Stuffed Palermo Boats



  • 6 medium-sized potatoes for boiling , peeled

  • 100g garden peas (frozen)

  • 3 Sweet Palermo capsicums

  • 4 large gherkins

  • 1 apple

  • 1 shallot

  • 150g diced ham

  • 4 tbs mayonnaise

  • 1 tbs curry powder

  • 1 tbs fine mustard

  • 4 skewers + (Coloured) paper


  1. Cut the potatoes into evenly sized chunks and boil them in salted water for approximately 20 minutes or  until cooked. Add the frozen garden peas for the last 3 minutes. Drain off the water and allow the potatoes to cool a little before dicing them into approximately 8 mm cubes. Arrange them along with the garden peas on a shallow dish or tray and leave to cool.

  2. In the meantime, halve the Sweet Palermo capsicums lengthways and remove the green stem and the seeds. Retain 4 nicely shaped halves as boats. Dice the rest into cubes of approximately 5 mm.

  3. Cut the gherkins into 5 mm slices. Cut the apple into quarters, remove the core and then dice the rest into cubes of approximately 5 mm. Finely chop the shallot and cut the ham into 5 mm cubes. Mix all the chopped vegetables and the diced ham through the potatoes and then add the mayonnaise, curry powder and mustard.

  4. Season to taste with salt and pepper.

  5. Cut out the coloured paper to make little sails and flags and glue or staple them to the skewers. Create waves of salad mixture using an ice-cream scoop and place a scoop of mixture in each of the pointed capsicum boats, then gently position the boats on top of the waves.