INGREDIENTS
500 g medium waxy potatoes skin on, well-scrubbed
¼ cup melted butter, plus a little for brushing
1 egg
1 cup rice flour
¼ cup potato flour/starch
1 tsp baking powder
Salt flakes, to taste
Hazelnut spice mix
75 g hazelnuts
1 tbsp white sesame seeds
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
½ tbsp dried oregano
½ tbsp dried thyme
METHOD
Hazelnut spice mix
- Preheat the oven on Conventional at 160°C.
- Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand.
- Toast the cumin, coriander, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant.
- Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
- Mix all of the ingredients together.
Potato bread
- Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. Steam at 100°C for 25-30 minutes.
- Mix the flours, salt and baking powder together in a separate bowl.
- Roughly mash the potatoes and stir through the melted butter and egg.
- Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
- Divide into 30 g balls and shape into flat round patties about 1 cm thick.
- Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
- Preheat the oven on Intensive Bake at 170°C.
- Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes.
- Brush with more butter when it comes out of the oven, season with salt and serve warm.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
