Putting a little extra thought into something so simple really makes a guests night in the restaurant. It is the WOW factor that is the first impression, next is the taste which is more important. In this salad, it is the vegetables and organic green leaves from Secretts farm in Surrey that do the talking here. Dressed with balsamic vinaigrette and served with some micro celery and a light potato spiral to add a crunch. I served a shot glass of pumpkin juice (slightly reduced to concentrate the flavour) on the side.
could you tell me how you go about making that potato spiral please?
ReplyDeletePeel and wash a potato and turn it on a spiral mandolin. Wrap the potato string around a parchment lined metal ring (size of your choosing) and keep wrapping until you have no holes and it is an even thickness all over. Deep fry in clean oil at 160C until golden and crisp. Remove from the ring whilst hot and drop back in to the oil to cook the inside.
ReplyDeleteHope this helps, cheers, Craig