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Potato Salad with Lager & Roman Vinaigre Dressing

VinegarsThis recipe for Potato Salad with Lager & Roman Vinaigre Dressing comes from chef Alan Coxon - www.alancoxon.com

This recipe demonstrates the use of one of the products in Alan's historic Vinaigres range of products. Alan has delved back in time to reproduce flavours and ingredients that once adorned tables of the mighty Roman Emperors, Mediaeval Knights and Ancient Greek temples. There are three uniquely varying flavours reminiscent of periods as far back as 44BC to the Fourteenth century AD which are now available for you to savour and to experiment with in your own home.

Each period product holds unique combinations of flavours that will enhance modern cooking and make for interesting discussion at the dinner table or around the barbeque. Lovingly prepared using traditional and natural production methods, acidulated over oak wine barrels and using only the finest quality natural ingredients, thes unique products are stored in hand-blown bottles that bring a true sense of history to modern dining tables, for your full enjoyment in the future.

To find out more have a look at the articles entitled Vinegars . . . and you thought they were just for chips or visit www.alancoxon.com

Here's a salad for the boys!

Ingredients for Potato Salad

450g (1lb) medium equal-sized potatoes, peeled
1 small red onion, finely chopped
2 tbsp chopped fresh parsley

Lager dressing:
100ml (3 1/2fl oz) olive oil
1 red onion, thinly sliced
200ml (7fl oz) lager
1½ tbsp Roman Vinaigre
1 tbsp Dijon mustard
1 tsp caster sugar
Sea salt and freshly ground black pepper

How to make Potato Salad

  • Cook the potatoes in boiling, lightly salted water for about 20 minutes, until tender. Drain well and cool slightly.
  • Meanwhile, make the lager dressing. Heat 2 tbsp of the olive oil in a small frying pan and gently fry the onion for about 5 minutes until softened, but not browned. Add the lager and Roman Vinaigre and simmer for 5 minutes.
  • Transfer the mixture to a food processor and add the mustard, caster sugar and seasoning. Whilst the motor is running, slowly pour in the remaining olive oil to give a fairly thick dressing.
  • Slice the potatoes into 5mm (1/4in) rounds. Whilst they are still warm, gently mix them with the lager dressing, red onion and parsley, taking care not to break them up.
  • Check the seasoning, then serve warm or at room temperature.

Serves 4 - 6

Alan Coxon
www.alancoxon.com

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