Spring Fling
Spring Fling
Spring brings asparagus and new potatoes. Present these iconic spring tastes with Kato chic.
Spring Potatoes
This is a brilliant accompaniment to whole smoked or grilled fish.
Serves 8 as a side.
1kg tiny new potatoes
1 tub Kato Masala Yoghurt Dip
Small handful of mixture of fresh mint and Italian flat leaf parsley, chopped
Sea salt and freshly ground pepper to taste
Scrub potatoes.
Boil them in salted boiling water until only just tender.
Drain potatoes and return to pot.
Carefully stir Kato Masala Yoghurt Dip through potatoes.
Ensure all potatoes are well coated.
Season to taste.
Pile onto warm platter and sprinkle with chopped mint and parsley.
Serve immediately
Grilled Asparagus Brushetta
Wonderful for brunch, lunch or as a starter to a casual dinner with friends.
Allow for 2 thick slices of good country style bread per person if lunch or brunch, 1 if a starter.
Fresh fat spears of asparagus
Country style bread, sliced thickly
Clove of garlic, halved
Kato French Classic Pate
Kato Hollandaise Sauce
Snap off tough bottom ends of asparagus and parboil for 1 minute in salted boiling water.
Remove from water and let spears drain and cool on a clean tea towel.
Lightly brush bread slices and asparagus with olive oil.
Rub bread with cut side of clove of garlic.
Grill asparagus and bread on hot BBQ until evenly browned.
Spread bread with Kato French Classic Pate.
Top with asparagus and a creamy dollop of Kato Hollandaise Sauce.
Serve immediately.
Quick Start Ideas
Try these quick ideas.
Quickly sear 6 scallops in a hot pan with little butter. Sprinkle with a whisper of Chinese 5 spice and serve immediately with portion of Spring Potatoes. (Serves 1)
Shallow fry mini pappadoms and serve with Kato Lentil dip and Kato Moroccan Pickle
Wrap 3 fresh asparagus spears into a bundle, held in place with a slice of Parma ham or smokey bacon. Grill on BBQ or roast in oven. Serve with Kato Hollandaise Sauce. Allow for 2-3 bundles per person.
Recipes by Elizabeth Oosterman 2008