500 gmsmallpotatoes,such
asMarisPiperorsebago
Vegetableoil,for
deep-frying
Nasturtiumflowers,
toserve
AÏOLI
1 largegarlicclove,crushed
2 largeeggyolks
2 tspDijonmustard
3 tspwhitewinevinegar
250 ml(1cup)oliveoil
Lemonjuice(optional)
SUMMER-VEGETABLETARTARE
2 zucchini,finelydiced
2 heirloomRomatomatoes,
quartered,seedsremoved
andfinelydiced
1 tbspfinelychoppedchives
1 tbspsaltedcapers,rinsed
well,coarselychopped
¼ smallredonion,
finelychopped
6 cornichons,finelychopped
1 Workingwithonepotato
ata time,runpotatoovera
mandolinewithcrinkle-cut
attachmentinonedirection,
thenturnpotato 90 degrees
andrunpotatooveragain,
slicingtocreatea waffleeffect.
Continuetosliceandturnpotato
everysecondslicesothateach
slice is a lattice chip. Transfer
potatoslicestoa largebowl,
thenpouroverboilingwater
andleavetosoakfor5 minutes.
Drainchips,thenarrangein
a singlelayeronpapertowels
andleavetodry.
2 Foraïoli,blendgarlic,egg
yolks,mustardandvinegarin
a smallfoodprocessoruntil
combined.Withmotorrunning,
graduallyaddoil,a fewdrops
ata timeatfirst,thenin a thin,
steadystreamuntilemulsified
andthick(becarefulnottoadd
theoiltooquickly,asmayonnaise
willsplit).Seasonwithpepper
andlemonjuicetotaste.
3 Preheatoilina saucepan
to160°C.Deep-frypotato
gaufrettesinbatches,turning
occasionally,untillightgolden
andcrisp(2-4minutes;be
careful,hotoilwillspit).Drain
onpapertowels,thensprinkle
withseasaltflakes.
4 Forsummer-vegetabletartare,
combineingredientsina bowl
andstirthrougha littleaïoli
tocoat(youmayonlyneeda
fewtablespoons;remaining
aïoliwillkeeprefrigeratedfor
upto1 week).Seasontotaste,
garnishwithnasturtiumflowers
and serve with potato gaufrettes.30 mlCointreau
Saltsolution(seenote)
750 mlprosecco
HIBISCUS-ROSÉREDUCTION
750 mlrosé
190 gmcastersugar
4 tspcrusheddriedhibiscus
flowers(seenote)
Fewdropsofrosewater1 Forhibiscus-roséreduction,
stiringredients(except
rosewater)ina saucepan
overlowheatuntilreduced
byhalf(35-40minutes).
Cool,addrosewater,then
refrigerateuntilrequired.
2 Strainreduction.For
1 serve,combine40ml
reduction,5mlCointreau
anda dashofsaltsolutionin
a Champagneflute.Topwith
proseccoandserveimmediately.
NoteForsaltsolution,combine
10gmsaltwith40mlwarm
waterandstiruntilsalt
dissolves.Driedhibiscus
flowersareavailablefrom
The Essential Ingredient.➤Potatogaufretteswith
summer-vegetabletartare
SERVES 10 // PREPTIME 30 MINS// COOK 20 MINS(PLUSSOAKING,DRYING)
Thetricktomakinggaufrettesis tousetherightpotatoes–
flouryvarietiesarebest.If youdon’thavea mandolinewith
a crinkle-cut attachment, simply prepare plain-cut chips.
Cerise Royale
MAKES 6“Thiscocktailis sosimple
toprepareandserve,”says
Ashton.“It’salsoa greatway
tousethatbottleofroséyou
weregiventhatyou’llnever
drink.”Pictured p111.“Reduceyour winelowandslowto
preservethe aromaticflavours without
‘cooking’ your wine,” says Luke Ashton.