Poached potato ribbon with pea and ham

Poached potato ribbon with pea and ham

By
From
Marque
Serves
10
Photographer
Stuart Scott

This dish is interesting in that the form is visually arresting and yet, on eating, the flavours are familiar and comforting. Pea, ham and potato: it couldn’t be more homely but with a change in form and the profound flavour of the jamón consommé these humble ingredients are elevated to hero status.

Ingredients

Method

  1. To make the pea powder, bring 500 millilitres chicken stock to the boil with 1 fresh bay leaf and 1 crushed garlic clove. Add 1 kilogram young peas (good-quality frozen peas are fine) and cook for 1 minute, or until bright green. Strain the peas, reserving the stock. Purée the peas with some of the stock until smooth. Pass through a chinoise. Line dehydrator trays with plastic wrap. Spread the purée evenly on the dehydrator trays and dry in a food dehydrator at 60°C for 8 to 10 hours, or until crisp. Transfer to a spice grinder and blend until pulverised to a powder. Store in an airtight container until required.
  2. To make the potato anglaise, cook 1 large desiree potato in boiling salted water until tender. Peel while still warm. Bring 250 millilitres of the reserved stock to the boil. Add 250 grams diced butter and the potato. Use a wand blender to blend until smooth. Season to taste with freshly ground mace, Murray River pink salt and freshly ground white pepper. Pass through a chinoise and reserve until required.
  3. Make one batch of the ham consommé, reserving the ham fat. Slightly thicken half of the consommé with xantham gum to a lightly viscous consistency and keep warm. Combine 100 grams of the reserved ham fat with 2 teaspoons sherry vinegar, Murray River pink salt and freshly ground black pepper to taste.
  4. Steam 5 large desiree potatoes in a combi steam oven at 60°C for 1 hour to set the starch then refrigerate to cool down. Peel the potatoes and square off each end. Using a Japanese rotating mandolin, slice the potatoes into ribbons: roughly 10 to 15 centimetres wide and 40 centimetres long. Keep in water until serving.
  5. Bring the unthickened half of the ham consommé to a simmer in a wide shallow pot and cook the potato ribbons for 4 minutes, until al dente. Gently lift them out and dress them with the ham fat vinaigrette.
  6. To serve, place a spoonful of warm potato anglaise in the base of each bowl. Fold a potato ribbon into each bowl and ladle some of the thickened warm consommé around it. Liberally dust the ribbons with the pea powder and garnish with young spring pea shoots and borage flowers.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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