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New Potato and Edamame Salad

The father of a friend of my son has a potato farm in Jersey. He very kindly sent us a box of delicious early Jersey Royals. So flavoursome they don’t need much added to turn them into a delicious potato salad. You can buy podded, frozen edamame at most supermarkets now. This works well served with a tart perhaps, or just with some hummus, yogurt and flatbread.

The number is serves depends on how many potatoes you use and what you are serving with.

Small new potatoes (Any type will do)
A dollop of pesto – I used Basil but you can use your favourite type
A handful of edamame – or use broad beans or peas
Olive oil
Salt and pepper

Bring a large pan of salted water to the boil. Add the potatoes, bring back to the boil and cook for 5-8 minutes depending on size. Check they are just soft. Drain and leave to cool.

Bring more water to the boil and cook the edamame as per the instructions. If using broad beans, boil for 3-4 minutes, drain, rinse in cold water then pop the skins off.

Mix the potatoes (cut them into chunks if they are on the large side) with the edamame and pesto. Add a little olive oil to loosen the dressing. Then season with salt and pepper.

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Sunday Brunch

I have a thing about eggs for breakfast. Poached, boiled, fried, scrambled. I love them all. I’ve now started baking them too. This is a simple and filling brunch for a cold, lazy Sunday with the newspapers. I usually add salt to potato dishes but the cheese is salty enough that it doesn’t really need any extra.

Serve with lots of ketchup and maybe a little sourdough toast if you are not watching the carbs.

This should make enough for two hungry people

4 large field mushrooms
4 eggs
about 20 baby new potatoes
1 onion – sliced
olive oil
1 tablespoon butter
50g Tallegio cheese

Put the potatoes in a pan, cover with water and bring to the boil. Simmer for around 5 minuts then drain and slice the large ones.

Put the oven on to 180C

Heat the butter in a frying pan (use one that you can put in the oven) with a little olive oil. Add the onion and fry until softened and starting to brown. Add the part-cooked new potatoes and fry gently, stirring occasionally until the potatoes start the brown. Place the mushrooms stalk side up in the pan, drizzle with olive oil then place the whole pan in the oven at 180C for around 15 minutes until the mushrooms have softened and shrunk a little.

Now take the pan out of the oven, make 4 holes in amongst the potatoes and crack the eggs into each one. Slice the tallegio and scatter over the mushrooms. Return the pan to the oven for 7-10 minutes until the eggs are done and the cheese has melted.

Scatter with a little chopped parsley and serve piping hot.

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Warm New Potato Salad with Asparagus

It’s been a long time coming but English asparagus is here at last. I just can’t bring myself to buy it out of season, flown in from Peru or Thailand so I make the most of it at this time of year. This makes for a light but filling lunch on a warm spring day. The warm new potatoes soak up the flavours in the dressing.

I made this for two people

1 bunch of asparagus
1 small bag of new potatoes – about 5 or 6 potatoes per person
a few sprigs of mint
a handful of chives – snipped
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
juice of 1 lime
zest of 1 lime
1 small red chili – finely chopped
1 teaspoon Dijon mustard
salt and black pepper
A few handfuls of bagged salad
Parmesan cheese – or vegetarian equivalent

Place the potatoes and mint in a pan. Cover with water, put the lid on and bring to the boil. Simmer for 10 minutes or so until tender. the cooking time will vary depending on the size of the potatoes. Drain, discard the wilted mint and place back in the dry, hot pan with the lid on to keep them warm.

Heat a griddle or frying pan on a high heat. Take the aspaargus at either end and snap each spear. It will snap where the woodiness in the stem ends. Discard the ends then place the asparagus in the hot griddle. Drizzle some of the olive oil over. Turn occasionally until slightly charred and tender then set aside.

In a large bowl mix all the other ingredients except the bagged salad and parmesan to make the dressing. Add the warm potatoes to the dressing.

Take two large plates of bowls, add a couple of handfuls of the salad to each then add the dressed potatoes. Place the griddled asparagus spears on top, sppon over some of the dressing then finish with a few shavings of parmesan cheese (use a potato peeler to do this).

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