Bunya Potato Salad

get

5 medium to large waxy potatoes
30 bunya nuts
3 sticks celery
3 tbsp hot mustard
2 tbsp olive oil
1 clove crushed garlic
250 ml water
6 pepper corns
1 bay leaf
2 tbsp eggless mayonnaise

optional:
3 slices of fresh pineapple

all organic

do

Steam potatoes until soft.
Peel bunyas and remove skin. Boil them in the water with pepper corns and the bay leaf for 60 minutes, then 15 minutes without a lid to reduce the volume of liquid. Let the bunyas cool in the liquid. Remove the bunyas from the pot and set the stock aside. When added to the vegetables, they will soak up the tasty stock, hence requiring only small amounts of mayonnaise.


Peel the potatoes, cut in half lengthwise and slice very thinly. Put in a large ceramic bowl.
Mix the mustard, garlic and olive oil. Add to the potatoes and lift under.
String the celery, cut lengthwise and chop finely. Add to the potatoes and mix in.
Add the bunyas and mix.

Pour in about 75 ml bunya stock and mix. There should be a slight 'puddle'. This will be absorbed with time.
When cool, lift some mayonnaise under the bunya-potato salad.

Optional: Cut the pineapple into small pieces, keep some for decoration and mix the rest in.

Serve with chopped parsley/coriander, a salad and some tofu. Store in a cold place.

The proportion of potatoes to bunyas should be about 2:1.

Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk 

More Potato Salads

Potato salad

Here are two varieties, one with mayonnaise/ yogurt and the other one with stock:

With mayonnaise &/or yogurt:

GET
1 kg firm potatoes (Bamberger Hoernle potatoes)
200–250 g eggless mayonnaise or
yogurt/mayonnaise mixture
8 pickled gherkins (cornichons)
2 sour apples
1 tsp hot mustard
Some Dorrigo pepper (white pepper)
2 -3 eggs boiled for decoration (optional)
all organic

DO
Steam the spuds and peel after they have cooled down.
Mix mayonnaise and/ or yogurt, add mustard and pepper. Cut gherkins into small cubes add and mix in. Then add the finely sliced potatoes, taking care that they do not stick together. Peel and cube apples and mix under. Let it rest for more than 30 minutes. Peel the boiled eggs, decorate salad with egg halves and serve.



With stock, vinegar and oil:

GET
1 kg firm potatoes
1/4 l vegetable stock
1 onion
8 pickled gherkins (cornichons) 
3 Tbsp. Mirin or vinegar
olive oil
Some Dorrigo pepper (white pepper)
chives
parsley
all organic

DO
Steam the spuds and peel after they have cooled down.

Chop onion finely, fry in oil till translucent, set aside. Add hot stock, vinegar, pepper and some oil. Peel the potatoes, cut into cubes and drop into the (still warm) dressing. Cut the gherkins into fine slices and add. Let it rest for more than 10 minutes. Decorate with some gherkins, cut chives and parsley.

Potato salad should always be prepared fresh and be served at room temperature. One day in the fridge is also possible.

The Bamberg potato cannot be harvested by fossil fuel powered machines, hence it is an endangered vegetable.

Bunya Potato Salad

Images:
Vincent van Gogh, Still Life: Potatoes in a Yellow Dish, 1888
Max Liebermann, Potato Harvest, 1875

Greek Vegetable Casserole with Feta

Get
4 - 5 large waxy peeled potatoes
1 - 2 large aubergines
5 - 6 zucchinis
2 - 3 large carrots
1 - 2 large onions
10 tomatoes
6 - 10 cloves of garlic
2 bay leaves
Some peppercorns & marjoram, fresh parsley
Olive oil

200 g Goats milk feta (for 2 people)
Flour & Olive oil

Brown rice (optional)



Do
Fry onion in olive oil, add chopped carrots, then add chopped potato chunks.
Skin tomatoes and roll aubergine pieces in salt, let them drain.
Cut zucchinis & garlic and set aside.
After 15 min. of soaking, wash aubergine and drain well.
Cut skinned tomatoes small. Add aubergine and tomatoes to the pot.
All vegies should be well covered, if not, add a little vegetable stock or boiling water.
Add herbs and pepper, simmer till the potatoes are tender.
Then add the zucchini for a short time.
Sprinkle with fresh chopped parsley

Cut the FETA into 4 wedges
Roll in flower & put on a greased baking dish
Cook in the oven till golden (for 20 min at approx. 200 degrees, second shelf from the bottom)

Can be served with steamed brown rice, but if a lot of potatoes are included, rice is not necessary.
Image 2: Renoir, Pierre-Auguste, 1881, via Zeno