The siren has sounded on yet another AFL season with Geelong getting over St. Kilda in an absolute classic game; I hope you are alright today Kate!
Yesterday I took my daughter Imogen over to my old friend Snowy’s house for the second year in a row so that our kids (minus Henry who was with his mum) could run amuck and the grown up’s could watch the game! It wasn’t the greatest day weather wise with rain, wind the cold being a constant factor. But the one factor of this day, and other BBQ’s that have either been attended at my place of theirs was My World Famous Potato Salad; at 4% fat free, this bad boy will clog your arteries by just being in the same room as it. When it comes to my potato salad, I have to admit that I am not very modest – It is the greatest potato salad ever, and I have the testimonials to prove it:
‘I thought mine was good, but this is the best I have ever had!!!’ – Serin
‘chew chew slurp slurp swallow – translation, ‘I’m so glad you made this today’ – Ange
‘Why won’t anyone eat my Jamie Oliver moorish salad?’ – Snowy
There you have it. So for all of you BBQers out there, here are the ingredients:
· Two kg’s of Desiree potatoes, peeled
· 250 grams of quality French butter (or the Farmers Direct stuff Erin orders)
· 200 grams quality bacon, fat left on
· Two tbsp Dijon mustard
· Three tbsp seeded mustard five tbsp of sour cream
· One tbsp of red wine vinegar
· White wine for cooking
· Three cloves of garlic
Now if you are going to attempt this one you are going to have to start the bacon at least 24 hours before the BBQ. Melt some of the butter in an oven proof pan on the stove with the crushed garlic on low heat so the garlic does not change colour. Once the butter has been well and truly coated on the pan, add bacon and resume the low heat for about 10 minutes. Add the remainder of butter and white wine to cover the bacon.
bacon mix before
Heat the oven to 160°C for five minutes to get some warmth happening then turn it down to about 80°C and put pan in and leave for about eight hours! Once the eight hours has ticked by, turn the bacon in the pan so it can cook through consistently and add more wine and butter if needed. Cook for a further six hours at 60°C.
After you drag yourself out of bed, have your coffee and read the paper, peel the spuds and cut them into whatever size you want and boil in salted water. Once cooked, drain off and let them cool off a bit. Once you have sampled the bacon mix at least nine times, add both mustards, sour cream, red wine vinegar and give it a good stir and then add to potatoes. This may look like a Cameron Ling centerfold, but who cares! Garnish with chives and ta da, my world famous potato salad – sexy stuff this one.