Saturday, 7 January 2012

White chocolate & olive potato salad


  2 King Edward potatoes, dill, 2
   squares white chocolate, 10 kamalata olives, 4 eggs, lemon juice, salt, pepper, 1 pint vegetable oil 
Serves: 2 Preparation: 20 minutes

This might sound incredibly unusual, but the subtle sweetness of the white chocolate, the seductive vanilla notes and the rich saltiness of the olives are a wonderful combination.

1) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the potatoes and cut into chunks then boil in hot salted water for 20 minutes and strain.

3) Whilst the potatoes are cooling, put the chocolate squares into a bowl and set it on top of a bowl of boiling water to make a bain marie. Stir the chocolate until it has melted, then take it off the heat. The chocolate should be warm and not hot because white chocolate has a low melting temperature but give it 30 seconds before stirring it into the mayonnaise to avoid it splitting.

4) Chop the dill and stir into the mayonnaise, then add the cool potatoes.

5) Pit the olives and add to the salad. Stir through and serve.

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