06 Mar Summer potato salad, pasta salad, pork meatballs, club sandwiches and fresh fruit served with Pearly Bay dry white on the beach

Posted at 08:13h in Nibbles / Amuse-bouche, Pork, Recipes, Side dishes & Salads, Starters, Vegetables, White Wine by

Summer potato salad, pasta salad, pork meatballs, club sandwiches and fresh fruit served with Pearly Bay dry white box on the beach
Summer potato salad, pasta salad, pork meatballs, club sandwiches and fresh fruit served with Pearly Bay dry white box on the beach
Print Recipe
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Summer potato salad, pasta salad, pork meatballs, club sandwiches and fresh fruit served with Pearly Bay dry white box on the beach
Summer potato salad, pasta salad, pork meatballs, club sandwiches and fresh fruit served with Pearly Bay dry white box on the beach
Print Recipe
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Potato salad
  • 1 kg Baby potatoes,
  • A handful of chives, chopped
  • 15 ml yellow mustard seeds
  • 100 ml red wine vinegar
  • 100 ml olive oil
  • 1 red onion, peeled, halved and thinly sliced
  • 1 small red cabbage, thinly slices
  • Salt and pepper to taste
Pasta salad
  • 500 grams spiral pasta (fusilli) cooked, strained and cooled
  • 500 ml mayo
  • 45 ml Curry powder
  • 200 grams butternut, cooked and cut into cubes
  • 200 grams streaky bacon, crispy cooked and roughly chopped
  • 1 tin sliced peaches
  • 1 tin whole kernel corn
  • Salt and pepper to taste
Pork meatballs
  • 500 grams pork sausage meat, rolled into 16 meatballs
  • Flour, egg and breadcrumbs to coat
  • Some oil for frying
  • 300 ml mayo
  • A handful of fresh coriander and basil, finely chopped
  • 1 small green chilli, finely chopped
  • 10 ml brown sugar
  • 10 ml apple cider vinegar
  • 5 ml Fresh grated ginger
Club Sandwiches
  • 8 slices white bread, toasted
  • 200 ml mayo
  • 400 grams streaky bacon, crispy cooked
  • 2 heads Romaine lettuce
  • 3 tomatoes, sliced
  • 4 fior de latte mozzarella balls, sliced
To serve
  • Fresh fruit such as nectarines, pineapple, kiwi and cherries
Instructions
Potato salad
  1. Boil the potatoes until cooked, cut in half while still warm and add the olive oil and vinegar. Leave to cool.
  2. Add the chives, mustard seeds, onion and red cabbage and season to taste.
  3. Keep in the fridge until serving.
Pasta salad
  1. Mix all the ingredients together and season to taste. 2.
  2. Keep refrigerated until serving.
Pork meatballs
  1. Coat the meatballs in the flour, then in the egg and then in the crumbs.
  2. Deep fry in medium hot oil until golden brown. Keep warm.
  3. Mix the mayo, herbs, chilli, sugar, vinegar and ginger together and season to taste.
  4. Serve the sauce with the meatballs.
Club sandwiches
  1. Spread the mayo on all the toasted slices of bread.
  2. Layer the bacon, lettuce, tomatoes and mozzarella on the bread and cut into triangles.
To Serve
  1. When you go to the beach, serve the potato salad, pasta salad, pork meatballs and club sandwiches with the fresh fruit and the Pearly Bay dry white.