Ingredients:
500g Comber Earlies
100g Natural Smoked Cheddar Cheese/Grated
200ml Double Cream
100g Diced Shallots
25g Chopped Flat Parsley
25g Chopped Chives
10g Chopped Dill
10g Chervil/not chopped for Garnish
100g Salted Butter
Salt and Black pepper
Selection of Summer Salad Leaves
35ml Raspberry Vinegar
100ml Rapeseed Oil
½ Teaspoon English Mustard
Method:
1) Wash/ do not peel and boil the Potatoes in lots of Boiling Water until tender but still have a little bite and leave aside to cool a little
2) Meanwhile using all the butter cook off your shallots slowly without any colour
3) Add all the cream and reduce a little to approx. 70 percent of original volume
4) Reduce the heat and add the cheese, cook for two minutes or until all the cheese has melted into the sauce, Slice all the potatoes into 4mm slice and add to the cream mixture
5) Check for seasoning and add salt and pepper if needed, leave aside to keep warm but not hot
6) Meanwhile make your dressing by putting the vinegar, mustard and oil in a bottle with a little salt and pepper, put on top and shake until all ingredients have come together
7) Give your summer leaves a quick wash in fresh running cold water and allow to drain
8) Ready to plate, add the chopped soft herbs to the potato mixture and stir gently
9) Divide the potato mixture evenly between four plates, dress a selection of the leaves and divide in four and place onto the potato mixture, garnish with the chervil and serve
Allergen information:
Milk
Mustard
Sulphite
Happy Cooking
