Rachel Allen’s lemon and basil potato salad

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Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s lemon and basil potato salad

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kerrymaiddairy Champ

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Ingredients

  • 1kg floury potatoes
  • 6 large spring onions
  • 10 fl oz Kerrymaid Whipping
  • 4 tbsp Kerrymaid Buttery
  • Salt
  • Ground white pepper

Method

  1. Wash the potatoes, place in a large pan and cover with water and a pinch of salt
  2. Simmer for 20-30 minutes until just cooked
  3. Pour off the water and allow to cool
  4. Whilst the potatoes are resting slice the spring onions
  5. Once cooled peal the skins and return the flesh to a clean pan
  6. Combine the Kerrymaid Whipping and Kerrymaid Buttery into a small pan, bring to the boil then add the spring onions and seasoning and allow to infuse off the heat for 1 minute
  7. Mash the potatoes then stir in the cream mixture and serve with a little Kerrymaid Buttery on top

https://kerrymaid.com/recipes/category/2-main-course#recipes

Rachel’s Lemon and Basil Potato Salad

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Lemon and basil potato salad

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Chickpea and Red Quinoa Burgers

rachel quinoa burgers 20516

 Directions
Chickpeas are a good source of protein and they’re high in fibre. They are high in Vitamin E and zinc, helping to maintain immunity. They contain isoflavones, which are plant chemicals that mimic oestrogen in the body, helping to reduce pms and helping to protect against breast cancer.
To cook the quinoa, rinse it in a sieve under cold water for one or two minutes. Put the quinoa in a saucepan with the cold water and the pinch of salt and add a tight-fitting lid. Bring it to the boil and then reduce the heat to very low and cook the quinoa, covered, for 12 minutes until it is tender. Turn off the heat, and leave the lid on for a further 10 minutes.
Mash the drained and rinsed chickpeas well and add the diced pepper, the crushed garlic, the finely chopped spring onions, the finely grated carrot, the lightly beaten egg, the ground cumin, and the ground coriander. Form the mixture into patties and chill them in the fridge for 30 minutes to 1 hour.
Heat the olive oil in a non-stick frying pan. Dust the chickpea burgers with a little of the wholemeal spelt flour or the wholemeal wheat flour, whichever you’re using. Shake off the excess flour and dip each bruger into the chopped mixed seeds. Fry the burgers in the warm olive oil until they are golden brown on both sides. Serve them with the red pepper relish, see recipe below.

Red Pepper Relish

To make the relish, put the chopped chillies, the diced red pepper, the tinned chopped tomatoes and the crushed garlic into a stainless steel saucepan. Add the caster sugar, the soft brown sugar, the white wine vinegar and the water. Season with salt and freshly ground black pepper, and simmer for 10 minutes until reduced by half.
 http://www.rachelallen.com/post/chickpea-and-red-quinoa-burgers