Crispy Spud Fusion
Crispy dutch cream potatoes, served with labneh, sweet orange salsa verde. On top of an eggplant and sweet potato mash, middle eastern style!
Sweet Potato and Eggplant Mash
White Wine Vinegar
Add diced onion and butter to a pot on low heat, leave to cook until brown, roughly 20 minutes. Add in powders (1 teaspoon each), finely diced garlic and white wine vinegar (2 tablespoons). Raise the heat and cook for 5 minutes. Add 1/2 a chopped eggplant plus a stripped bunch of coriander (well washed) stems and roots, stirring for 5 minutes. Then add 1/3 of a cup of stock or water. Leave to cook with a lid on at a low heat for about 30 minutes, stirring occasionally. Once well cooked, take it off the heat, add Steamed or boiled sweet potato (roughly 270g) and mix with a stick blender. Season to taste.
Sweet Orange Salsa
Finely chop or blitz a bunch of coriander leaves (well washed), add the rest of the ingredients and stir with a spoon. Honey 1 tablespoon, half a finely diced red onion , zest from 1 orange and a small dash of extra virgin olive oil.
Baby Dutch Cream Potatoes
Wash potatoes thoroughly or peel (it's better to leave the skin on!), pierce a couple of times with a fork and add to boiling salted water. Once tender (roughly 15 minutes), place strained potatoes in a roasting dish and break apart with a knife. Add a couple of cubes of butter and season with salt, toss them around until butter has melted and has covered the spuds. Place in a preheated oven at 200 degrees celsius until golden and crispy (roughly 20 minutes). Optional extra - turn the oven to grill and sprinkle with some good melting cheese, I used gouda. Leave for another 5 minutes or until cheese has melted or started to brown.
Wrap some greek natural yogurt in a chux cloth, place on a sieve on top of a container and allow whey (liquid) to drain for 3-24 hours. Optional extra - Mix in some za'atar seasoning to your thick yogurt.