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Side dish, Serves 4

Stuffed pepper boats

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Ingredients

6 medium-sized potatoes for boiling (approx. 600 g), peeled
100 g garden peas (frozen)
3 pointed peppers (yellow, orange and red)
4 large gherkins
1 apple
1 shallot
150 g boiled ham (thickly sliced or diced)
4 tbsp mayonnaise
1 tbsp curry powder
1 tbsp fine mustard
4 skewers
(Coloured) paper

Preparation

1 Cut the potatoes into evenly sized chunks and boil them in salted water for approx. 20 min. until cooked. Add the frozen garden peas for the last 3 minutes. Drain off the water and allow the potatoes to cool a little before dicing them into approx. 8 mm cubes. Arrange them along with the garden peas on a shallow dish or tray and leave to cool.

2 In the meantime, halve the pointed peppers lengthways and remove the green stem and the seeds. Retain 4 nicely shaped halves as boats. Dice the rest into cubes of approx. 5 mm.

3 Cut the gherkins into 5 mm slices. Cut the apple into quarters, remove the core and then dice the rest into cubes of approx. 5 mm. Finely chop the shallot and cut the ham into 5 mm cubes. Mix all the chopped vegetables and the diced ham through the potatoes and then add the mayonnaise, curry powder and mustard. Season to taste with salt and pepper.

4 Cut out the coloured paper to make little sails and flags and glue or staple them to the skewers. Create waves of salad mixture using an ice-cream scoop and place a scoop of mixture in each of the pointed pepper boats, then gently position the boats on top of the waves.

Tip This also makes a nice party treat. For 20 servings: 14 pointed peppers. Retain 20 halves as the boats and use the rest as filling for the salad mixture. You will also need 10 potatoes, 200 g garden peas, 5 gherkins, 2 apples, 2 shallots, 300 g ham, 8 tbsp mayonnaise, 2 tbsp curry powder and mustard. These proportions differ slightly from above, but otherwise you will be left with too much mixture. Place a scoop of salad mixture into each boat!

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