Recipe

Potato and bacon rosemary skewers

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6, Makes 18 Item
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Ingredients

Potato and bacon rosemary skewers
  • 18 baby potatoes
  • 2 eggs
  • 18 sprigs rosemary (20cm long)
  • 4 short-cut bacon rashers, rind removed, cut into 2cm pieces
  • 2 small red onions, cut into wedges
  • 2 tablespoon vegetable or olive oil
  • 1/2 cup bought creamy caesar salad dressing

Method

Potato and bacon rosemary skewers
  • 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.

Notes

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.

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