Week 18 - Germany and Japan

Ok, so got a little weird this week as I combined a German potato dish with a Japanese omelette! The boys ate it and didn't complain, so nailed two dishes, two countries in one hit. Result.

German Potato Salad

• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup white vinegar
• 2 tablespoons water                               

                  

• 3 tablespoons white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

   Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Japanese omelette

Serves: 2

Ingredients

• 1 tbsp light olive oil
• ½ small red pepper, deseeded and thinly sliced
• 4 spring onions, trimmed and thinly sliced
• 110g (4oz) beansprouts
• 25g (1oz) butter
• 110g (4oz) cooked king prawns roughly chopped (optional)
• 4 British Lion eggs, seasoned and beaten
• 2–3 tsp Japanese teriyaki sauce

Method: 

1. Heat the oil in an omelette pan, add the pepper strips and spring onions and stir-fry for 2–3 minutes, until softened. Add the bean sprouts and heat through for 1 minute. Remove half of the vegetables from the pan and keep warm.
2. Add half of the butter and half of the prawns to the pan and heat until the butter is sizzling. Pour in half of the beaten eggs, stir until just starting to set, then continue to cook, lifting the omelette edges with a palette knife to allow the uncooked egg to run under.
3. Sprinkle the omelette with teriyaki sauce, carefully roll it up (with the aid of the palette knife) and turn out onto a warmed plate. Then sprinkle it with a little more teriyaki sauce, if wished, and serve at once. Repeat with the remaining mixture. Serve with a crisp green salad and some crusty bread.