DOWN­TIME DIN­NER

SHE’S THE WIFE OF ONE OF THE WORLD’S TOP CHEFS BUT IS NO STRANGER TO THE KITCHEN. NA­DINE LEVY REDZEPI SHARES HER FAM­ILY MEALS

The Sunday Mail (Queensland) - Stellar - - On Sunday -

WARM POTA­TOES, GREENS & HERBS

“Try adding crisp ba­con or smoked salmon”

SERVES 6

570g baby pota­toes, scrubbed 450g fresh peas in the pod or 1 cup (120g) frozen peas, thawed 1 bunch English spinach, stems re­moved 4 leaves kale, stems re­moved 30g salted but­ter ¼ bunch dill, leaves picked, chopped 1/ 3 co­rian­der, leaves picked, chopped 1 lemon

May­on­naise

1 large egg yolk 1 tsp each Di­jon and whole­grain mus­tard ½ cup (125ml) grape­seed or veg­etable oil For the may­on­naise, whisk egg yolk and mus­tards in a medium bowl to com­bine.

Driz­zle in oil 1 tsp at a time, whisk­ing un­til you have a thick may­on­naise. This should take a cou­ple of min­utes and shouldn’t be rushed. Sea­son to taste.

Place pota­toes in a medium saucepan with wa­ter to cover. Bring to a boil over high heat. Re­duce heat to medium and sim­mer 20 min­utes or un­til ten­der.

If us­ing, shell the fresh peas into a bowl. Bring a saucepan of wa­ter to the boil. Add the but­ter and when it melts add the peas. When they change colour to a brighter green (this will hap­pen al­most in­stantly), use a slot­ted spoon to scoop them into a bowl. Leave the wa­ter boil­ing.

Add the kale to the saucepan and let it cook for about 10 sec­onds, un­til it turns a deeper green. Use the slot­ted spoon to trans­fer the kale to a colan­der to drain. Re­peat with the spinach. Pat the greens dry with pa­per towel.

Drain the pota­toes and re­turn to their pan to keep warm. Squeeze greens well to press out any ex­cess liq­uid and chop.

To the pota­toes, add herbs, peas and greens. Stir in as much of the may­on­naise as you like (it should only be a thin glaze), us­ing a wooden spoon to mix it around.

Some of the pota­toes will break up and fall apart – that’s what you want.

Finely grate the lemon zest over the salad. Cut the lemon in half, squeeze in the juice and com­bine. Trans­fer to a plat­ter and serve warm.

NU­TRI­TION • 6G PRO­TEIN • 3G SAT FAT • 15G CARB • 2G SUG­ARS • 70MG SODIUM • 255 CAL (1060KJ)

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