I have canapes on my mind at the moment because next week I am catering a small cocktail reception for 40 people. Anyway, I had this thought about raclette potatoes. If you aren't familiar with raclette potatoes, they are golden, buttery and totally delicious. Boiled, they taste like they have been soaked in melted butter. They also keep their shape really well when cooked, which makes them lousy for irish stew but excellent for samosas and, I theorise, for cocktail food.
My thought was to do a sort of deconstructed potato salad... potatoes sliced skewered and layered with mustard mayonnaise. But this alone, while tasty, would be texturally dull as dishwater, and equally boring to the eye.
So what to do? How about a sliver of cucumber, to add some colour and texture... not bad, not bad at all.
Completely coincidentally, tonight's little invention fits into the Recipe Remix food challenge - to rethink a traditional summer "cookout" food. Now to be truthful I am not entirely sure what a cookout is (I am thinking it is what we Aussies call a "barbie") but potato salad is one of the dishes listed as a dish to be played with, so this becomes my little contribution to the fun!
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