Another recipe to mark the last day of 2017! Potatoes are pretty much a frequent staple in parties. Roasted, boiled, mashed, on a pie, deep-fried into chips etc. These are great methods to cook them but what about the sauces? Chilli and Ketchup are common favourites but they might get boring after a while.
I’ve improvised a sour cream recipe that was inspired by Nigel Slater. His Salmon and Roasted Garlic Cream recipe involves blending double cream together with roasted garlic and ladling the mixture over salmon that are on crispbreads.
- 1-2 garlic cloves, skins on
- A pinch of salt and pepper
- Approx 1 tbsp lemon juice, to taste
- Grated lemon zest
- A small tub of sour cream (200ml)
- Roast the garlic in a 180°C oven until it is soft.
- Spoon out the sour cream into a medium-sized bowl. Mix it gently to loosen the cream.
- Squeeze the roasted garlic into the sour cream and dispose of the skins. Make sure you mash the garlic.
- Add the lemon juice, zest, salt, and pepper.
- Mix well.
- Eat it with boiled potatoes, spread it on bread with egg slices and bacon, use it in salads too!
This is extremely easy to make, full of flavour, and can be totally customised. To make it more luxurious, add a few drops of truffle oil to give it “boomz”. This can be used as an appetizer: a bowl of it in the centre of the table with breadsticks around it, or a dollop of cream over smoked salmon.