Some great recipes I stumble upon are all about the visual image that accompanies them in a cookbook, whilst others are the combination of flavours that sing to my palate long before they are a reality. When the two meet in the same location its a happy joy for me and one that I’ve felt browsing through Katie Quinn Davies cookbook “What Katie Ate and Other Bits and Bobs”. I believe that this Australian (originally from Ireland) food blogger is probably one of the more successful ones out there in our local arena and a big part of that has to do with her styling, photography and tone. She has the eye for what looks good and I love that its stylised mess on many occasions rather than clinical purity that so many food bloggers try to achieve. I love the honesty of her posts and that edge that people with talent tend to have. But back to the food. I picked this book for The Cookbook Guru because I thought it would be a great opportunity for fellow bloggers to expose ourselves to what does work out there in blogger land, and I loved this book, having borrowed it from the library multiple times, and wanted a good excuse to explore it in detail.
This is the first of my contributions and I loved it for the flavour combination as mentioned above. In particular for me was adding the capers to the dressing which is something I will remember to do more often as it ‘made’ the flavour of the salad in my opinion and worked really well with the potatoes. It’s a recipe that lends itself to being made in advance and served with a BBQ of lamb or alternatively as we did, topped with some smoked trout flaked over the salad and a boiled egg each and it made for a delicious and healthy meal. I think poached or smoked chicken or perhaps a piece of grilled salmon would work equally as well.
Baby Potatoes with Asparagus and Caper Dressing
from What Katie Ate and Other Bits and Bobs by Katie Quinn Davies
- 10 small-medium baby potatoes (approx 750g)
- 1 tsp fine salt
- 1 large bunch thin asparagus, about 10 spears, woody ends removed and cut into 2 cm pieces
- handful or watercress or rocket
- 100ml extra virgin olive oil
- 2 tbl sp lemon juice
- 1./4 salted capers, rinsed and finely chopped
- handful dill fonds, chopped
- sea salt and freshly ground black pepper for seasoning
Cook your potatoes whole and then allow to cool completely. Cut into bite sized pieces. Cook asaparagus until just turning bright green and then immediately put into a bowl of iced water to stop the cooking process.
to make the dressing combine all ingredients in a small bowl until well mixed.
Dress the potatoes and asparagus in a large bowl with half the caper dressing and then place out onto a large platter. sprinkle the watercress leaves over the top of the ingredients and then drizzle the remaining dressing over the platter.
Serves 4 as a side dish.
Shared With Love,