Perhaps surprisingly given that we’ve been deluged with guests for the last month, we haven’t actually cooked for them much, or at least, cooked anything we’d dare post. As anyone who’s been a host knows, having guests is an exhausting experience, but especially so when you’re playing the role of tour guide too, so here are two simple side dishes instead of something that required more lengthy preparation.
We ate them with some enormously meaty lamb rib chops and a fat lump of hanger steak that had both been rubbed with a chipotle-cumin-Mexican oregano mix. A hearty red Zinfandel accompanied it all fearlessly.
- 1lb purple potatoes
- 1 red onion, finely sliced into rings
- 4 tbsp grated cotija
- 2 tbsp good olive oil
- 2tbsp chopped cilantro
- kosher salt to taste
- Boil potatoes until they will easily fall off a knife poked into them
- Drain potatoes and while still hot, return to pot with onions, oil, cilantro and cheese.
- Mix ingredients well.
Pattypan Squash with Pumpkin Seeds (Pepitas)
- 1lb pattypan squash
- 1/2cup pumpkin seeds
- kosher salt
- Lots of fresh-ground black pepper
- 2tbsp unsalted butter
- Toast pumpkin seeds in a dry pan until lightly browned, but no more. Reserve.
- Boil squash for five minutes or until tender (but not soft)
- Drain and, again, while still hot, return to pan with butter, pumpkin seeds, salt and pepper
- Combine ingredients well and serve on the side of plenty of red meat.