Post by chief_cook2 on Jul 30, 2005 10:17:32 GMT -6
New Potatoes with Salami & Sorrel
Ingredients:
1 lb Small new potatoes
Coriander seed
1 sm Handful of sorrel
Wholegrain mustard
2 oz Italian salami (or more)--thinly sliced
Olive oil
White wine vinegar
1 sm Onion
Preparation:
Chop the onion roughly and partially soften it in 2 generous tablespoons
of the oil. Do not let it brown. Scrub the potatoes (but on no account
peel them) and steam them. Wash and dry the sorrel, discarding tough
stalks. Roll up the leaves tighly in your fingers, just a few at a time,
as though making a cigarette, and snip across into fine ribbons. Tip the
softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each
vinegar and mustard, some salt and lots of pepper and coriander seed.
The coriander seed should be freshly toasted and ground coarsely using a
pestle and mortar or a spare peppermil. Add the potatoes to the bowl
while still piping hot, so they drink up the flavours of the dressing.
Cut each potato in half or into quarters depending on size, and toss
gently. Scatter some of the sorrel over the base of a shallow serving
dish. Pile the potatoes into the centre, encircle them with the sliced
salami and scatter the remaining ribbons of sorrel over the top. Serve
while potatoes are still warm.
Serves: 2
Ingredients:
1 lb Small new potatoes
Coriander seed
1 sm Handful of sorrel
Wholegrain mustard
2 oz Italian salami (or more)--thinly sliced
Olive oil
White wine vinegar
1 sm Onion
Preparation:
Chop the onion roughly and partially soften it in 2 generous tablespoons
of the oil. Do not let it brown. Scrub the potatoes (but on no account
peel them) and steam them. Wash and dry the sorrel, discarding tough
stalks. Roll up the leaves tighly in your fingers, just a few at a time,
as though making a cigarette, and snip across into fine ribbons. Tip the
softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each
vinegar and mustard, some salt and lots of pepper and coriander seed.
The coriander seed should be freshly toasted and ground coarsely using a
pestle and mortar or a spare peppermil. Add the potatoes to the bowl
while still piping hot, so they drink up the flavours of the dressing.
Cut each potato in half or into quarters depending on size, and toss
gently. Scatter some of the sorrel over the base of a shallow serving
dish. Pile the potatoes into the centre, encircle them with the sliced
salami and scatter the remaining ribbons of sorrel over the top. Serve
while potatoes are still warm.
Serves: 2