POTATO COOKED IN THE EARTH IT WAS GROWN IN

POTATO COOKED IN THE EARTH IT WAS GROWN IN

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Volker Marecek
Benjamin McManus

These potatoes are cooked creamy and soft in the earth it was grown in and served with smoked curd, chicken floss and wild watercress.

  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Coconut Husk Ash
  • 1 Young Coconut, outer green husk removed
  • 10 Puha Leaves (Wild Watercress)
The Potatoes
  • 4 Small Potatoes, peeled
  • 20ml Grape Seed Oil
  • Salt flakes to taste
  • 3kg Oil
  • 2 Tea Towels, soaked in water
  • 2 Small Cheesecloths, soaked
Chicken Floss
  • 100g Chicken Breast
  • 100ml Soy Sauce
  • Canola Oil
Smoked Curd
  • 200g Goat Milk Curd Cheese
  • 200g Fromage Blanc
  • 8 drops Smoking Liquid

Methods and Directions

Coconut Husk Ash
  • Crack the top open with a few sharp blows from a meat cleaver.
  • Drain the coconut water (reserve for another use). Remove the flesh.
  • Leave the coconut husk in a warm place to dry for 4 days.
  • Place the coconut husk in a roasting tray and place it on the grill, then set the husk alight with a kitchen blowtorch. Let the flames die down and leave the husk to cool down. Grind the husk into an ash using a mortar.
The Potatoes
  • Preheat the oven to 160C and in a bowl, combine potatoes, oil and sea salt.
  • In a deep roasting tray, place the soil in an even layer to cover the base of the tray.
  • Place a damp tea towel over the soil, then a piece of the cheesecloth.
  • Place the potatoes on the cheesecloth, then cover with the other piece of the cheesecloth and tea towel, making sure they are separate from soil.
  • Place the remaining soil on the top and tightly cover with foil.
  • Bake for 3 hours, then reduce the temperature to 100C and bake for a further 4 hours. The texture of the potatoes should be soft and creamy.
Chicken Floss
  • Marinate the chicken in the soy sauce for 1 hour in the fridge.
  • Drain the chicken. Fill small saucepan with canola oil and heat to 165C.
  • Deep fry the chicken for 10 minutes. Remove, drain on paper towel and cool.
  • Chop into 2cm pieces, then blitz until fluffy in a food processor for 1 minute.
Smoked Curd
  • Mix all ingredients together and set in refrigerator

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