vegetable - potatoes, lime, cumin
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
New
Potatoes in Lime Vinaigrette with Cumin
A delicious quick potato variation perfect for summer fare! Serve slightly
warm or cold, the tease of lime and cumin are delightful!
serves 2 (multiplies easily)
10 new potatoes (small, golf ball size potatoes)
1 lime, zest and juice
1 t. ground cumin
1/4 ground ginger
2
dashes Soya sauce
4 T. olive oil
salt, pepper
Cut the potatoes in half and boil in the skin in a little salted water until
just done (do not over cook).
In the meantime, zest the lime, remove the juice and whisk with the remaining
ingredients in a small bowl. Adjust to taste, adding a little more lime or
salt.
Add the drained potatoes to the marinade and stir to coat. Allow to marinate 15 minutes cut side down before stirring again. Marinate at least another 15 minutes.
Tip:
if you like to serve these slightly warm, allow to marinate in a warm oven (+ -
150 ° C.) which is my favourite method for these. Also good cold and
refrigerated for several hours.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant