Potato Salad

Ingredients
750g Potatoes
4 Spring Onions (finely chopped)
6 Tablespoons Mayonnaise
3 tablespoons Single Cream
1 Teaspoon Dijon Mustard
2 Tablespoons Fresh Chives (chopped to garnish)
Salt and Pepper

Equipment
1 Serving Bowl
1 Small Mixing Bowl
1 Large Pan
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Cook the potatoes in their skins for about 15 minutes until they are tender, drain them, run them under cold water and leave to cool fully.
2. Slice your potatoes and then place them in a bowl with your spring onions, season and stir well. In your other bowl, mix the mayonnaise with the mustard and cream, spoon over the potatoes and then mix gently, finally sprinkle with the chives.

Serves 6

Salad Dressing

Ingredients
2 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
8 Tablespoons Olive Oil
Salt and Pepper (use freshly ground if you can)

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Start by mixing the vinegar and mustard together in your bowl then whisk in the oil until you have a thick creamy mixture, now season with salt and pepper and chill until ready to use.
2. Serve drizzled over salad leaves or tossed into potatoes.
   

Jazzy Butter Sauce

Ingredients
3 Shallots (chopped as fine as you can)
100g Butter (softened)
1 Tablespoon Black Pepper (freshly ground is best)
1 Teaspoon Dijon Mustard
Pinch Of Salt
A Splash of Oil

Equipment
1 Frying Pan
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Fry off the shallots slowly for 6-8 minutes until they are soft and golden brown, leave them to cool for a couple of minutes.
2. Now gently warm up or beat your butter in the bowl to get it soft and add the shallots pepper, salt and mustard, blend in well then roll out on a piece of cling film and place in the fridge until firm and needed. Goes REALLY well with steak!!
   

Hollandaise Sauce

Ingredients
125g Butter (diced)
2 Egg Yolks
1 Tablespoon Water
1 Tablespoon White Wine Vinegar
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
Pinch of White Pepper
Pinch of Sugar

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Pan Gently Simmering Water

The Good Bit

1. Throw all the ingredients except the butter in your bowl and whisk until the mixture is light and frothy, now place the bowl over the simmering water and continue whisking until the sauce thickens and the whisk begins to leave a trail.
2. Remove the pan from the heat and start to add the butter a cube at a time whisking well between each addition until all the butter is gone, the sauce should be shiny and thick, season to taste and serve.

Makes 200ml

Marinated Summer Steak

Ingredients
4 Tablespoons Soy Sauce
4 Tablespoons Orange Juice (freshly squeezed or from a carton)
3 Tablespoons Vegetable Oil
3 Tablespoons Wine Vinegar (rice or white)
2 Cloves Garlic (finely chopped)
1in Fresh Ginger (grated)
1 Tablespoon Dijon Mustard
500g Steak (one piece or cubes it doesn't matter)
Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Frying Pan/Griddle Pan

The Good Bit

1. Mix all the ingredients together in the mixing bowl then drop in the meat and stir well to coat, leave to marinate for at least 4 hours (if you can do this in the morning before you go to work it's great) stir occasionally.
   
2. When you are ready to cook, dry fry (no oil) just the meat in the frying pan if you are using chunks or on a griddle if you have steaks (gives it that little extra charred flavour done this way) over a high heat, just seal the meat so it browns on the outside, remove from the heat and let it rest. (cook for longer if you don't want the meat pink)
   
3. Serve on a bed of lettuce, if you have used steaks, cut them with the grain into 1cm wide slices.
   

Serves 4

Summer Sundays Chicken

Ingredients
4 Chicken Breast
1 Lettuce (divided into leaves)
375g New Potatoes (cooked/from a can)
8 Tomatoes (skinned sliced, don't worry about skinning if you are not sure)
1 Onion (cut into wedges)
175g Asparagus (boiled in salted water until tender then refreshed under a cold tap)
A Handful Fresh Parsley (chopped)
175g Melted Butter (unsalted is best)
2 Eggs (split and keep just the yolks)
1 Teaspoon Dijon Mustard
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender (or mixing bowl and balloon whisk)
1 Griddle
1 Pan (2/3rds full with boiling salted water)

The Good Bit

1. A couple of things to do first, if the potatoes need cooking, get them on for about 10 minutes in the boiling slated water, check with a fork, when they are done there should be very little resistance to the fork going all the way through. Do the same with the asparagus, that only takes a couple of minutes though, set both aside and allow to cool, or for speed run under cold water.
2. Next griddle the onion wedges turning once so they char on two sides, set aside and griddle the chicken, that should take about 10 minutes on both sides.
3. Whilst the chicken is doing plate up, start with the lettuce leaves, then decorate with the tomato slices, new potatoes asparagus and onion wedges.
4. In the blender mix in the egg yolk, mustard and 4 tablespoons of lemon juice then pour in gradually the butter until you have a smooth sauce, this can be warmed up gently using a bain marie (pour the sauce into a bowl and stand in a saucepan of warm water.
5. Finally when the chicken is done, lay on top of the salad sprinkle over some of the chopped parsley and drizzle over the hollandaise sauce.
   

Serves 4

French Dressing

Ingredients
1 Tablespoon White or Red Wine Vinegar
1 Teaspoon Dijon Mustard
6 Tablespoon Extra Virgin Olive Oil
Pinch of Sugar
Pinch of Salt and Pepper

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Put the vinegar, sugar, mustard, salt and pepper in a bowl and whisk well, then gradually add the oil whilst whisking until it is well mixed, goes well over a salad!

Makes 100ml