{"id":4232,"date":"2013-02-18T19:42:47","date_gmt":"2013-02-18T19:42:47","guid":{"rendered":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=4232"},"modified":"2013-03-11T11:05:32","modified_gmt":"2013-03-11T11:05:32","slug":"crunchy-new-potatoes-and-creamy-horseradish-sauce","status":"publish","type":"post","link":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=4232","title":{"rendered":"Crunchy new potatoes and creamy horseradish dip"},"content":{"rendered":"<p>The potatoes are adapted from a <a href='https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2013\/02\/crunchy_new_potatoes.pdf'>BBC Good Food recipe<\/a>.  I made them to accompany homemade smoked trout.  I served them together with undressed salad leaves.<\/p>\n<p>Boil new potatoes until they are done (about 10 mins).  Drain and allow all steam to evaporate.  Place on a greaseproof sheet lightly crush, drizzle with olive oil, sprinkle with salt and gently toss.  Bake on a greaseproof sheet on an oven tray at 175C with fan for 15-20 mins or until there are lots of crispy brown edges.  These can be flavoured with paprika and the like.<\/p>\n<p>10 Mar 2013<br \/>\nIf the new pots are large enough for it to be practical, after cooking and cooling cut in half and score as you would a mango hedgehog.  Cook with the scored side facing downwards for about 10 mins, then turn over to brown the skin side.<\/p>\n<p>The dip was adapted from a <a href='https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Jamie_Oliver_yorkshire_puds_smoked_trout_horseradish_pate.pdf'>Jamie Oliver recipe<\/a>.  I wanted a condiment to eat alongside rather than a pate which incorporated the smoked trout. So I put 125g cream cheese, 2 heaped tsp grated horseradish (not sauce), fried onions (I had no chives) and lemon juice into the mixer.  I seasoned with pepper.  It turned out really well but a little too lemony; you don&#8217;t need all the juice of half a lemon so start with half of that.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The potatoes are adapted from a BBC Good Food recipe. I made them to accompany homemade smoked trout. I served them together with undressed salad leaves. Boil new potatoes until they are done (about 10 mins). Drain and allow all steam to evaporate. Place on a greaseproof sheet lightly crush, drizzle with olive oil, sprinkle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4232","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4232"}],"version-history":[{"count":12,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4232\/revisions"}],"predecessor-version":[{"id":4235,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4232\/revisions\/4235"}],"wp:attachment":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}