Crispy Potatoes with Joselito Ham

Jonnie Boer

Crispy Potatoes with Joselito Ham

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For Onion Cream: 


Egg whites 180G.

 

Yoghurt 160G

 

Sunflower Oil 800ML

 

Onions 4KG

 

Lemon juice

 

Salt

-

 


For Bread Crumbs:


Buckwheat

 

Caramelchips 

 

Green curry

 

Powder Salt

-

 


For Curry Cream:


Sunflower Oil

 

Curry Powder 2POT

 

Thyme 5Brunch

 

Garlic 5Bulb

 

Smokedbacon

 

Egg whites 100G

 

Yoghurt 100G

 

Curried Oil 400ML

 

Lemon juice

 

Salt

For Radish:


1. Slice the radishes thinly on the slicer.

2. Spread the slices out with a round spatula.

3. Roll the slices to form a horn shape. 

-

 


For Potato Crisps (1 Large Potato):


1. Peel the potato.

2. Using a 'Mandolin' slicer, slice the potato into long thing strips (like spaghetti).

3. Rinse off the starch and dry the strips completely.

4. Fry the strips so that you get nice flat chips.

5. Drain on kitchen towel and sprinkle with salt.

-

 


For Onion Cream: 


1. Caramelise the onions.

2. Then mix the onions with the egg whites and the yoghurt. 

3. Add the Sunflower Oil and sesame oil to the mixture until it is nice and creamy.

4. Season to taste with lemon juice and salt.

-

 


For Bread Crumbs:


1. Puff the buckwheat in hot oil and let it drain thoroughly on a kitchen towel and place under the lamp. 

2. Mix the puffed buckwheat with the caramel in the thermal blender, but not too smooth.

3. Season the mixture to taste with green curry and salt. 

-

 


For Curry Cream:


Preparation of the Oil:

 

1. Heat the smoked bacon lightly on a low temperature.

2. Add the curry powder and continue to simmer. 

3. Add the Sunflower Oil and the other ingredients, leave to steep overnight at 60 degrees. 

4. The next day, strain the mixture.

 


Preparation of the cream:

 

1. Mix the egg whites and yoghurt, stir in the curry oil until it is nice an creamy. 

2. Season to taste with lemon juice and salt. 

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