It’s been a crazy few weeks around here with lots more work happening to the house (unfortunately not in the kitchen) and a big helping of overtime to help afford some of the new cabinets we need to order. Who knew that taking a week off work would actually entail more work than the office job? With all that’s been going on I’m afraid I’ve let my cooking go by the wayside reverting to simple, slightly boring dishes and whatever’s left in the freezer. So please forgive me for posting something I’ve had lurking around on my PC for a little while. It’s a lovely little recipe from Hugh Fearnley-Whittingstall’s column in the Guardian which goes perfectly with barbequed meats or some simply baked fish, no fuss required. The only reason it’s been lurking so long is the frankly, pretty pathetic photos which do this salad no justice.
Sorrel can be a little hard to track down but it’s incredibly easy to grow. I planted a few seeds last summer and is about the only thing in my veggie patch that’s survived this year; it’s almost a little too vigorous and I’ve had to hack it back a few times already. Not that I mind, sorrel leaves have a tangy, lemony flavour, they’re quite sharp and delicious added to a green salad which is where most of ours end up. In this salad warm, sweet, new potatoes make the perfect foil for the acidic leaves and they need no more than a pat of butter and some seasoning to make them sing.
Potato and sorrel salad
Tweaked, just barely, from The Guardian
- 500g new potatoes
- 60g butter
- salt and pepper
- 200g sorrel
Rinse the potatoes, cut any large ones in half and boil for 8–10 minutes until tender. Drain and crush very lightly with a fork. Leave to stand for 10 minutes to cool a little.
Toss the potatoes with the butter and season to taste.
If your sorrel leaves are large, remove the thick central vein. Shred the leaves into ribbons and toss with the warm potatoes.