Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spicy bacon, cucumber and potato salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spicy potato salad with bacon and cucumber. It turned out to be an excellent match, albeit veering into the fusion zone: potatoes with a Chinese salad? On the other hand apparently the Chinese are the number one consumer and number one producer of potatoes in the world - wonders never cease.
Spicy bacon, cucumber and potato salad is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Spicy bacon, cucumber and potato salad is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have spicy bacon, cucumber and potato salad using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spicy bacon, cucumber and potato salad:
- Prepare 1 lb. Jersey Royal or other baby new potatoes
- Make ready 150 g (6-8 rashers) thick cut smoked streaky bacon
- Take 1 tbsp. groundnut oil
- Take 6 long dried chilies
- Take 2 tsp Sichuan peppercorns
- Prepare 1 whole star anise
- Prepare 1 red chili, de-seeded, finely chopped
- Get 1-2 tbsp. Shaoxing rice wine or dry sherry
- Prepare 2 tbsp. rice vinegar or cider vinegar
- Take 2 tbsp. toasted sesame oil
- Get 200 g cucumber, halved lengthways, de-seeded and sliced into 1cm chunks on the diagonal
- Make ready 1 pinch sea salt
- Get 1 tbsp. lime juice
- Prepare 1 tbsp. chili oil, optional
- Make ready 1 small handful fresh coriander leaves, roughly chopped
Add bacon and chanterelle mixture, along with pan liquid, to the potatoes. Stir in chives, cucumber and vinegar. Season to taste and serve salad on lettuce leaves. Spicy cucumber side dish (Oi-muchim: 오이무침).
Steps to make Spicy bacon, cucumber and potato salad:
- Scrub and wash the potatoes and boil them in plenty of salted water until tender - usually about 15 minutes. Drain and keep warm in the pan.
- Cut the bacon into 1 inch chunks. Heat the wok until almost smoking and add the oil, the dried chilies and the Sichuan peppercorns - make sure you have a window open or the extractor working full blast as these fumes will be deadly. Stir fry to release the flavours and then add the star anise.
- Add the bacon to the pan and cook stirring until it starts to brown around the edges. Stir in the chopped fresh chilli.
- Add the rice wine, the sesame oil and the vinegar, followed by the cucumber. Stir fry for a few seconds.
- Take the wok off the heat and stir in the potatoes. Season with salt, drizzle with lime juice and chili oil, if more heat is desired.
- Divide between bowls or plates and top with chopped coriander.
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