My new favourite summer potato recipe! Warm waxy potatoes enrobed with a sweet-sharp mustard dressing, the bite of black pepper and a blizzard of pecorino.
Serves: 4-6
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
1 tablespoon whole grain honey mustard
1 teaspoon white wine vinegar
3 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons coarsely cracked pepper
big handful rocket leaves
pecorino cheese, or vegetarian alternative, for grating
METHOD
Cook the potatoes in well salted boiling water until just tender.
Drain well and put back in the saucepan. Whisk the mustard, vinegar, oil, salt and 1 teaspoon of the pepper together. Tip onto the hot potatoes, add the rocket and a generous grating of pecorino.
Gently stir everything together to wilt the rocket then tip into a serving bowl, scraping in any dressing left in the saucepan.
Add another generous grating of pecorino and the extra 1 teaspoon of cracked pepper if desired. Serve immediately.
Cook’s note: If you don’t have honey mustard, use regular whole grain mustard and 1 teaspoon of runny honey.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!