Tag Archives: barbecue

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

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Caribbean Chargrilled Sweetcorn

11 Aug

The sweetcorn plants that I walk past every morning with the dog are starting to show their sweet kernels, which means it must be nearly ready for harvesting.

This recipe could easily be adapted to suit a variety of different influences. I made it Caribbean because I have so many scotch bonnet chillis at the moment but I have also made a Thai version with birds-eye chilli, ginger, red curry paste and fresh coriander which is also fantastic.

You start by making a flavoured butter (or I used an olive oil spread) that you pack as much flavour into as possible. Then you remove the corn silk from inside the leaves, but keep the leaves on.

Smear the flavoured butter all over the sweetcorn kernels then cover them back up with the leaves. Heat up your griddle pan or barbecue to hot and cook for about 12 minutes rotating slightly, with tongs, every 3 minutes until all sides are cooked. The leaves with be blackened, you may need to open a window!

Caribbean Chargrilled Sweetcorn Recipe

Serves 2, vegan, gluten-free. Inspired by Como Water (Tiffany made a version using harissa paste which I will be trying out next time)

  • 2 ears of sweetcorn, with leaves still attached
  • about 3 tbsp olive oil spread (flora) or butter
  • 1 or 2 spring onions, finely chopped
  • 1 scotch bonnet chilli pepper, stemmed and finely chopped
  • 1 or 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  •  a small handful of fresh parsley, chopped (marjoram would be nice too, I couldn’t get any)
  • 1 sprig fresh thyme leaves, stripped
  • 1/4 tsp ground allspice
  • a tiny pinch of ground cloves
  • the juice of half a lime
  • salt & black pepper

Remove the butter from the fridge to soften if using. Mix the olive oil spread (or butter) with the rest of the ingredients, except the corn and season with salt & pepper. Store, covered in the fridge until you are ready to use it.

Carefully peel back the leaves of the corn without removing them and pull off the corn silk (strands). Smear the flavoured spread all over the corn kernels and replace the leaves to cover the corn.

Heat your griddle pan or barbecue to hot and cook the corn in the leaves for about 3 minutes on each side, using tongs to turn them, 12 minutes in total.

Serve immediately sprinkled with a little more salt. 

I served mine with some of my homemade Scotch Bonnet Hot Pepper Sauce.

As I said before, adapt this recipe to suit your preferences or the style of meal you are planning. I would always start by adding spring onions, garlic, salt & pepper to the butter and then add…

Thai: minced ginger, chilli, red/green curry paste, fresh coriander, lime juice.

Mexican: cumin, oregano, fresh coriander, chipotle sauce, lime juice

Indian: garam masala (or curry paste), minced ginger, fresh coriander, chilli powder, lemon juice

Middle Eastern: cumin, coriander, cinnamon, fresh coriander, harissa paste, lemon juice

Cajun/Creole: paprika, cayenne, oregano, thyme, dried basil, white pepper, lemon juice

Italian: dried oregano, fresh basil, sundried tomatoes, dried chilli flakes

Greek: dried oregano, fresh mint, fresh thyme, crushed fennel seeds,cinnamon, black olives, lemon juice

Things That Made Me Smile Today……

Beautiful bright coloured gerberas……

And sunflowers reaching for the sky…..

Also, I have a new camera which I am very excited about. I will still be using my trusty point and shoot for when I’m walking the dog but I am using a “proper” SLR camera for my food pictures. Please bear with me as I have no idea what I’m doing and the instructions are in Spanish, which could take a while. 

I’m learning as I go and loving it, any advice?

Warm Potato Salad with Asparagus, Broad Beans and Hazelnut Mint Pesto

28 Apr

This is a great alternative to all those rich mayonnaise based potato salads. It is spring on a plate. Fresh, seasonal, delicious and completely guilt free. I served it warm as a side dish with dinner and then cold for lunch the next day. Both ways were lovely. It would be great for a barbecue or buffet too.

I bought some beautiful baby new potatoes from the market along with fresh asparagus & broad beans. This formed the base of my salad now I just needed  a dressing. My mint plant on the roof terrace is growing like mad with all the rain so I had to use it. A basil pesto would work really well too but I think the mint with the new potatoes is heavenly. The hazelnuts add a slight sweetness which rounds off the flavours and brings it all together.

Warm Potato Salad with Asparagus, Broad Beans & Hazelnut Mint Pesto

serves 2 -3 as a side dish, vegan, gluten-free

  • 300 gr baby new potatoes, cut into 1/2 cm slices
  • 1 bundle fresh asparagus, woody ends snapped off and cut in half or thirds
  • 200 gr broad beans
  • 50 gr toasted hazelnuts, roughly chopped plus extra for garnish
  • 3 tbsp extra virgin olive oil
  • 4 tbsp chopped fresh mint (keep mint stalks) plus leaves for garnish
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 finely chopped small spring onion
  • 1/2 tsp salt
  • a grinding of black pepper

Put the potatoes and mint stalks in a large pan of cold, salted water, bring to the boil & cook until just tender. Add the asparagus & broad beans to the potatoes and cook for another 3 minutes. Drain in a colander and remove the mint stalks.

Meanwhile make the pesto. Process the hazelnuts, mint, olive oil, garlic, lemon juice, salt & pepper to a paste. Taste and add more salt if necessary. If you need to add more liquid use olive oil, lemon juice or a bit of veg stock.

If you like you can peel the broad beans at this point if the skins are tough and you want a brighter green colour. Tip the potatoes, beans, asparagus and spring onions into a bowl, pour over the pesto and mix everything together well. Check seasoning again.

Serve straight away sprinkled with some chopped hazelnuts and mint leaves or store, covered in the fridge until about 10 minutes before you want to serve it. Let it come to room temperature then garnish as above.

This is a really elegant, flavourful side dish that can be adapted to what is in season or what you have in the fridge. Green beans would be nice if you don’t have asparagus and try swapping the mint/hazelnut for parsley/almond pesto.

It has just occurred to me that this is the perfect dish to take to a Royal Wedding party tomorrow. Everyone seems to be watching it on TV at someone’s house and taking something for the buffet. I must be the only person who won’t be watching it. It’s The Washer Up’s only day off so we are going out and getting our hair cut instead…. It’s not like I won’t see the dress or anything. I’m sure there’ll be nothing else on the TV for days……..

Good Luck Kate, you’re going to need it!!

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