This sounds different - I'm game for almost anything new.
Any comments before I launch into this exciting recipe for my guests this w/e.
Banana and Spud Salad - Food TV, Licence to Grill
Figured it out Coffee to OZThe problem is probably that "green/unroasted" bit... Lot of coffee diseases overseas that Oz doesn't have yet, so quarantine laws can be pretty strick. I dunno whether...
2 x 1/2 lb. red-skin or baby potatoes (1kg)
1 pounds greenish bananas (4 or 5)
5 lb bag of sugar is 4 lbsNancy Nancy Nancy....this isn't an argument. I'm not defending the sugar companies because there IS NOTHING TO DEFEND AGAINST. Most of the people in this discussion want to believe that sugar companies have shrunk...
1 red onion sliced thin
1/4 cup capers, drained (60ml)
4 tablespoons olive oil (1/4 cup or 60ml)
2 tablespoon white wine vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 1/2 teaspoons salt (12ml)
1 teaspoon milled black pepper (5ml)
3 tablespoons chives (15ml)
1 red bell pepper sliced thinly
Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
