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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

19 Apr roast harissa potato salad

Posted at 18:18h in lunch, recipes, supper, vegetarian by

If our early summer is a cause for concern for you – does sunshine at Easter mean grey skies in June? – distract yourself by eating platters of delicious salads outdoors.

Roast New Potato Salad with Harissa

406A2509

Serves 2

Prep Time: 5 minutes

Cooking Time: 35 minutes

Ingredients

1 kg baby potatoes

1 lemon

1 bulb of garlic

1 teaspoon cumin seeds

2 tablespoons of olive oil

4 tablespoons of natural yogurt (not greek)

4 tablesppons of water

Half tablespoon harissa paste

Finely shredded mint

  1. Pre-heat your oven to 200c / 180c / gas mark 6.
  1. Slice each potato in half and place into a roasting dish. Slice the lemon into quarters and place around the potatoes. Slice the bulb of garlic in half and place in the roasting tray. Sprinkle with the cumin seeds and drizzle with the olive oil. Roast for 30 to 35 minutes, until cooked through and golden brown. Remove from the oven and allow to cool.
  1. To serve, mixing together the yogurt, water and harissa paste. Place the roasted potatoes on a serving platter and drizzle with the harrisa yogurt. Finish with a sprinkling of freshly chopped mint. This dish is lovely on its own or with some roast meat on the side. Fry any leftovers with a few eggs for breakfast the following day.

Storecupboard essential: Harissa paste

I’ve told you about this spicy North African paste before but, just in case you missed it the first time, seek out a tube of Le Phare du Cap Bon, available in specialist food shops and well-stocked supermarkets.

 

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