BBQ Hot New Potato Skewers with Mint, Coriander & Coconut
NOTHING can be more delicious than new potatoes in summer, a little bit of butter and rock salt is as perfect as food can be.
If you want something a little different, this recipe could be right up your street. Cook the potatoes until firm, soak a wooden skewer in water for at least 20 minutes and place on a hot BBQ with a little olive oil.
The coconut dressing is one I have used often and has many uses – try it with chicken strips – it is also brilliant with pork.
BBQ Hot New Potato Skewers with Mint, Coriander & Coconut
Ingredients (makes 6)
18 freshly cooked potatoes placed onto skewers
2 tbsp of hot water
1 green chilli de-seeded
4 cloves of garlic peeled
2cm piece of ginger scraped
80g creamed coconut
Good handful of fresh coriander
10 leaves of mint
Finely grated rind of 1 lime
Juice of 3 limes
Pinch of Sea Salt
Olive oil
Wooden skewers soaked in water
Method
1. In a food processor place the water, chilli, garlic and ginger, add the creamed coconut and blitz well before scraping down and repeating for about a further 30 seconds.
2. Add the herbs and rind; chop well again before scraping down and seasoning with sea salt and mix for a further half a minute.
Note: It may be necessary to warm slightly for 10 seconds in a microwave before serving if the mix becomes cold. The dip can be stored in the fridge and kept well in advance.
To serve: Skewer three hot new potatoes onto the soaked skewers and drizzle with olive oil, season with sea salt and BBQ on both sides until golden. Serve on a large plate and spoon over the warmed mint, coriander and coconut dressing.
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