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Preparing:
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Cook time: 20 min Refrigerating: 6 hours
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Ingredients:
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Method:
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500 g new potatoes, Jersey Rolays or charlotte
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Place the potatoes in a pan with salty water and cook until soft. Remove the skins.
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70 g banana shallots
100 g unsalted butter
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In the meantime, chop the shallots. Melt the butter in a pan, add the shallots and cook until the shallots have softened. Season with the salt.
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100 g garden peas, fresh or frozen, blanched
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Crush the potatoes and add the grean peas, crush all roughly.
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2 tblsp chopped fresh parsley
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Add cooked shallots with the butter to the potatoe and garden, then add chopped parsley. Mix toghether
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1 tsp salt
a pinch of freshly ground peppercorns
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Season with salt and pepper
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Transfer the potato and garden peas mixture to mousse rings with lids to get the round shape of the mixture. Fill the rings, press with the spoon and cover with the lids. Press again. It's a very important stage as the mixture must be properly set to hold the shape after you remove the rings.
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You can line a square container with two leyers of cling film. Fill the container with the mixture and press with the spoon. Pack the container tightly with the mixture.
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Cover the mixture with cling film, press with a weight and refrigerate for at least 6 hours until set.
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For dressing:
1 tblsp mustard
1 tblsp honey
1 tbsp cider vinegar
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In a small food processor, combine the mustard, honey, vinegar, salt. Mix together all the ingredients.
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75 ml olive oil
75 ml ground nut oil or vegetable oil
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Combine two oils in a glass jug and gradually add to the mixture in the working food processor. When you pour in all oli you will get silky and shiny dressing.
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Remove the rings and transfer the potatoes and garden peas mixture to serving plate. Serve with the honey dressing. When your New Potatoe and Garden Peas were set in a container, cut it into small portions before you serve it.
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