FIVE SPICE POTATO AND ONION KEBABS

Absolutely delicious and very simple to make these kebabs ooze flavour. You will need kebab skewers preferably metal ones long enough to hold four baby new potatoes each. First make the marinade/basting liquid.


BASTE/MARINADE;
3 TBSP OF VEGATABLE OIL OR GROUNDNUT OIL
2 TSP OF CHINESE FIVE SPICE POWDER
VERY SMALL PINCH OF SALT

KEBABS;
4 METAL SKEWERS
16 BABY NEW POTATOES
ONION CUT INTO WEDGES
SALT AND FRESHLY GROUND PEPPER
HALF A LIME


Blanch the new potatoes for 7-8 minutes in boiling water, drain. When cool enough to handle thread an onion wedge then a potato and so on till you end with an onion wedge, you should have four potatoes and five onion wedges. Place on a grill rack or in a roasting tray and baste all over with the marinade, season with salt and pepper, then place into a pre - heated oven (190c/375f/gas 5) for 35 minutes. You should have enough marinade for two more bastes during cooking.

TO SERVE;
Half a lime for four kebabs. Place the skewers onto a plate, and squeeze the juice of half a lime over the kebabs. This is a great side dish to serve with filled pitta breads or eat alone as a tasty snack.

VINAIGRETTE

Vinegar-Oh what a wonderful ingredient. Versatile yet on it's own sharp, mix with other ingredients you can balance the taste to suit your needs, add oil you have a vinaigrette. A dressing that is wonderful with all manner of foods, and a lot more healthy than shop brought dressings that harbour all sorts of unsavoury ingredients. Most recipes for vinaigrette will have quite substantial volumes of oil and vinegar, which is not really practical in the domestic kitchen. With these recipes you can cut down on the amount and still achieve a wonderful dressing that is at home with a salad as it is used as a sauce.



HOUSE VINAIGRETTE;

This is our standard vinaigrette we use during the summer months, which is made every couple of days!

3 tbsp of extra virgin oil

1 tbsp of white/red wine vinegar(best you can afford)

Half teaspoon of Dijon mustard

pinch of salt

pepper optional

Method;

Put the vinegar into a dish,shaker or squeeze bottle and add the salt(salt dissolves quicker in vinegar than oil). Dissolve the salt, then add the oil, whisk or shake to make an emulsion, then add the Dijon mustard shake again. Vinaigrette will last for at least 1 week maybe longer if refrigerated. The emulsion will split when stored, but not to worry, a quick shake and the dressing will emulsify again.

LEMON VINAIGRETTE;

2 tbsp of fresh lemon juice

5 tbsp extra virgin olive oil

season to taste with salt,pepper and a pinch of sugar

Optional ingredients mint,Dijon mustard.

HORSERADISH VINAIGRETTE;

1 tbsp of white wine vinegar

3 tbsp of extra virgin olive oil

Half a tsp of Dijon mustard

1/3 tsp horseradish sauce/cream

Sea Salt

Method;

As for house vinaigrette above, but add horseradish at the same time as the Dijon mustard.

BALSAMIC AND OLIVE OIL DRESSING;

1 tbsp of Balsamic vinegar

t tbsp of extra virgin olive oil

Incorporate to form an emulsion and season if desired.

A simple salad using Balsamic dressing;

Rocket leaves

Shaved Parmesan

Sea salt(small pinch)

Balsamic dressing

Very simple, not even a recipe. Season the rocket leaves with salt, add shaved Parmesan and toss, then dress with Balsamic dressing. Serve!

A standard vinaigrette has many possibilities with the addition of garlic and fresh herbs. Different oils can be used, flavoured vinegars with the exception being malt vinegar which we would not use. They can be changed according to what you cook and prepare. The key to good dressings start with the ingredients, good ingredients = good dressings!

CORRIANDER OIL

Flavoured oils are a delight, not only visually, they can also lift a dish beyond the norm.



CORIANDER OIL;

100ml extra virgin olive oil

20g fresh coriander

Grain or two of sea salt

METHOD;

Blanch the fresh coriander in rapidly boiling water for 30 seconds then refresh in an iced water bath to stop the cooking and preserve the colour. Pat dry with a cloth or paper towel.
Add coriander to the liquidiser with a little of the oil. Liquidise till smooth, then gradually add the rest of the oil, into the mixture is smooth,lump free and a vibrant green colour.
Refrigerate till needed. This oil will only keep for 2-3 days maximum.

BASIL,PARSLEY AND MINT OIL

Method;
As above but reduce the blanching time to 15 seconds.