Delicious UK - (08)August 2020

RECIPESPHOEBEWOODPHOTOGRAPHSBENDEARNLEY

ST YLINGEMMALY STEWARTFOOD ST YLINGKIRSTEN JENKINS

Pea,troutandpotato

saladwithcaramelised

garlicdressing

SERVES6 ASA STARTERORSIDE.

HANDS-ON TIME 1 HOUR, PLUS COOLING

MAKE

AHEAD

Maketotheendofstep 4

upto3 hoursahead,then

coverandchillinseparate

containersuntilreadytoserve.

Leftoverswillkeepchilledfora day.

FOOD

TEAM’S

TIP

Ifyoucan’tfindbuttermilk,

mix70gnaturalyogurtor

milkwith2 tspfreshly

squeezedlemonjuice,thenset

asidefor 10 minutes to separate and

thicken slightly.

• 1 garlicbulb


• 4 tbspextra-virginoliveoil


• 1kgnewpotatoes,halvedif large


• 50gday-oldbreadcrumbs


• Gratedzestandjuice½lemon


• 1 tbspfinelyfreshly grated
  parmesan


• 1 tbspwholegrainmustard


• 80mlbuttermilk(seetip)


• 80gsouredcream


• 200gfreshorfrozenpeas,
  blanchedfor1 minuteinboiling
  water,thenrefreshed under cold
  runningwater


• 200ghot-smoked trout or salmon,
  flaked


• Fresh mint leaves to serve

1 Heattheovento200°C/180°Cfan/

gas6.Drizzlethegarlicbulbwith

1 tbspoil,wrapinfoilandroastfor

1 hour.Coolinthefoil,thensqueeze

thegarlicoutoftheskinsinto

a largemixingbowl,alsopouringin

any garlic oil from the foil. Mash the

garlicwitha forkuntilsmooth.

2 Whilethegarliccooks,putthe

potatoesina panofsaltedcold

waterovera medium-highheatand

bringtotheboil.Reducetheheatto

mediumandcookfor15-20minutes

untiltender.Drain,coolcompletely,

thencutintothickslices.

3 Meanwhile,put1 tbspoil

ina fryingpanovera mediumheat.

Addthebreadcrumbsandcook,

stirring,for6-8minutesuntil

golden.Cool,stirinthelemonzest

andparmesan,thenseasonwell.

4 Addthemustard,buttermilk,

souredcreamandremaining2 tbsp

oiltothegarlicinthebowlwithsome

saltandlotsofblackpepper.Whisk

tocombineintoa dressing,thenset

aside.Adda splashofwaterif it’s

lookingverythick(seeMakeAhead).

5 Tipthepotatoesintothegarlic

dressing,tosstocoat,thenspoon

ontoa servingplatterandscatter

withthebreadcrumbs, peas, trout

andminttoserve.

PERSERVING380kcals,16.6gfat

(4.7gsaturated),16.5gprotein,

38.5gcarbs(4.7g sugars), 0.7g salt,

5.6g fibre

Newpotatosalad

withprovençaltapenade

andburrata

SERVES6 ASA STARTERORSIDE.

HANDS-ON TIME 45 MIN, PLUS COOLING

MAKE

AHEAD

Coverandchillthepotatoes

attheendofsteponeupto

adayahead.Makethe

dressinguptoa fewhoursahead.

Onceassembledthesaladwillkeep

covered and chilled for up to a day

• thegreenbeansandherbswill
  losea littleoftheirvibrantgreen
  colourbutthepotato salad will still
  tastegreat.
  FOOD
  TEAM’S
  TIP

Tomaketherecipe

vegetarian,leaveoutthe

anchovies,buttastebefore

servingastheomissionwillaffect

the level of salt you need.

• 1kgnewpotatoes, scrubbed and
  halvedif large


• 100mlextra-virginoliveoil


• 3 tbspredwinevinegar


• 1 garlicclove,grated


• 3 anchoviesinoil,drainedand
  finelychopped(seetip)


• 200ggreenbeans,blanched,
  refreshed and chopped into 1cm
  pieces


• 120ggreenolives, pitted and
  finelychopped


• 2 tbspfinelychoppedfresh
  oregano,plus extra leaves to
  serve


• 2 tbspfinely chopped flatleaf
  parsley


• 1 tbspcapers,drained


• 70gsun-driedtomatoes, drained,
  finelychopped


• 1 largeballburrata or buffalo
  mozzarella

1 Putthepotatoesina panofsalted

coldwaterovera highheatand

bringtotheboil.Reducetheheatto

mediumandcookfor20-25minutes

untiltender.Drainandcool,thencut

intothickslices(seeMakeAhead).

2 Mixtheoil,vinegar,garlicand

anchoviesina largemixingbowl

untilemulsified.Addtheremaining

ingredientsexcepttheburrata/

mozzarella,alongwiththepotatoes.

Seasonandtosstocombine.Spoon

ontoa servingplate,addthe

burrata/mozzarella(eitherwholeor

tornoverthetop),thenscatterwith

extraoreganoleavestoserve.

PERSERVING370kcals, 21 fat

(5.3gsaturated),8.5gprotein,

33.3gcarbs(7.4g sugars), 1.5g salt,

6.6g fibre

NEXT

MONTH

Thesevenmost

usefulsummer

recipes

26 deliciousmagazine.co.uk

eat well every day.