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Robin Peirce

POTATOES IN THE PINK
I cook because I consider food and wine a support for good conversation around a table; this is called deipnosophism, which is an excellent word to trot out in company. This summer recipe arose from a glut of small red potatoes and a good raspberry crop. Steam the spuds till ‘al dente’ and don’t skimp on the raspberries so that it’s a lovely
shiny red! 
INGREDIENTS
  • 1 kg small red potatoes
  • 1 tbsp olive or sesame oil
  • 3 tbsp raspberry vinegar (see below)
  • 1 tsp grated root ginger
  • 3 cloves garlic, crushed
  • Salt & freshly ground black pepper
METHOD
  1. Wash the potatoes and steam them until they are cooked. Put aside to cool
  2. While they are cooling, mix together the other ingredients and shake well. Alter amounts to suit your taste.
  3. Pour this dressing over the potatoes. Making sure they are well coated. Refrigerate
  4. Just before serving spoon the dressing at the base over the base. Serve cold with raspberry leaves and berries for decoration.
RASPBERRY VINEGAR
  1. Soak 500g berries in 500ml white wine vinegar
  2. Let it stand for 3 days then strain or liquidise
  3. Add 1 cup sugar for each 2.5 cups of liquid.
  4. Bring to the boil then simmer for 2 hours.
  5. Bottle and seal. Use as directed in the Pink Potatoes recipes.
Robin Peirce
Robin Peirce
Robin lives in Marton New Zealand with her husband Richard; they are owned by a young, soft-toy devouring Cavoodle called Bella.
Robin writes:
I come from a musical family on both sides; Grandma was an opera singer, my father
a pianist and everyone played an instrument and sang.  I qualified in London and taught music in schools for several years, in England and NZ.  I was ordained in 2010 and now train the parish choir among priestly duties. 
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