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Potato & Samphire
Recipe by Laura Sharrad
Try Laura Sharrad's Potato & Samphire from the grand finale of MasterChef Australia: Back To Win today!
- Steps
- Ingredients
Ingredients
Smoked Pipi Sauce
Potato & Samphire Risotto
Pipis
Rosemary Oil
Saltbush Leaves
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Steps
- Heat a deep fryer to 180°C.
- For the Smoked Pipi Sauce, char onions and pipis on the hibachi or a rack over an open flame. Cook until the onions are charred and the pipis have opened. Add the charred onions and pipis to a stockpot.
- Peel the potatoes and add the peel to the stockpot, reserve the peeled potatoes for the risotto. Finally, add the bonito, wakame, leek and rosemary to the pot and cover with 1 litre of water. Simmer for 40 minutes on a medium heat.
- Season with white soy, shio koji and mirin. Strain and set aside 1 cup for the potato and samphire risotto. Set the remaining aside for serving.
- For the Potato & Samphire Risotto, trim the peeled potatoes so that the edges are straight and then dice into 1cm cubes.
- Melt butter in a large frypan, add the potatoes and gently toss, begin adding stock, 1-2 tablespoons at a time, shaking and gently stirring the pan, like you would risotto, until the stock is absorbed. Lower heat if necessary and continue this until the potatoes are just cooked – approximately 8-10 minutes - on a lower heat.
- Blanch the samphire in boiling water then chill immediately in iced water. Dry and add to the potatoes. Set aside for plating.
- To cook the Pipis, place on the hibachi and allow to just open, place half into the reserved stock to serve later.
- Place the other half in a bowl with smoked vinegar, soy, sugar and water and salt to pickle.
- For the Rosemary Oil, in a high speed blender add rosemary, oil and a pinch of salt. Blitz for 5 minutes on high. Strain through a muslin-lined sieve until required.
- For the Saltbush Leaves, deep fry the saltbush leaves for 30 seconds and place onto a rack over a tray. Dust with vinegar powder.
- When ready to serve, remove the pipis from the smoked pipi stock and set aside. Warm the stock gently and add creme fraiche and butter. Use a stick blender to blend to create a foam. Season with lemon juice.
- To serve, divide the potato and samphire risotto into each serving bowl. Arrange the 5 smoked and 5 pickled pipis around the potato on each bowl.
- Garnish with flowers, saltbush and finger lime.
- Pour the foamy sauce around the plate and finish with rosemary oil.
