Corrigan’s Mayfair@CorriganMayfair·15hAfter one is seated at Corrigan’s Mayfair, one is presented these lovely canape – Deep fried olives stuffed with cheese. They are a little preview to the fabulous dishes that follow suit. They are also highly addictive, so be warned.
- 750g new potatoes, (small to medium in size), scrubbed not peeled
- 2 tbsp. lemon juice
- 1 large bulb of garlic – split into separate whole cloves – don’t peel!
- 4 sun dried tomatoes, quartered
- 4 black olives, sliced
- 4–5 dashes of Tabasco sauce
- 1/2 tsp. Worchester sauce
- 1/2 tsp. Soya sauce
- 4 tbsp. vegetable stock
- 3 tbsp. olive oil
- A bunch of parsley, chopped
(If you do not have any vegetable stock make up a vegetable stock cube instead)
Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.
Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.
Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven.
Nutritional Analysis per Serving