On Hamilton and Local Food, Forest Mushrooms, New Potatoes

Hamilton Alleyway

Portobellos, Oysters, Cremini For a catering this week we had to make a truffled forest mushroom pasta for 80 people.
Minted New PotatoAgain we had to make a minted new potato salad for catering. For this salad the new potatoes are boiled with plenty of mint. They are then cooled and tossed with plenty of fresh garlic chive oil and chopped garlic chives that were cooked in the oil mixture. As well they are mixed with sea salt, black pepper, a bit of cider vinegar and then brightened with a hit of dijon.  The end result is a lovely mint-scented potato with the warming depth of savoury chives, accentuated by the sharpness and body of dijon mustard.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s