Recipes+
Ingredients
Method
1.Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; cool slightly.
2.Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil, without stirring, for 7 minutes; drain. Cool under cold water. Peel, then chop eggs.
3.Gently remove rosemary leaves from lower part of stems to make 18 skewers. Using a sharp knife or scissors, trim woody ends at an angle to make threading easier. Thread a piece of bacon, an onion wedge, a potato then another piece of bacon onto each sprig. Place skewers on a platter; drizzle with oil, turning to coat. then season.
4.Preheat barbecue grill to moderate. Cook and turn skewers for 5-8 minutes or until browned. Transfer to a serving platter. Drizzle with dressing. Serve sprinkled with egg.
Use bamboo skewers instead of rosemary. Make ahead: You can prepare an hour ahead; keep, covered, in the fridge. Cook just before serving. Add different vegetables, such as zucchini and capsicum.
Note
