INGREDIENTS
Confit garlic
2 garlic bulbs, whole
Vegetable oil, to cover
Roasted potatoes
1.2 kg waxy potatoes
80 g (⅓ cup) duck fat
Salt flakes and black pepper, to taste
To serve
Fresh rosemary
Salt flakes and pepper, to taste
Miele accessories
METHOD
Confit garlic
- Break the garlic into individual cloves, leaving the skins on.
- Place the garlic in a small saucepan and cover with vegetable oil. Using medium heat, induction setting 6, slowly bring up to temperature until you see small bubbles rising from the bottom of the pan (approximately 7-8 minutes).
Reduce the heat to low, induction setting 3 and continue to cook for 15-20 minutes or until all the garlic cloves are soft. - Allow to cool, then transfer to the fridge until required.
Roasted potatoes
- Peel and cut the potatoes to desired size.
- Place into a perforated steam container and Steam at 100°C for 15 minutes or until tender.
- Preheat the oven on Fan Plus at 200°C with Crisp function activated.
- Place the gourmet oven dish on shelf level 2. Allow 15 minutes for the dish to heat up. Add the duck fat, continue to heat for 2 minutes.
- Place the steamed potatoes into the oven dish and season well with salt.
- Cook for 30 minutes or until golden brown, turning the potatoes every 10 minutes.
Once cooked, remove from the oven and drain on paper towel.
To serve
- Squeeze over the garlic cloves out of the skins over the potatoes, make it as garlicky as you desire.
- Drizzle over some garlic oil, picked rosemary leaves and season with salt and pepper.
- Mix well and serve.
Hints and tips
- Waxy potatoes work well for this recipe, such as Dutch cream, King Edward, Desiree or Nicola potatoes.
- The garlic confit will keep in the fridge for up to 2 weeks covered in the oil.
- A 15-minute steaming time for potatoes is based on approximately a 2.5 cm dice. This time will need to be extended if you prefer larger sized potatoes.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
