Recipe Ideas

Sausage And Apple Pasta Salad

Posted on 20. Sep, 2009 by Guy Boulud.

This recipe is great for picnics, parties and is also a great way to use up those leftover sausages from the BBQ. Quite an unusual mixture of ingredients, but no matter where I’ve taken it, it’s always proved an instant hit and a favourite with people.

The Sausage And Apple Pasta Salad is extremely easy and quick to make. Requiring no culinary skills other than chopping and stiring, it’s a quick way of knocking up an accompanimnet side dish to take round to a friends house party or BBQ.

Ingredients

8 sausages
250g pasta twists
2 courgettes
1 red pepper
4 salad onions
3 red apples
Lashings of mayonnaise
Freshly ground black pepper
Balsamic vinegar

Method

Cook the Sausages, pasta and courgettes and allow to cool (sprinkle courgettes with a little Balsamic vinegar).
Finely slice the red pepper and salad onions.
Core and dice the apples.
Mix all ingredients together so they bind with the mayonnaise.
Add pepper to taste.
Allow to refrigerate 2 hours before serving.

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Green Tomato Chutney

Posted on 12. Sep, 2009 by Guy Boulud.

Making Green Tomato Chutney is not only a great way of using excess tomatoes from your garden, making them last all year, but also makes use of tomatoes that may become affected by blight if left to ripen. Even placing tomatoes in a paper bag with a ripe Banana to help the ripening process speed up, you’re still left with a few stubborn ones that refuse to turn red.

Green Tomato Chutney often evokes long forgotten memories, so many people swear it is just the same as they remember from childood days. Full of flavour and deliciously perfect with cheese and crackers at Christmas get togethers.

Ingredients

500g Green Tomatoes
500g red onion
250g sultanas
250g brown sugar
1/2 teaspoon ground Ginger
1/2 teaspoon Allspice
1 teaspoon Salt
1 teaspoon of Cayenne Pepper
Quarter of a knuckle of fresh Ginger
2 small Garlic cloves
500ml Red Wine Vinegar

Method

Chop everything up – no need for perfection here!
Throw everything in a big pan and bring to boil.
Allow to simmer on a low heat for approx 1 hour.
Once thick and dark brown, remove ginnger knuckle and spoon into Jars.

Did you know

You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode metal.

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Hasselback Potatoes

Posted on 31. Aug, 2009 by Guy Boulud.

Named after the Stockholm restaurant that is rumoured to have been the first to introduce, them in the 1700s, “Hasselback Potatoes”, adopted as “Accordion Potatoes” by other European cuisines, provide an elegant alternative to baked potatoes.

Although the Hasselback Potato looks like a very fancy side dish, it’s actually easy to do and definitely a unique way to serve potatoes and impress friends and family. This Accordion Potato Recipe is a truly rustic side dish or accompaniment. Cut thinly like fans, the potato will crisp up but still have soft interiors.

Ingredients

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

You could also try adding several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. Either way, they’ll turn out great, taste very delicious, crispy on the outside and tender on the inside.

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