CRISPY PICKLE RECIPES RECIPES

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ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE



Roast new potato & pickle salad | Jamie Oliver potato recipe image

Total Time 1 hours

Yield 6

Number Of Ingredients 14

1.2 kg new potatoes
olive oil
6 cloves of garlic
1 lemon
2 sprigs of fresh rosemary
1 tablespoon plain flour
1 cucumber
100 g radishes ideally with leaves
½ a red onion
1 teaspoon wholegrain mustard
2 tablespoons red wine vinegar
½ a bunch of fresh dill (15g)
½ a bunch of fresh mint (15g)
40 g feta cheese

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
    3. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
    4. Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
    5. Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
    6. Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
    7. Finish with a crumbling of feta, and extra lemon juice, if you like.

Nutrition Facts : Calories 223 calories, FatContent 6.5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre

CRISPY BAKED CATFISH NUGGETS - HY-VEE RECIPES AND IDEAS



Crispy Baked Catfish Nuggets - Hy-Vee Recipes and Ideas image

Even better than baking whole breaded filets is cutting them up into bite-size dip-able nuggets.

Provided by Hy-Vee Test Kitchen

Prep Time 15 minutes

Cook Time 37 minutes

Yield 6 2/3 cup nuggets and 2 tbsp sauce each

Number Of Ingredients 17

0 Vegetable oil cooking spray
0.25 c. of grated Parmesan cheese
0.5 c. of plain, dry breadcrumbs
0.25 tsp. of garlic powder
0 dash(es) of white pepper
0.333 c. of fresh lemon juice
2 tbsp. of olive oil
4 (5 oz each) U.S. farm-raised catfish fillets, cut into nuggets
0.5 tsp. of paprika
0 Homemade Tartar Sauce:
1 c. of light mayonnaise
1 tsp. of Dijon-style mustard
1 tbsp. of finely chopped parsley
1 tbsp. of chopped, drained sweet pickle or chopped, drained capers, optional
1 tbsp. of chopped, drained green olives, optional
1 tbsp. of fresh lemon juice
0 salt and pepper, to taste

Steps:

  • 1. Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
  • 2. Spray baking sheet with cooking spray several times to coat.
  • 3. In a shallow dish, combine cheese, breadcrumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
  • 4. Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
  • 5. Bake for 10 to 12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce.
  • 6. To make tartar sauce, combine tartar sauce ingredients and blend well.

Nutrition Facts : Calories 0

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