NEW POTATOE SWITH PEAS, MINT & BROWN BUT­TER VINAIGRETE

The Weekend Australian - Magazine - - LIFE -

1kg new-sea­son har­vest

pota­toes 300g fresh pod­ded peas (frozen are also fine; just pour boil­ing wa­ter over, thaw for a few min­utes, then drain) 60ml (¼ cup) hot chicken

or veg­etable stock 1 large hand­ful of picked mint

leaves, torn just be­fore serv­ing 2 ta­ble­spoons finely chopped dill 1½ ta­ble­spoons finely

chopped tar­ragon Brown but­ter vinai­grette 1 French shal­lot, finely chopped 1 ta­ble­spoon sherry vine­gar 60g un­salted but­ter 2 ta­ble­spoons olive oil 2 ta­ble­spoons lemon juice 1 ta­ble­spoon di­jon mus­tard Pinch cayenne pep­per

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