A good filler to go with most any meat or fish is a potato salad with a lot of parceley and garli, dressed with olive oil, ordinary white malt vinegar and salt. I peel and roughly chop potatoes, pieces not too big or too small, roughly the same size for even cooking. Into a pot, pour in boiling water to cover, and immediately on heat to boil. A little salt. You want the potatoes just cooked. Taste. Into a colander and cool under tap water. Leave to drain properly. Into a bowl, add plenty of chopped parceley and fresh chopped garlic, dress as above to taste. Serve cold.
Posted on: Sat, 09 Aug 2014 01:48:34 +0000
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