INGREDIENTS
500g medium waxy potatoes skin
on, well-scrubbed
¼ cup melted butter, plus a little
for brushing
1 egg
1 cup rice flour
¼ cup potato flour/starch
1 tsp baking powder
Salt to taste
Hazelnut spice mix
75g hazelnuts
1 tbsp white sesame seeds
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
½ tbsp dried oregano
½ tbsp dried thyme
METHOD
Hazelnut spice mix
- Roast hazelnuts in the oven on Conventional at 160°C for 8 minutes and pulse
in a food processor until crumbly, or chop by hand. - Toast the cumin, coriander, fennel and chili in a frying pan on medium heat
until fragrant. - Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
- Mix all of the ingredients together.
Potato bread
- Cut the potatoes around ½ cm thick, leaving the skin on, and spread into a perforated
steam container. Steam at 100°C for 25-30 minutes. - Add the flours, salt and baking powder together in a bowl and mix well.
- Roughly mash the potatoes and stir through the melted butter and egg.
- Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
- Divide into 30g balls and shape into flat round patties about 1cm thick.
- Place onto a perforated oven tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
- Place into the oven on Intensive Bake at 170°C with the Crisp function on for 15-20 minutes. Brush with more butter when it comes out of the oven, season with salt and serve warm.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
