Boil the potatoes until cooked but still firm. Grate the potatoes.
Mix the ingredients for the sauce (mayonnaise, sugar, soy sauce, sesame oil, hot mustard powder, salt)
together, using more or less sesame oil and hot mustard according to taste.
Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.
500g Salad potatoes
4 slices bacon well-cooked and diced
3/4 cup chopped pack choy
1 red pepper diced
1 spring onion chopped
1 chilli chopped
1 tablespoons fresh coriander chopped
1 tablespoon fresh ginger grated
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/8-1/4 teaspoon hot mustard powder.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
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