My cookbook comes out today! Huzzah! Which means that I am no longer consumed with writing recipes for the book, so I don't have any excuse to neglect this blog. My last post was in November - despicable! I hope this salad makes up for it at least a little bit.
I just came home from Hobart, and the food there is AWESOME! My brain is buzzing with new recipes to try, but if there's one main thing I took away from all the food I ate there (and I ate a LOT of food), it's that the Tasmanians don't hold back when it comes to throwing things into a dish.
You don't just get 'smashed avo on toast', they give you avocado, topped with white Kimchi, alfalfa sprouts, purple cabbage, white bean puree, and a million other tasty bits! The menus are written to deceive you; 'grilled carrot' isn't really grilled carrot. It's a carrot that's been softened in cow's whey with cumin and fancypants aromatics, blackened on the grill, sitting on top of a dollop of parsley aioli and scattered with currants and roasted pumpkins seeds. My island friends, you are all crazy! But I like it. So I'm gonna do it too!
Anyway, here's my roasted potato salad (which actually also has: Togarashi seasoning, roasted mushrooms, curly kale, regular kale, parsley, a pesto-french-viniagrette-and-mayo dressing, sunflower seeds, roasted garlic, barberries and pecorino cheese). Thing is, adding a million ingredients sounds fancy, and it makes things taste lovely, but the sneaky secret is often these recipes are no more difficult or time consuming than anything else.
For this recipe I just chucked the potatoes, garlic and shrooms in the oven and forgot about them for a while, then washed and chopped the kale, poured on some dressing and threw on whatever random toppings I could find in my pantry. Easy! If you cant be bothered making the dressing I made (which was also just out of leftover bits and pieces in the fridge), then I recommend just going with a nice french vinaigrette (try this one - it's my Dad's recipe and it's grrrrreat!).
4 small potatoes, chopped into 2cm thick chunks
2 field mushrooms
4 garlic cloves
1-2 tsp Tamari
2 cups of kale (curly, regular or both), coarsely chopped
Togarashi spice (you can get this at asian food stores, if you don’t have it use chilli flakes or cayenne pepper)
2-3 Tbsp sunflower seeds
2-3 Tbsp barberries (if you cant find barberries you could use currants or dried cranberries)
A little finely grated pecorino cheese (or parmesan)
Put your potatoes, garlic cloves (whole and still in their skins), and mushrooms on an oven tray with a little olive oil. Salt the potatoes generously and sprinkle with the Togarashi seasoning!
Put the Tamari on the furry inside bit of each mushroom. Roast everything at about 200˚C for 30-40 minutes, or until the potatoes are soft inside and crispy on the outside, an the mushrooms look all juicy and tender.
While the potatoes etc are roasting, wash and roughly chop your kale. Pour the dressing over the kale and massage it in!
Take the potatoes and mushrooms out of the oven and let them cool down for 5 minutes. Pop the roasted garlic out of its skin and chop it into chunks.
Chuck the potatoes and garlic in with the kale and give them a toss. Stick it on a plate, put the mushrooms on top, scatter the sunflower seeds and barberries on top, and lastly grate a little pecorino cheese over the whole thing. Eat!