Hot and cold Sunday Salad

Name: How to cook Hot and cold Sunday Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 People
Cuisine: Us

Introduce

Chef :

Gary Waite

Hot and cold Sunday Salad

The Cooking time is only for the Roast Potatoes and big round Pepper's . The Chicken Breast was from roasting a whole Large Chicken the previous day or two

Ingredient

Food ration :

3 People

Cooking time :

4 hours

whole bag of Albert Rooster Potatoes (Reds)

1 bag

Cooking instructions

* Step 1

Preheat the oven to Gas Mark 4. Peel the whole bag of potatoes, place the potatoes in a large Roasting Tin and then place plenty of Vegetable Oil in the Roasting Tin and then roast the potatoes for 2 hours and then turn them all over and then season the tops with salt and Black Peppercorns or Ground Black Pepper

* Step 2

Deseed and half all the Pepper's and then roast the Pepper's for One hour each side inside the Roasting Tin alongside the roast potatoes

* Step 3

To serve - just use 3 Dinner Plates and add 3 halve's of Cucumber to each Plate and then give equal amounts of the jar of Pickled Beetroots and then add a cold cooked Breast of Chicken too each Dinner Plate and then distribute equal amounts of Roast Potatoes to each Plate and give 2 cooked halve's of Pepper's too each Plate. You might like Shop bought Salad Cream to go with the Dinner

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