Dunno about CD, but for me, the best, BEST potato salad starts with the potatoes.
This week they are at their absolute finest. Go to a Farm Shop, and buy what they sell. Freshest is finest, Jersey Royal if you can get them, we have Cornish at the moment. Our home grown are a few weeks off.
Boil for 16 minutes until only just done. When still hot, mix with sea salt and home made mayonnaise, and chopped chives.
The mayonnaise is made with a whizz machine, a couple of egg yolks, and a drip feed of sunflower (or rapeseed) oil until just so. The end.
BBQ1 for the weekend. Large daughter away, so we are allowed to eat fish. So many options.
To set the taste buds alight we start with queen scallops, drizzled in olive oil.A small bunch of asparagus each, tied up in chives, and marinaded in oil and lemon juice with sesame seeds. Yumkins.To just add that certain something there is a bowl of melted garlic butter for dipping anything you like...Such as a skewer full of shell-on prawns. Large mushrooms, drizzled with flavoured olive oil. Some have brie in them.To keep you interested, there's couscous with chopped pepper, sundried toms, mint, lemon.But that is just the appetiser for the swordfish steaks.Nothing fancy. They don't need it. Just enjoy.
Dessert wasn't on the coals today, it was Eton Mess Trifle. We all agreed that the best bit about any trifle is that shock when you have tasted one piece of sponge, and got to your second mouthful. That's the one with the alcohol. BANG!
Of course the embers demand a few marsh mallows to be toasted.
Typing and spelling may be slurrd now.
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