Potato Salad and Hot potato Salad

 

Potato Salad

6 medium potatoes

6 eggs

2 medium onions

280 ml (1/2 pt) salad dressing

salt

pepper

paprika

diced cucumber or radish slices

lettuce leaves

Preparation

Choose Potatoes of equal size. Wash well but do not peel. Place them on trivet, add water,close lid, bring to pressure and cook for 8 minutes. Reduce pressure quickly under cold running water.

At the same time hard-boil the eggs. Put eggs in cold water before shelling them. Drain and peel potatoes. slice the potatoes eggs and onions thinly, keeping them in separate piles.

Select a salad bowl that is fairly deep and arrange the ingredients in alternating layers as follows, potatoes, salad dressing, onion, egg, seasoning, until all the potatoes are used.

Reserve some egg slices for the top garnish. Diced cucumber and radish slices may be incorporated in the layers of ingredients.

Refrigerate until chilled thoroughly. Immediately before serving mix all together carefully with two spoons gently lifting and stirring without breaking the slices. Decorate the edge of the bowl with lettuce leaves and the top with slices of egg.

Sprinkle paprika over the dish.

Hot potato Salad

6 medium potatoes

4 eggs

4 slices of bacon

1 large sweet onion

175g (6 oz) celery

50ml vinegar

2 tablespoons of sugar

salt and pepper

paprika

Preparation

Prepare and cook potatoes whole in pressure cooker. Hard-boil eggs at same time. Drain peel and dice potatoes into 13 mm (1/2 in) pieces. Shell and slice eggs. Keep warm (while preparing remaining ingredients) preferably oven proof dish on low heat. Reserve one egg for garnish.

Cut bacon into small pieces and fry in a pan until crisp. Cut celery finely and mince onion.

Remove bacon from heat and allow to cool slightly then add the sugar and vinegar. Return to heat and stir in the celery, onion and seasoning.

When all ingredients are hot remove pan from heat and pour the contents over the dish of potatoes and eggs. Garnish with the egg slices. Serve at once or keep hot until ready to serve.

 

Chicken Spaghetti

2 cups chicken, cooked and diced

250 g spaghetti

5 tbsp butter

3 tbsp flour

2 1/2 cups chicken stock

2 onions, chopped fine

1 cup peas, shelled and boiled

1 cup carrots diced and boiled

1 large capsicum, seed and chopped

1 tbsp chopped coriander

1/2 tsp crushed, dried mint

1 cup tomato puree

salt

1 tbsp grated cheese for garnish (optional)

Preparation

Boil and drain spaghetti. Heat 3 tbsp butter, fry flour, remove from fire and slowly add the stock. Add seasoning and cook till the sauce is thick.

Heat 2 tbsp butter and saute onions, peas, carrots and capsicum, add coriander and mint and cook for one minute. Add diced chicken, tomato puree and more seasoning if required. Cook for another 3 minutes and add the sauce kept aside earlier and lemon juice. Pour over spaghetti and mix. Garnish with grated cheese if desired.