Chicken salad with potatoes and arugula

INGREDIENTS
1lb new potatoes
3 bunches arugula (about 3 cups - remove the thick stems)

Arugola is also know as 'rocket' salad
1/2 cup fresh tarragon (chopped)
1/4 extra virgin olive oil
1 tbs white wine vinegar
1 tbs Dijon mustard
1 chicken, roasted
1/2 cup Parmesan cheese (shaved)
Sea salt and pepper.
METHOD
Boil the potatoes, cool and slice.
Mix the oil, vinegar, mustard pinch of salt and pepper. Use an electric whisk if possible.
Shred the chicken and just keep the flesh (no skin or bones!)

TO SERVE
Combine the arugula, chicken, tarragon and potatoes and place in individual bowls.
Drizzle with the dressing and sprinkle the Parmesan cheese on top.

Enjoy!

Variations: you can also add walnuts, cherries or apples to this salad.

Mayonnaise

Mayonnaise can be tricky to make but with a bit of patience, I have found it is actually possible to make a really tasty example. Also, not using the yolks together made is less likely for the mayonnaise to separate. Not sure why!

Ingredients:

2 FRESH eggs - they will not be cooked so make sure they are at least date stamped.

1 to 1 1/2 cups of oil. Traditionally olive oil is used but peanut oil would also work if you don't like the taste of olive oil

1 to 2 tablespoons of lemon juice.

Pinch of salt

Method:

You only need the egg yolks so separate them from the whites.

The yolks will be used one by one.

If you are using a food processor, put one yolk in there - if using an electric beater put in a bowl.

I tried both the beater and the processor and it boils down to a personal preference.

Add a pinch of salt.

Start beating, processing, and add about 3/4 of the oil - in a thin drizzle - to the mixture.

This has to be done REALLY slowly - almost drop by drop.

Do not be tempted to hurry - you will ruin the mixture!

Next, in another bowl, beat the remaining egg yolk then add the oil-egg mixture to this very slowly again - beating in between.

Then, in a thin drizzle, add the remaining oil, beating constantly

When all the oil is added, add the lemon juice.

Start with 1 tablespoon full, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.

You will end up with approximately 2 cups of mayonnaise.

This is pure mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.

Tuna Cakes

I love canned tuna....tuna paste, tuna pate...etc etc but my favourite are tuna cakes. They can be eaten hot or cold and accompanied by a sauce or dip are great!

I have found most recipes use breadcrumbs as the filler..i prefer mashed potatoes - the taste this way is great. Also note that you can really add whatever tickles your fancy to the mixture - coriander and curry - corn and cilantro - these tuna cakes are so versatile!

Ingredients:

2 cans tuna fish

1/2 cup onion, chopped very finely ( you can also cook the onions before adding to the mixture)

2 medium potatoes, boiled and mashed

Fresh parsley, chopped

Garlic, crushed (use as much or as little as you like)

1 egg, beaten well

Salt and Pepper

Flour or breadcrumbs to roll in.

peanut oil for cooking.

Method:

Mix all the above!!

Shape into patties.

Roll in flour or breadcrumbs

Fry, turning until both sides are nice and brown.

You could also grill these patties - but i like frying them in peanut oil..nice and light!