Smashed Cheshire New Potatoes with Tzatziki
As served in the Field Kitchen
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30 mins
-
Serves 2
30 mins
Serves 4
What you'll need…
- 1 bunch of carrots
- 200g hazelnut
- 100g icing sugar
- 100ml Olive oil
- Salt to taste
- 200g Kale
- 1/2 Red onion (finely dice)
- 5 tbsp Extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp Smoked paprika
- 50g Chilli flakes
- 1/2 Bunch of chives
- Zest of 1 lemon
- 1 x Crushed garlic clove
The method
1
Bring a saucepan of water to the boil and add the hazelnuts, using enough water to fully cover them. Drain, then transfer to a bowl and coat with icing sugar and a pinch of salt. Deep-fry at 180°C until golden, remove from the oil, and set aside to garnish the carrots.
2
Peel and half the carrots. Place them in a pan with 100 ml olive oil, a pinch of sugar, and a pinch of salt. Gently fry until soft and golden brown.
3
Thoroughly wash the kale in cold water. Blanch in boiling water for 2 minutes, then rinse under cold running water until cool enough to handle. Squeeze out any excess water and roughly chop along with the chives.
4
Transfer to a large bowl and add the diced onion, chilli, garlic, zest, olive oil, sherry vinegar, and paprika. Mix well.
Recipe by Field Kitchen Head Chef, Jake Boyce
