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Tic Tac Potatoes

Tic Tac potatoes.jpgXavier Lacaze, concept chef and partner of Briggs Kitchen and Bar, has a great recipe using fresh potatoes.

 

Click on Read more below for the recipe.

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"Tic Tac" potatoes



 

Serves 10 people


Part1:

250ml Water

125g unsalted butter

1/2 tsp salt

150g AP Flour

5 whole eggs

Part 2:

800g Yukon potato

3 egg yolks

80g grated Asiago cheese

Salt, Pepper

Aioli;

250g mayonnaise

60g Garlic cloves

100g Pomace oil

30g Dijon mustard

15g lemon juice



 

Method;

Aioli: Cook the garlic and Pomace oil in a small frying pan on low heat until soft and brown. Puree it in a food processor with the Dijon and lemon juice, and gently fold the mayonnaise in. Set aside until needed.

Part 1: Bring the water, butter and salt to a boil in a sauce pot. Once the butter is fully melted, turn the heat on low and add the flour previously sifted. Cook until the dough doesn't stick to the bottom of the pot (approx. 2minutes)

 Transfer the dough into a mixer with a paddle attachment. Mix on medium speed and add the eggs, one at a time.

Weigh 600g (for one recipe) of that batter and set aside in a mixing bowl.

Part 2:

 Cook the potatoes in water and press them through a ricer or strainer. Mix it to the first dough base.

Add the egg yolks, grated cheese, salt and pepper. Mix with a spatula until smooth. Using a small ice cream scoop or spoon, fry little balls of the dough at 350degrees for 3minutes. Pull them out of the fryer and season right away. Serve with the garlic aioli on the side. Enjoy!

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