INGREDIENTS
200g agria potato, peeled
90g egg whites (approximately 3 eggs)
1 tsp caraway seeds
50g grated parmesan
500ml grapeseed oil, for frying
80g soft goat cheese
1 punnet of sweet cherry tomatoes, sliced
40g salmon roe
Fennel pollen
METHOD
Potato and caraway tuille
1. Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
2. Remove potatoes from Steam Oven and mash to a fine purée.
3. Mix the warm mash potato and egg whites together.
4. Pre-heat Oven on Intensive Bake at 180°C.
5. Line a perforated baking tray with baking paper or a silpat mat. Spread the mixture thinly and evenly onto the baking paper or silpat mat to a thickness of 4mm.
6. Sprinkle with caraway and parmesan and place into the Oven on shelf position 1.
7. Cook for 10-12 minutes, or until crisp. Remove from Oven and break into bite size pieces.
8. Heat the grapeseed oil in a saucepan until it reaches 160°C, Induction setting 6-7. Add the tuilles, 5 to 6 at a time and fry until golden.
9. Drain and transfer onto a paper towel lined tray.
Goat cheese
1. Whisk the goat cheese lightly to soften.
To serve
1. Spread a thin layer of goat cheese on the potato tuille, add a few slices of cherry tomatoes and top with salmon roe. Sprinkle with fennel pollen and serve.
Hints and tips
• Potato and caraway tuilles can be made 1 week ahead and stored in an airtight container.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
