Mashed potatoes ( 土豆泥) with air fried bacon

Mashed potatoes are a favorite side dish whenever we have western meals. It goes well with sausages and any other roast meat. Mashed potato can be an ingredient of various other dishes, such as shepherds and cottage pie.

Ingredients 

3 medium-sized floury potatoes
2 bacon rashers
1 stick salted butter

 

Method 1 – smooth mashed potatoes

Peel and cut the potatoes into bite-size cubes

Transfer the potatoes to a pot
Put in enough water to cover the potatoes

Cover and cook on high heat.

When the water is boiling, reduce the heat and simmer until the potatoes are cooked

Dry and cut the bacon

Set the temp at 190 degrees

Set the timer for 6 minutes

Put the bacon into the air fryer

 Remove the bacon when it is nicely browned

Put the potatoes, bacon and butter into the blender
Season with freshly ground black pepper

Add 100 ml warm milk and blend until the potatoes are smooth

This is how it looks

Transfer to a serving bowl

 

Method 2 – small lumpy mashed potatoes

Cut the bacon into small pieces

Set the temp at 190 degrees and the timer for 3 minutes

Put in the bacon and fry until brown and crispy

Remove and set aside

Put the butter into the cooked potatoes

Mash the potatoes until most of it is smooth and there are some small lumps

Add the bacon and 100 ml warm milk  
Season with freshly ground black pepper
Mix thoroughly

Transfer to a serving bowl

Air fryer aubergines (eggplant/brinjal 茄子) with minced pork

I love aubergines but unfortunately, you need to fry it in oil to make it fragrant and tasty which makes the dish very oily. Today I decided to fry it in the air fryer, and it turned out great without the excessive amount of oil swimming in the dish.

 Ingredients 

2 large aubergines
½ onion
200 gm minced pork

Remove the top and bottom of the aubergines
Cut into half and make some slits on the flesh

Brush the flesh with oil

Place the aubergines in the air fryer and brush the skin with oil
Fry at 190 degs until the skin is brown

Turn the aubergines over to brown the other side

When the aubergines are nicely browned, remove and place on a serving platter

Marinate the meat with:
½ tsp soy sauce
½ tsp sesame oil
½ tsp corn flour
Salt and pepper

Mix thoroughly and set aside

Slice the onion

Heat 2 tbsp oil in the wok

Add the minced meat and stir until it changes colour.

Add the sliced onion 

Add
1 tbsp oyster sauce
1 tbsp light soy sauce
¼ tsp sugar
Salt and pepper to taste

Stir until the onions are soft and well mixed with the pork

Spoon the pork mixture onto the aubergines and serve.

Fried fish tail with leek and roast pork

 

My family loves eating fried fish and Chinese roast pork therefore this dish is a good combination to make everybody happy. Add garlic and leek and you now have a wholesome dish full of protein for growing children. You can fry the fish in the air fryer if you don’t want to have oil all over the kitchen.

 Ingredients 

1 fish tail
2 slices Chinese roast pork
6 cloves garlic
Leek 

Wash the fish tail and let it ‘drip dry’ so it won’t splatter when frying

Peel the garlic

Slice the roast pork and the leek
Make deep cuts in the fish tail

Deep fry the fish tail until golden brown

Transfer the fish tail to a serving platter

Use the oil to deep fry the garlic until golden brown

Remove the garlic and put aside

Leave about 1 tbsp oil in the wok
Put in the leek and fried garlic and mix thoroughly
Add a little water to help soften the leek and prevent it burning

Put in the roast pork once the leek is soft
Mix thoroughly

Mix the following seasoning ingredients:
1 tbsp oyster sauce
½ tbsp light soya sauce
1 tbsp shaoxing wine
Salt and pepper
A little sesame oil

Put in the seasoning sauce and mix thoroughly
Add a little corn starch slurry into the sauce to thicken it

Pour the mixture over the fish and serve 

Potato, apple and egg salad (土豆沙拉)

Potato salad is a wonderful side dish to serve with roasted or barbecued meat. I replace some potatoes with apples to give it some crunch and tartness and make it a healthier dish. I don’t use herbs because the children don’t like them, but you can add chopped parsley to give it a nicer taste and colour.

 Ingredients

1 apple

5 small waxy potatoes (less if you use bigger ones)

2 eggs

Sweet mayonnaise.

Whole grain French mustard which gives it oomph

Bring a large pot of salted water to a boil. Add potatoes and eggs.

Simmer until potatoes are tender but still firm (about 15 minutes)

In the meantime, wash and cut the apples into small bite size cubes

Put the cut apples in salted water to prevent them turning brown

Drain the water before mixing it with the potatoes

 Remove the potatoes and eggs from the pot and place into cold water to cool.

Peel the potato skin which will should come off quite easily

Cut into small cubes

Put into a bowl and keep aside

Peel the eggs and cut into medium size pieces

Put into a bowl and keep aside

Put the apples into a large mixing bowl

Add the potatoes and mix thoroughly

Add 2 tsp whole grain mustard and enough mayonnaise to completely coat all the vegetables.If you don’t have sweet mayonnaise, add 2 tsp sugar to sweeten it.Add black pepper (preferably freshly ground) and a little white pepper 

Mix thoroughly.

Add the eggs and mix again

The salad should look moist, add more mayonnaise if it is too dry.

Transfer to a sealable container and keep in the fridge until ready to serve.