apple cider vinegar cream

AUTHENTIC HAWAIIAN MACARONI SALAD

Hawaiian macaroni salad is more than just a side dish; it’s a cultural staple that captures the essence of the islands. This creamy, tangy, and slightly sweet salad is a must-have at luaus, potlucks, and family gatherings.

Get ready to learn the secrets to making authentic Hawaiian macaroni salad. We’ll explore the key ingredients, traditional techniques, and flavor profiles that set this dish apart. From the perfect pasta to the ideal dressing, we’ll guide you through every step to create a dish that’s as delicious as it is authentic. So, let’s get cooking and bring a taste of paradise to your kitchen!

INGREDIENTS

  • 1 lb uncooked macaroni pasta
  • 4 tbsp apple cider vinegar
  • 2 1/2 cups Best Foods Mayo, divided
  • 1 cup 2% milk, divided
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tsp black pepper

OPTIONAL ADD-INS

  • Thinly sliced sweet onions
  • Diced celery
  • Finely shredded carrots
  • Chopped pineapple bits
  • Peas
  • Hard-boiled eggs
  • Crumbled bacon
  • Cubed ham

INSTRUCTIONS

  • Cook the macaroni pasta according to the package directions, then drain well. Place the hot pasta in a large bowl, and sprinkle with apple cider vinegar, stirring to coat. Let the pasta absorb the vinegar and cool for about 10 minutes.
  • While the pasta cools, whisk together 2 cups of mayo, 1/2 cup of milk, sugar, salt, and black pepper.
  • Once the pasta has cooled, fold it into the dressing, stirring to coat. Allow the salad to cool completely.
  • After the salad has cooled, add the remaining 1/2 cup of milk and 1/2 cup of mayo. Stir in any optional add-ins of your choice.
  • Cover the salad and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld. Stir again before serving, adjusting the seasonings as needed.

Notes: This macaroni salad is best after chilling, as it allows the flavors to deepen and improve.

NUTRITION (PER SERVING)

  • Calories: 576 kcal
  • Carbohydrates: 38g
  • Protein: 7g
  • Fat: 43g
  • Saturated Fat: 7g
  • Cholesterol: 26mg
  • Sodium: 602mg
  • Potassium: 154mg
  • Fiber: 2g
  • Sugar: 6g
  • Vitamin A: 76 IU
  • Calcium: 43mg
  • Iron: 1mg

PERFECT GORDON RAMSAY’S SHEPHERD’S PIE RECIPE

There’s something truly magical about coming home to the mouthwatering scent of Gordon Ramsay’s Shepherd’s Pie wafting from the kitchen. This dish has become a weekend staple for me, its rich, comforting flavors always hitting the spot. The perfect blend of tender meat and fresh vegetables makes it an impressive and satisfying meal every time.

GORDON RAMSAY SHEPHERD’S PIE INGREDIENTS & SUBSTITUTIONS

Note: This recipe makes eight servings, but you can adjust the quantities to suit your preferences.

  • 1 ½ lbs Ground Lamb: If lamb is unavailable, I substitute with beef, which offers a similar texture and a milder flavor in the pie.
  • 1 Tablespoon Worcestershire Sauce: In place of Worcestershire sauce, I often use soy sauce, which provides a savory umami kick.
  • ¼ Cup Chicken Stock: For a vegetarian option, replace chicken stock with vegetable broth.
  • 1 Small Can Tomato Puree: I use ketchup as a convenient substitute for tomato puree, offering a similar flavor.
  • 3 ½ Tablespoons Butter: If you prefer a neutral flavor, opt for refined oil instead.
  • 2 Tablespoons Olive Oil
  • 1 Large Carrot
  • 1 Large Red Onion
  • 1 Bag Peas
  • Tomatoes
  • 1 Sprig Fresh Rosemary
  • Parsley (For Garnishing)
  • 1 Sprig Fresh Thyme
  • 1 Clove Garlic (Minced)
  • ½ Teaspoon Salt (to taste)
  • ¼ Teaspoon Black Pepper
  • 1 ½ lbs Golden Potatoes (Peeled & Sliced): If you don’t have golden potatoes, russet potatoes work as a great alternative.
  • ¼ Cup Half & Half
  • 2 Egg Yolks
  • 1 Teaspoon Apple Cider Vinegar
  • ¼ Cup Parmesan Cheese: Pecorino cheese is a suitable substitute for Parmesan, and pre-grated cheese saves time.

PREPARATION & COOKING

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 10 minutes

STEPS TO MAKE GORDON RAMSAY’S SHEPHERD’S PIE

  • In a saucepan, sauté garlic in butter and olive oil.
  • Once the garlic turns golden, add the chopped onion and carrot.
  • Add the ground lamb to the saucepan and cook until browned.
  • Stir in the tomatoes and peas.
  • Add fresh rosemary and thyme, then season with salt and black pepper.
  • Mix in the tomato puree.
  • Pour in the stock and Worcestershire sauce, and cook for a few minutes until the flavors meld.
  • Meanwhile, boil the potatoes in another saucepan until tender.
  • Mash the boiled potatoes with the egg yolks in a bowl.
  • Add butter to the mashed potatoes for extra creaminess.
  • Stir in the Parmesan cheese.
  • Transfer the meat mixture to a baking dish and top with the mashed potatoes.
  • Bake in the oven at 375°F until golden and bubbly.

HOW TO MAKE GORDON RAMSAY’S SHEPHERD’S PIE AT HOME

After baking, allow the shepherd’s pie to rest for a few minutes before serving to let the flavors meld and the filling firm up.

TOP TIPS & EXPERT RECOMMENDATIONS

  • Add a Splash of Red Wine: For an even richer flavor, I recommend adding a splash of red wine to the meat and vegetable mixture. It enhances the depth of the dish.
  • Perfect Mashed Potatoes: To achieve creamy mashed potatoes, use a combination of butter, milk, and cream. This gives the pie a smooth, velvety texture.
  • Rest Before Serving: Let the pie rest for a few minutes after baking. This helps the filling firm up and allows the flavors to come together, making for a more satisfying meal.