← All recipes

FareShare Gazette -- July 2010 Recipes

A home-style FareShare Gazette -- July 2010 Recipes made with Tarragon White Wine Vinegar, Coarse Salt, Ground Pepper, Extra Virgin Olive Oil, and French Green Beans. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 tsp
• 6 tbsp
• 1/2 lb
• 1 lb
• 2 can
• 2 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   Whisk shallot, capers, Dijon, salt and pepper; slowly add in extra-virgin olive oil, set aside.

2. 2

   Fill bowl with ice water, set aside.

3. 3

   Boil green beans for 1 minute, until bright green, drain and plunge in ice water.

4. 4

   Cut into 1 1/2-inch pieces.

5. 5

   Boil potatoes till tender, 15 minutes, drain, cool slightly, cut into quarters and toss with some vinaigrette, set aside.

6. 6

   Place eggs in saucepan of cold water, bring to boil, cover, remove from heat and set aside for 11 minutes, rinse in cold water, peel cut in wedges set aside.

7. 7

   Heat the oil in the frying pan.

8. 8

   You can test the temperature of the oil by dropping in a little piece of sweet potato; if the oil is hot enough the potato should float to the top and start to cook immediately.

9. 9

   While the chips are frying, place the sour cream into a small dip bowl or ramekin so that it fills one side of the dish.

10. 10

    Pour the sweet chili sauce in to fill the other side.

11. 11

    Drain the cooked chips thoroughly on paper towel and stack them up on a plate.

12. 12

    Serve with the sour cream and sweet chili sauce dip.

13. 13

    Authors' note: "To prepare these in advance, simply pre-fry then reheat in a hot oven for 10 minutes before serving."