…or Mustard Potatoes and Greens; or Peas, Greens and Potatoes with Mustard dressing; or, well you get the point. I should have just called it Warm Yum-Yum Salad. And that previously mentioned obsession with peas…yep, still going.
So these days I photograph pretty much everything I cook, [some of it actually makes it into posts, it almost always means that things take longer to make]. However, most of the time I think up something that I have to have immediately and launch right in with little prior planning. I am very much an ‘I have a general idea, so I’ll just throw a bit of this and a bit of that in a pot and see how it turns out’ cook…it tends to mean that most of the time any ingredient shot is missing at least one item. Are the shots ‘interesting’, hopefully, ‘pretty’, maybe, ‘artistic’, perhaps, ‘accurate’, meh probably not – but they are close enough.
Like this for example. I eventually decided that the mustard dressing needed lemon juice and olive oil, otherwise it was just mustard [duh], but not a lemon to be seen anywhere in frame as it was a late entrant to the party, and the oil, well, it’s in everything but hides in the cupboard most of the time and only comes out for it’s scene, frequently eschewing the media opp of both the red carpet as well as the after-party. It happens.
I do however figure that if you make any of the stuff you see here you’re probably using the recipe at the bottom made up entirely of words. And hey, at least most of the recipes, by the time they get posted, contain measurements more exact than ‘a splash of this’ or ‘a handful of that’. Because I care. So the ingredient shot, close enough…
…because if you are going by the pictures there is a pretty good chance that it isn’t coming out as planned and I am wasting lots of time typing out instructions, time that could well be spent sending useless tweets instead – how dare you. Not really. So to recap, items in mirror may be closer than they appear, or something like that. But this warm salad? To die for.
Warm Potato and Pea Salad
3-4 large mixed potatoes*, scrubbed clean
1 bunch kale or Cavalo Nero, roughly chopped
2 garlic cloves, diced
1 1/2 cups frozen peas
2 Tbsp grain mustard
1 Tbsp lemon juice from approx 1/4 of a lemon
1 Tbsp olive oil
Sea Salt, Cracked Pepper and extra Olive Oil
Under 100 words:
Cut and steam potatoes till just pierceable with a fork. Season and toss in some oil to roast until browned and tender. Saute the kale and garlic until wilted, toss through peas until warm. Whisk the mustard, oil and lemon juice together.
Gently toss potatoes in the dressing. Stir through the greens and peas. Serve warm.
Preheat oven to 220 C [425 F]. Scrub potatoes and cut into finger lengths, steam for 10-15 mins until just fork-tender, but not yet soft enough to eat. Turn onto a lined baking tray, toss with a good glug of oil and sprinkle lightly with salt and pepper. Roast, turning once, for about 25 minutes until browned and tender.
Meanwhile, saute garlic for a minute over medium-low heat, add the kale – with the water from washing it still clinging to the leaves, saute for another minute and cover to steam for 2-3 minutes. Stir through peas and toss until warmed thorugh. Whisk mustard, oil and lemon juice together.
Gently toss the warm potatoes with the dressing. It is quite tangy so start with about half of it and add more as the potatoes absorb the flavours. Stir through the greens and peas. Serve on it’s own or as a side for pretty much any protein.
- For the potatoes I used a mix of a orange sweet potato, a white sweet potato with purple skin [impulse buy, was delicious, will get it again] and 2 red skin Desirees. Do as you wish! Some kinds will steam and roast more quickly than others, but it will all average out in the end, really.