It's strange that I decided to post these two recipes here today. It was not intentional, I had intended to share some random recipes and then I realised - Kentucky Fried Chicken! Perhaps I should have tried making southern fried chicken again?
I haven't eaten KFC in well over 15 years, but if you do, here is a great alternative I am sure.
I don't actually like coleslaw very much, so I had never made it before.
A few months ago, I had a handful of cabbage leftover from cooking something else so I thought I would give it a try. This is a basic recipe that I am adding it to my repertoire, for those people who like coleslaw. I might play around with it a little more, but for now, if you come to my place, this is the coleslaw that you will be eating. I made it again for my son's birthday party on the weekend. Our table was decorated with some bright seventies melamine that had come from my childhood home. Imagine a hot pink pineapple shaped bowl, and bright orange and avocado coloured salad servers. It put me in a retro mood for the salads: potato salad, coleslaw and a rice salad.
The recipe origin? Was it Gwenyth? Or Donna? or maybe that Jewish cookbook that I had out from the library? It was only a few months ago, but I can't remember, all I know is that I had scribbled it hurriedly onto the back of an envelope. Here it is:
• 300 grams cabbage (shredded)
• 1 carrot (grated)
• 1/2 cup mayonnaise
• 2 teaspoons cider or white wine vinegar
• 2 teaspoons caster sugar
• salt and pepper
Mix all of the ingredients together and serve.
You are probably wondering, why a mashed potato recipe? I had been plodding along making mash potato with random quantities of potatoes, cream/milk and butter for years. But last winter when I was playing around with my bangers and mash recipe (watch this space) I wanted to get it right. I wanted mashed potatoes that were oozing creamy goodness every time that I made them. After consulting a few cookbooks (I think this one is from Jamie Oliver) this is what I came up with.
Every time I have made mashed potato since, they have been perfect. I usually use cream, and make this less often. As a child, mashed potato was on the plate with every evening meal. But now it is more of a treat, an indulgence, it has it be, I have been know it eat very large bowls of it.
Mashed potato is pure comfort food. Enjoy.
• 1 kilogram potatoes (peeled and cut into large pieces)
• 100 ml cream or milk
• 100 grams butter
• salt and pepper
Put the potatoes into a large saucepan of cold, salted water. Bring to the boil, then lower the heat and simmer until tender. This will take about 30 minutes, depending on the size of the potato pieces.
When the potatoes are cooked, tip them into a colander to drain and leave for four minutes. Add the cream and butter to the hot saucepan and return to the heat. Warm the cream and butter over a low heat until the butter has melted. Push the hot potatoes through a potato ricer, straight onto the cream and butter. Beat with a spoon, then season to taste.
The recipe states that you use a potato ricer, I actually don't have one, so I just mash my potatoes, but I have written it this way, because if you do have a potato ricer, then I'm sure you potatoes would be all the more creamier.