Potato Salad with Wild Venison Chorizo by Great Glen Charcuterie
GREAT Glen Charcuterie specialises in producing charcuterie using only wild Scottish venison. All of their products are produced by hand and air dried because they are passionate about preserving as much of the unique and unrivalled flavour of wild venison as possible.
This recipe is lovely to make in the summer months – it is great for outdoor dining and BBQs, and can be prepared in advance.
For more information about Great Glen Charcuterie please visit www.greatglencharcuterie.com
Great Glen Charcuterie will be one of the artisan producers selling their award-winning charcuterie at the Mhor Festival Market. Mhor Festival, is Scotland’s most spectacularly located, food, drink
and music festival.
Run by Tom and Lisa Lewis and family, Mhor Festival takes place on the banks of Loch Voil in the Perthshire Highlands during the
May Bank Holiday weekend (May 26-28).
For more information about the festival and ticket prices, please visit www.mhorfestival.net
Ingredients: Serves 6
750g Jersey Royals
2 tbsp good quality mayonnaise
2 tbsp natural yoghurt
1 tsp Dijon mustard
1 tbsp lemon juice
3 tbsp snipped chive and other finely chopped herbs such as dill, mint and parsley if you have them
1/2 red onion sliced very thinly
1/2 venison chorizo chopped in small chunks
handful blanched green beans and or grilled asparagus
12 boiled quail eggs or 4 hen eggs
salt and pepper to season
handful salad leaves or rocket
Method
1 Place the potatoes into a pan and cover with cold salted water, bring to the boil and cook for about 12-15min until just cooked.
2 In the meantime make a dressing by mixing the mayonnaise, yoghurt, mustard and lemon juice in a large bowl, add the herbs and salt and pepper to taste.
3 Drain the potatoes and add them to the bowl with dressing and mix well to cover all potatoes. If the potatoes are very big cut into halves before adding to the bowl.
4 Fry the chorizo in a dry pan on a high heat for a few minutes and then remove and add to the the potato salad with the onions, eggs, green beans and asparagus if using.
5 Display the salad on a serving platter with the salad leaves and serve straight away still slightly warm or refrigerate for use later.
In association with Taste Communications.
www.tastecommunications.co.uk
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