The Urenika potato was the first Maori potato in Koanga’s collection. It is long and tubular with dark purple skin and flesh, which retains its colour beautifully when cooked. The Urenika is part of our potato trial where we are endeavouring to turn-back the deterioration of New Zealand’s organic heritage potatoes, which have been shrinking in size and losing resilience over the past 20-years. Read about our potato trials for 40-odd NZ organic heritage varieties here.
This Urenika Potato and Quinoa Salad with Capsicum Aioli recipe has kindly been shared with us by Kokako organic cafe in Grey Lynn Auckland. It tastes best when you grow the ingredients yourself -get your seeds here.
• 500g Urenika purple potatoes (cut into bite-sized pieces) • 150g red organic quinoa • 1 courgette (cut into small cubes) • 10g red onion (sliced very finely) • 50g green beans (cut into 2cm lengths) • 10g pinenuts • 5g chopped spring onion • 5g chopped parsley
• 25ml extra virgin olive oil • 125ml canola oil • 1 egg yolk • 1-2 garlic cloves • 1/2 red capsicum • 1/2 tsp whole grain mustard • 1/2-1 Tbsp cabernet sauvignon vinegar (or any kind of red/white wine vinegar) • salt and pepper to taste
1. Prepare the salad ingredients:
– Boil the Urenika potatoes for 10-15 minutes until sufficiently cooked. - Cook quinoa in boiling water for 10-15 minutes. - Sauté courgette until lightly caramelised. - Spread pinenuts on a baking sheet and bake at 180°C, stirring occasionally, until golden-brown, which should take 5-10 minutes.
2. Prepare the aioli:
– Sauté or roast capsicum until nicely cooked, put aside to cool. - Place egg yolks, mustard, vinegar, capsicum, salt and pepper in food processor. - With the motor running, add oil in a thin, steady stream until the mixture emulsifies and thickens. - Taste and add more seasoning or vinegar if needed.
3. Place all vegetables in a bowl and pour the aioli, toss gently. Taste and season if needed. Sprinkle over pinenuts, parsley and spring onion.
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