Vegan Potato Salad

June 26, 2021 / Lyn Jones / 0 Comments

The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free (no worries on a picnic or BBQ) and extra creamy. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavour.

Ingredients
1.5kg Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
2 Tab cashew butter (or almond butter)
2 Tab tahini
1 Tab whole grain dijon mustard
2 tsp dijon mustard
1 tsp honey or maple
1/3 cup extra virgin olive oil
2 Tab apple cider vinegar
juice of 1/2 a lemon
1/4-1/2 tsp cayenne pepper
1/2 cup fresh basil, chopped
1/4 cup fresh dill, chopped
2 Tab fresh oregano, chopped (optional)
2 Tab chopped fresh chives

1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.

3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.

NOTE:  the taste was spot on!

Buttermilk Fried Chicken Burger (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 4 brioche buns
  • 4 chicken thighs
  • 1 cup buttermilk
  • 1 ½ cups plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 4 Tab spicy aioli
  • ¼ cup cabbage, finely shredded
  • ¼ cup carrot, finely sliced into very thin battons (or shredded)
  • 1 cooked baby beetroot, shredded
  • ¼ cup baby kale, (no stalks, florets only) very finely sliced
  • ¼ small red onion, very finely sliced
  • ¼ lemon, juiced
  • 2 Tab mayonnaise
  • 1 tsp sesame seeds
  • vegetable oil for frying

    Clean and tenderise each chicken thigh.

  • Heat enough oil in a deep frying pan on medium-high heat, to fry the chicken thighs.
  • Pour buttermilk into a bowl. In a separate bowl, add in flour, salt, pepper and paprika.
  • Dredge thighs individually in the flour mixture, then into the buttermilk mixture and then back into the flour mixture.
  • Carefully add chicken thighs into the hot oil and fry for 10-12 minutes, or until crispy, golden and cooked through. Drain on a paper towel.
  • While chicken is cooking, mix cabbage, carrot, baby kale, red onion, beetroot and sesame seeds in a bowl. In a small separate bowl, mix lemon juice and mayonnaise. Add mayonnaise mix to vegetable mix and toss through to make coleslaw.
  • To assemble burgers – place 1 tablespoon of spicy aioli on the bottom of each bun, then top with a crispy thigh, a handful of coleslaw and bun lid.
  • Serve immediately.
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