Special potato salad: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Was nice with our trout too.</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> <span class="reviewDesc">I liked the salmon idea, so I tried it with trout - lovely!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4) | * Preheat the [[Oven|oven]] to 180° C (350° F - gas 4) | ||
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Image:Roasted vegetables 2.jpg|Roasted vegetables | Image:Roasted vegetables 2.jpg|Roasted vegetables | ||
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Revision as of 17:56, 27 November 2020
Recipe review
Was nice with our trout too.
4/5 I liked the salmon idea, so I tried it with trout - lovely! The Judge
| Special potato salad | |
|---|---|
 |
| Special potato salad with smoked salmon parcels | |
| Servings: | 2 |
| Calories per serving: | 953 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
Annie cooked this for me, together with smoked salmon parcels. The idea was adapted from a supermarket magazine recipe idea. See the scribblings!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Vary the quantities of vegetables to suit your taste. A selection of the following:
- Carrots
- Sweet peppers
- Parsnips
- Courgettes
- Baby tomatoes
- Pinch of dried mixed herbs
- Glug of garlic olive oil
- Salt and pepper
Accompanied by
- 50 g Parmesan cheese, grated
- Baby new potatoes
- 1 can chickpeas, drained and rinsed
- 4 tablespoons creme fraiche
- 2 tablespoons fresh coriander or parsley
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
-
Roasted vegetables
-
Variations on a theme
-
Preparations
Method
- Spread
- Simmer the unpeeled potatoes for 20 minutes or until cooked
- Add the drained chickpeas for the last 5 minutes to heat up
- Drain and keep warm
- Spread the chopped vegetables on a baking tray
- Season with salt and pepper
- Drizzle with olive oil
- Toss to mix
- Roast for 20 minutes
- Mix the coriander or parsley with the creme fraiche to make a dressing
- Mix the roast vegetables with the potatoes and chick peas
- Serve sprinkled with Parmesan cheese and dollops of the cream dressing
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