Recipes

  

PRINCE HENRY for the perfect "HASSELBACK”

This beautiful Swedish side dish was named after the restaurant in Stockholm where it was created and first served, the Hasselbacken. Created in 1953 and a favourite on the menu still today.
It is no wonder why, almost like a sautéed potato but still connected at the base.  The potato is cut into thin slices across its width almost through then basted and roasted in seasoned butter and oil mix. 
These potatoes turn out crispy on the outside and melt in your mouth tender on the inside.
  • Scrub potatoes - leave skin on. Slice small portion of flesh off the underside so potato sits flat. Take two wooden spoons same size or 2 chopsticks and lay either side of the potato to act as guide for the cutting

  • Slice finely through the potato to the spoons or chopsticks - slices 2 to 3 mm apart, depending on your preference. Then fan the potato and place on a tray with greaseproof paper

  • In a seperate saucepan, combine equal amounts of olive oil, butter and favourite herbs - infuse over heat and baste potato

  • Put tray into top shelf of a hot oven - 200 degrees C. As they cook, continue to baste. 40-45 minutes in oven. Serve with salt, pepper, lemon zest and chives

 

 

"POTATO FOCACCIA" USING ROYAL ASCOT

For a truly delicious Focaccia, we have been experimenting with adding cooked potato into the dough mix. The results are sensational. A wonderful way to create a day-to-day bread easily.
Ingredients:
  • 3-1/4 cups of warm water - approx. 780 mls
  • 2x tablespoons of dry yeast
  • 4x good four-finger pinches of sea salt + 1 extra for the top for baking
  • 1/4 cup of Alto olive oil (Delicate)
  • 1/4 cup fresh Rosemary leaves
Method:
  • Pre-heat oven to approx. 220 Celsius

  • Cut potatoes in half and place flat-side down on baking tray with baking paper

  • Bake in the oven until soft - approx. 30 mins (depends on your oven)

  • Scoop soft potato flesh out of the baked halves and mash or use a potato ricer - potato must be smooth consistency. (Skins can be used, they are fabulous deep fried. Then tip potato into mixing bowl, add in flour and salt)

  • Place warm water in glass bowl or jug and add yeast. Whisk through. Slowly mix the yeast water with the other ingredient on low speed then increase speed to high. Mix for 10 mins

  • After 10 minutes, the dough will be elastic and shiny. Transfer the dough into a clean lightly oiled bowl, cover with a tea towel and set aside in a warm place to rise to double its size (approx. 30 to 45 mins)

  • Spread dough on to a baking tray approx. 2 to 3 cm thick and drizzle with oil, sprinkle with remaining salt and Rosemary leaves. Bake until cooked through. Top should be golden brown (25-30 mins)

  • Allow to cool. Slice focaccia and serve

 

 

  

 

“POMMES ANNA” USING RED BLUSH

“Fabulously delicious!”

 

This classic French dish is a favourite in our house.
Guaranteed to disappear in a blink of an eye and regularly asked for by returning dinner guests. I use Red Blush with skin on for this dish and it is outstanding.
The flesh of this potato softens with the melting butter within the inner layers whilst the skin holds its colour to provide a beautiful contrast both visually and texturally.
Ingredients (enough for 6 people):
  • 8 medium size Red Blush potatoes - sliced finely on Mandolin with skin on
  • 2 tbsp of butter
  • 2 tbsp of Duck Fat - optional add additional tbsp of butter if not using
  • 2 cloves garlic - peeled and bruised
  • 2 tbsp fresh thyme leaves or rosemary leaves
  • 1 finely sliced small Spanish onion
  • Salt and pepper to taste
Method:
  • Preheat oven to 200C

  • Line baking tray with baking paper

  •  Wash and clean the skin of Red Blush potatoes

  • Melt butter in pan with bruised garlic cloves

  • Use a Mandolin on the thinnest of setting and slice the potatoes length wise. Otherwise using a sharp knife slice about 3 mm thin

  • Then fan out one layer of potatoes on the baking tray - approx. size of a dinner plate

  • Remove bruised garlic from the butter and using a pastry brush, evenly coat the potato layer with the garlic flavoured butter

  • Season the layer with salt and pepper and sprinkle the finely sliced onion and your choice of herb leaves across the layer
  • Repeat the process with each layer, reducing the fan of the potatoes gradually so that you end up with your top layer being the size of a tea cup saucer

  • Brush the top with remaining butter, season with salt and pepper. If using Duck Fat, place on top in centre

  • Cover the tray with baking foil and place on middle shelf in oven. Bake the potatoes for 25-30 minutes until they are tender

  • Remove the foil, baste with butter from baking tray and then bake another 25-30 minutes or until the top layers are golden and the edges are crisp and slightly curling

  • Remove from the oven and serve hot

 

 

 

“PARIS MASH” USING JULIA CREME

Paris Mash was made famous in Australia by Guillaume Brahimi and is his signature dish.
This Mash is unapologetically rich with butter. Smooth and silky in consistency almost like whipped cream. Creamy smooth and almost pourable in texture if you are a mashed potato lover this mash is truly worthy of being main rather than a side dish.
Ingredients (enough for 6 people):
  • 6 large Julia Creme with skin on - approx. 800 g- cook whole and select potatoes that are around the same size as they will cook evenly
  • 300 g unsalted butter - cold
  • 300 ml milk - hot
  • 3 pinches fine salt
  • Table spoon good quality olive oil
Method:
  • Place whole potatoes with skin-on in a large saucepan and cover with cold water

  • Add a pinch of salt and the olive oil and bring to the boil

  • Once boiling, reduce the heat and simmer for 25-30 minutes. Test with a knife - if blade moves through easily, they are ready to be drained

  • Drain in colander and then return to the pot to dry off

  • Peel the potatoes while they are still hot

  • Then pass the peeled potatoes through a ricer or use a hand mash either way, then put them back into the saucepan

  • Stir the mash with a wooden spoon until all the moisture is removed - this can be done over a low heat

  • Pour milk into a smaller saucepan and bring to the boil - then reduce the heat to a simmer

  • Place the mashed potato over a low hear and add 50 g of butter, stirring until combined

  • Add 50 ml of the hot milk and stir until combined. Repeat this process until all of the butter and milk has been added and the mash is creamy and fluffy

  • Use balance of salt to season to taste