Seasonal dishes
Barbecue Potato Spice with Harissa Herbal Butter dip.
Ingredients
- 100g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 500g Small Potatoes
- 200g Cream Cheese
- 6-8 slices bacon, halved length-ways
- 75g Red cheddar
- 2 sprigs of thyme
- 1 Handful of chives
- 1 tsp Harissa paste
- Salt & Pepper
- Olive Oil
- Small wooden skewers
Directions
- Soak the wooden skewers in cold water for about 30 minutes.
- Clean the potatoes and cook in boiling water for about 15-20 minutes. Remove and allow to cool.
- Mix the cream cheese with butter, herbs, harissa paste, salt and pepper and about 1 tbsp. olive oil to a smooth dip.
- Halve the potatoes lengthways and fill each with a piece of butter, herbs, cheddar and thyme. Fold back together and wrap with the halved bacon slice. Put one potato on a skewer.
- Fry the potatoes on the grill, over a high heat for about 5 minutes, until the bacon is browned.
- Serve with the dip.
