RECIPES
Goats’ cheese, tomato, salmon roe, caraway
45 minutes
Preparation Time
50 minutes
Cooking Time
10
INGREDIENTS
Potato and caraway tuille
200 g agria potato, peeled
90 g egg whites (approximately 3 eggs)
1 tsp caraway seeds
50 g grated parmesan
500 ml grapeseed oil, for frying
Whipped goat cheese
80 g soft goat cheese
To serve
1 punnet of sweet cherry tomatoes, sliced
40 g salmon roe
Fennel pollen
METHOD
Potato and caraway tuille
- Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
- Remove potatoes from the steam oven and mash to a fine purée.
- Mix the warm mash potato and egg whites together.
- Preheat the oven on Intensive Bake at 180°C.
- Line a perforated baking tray with baking paper or a silpat mat. Spread the mixture thinly and evenly onto the baking paper or silpat mat to a thickness of 4mm.
- Sprinkle with caraway and parmesan and place into the oven on shelf level1.
- Cook for 10-12 minutes, or until crisp. Remove from the oven and break into bite size pieces.
- Heat the grapeseed oil in a saucepan until it reaches 160°C on induction setting 6-7. Add the tuilles, 5 to 6 at a time and fry until golden.
- Drain and transfer onto a paper towel lined tray.
Goat cheese
- Whisk the goat cheese lightly to soften.
To serve
- Spread a thin layer of goat cheese on the potato tuille, add a few slices of cherry tomatoes and top with salmon roe. Sprinkle with fennel pollen and serve.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
