Wednesday, April 27, 2011

Enjpy the Moment

A recipe that can use chunks of ham. Although Jersey Royals are in season, no reason why canned new potatoes could not be used (Tesco's have some at 22p can for quite a large can, and although not quite as good a freshly boiled spuds, not that bad either). Instead of green beans ( use the frozen ones), frozen peas or fresh mange tout could be used instead. Instead of using spinach, rocket, watercress,young beetroot leaves, lettuce leaves or any other salad leaves could be used.
Instead of making the dressing with the spices shown, a little dry (or made) mustard could be used instead.
Ham and New Potato Salad:serves 4
8 oz (225g) new potatoea, cut in half if large
3 oz (75g) string beans (cut in pieces)
3 oz (75g) young spinach leaves
3 spring onions OR 1 shallot, finely chopped
4 hard-boiled eggs
2 oz (50g) piece of cooked ham, cut into strips
juice of half a lemon
salt and pepper to taste
2 oz (50g) shelled hazlenuts or walnuts
4 tblsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
Boil the potatoes until just tender (or heat the canned ones). Meanwhile cook the beans in lightly salted water for 2 - 3 minutes. Then drain both potatoes and beans and put into a wide salad bowl with the onions and chosen leaves.
Cut the hard-boiled eggs into quarters and arrange on top with the ham, then drizzle over lemon juice and season to taste.
Make a dressing by first roughly chopping the nuts, then putting them into a frying pan with the oil and spices and cook until the nuts turn golden (if using walnuts they will be brown already, just allow a few minutes 'frying time'). Then pour this hot dressing over the salad and serve immediately.

Variation: Instead of using potatoes, use a 400g can of mixed beans and pulses (or make up your own mixture of beans). No need to heat, just drain, rinse and drain again then prepare salad as above.