Feeds:
Posts
Comments

Posts Tagged ‘Salad Potatoes’

Who doesn’t love a dish of potato salad?

Potato salad with herbs – serves 6 as a side

  • 750g salad or new potatoes e.g. Charlotte
  • 2 tbsp mayonnaise
  • 3 tbsp natural yoghurt
  • 3 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 1 tbsp milk
  • 8 scallions, halved lenthways and sliced
  • 3 tbsp snipped chives
  • 1 tbsp chopped tarragon

Cut the potatoes into small chunks. Bring a large pan of salty water to the boil, add the poatoes, and simmer for 10 minutes or until just cooked. Drain well in a colander, then transfer to a large bowl.

Meanwhile, mix the mayonnaise, yoghurt, crème fraîche, mustard and milk together, then stir through the onions and most of the chives and tarragon. Season with salt and pepper.

Spoon the dressing over the potatoes while still warm and toss gently to coat. Transfer to a serving bowl and scatter over the reminaing herbs. Serve at room temperature.

(Original recipe by Angela Nilsen in BBC Good Food Magazine, September 2012.)

Read Full Post »

Harissa Potato, Halloumi & Asparagus with Coriander and Lemon Oil

Genevieve Taylor has written a delicious book of vegetarian recipes for the barbecue, and the season has arrived to spend more time outdoors! This is the first recipe we’ve tried and it was really good. Serve with a green salad on the side or as a veggie side with barbecued meat.

Wine Suggestion: A light red wine is what you need here; think a Cabernet Franc, Pinot Noir or something similar. Tonight our choice was an Aussie Pinot, from Pike & Joyce in the Adelaide Hills. Delightful fruit, an earthiness and hints of smoke that compliment the cooking process.

Harissa potato, halloumi and asparagus with coriander and lemon oil – makes 6 skewers

  • 500g salad potatoes e.g. Charlotte, sliced in half lengthways
  • 250g asparagus, snap off the woody end, then cut each spear in 3
  • 2 x 250g packs of halloumi, cut into finger-thick wedges
  • 2 tbsp rose harissa paste

FOR THE CORIANDER AND LEMON OIL:

  • 75ml extra virgin olive oil
  • a small bunch of coriander, leaves finely chopped
  • zest and juice of 1 lemon
  • ½ – 1 tsp caster sugar

Bring a pan of salted water to the boil, add the potato halves and cook until just tender – about 10 minutes. Add the asparagus pieces for the last 30 seconds, just to blanch.

Drain the potatoes and asparagus and return to the pan. Add the halloumi and harissa and stir gently until everything is evenly coated.

Thread onto metal kebab sticks (wooden ones will do but you need to soak them for 20 minutes before using and don’t overload them as these are heavy).

Cook the kebabs on the barbecue over a medium-high heat for about 15 minutes, turning once.

Make the coriander and lemon oil by whisking all the ingredients together with some seasoning.

When the kebabs are cooked transfer to a plate and drizzle over the oil.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

 

Read Full Post »