Tag Archives: side dish
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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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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