INGREDIENTS
1.5kg Chat potatoes
100ml chicken confit fat
Murray River salt flakes
1 Nori seaweed sheet
METHOD
1. Pre-heat Oven on Fan Plus at 160°C.
2. Place nori sheet onto a Baking tray on Shelf position 2. Bake for 5 minutes until toasted.
3. Place in a mortar and pestle and ground into a coarse powder. Reserve.
Potatoes
1. Arrange potatoes in a Perforated steam tray, place in Steam Oven and Steam at 100°C for 20 minutes until soft enough to lightly crush.
2. Remove and allow to dry at room temperature for 10 minutes.
3. Pre-heat Oven on Fan Plus at 200°C.
4. Place in a Gourmet oven dish and using the back of a spoon flatten the potatoes to crush.
5. Pour over chicken fat and season. Place in Oven on Shelf position 2 for 45 minutes until potatoes are brown, turning halfway through to ensure all sides are evenly cooked.
6. Transfer potatoes to a pre-warmed bowl, sprinkle over nori and salt flakes to taste.
Notes
• Nori can be purchased from Asian grocers
• Chicken fat can be substituted for duck fat
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
