VegetablesAlison Lambert

RECIPE FROM MY FIRST COOKBOOK

VegetablesAlison Lambert

I have finally got round to writing my first cookbook.  It is cute and compact, yet i think you will find it very helpful.  I will be writing four throughout the year, all to do with season's - what is coming in season and when it is available, what to look for when purchasing and how to store it.  I have also included a selection of easy, absolutely delicious and totally seasonal dishes. 
The Otago Farmers Market have helped get it published and are totally supportive towards me and my determination to get people back into the kitchen and of course to buy locally, keeping it seasonal and of course making it fun.

It will be for sale at the Otago Farmers Market, for only $10.00

I am at the market most weekends in the Mobile Kitchen if you ever need to ask a question about food. 


JESERY BENNE POTATOES, GREEN HERB BUTTER
Serves 6-8
1 kg new season potatoes, washed well and scrapped if necessary
100g unsalted butter
Good handful watercress, and rocket
1 tablespoon fresh tarragon and chervil leaves
2 gherkins, finely chopped
1 tablespoon good quality capers, roughly chopped
2 tablespoons good quality extra virgin olive oil
Freshly cracked black pepper
Sea salt

In a good size pot, add the potatoes and cover with cold water, generous amount of salt and bring gently to the boil. Reduce the temperature and simmer until done. Try not to boil them as the starch comes to the outer part of the potatoes and can make them split and taste floury.
Whilst they are cooking, heat a medium size pot up with some water until boiling. Quickly plunge the rocket and watercress into the water for only a few seconds. Remove immediately and lay flat on a clean cloth to cool down. In a food processor add the softened butter and blend until pale and fluffy. Add the rocket and watercress, all the herbs and blend again until well mixed. Season and taste.
Remove from the processor and mix through the gherkins and capers. Put aside until the potatoes are cooked.
Once the potatoes are cooked, drain well and put into serving dish and spoon over this vibrant, pungent green herb butter.