. My parents still have a roast for the 2 of them every Sunday. This recipe came to me, as a lot of my recipes do, as I was walking my dog (while dog walking, I plan my day). I had a pork tenderloin in the freezer from the Farmer’s Market and I always serve it in slices. I thought that I could cut a potato into slices roughly the same size as a slice of pork tenderloin. Then, I thought I could brush the cooked potato with Dijon mustard. Then I thought about a vegetable and came up with a spinach, leek and garlic puree. Icing on cake – drizzle stack with jus/gravy. When I then cooked all this it was SO delicious and different – a real winner and it is not complicated. The spinach/leek puree can be a side dish on its own and served with many different recipes.

Jus/gravy was juices from pork tenderloin + 1/2 glass of wine + some water + juices from spinach/leek mixture.

1 x pork tenderloin – cook according to weight. Rub with extra virgin olive oil and season with salt and freshly ground black pepper before cooking. I placed it on a metal slatted grid above a roasting tray.
1 X large baking potato – rinsed and cut in 1/2 inch slices (2 per person). Keep skin on for extra nutrition.
Vegetable broth/stock
1/2 glass white wine
Water – if necessary
1 tbsp. extra virgin olive oil, seasoned with salt and pepper
2 x cloves garlic – finely chopped
2 x leeks – finely chopped
10 oz. baby spinach – rinsed and drained
Dijon mustard

If you are going to cook this and serve it immediately versus heat it up you will have to work backward through this recipe.

Pop tenderloin in oven and cook till well cooked, then cut into slices.
Place potato slices in a large skillet and cover with vegetable broth/stock. Bring to boil and simmer until soft but not mushy.
Remove potato slices to a plate, reserve left over broth/stock.
De-glaze pan with 1/2 glass of white wine.
Heat olive oil and when sizzling add leeks and garlic and let soften for a few minutes.
Then add rinsed and drained baby spinach (the water left on the leaves will help wilt the spinach leaves) and cook until spinach is just wilted.
Process leek/spinach mixture in food processor (any juice left should be added to jus/gravy + water if needed for jus/gravy).
Assemble food – slice of potato spread with Dijon mustard, slice of pork, spoonful of leek/spinach puree, spoonful of jus/gravy drizzled over – 2 of these per person.

Roasted Vegetables with Garlic and Anchovies (serves 6)

Roasted Vegetables with Garlic and Anchovies (serves 6)

If you don’t like anchovies, stop right here! I took a combo of potatoes (maybe I will try it with sweet potatoes next), beetroot and cauliflower. Cut potatoes and beets into small cubes. The florets can be bigger as they cook quicker. Toss in oil with roughly chopped garlic (my garlic from the famer’s market is much more garlicky). Drape anchovies over the top of the veg. It’s a meal in itself and the flavors work well together. Have never tasted anything quite like it – may have to go and have another mouthful!

2 large baking potatoes – peeled and cut into cubes
3 beetroot – peeled and cut into cubes
12 ounces cauliflower – cut into florets
3 cloves of garlic – roughly chopped
3 tbsp. extra virgin olive oil
1 x 2 oz can of anchovies -drained (I used Cento brand)
Freshly ground pepper (salt not needed because of anchovies)

Place the potatoes, beetroots, cauliflower and garlic in a large bowl.
Pour over the olive oil and toss together well.
Put veg. in a large roasting tin and place the anchovies on top of the vegetables.
Roast for an hour or so until potatoes are crispy (I turned the heat up for 15 minutes at the end)

Tip – if you cover veg with aluminum foil they will not crispen.