大象传媒

Sail茅ad de phr谩ta铆 teo & isp铆n铆 le h脡amonn 脫 Cath谩in

颁翱惭贬脕叠贬础滨搁
2 phr谩ta n贸 3 phr谩ta an duine. Is f茅idir pr谩ta铆 a ch贸car谩il don sail茅ad seo n贸 is f茅idir pr谩ta铆 n谩r itheadh ar茅ir a 煤s谩id, ach n谩 d茅an dearmad an craiceann a bhaint d铆obh).
2 sheall贸id
dos beag peirsile
ola phis tal煤n
Mustard Dijon
Salann, piobar dubh
F铆n茅agar b谩n f铆ona, ceirtlise, n贸 biot谩ille.
Isp铆n铆 (Is fearr isp铆n铆 Toulouse n贸 isp铆n铆 garbha Iod谩lacha. Muna bhfuil siad seo ar f谩il, ceannaigh an t-isp铆n is fearr & is daoire & is f茅idir. N谩 bac leis na br茅agisp铆n铆 b谩na m铆l铆theacha sin at谩 l谩n ceimice谩n 鈥� n铆 dh茅anfaidh siad c煤is).

MODH
Bain an craiceann de na pr谩ta铆 & ansin d茅an c贸car谩il orthu go dt铆 go mb铆onn siad 鈥済o d铆reach bog鈥�. Cuir na hisp铆n铆 is rogha leat isteach san uisce c茅anna go ceann 10 mbom. n贸 mar sin lena gc贸car谩il 鈥� n铆 bheidh an oiread c茅anna leictreachais, oibre n谩 uirlis铆 de dh铆th ort! Bain as an uisce iad & d茅an iad a ghr铆osadh faoin ghr铆osc谩n. Nuair a bheidh na pr谩ta铆 d茅anta, bain as an uisce iad, ath煤raigh iad & d茅an slis铆n铆 d铆obh ach coinnigh an t-uisce te sin sa phota! Blasta, blasta, iontach, iontach blasta!
D茅an an t-anlann f铆n茅agair 鈥� cuir 3 sp煤n贸g bhoird mh贸ra den ola ol贸ige isteach i mbabhla m贸r measctha.
Cuir 1 sp煤n贸g bhoird mh贸r den mhustard Dijon 贸n Fhrainc (d茅anann n谩isi煤in eile mustard 鈥淒ijon鈥� ach n铆 bh铆onn s茅 mar an gc茅anna, mar n铆 thuigeann siad nach ceart si煤cra a chur i mustard Dijon). Buail isteach 茅 (bain 煤s谩id as forc mura bhfuil greadt贸ir agat) go dt铆 go mb铆onn s茅 measctha mar is ceart & ansin cuir 1 sp煤n贸g bhoird den fh铆n茅agar ceirtlise ann.
(M谩 cheanna铆onn t煤 pr贸ca铆 girc铆n铆 n贸 oinni煤n srl. is iond煤il go mbaintear 煤s谩id as f铆n茅agar biot谩ill铆 lena leas煤. Is f茅idir an f铆n茅agar a 煤s谩id le hanlanna den s贸rt seo a dh茅anamh i ndiaidh duit na picil铆 a ithe.)
Cuir sciar fial peirsile ann & blaistigh le salann & le piobar. Gearr na seall贸id铆 go mion, cuir isteach & measc go maith.
Nuair at谩 an bia ar fad r茅idh, d茅an slis铆n铆 de na hisp铆n铆 & coinnigh te iad faoi ghr铆osc谩n ar theas 铆seal n贸 san oigheann. Cuir na pr谩ta铆 slisnithe i gcriathar miotail & tum san uisce te iad lena dt茅amh ar铆s.
Bain na pr谩ta铆 den uisce, croith an t-uisce breise d铆ob & lig d贸ibh titim isteach san fh铆n茅igr茅ad sa bhabhla l谩ithreach. Measc l谩ithreach. S煤nn na pr谩ta铆 i bhfad n铆os m贸 den anlann isteach & iad fliuch te. Is 茅 sin is c煤is leis an bh茅ile seo bheith chomh speisialta sin, in ainneoin nach bhfuil a l谩n comh谩bhar ann. T茅ann blas na seall贸ide & an fh铆n茅agar isteach go domhain i ngach slis铆n pr谩ta & sin 茅 an f谩th nach f茅idir gan an sail茅ad seo a ithe n谩 dearmad a dh茅anamh den bhlas ina dhiaidh!
C贸irigh na pr谩ta铆 ar phl谩ta & cuir slis铆n铆 den isp铆n te ar a mbarr. Ith le duilleoga sail茅id & le tr谩ta铆.

Warm potato and sausage salad

INGREDIENTS

2 or 3 potatoes per person. ( potatoes can be cooked specifically for this salad or could be left over from the previous night鈥檚 meal. In any case 鈥� peel them).
2 shallots
Small bunch parsley
Groundnut or peanut oil
Dijon mustard
Salt, black pepper
White wine, cider or spirit vinegar.
Sausages (preferably Toulouse or an Italian coarse sausage. Seek out the best coarse pure pork sausage you can find and can afford.

METHOD
First, peel the potatoes and then cook them 鈥渏ust so鈥�. Save on electricity, washing up, extra utensils etc, by plunging the sausage into the same water for about 10 mins. to cook them through. Remove & brown under the grill. When the potatoes are cooked, remove, refresh & slice but keep that water in the pot. Tasty, tasty, very, very tasty.
Make the vinaigrette sauce 鈥損lace 3 large tbsps of olive oil in a large mixing bowl.
Add 1 large tbsp of French Dijon Mustard (I stress French as Dijon mustard made by other nationalities is just not the same as they simply haven鈥檛 grasped that you don鈥檛 put sugar in Dijon mustard). Whisk this in (using a fork if you don鈥檛 have a whisk) until fully incorporated, then add 1 tbsp of cider vinegar. (Incidentally 鈥搃f you buy quality jars of gherkins, onions, etc, you鈥檒l find that they are usually preserved in spirit vinegar. When you鈥檝e eaten the pickles, use it for sauces such as this.)
Add a generous helping of parsley, season with salt & pepper. Finely chop the shallots and add to this & mix well.
When ready to serve, slice your sausages & keep warm under a low grill or in the oven. Place the sliced potatoes in a wire sieve and dip into the hot water to heat them through again.
Remove the potatoes, shake off the excess water & drop immediately into the vinaigrette in the bowl. Stir immediately as the hot wet potatoes absorb so much more of the sauce which really is what makes it so special, despite the paucity of ingredients. The combination of shallot and vinegar goes right to the heart of each slice of potato rendering this dish unforgettable and unputdownable.
Arrange the potatoes on a plate and top with the slices of hot sausage. Serve with salad leaves & tomatoes.

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