In 4 short years Jess Daniell has gone from serving healthy,home-cooked, takeaway dinners to busy friendsand friends of friends during the week from her home (the original"underground kitchen") in Auckland, then from various pop-up locations as demand grew, to today at her very own delis in Herne Bay and Remuera. My Underground Deli, Jess' second book, is self-published, of course! There's no stopping this self-confessed foodie whose passion is "inspired by a love of experiencing new cuisines through intrepid adventures". This is a book that Jess'Underground Kitchen customers have snapped upinstantly. Customers who live outside of the deli localeswill find it at all good bookstores and online at juk.co.nz.You are in for a treat.
Ingredients
| 1 kg | Baby potatoes |
| 1 cup | Frozen peas |
| 2 cloves | Garlic |
| 2 Tbsp | Red wine vinegar |
| 2 Tbsp | Lemon juice |
| 1 Tbsp | Dijon mustard |
| 1 tsp | Sugar |
| 1 tsp | Curry powder |
| ½ tsp | Ground cumin |
| 1 cup | Spinach leaves |
| 1 large handful | Parsley |
| 1 large handful | Coriander |
| 1 cup | Rice bran oil |
| 1 | Preserved lemon, insides removed and rind finely sliced |
| 3 | Spring onions, finely sliced |
| 1 bunch | Snow pea sprouts |
Directions
1 Fill a large saucepan with water and bring to the boil. Cook potatoes until just fork-tender, 15-18 minutes. Drain and allow to cook slightly.
2 Cover frozen peas with boiling water and allow tostand for 5 minutes. Refresh with cold water and drain.
3 To make the dressing, add garlic, vinegar, lemon juice, mustard, sugar, curry powder, cumin, spinach and parsley to the bowl of your food processor. Set aside the coriander leaves and add the roots to the bowl. Blitz to a rough paste. With the food processor still running, slowly drizzle in the oil until you have a thick, green dressing. Season with salt and pepper.
4 Toss the dressing through the potatoes, and top with peas, preserved lemon, spring onions, snowpea shoots and reserved coriander leaves. Serve with extra dressing to drizzle.
