Recipe for Delicious Spicy bacon, cucumber and potato salad
Recipe for Delicious Spicy bacon, cucumber and potato salad
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If you are having problem recently in the kitchen when it involves obtaining your cuisine perfect, you are not the only one. Lots of people have all-natural cooking talent yet not quite enough knowledge to cook with perfection. This Spicy bacon, cucumber and potato salad dish is an excellent start, very easy to prepare and delicious.
Spicy bacon, cucumber and potato salad Recipe
To cook Spicy bacon, cucumber and potato salad you need 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Spicy bacon, cucumber and potato salad :
You need to prepare Jersey Royal or other baby new potatoes.
You need to prepare (6-8 rashers) thick cut smoked streaky bacon.
You need to prepare groundnut oil.
Use long dried chilies.
You need to prepare Sichuan peppercorns.
You need whole star anise.
You need to prepare red chili, de-seeded, finely chopped.
Prepare Shaoxing rice wine or dry sherry.
You need rice vinegar or cider vinegar.
Provide toasted sesame oil.
Use cucumber, halved lengthways, de-seeded and sliced into 1cm chunks on the diagonal.
Prepare sea salt.
You need to prepare lime juice.
You need to prepare chili oil, optional.
You need 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).
Spicy bacon, cucumber and potato salad instructions :
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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