Tag: Ballymaloe

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Rachel Allen’s lemon and basil potato salad

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Serves 4.

You will need:

850g (1 3/4lb) new waxy potatoes

75ml (3fl oz) lemon juice (juice of 1 large lemon)

75ml (3fl oz) olive oil

Sea salt and freshly ground black pepper

2 spring onions (scallions), finely sliced

3 tablespoons shredded or torn basil leaves, see Rachel’s Tip, below

In a saucepan of salted water, boil the potatoes for about 20 minutes, or until just cooked. Drain, peel off the skins, and slice the potatoes 1cm (?in) thick. Dress with the lemon juice and the olive oil while the potatoes are still hot. Season with the sea salt and freshly ground black pepper and leave to cool.

When the potatoes have cooled, add in the finely sliced spring onions and the shredded or torn basil leaves and mix everything together.

 http://www.rachelallen.com/

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Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –

 

A gorgeous, healthy and flavoursome soup. Serves four as a starter.

Ingredients

  • 200 g (7oz) natural yoghurt
  • 160 g (5½oz) peeled, cored and chopped apple
  • 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
  • 0.5 clove of garlic
  • 1 tsp toasted and ground cumin seeds
  • good pinch of salt
  • good twist of black pepper
  • 1 tblsp cider vinegar
  • 1 tsp honey
  • walnut oil or extra virgin olive oil, to serve
  • for the dill and honey yoghurt
  • 1 tsp honey
  • 3 tsp chopped dill
  • 50 g (2oz) natural yoghurt

Method

  1. Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
  2. Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
  3. To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.