|Energy (KJ) 1693||20%|
|Energy (Kcal) 401||20%|
|Saturated Fat <0.1g||2%|
|Total Sugars 29.3g||32%|
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
12 baby/new season potatoes
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union