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Warm Baby Potato Salad with Black Garlic Vinaigrette

Warm baby potato salad

Warm Baby Potato Salad with Black Garlic Vinaigrette

Recipe by: Claire Winstanley

Serves: 6
Preparation time:
Cooking time:
 
1 bag Organic Baby potatoes (approx 700g)
6 black garlic cloves
6 tablespoons extra virgin olive oil
3 teaspoons white balsamic condiment
small handful Italian parsley, roughly chopped
salt and pepper to taste
10 chives, finely chopped
½ cup sour cream
 
Preheat the oven to 200’c. Boil the baby potatoes until cooked but not breaking apart.
Crush the black garlic cloves and then add the olive oil and mix to form a paste. Pour in the white balsamic condiment, chopped parsley, salt and pepper to taste and mix until combined. Pour half the vinaigrette over the potatoes and mix to coat them evenly. Place on a roasting tray and place in the oven until golden, roughly 20mins. Remove from the oven and coat with the remainder if the vinaigrette. Sprinkle with chives and serve with sour cream.
 
Rosemary and Black Garlic Butter
Recipe by: Claire Winstanley
Serves:
Preparation time:
Cooking time:
 
125g salted butter
6 black garlic cloves
2 sprigs rosemary, finely chopped
 
Place the rosemary and garlic cloves in a food processor and pulse to chop the cloves. Add the butter and continue to pulse until combined. Scrape the butter onto plastic wrap and form a log. Refrigerate until firm before slicing into rounds. Place the black garlic butter on grilled steak to melt and serve.

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