Pastrami And New Potato Salad Recipes

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Steps:

• Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or until the potatoes are barely tender when pierced with a knife.
• Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 minutes, until tender but firm.
• Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
• Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
• Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
• Add the celery, onion, pastrami and eggs to the potato mixture.
• Toss the vinegar blend over the potato salad and fold in gently until combined.
• Chill overnight.
• Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
• Enjoy!

Steps:

• Steam the potatoes, or boil them in a pan of salted water for 10-12 minutes, or until tender.
• Meanwhile, place the vinegar in a screw topped jar with the honey, mustards and seasoning.
• Shake until the salt has dissolved, then add the oils, garlic, shallot and parsley. Shake again until well combined. Season to taste.
• When the potatoes are cooked, halve or slice them, then toss in half the dressing. Stir in the dill pickles and season to taste.
• Arrange the lettuce leaves in a bowl and scatter over the potatoes and pastrami. Drizzle with the remaining dressing and serve.

Steps:

• Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
• Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
• Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
• Serve with eggs on top and hot sauce on the side.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
• Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.