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RECIPE # Crispy potato cake & burnt onion sauce

Updated: Apr 7



Fried potato cake:


Peel and thinly slice 2kg chipping potato, then wash them in running water. Put a sheet of baking parchment in a baking tray & start layering the potatoes in sheets, seasoning  lightly with salt, pepper and olive oil. Repeat the procedure until you run out of spuds, put another layer of baking parchment on top, & bake in the oven (preferably a steam oven) at 120C till thoroughly cooked. Remove from oven & press until cold with something heavy on top that covers the whole surface. Once cold, slice into cubes & deep-fry at 170C or panfry all sides in oil till golden brown.

Burnt onion sauce:

Quarter 2 medium brown onions with the skin on, charr them heavily in a pan with oil on all sides till black, place them on a baking tray and bake in the oven at 170C till soft. Remove the skin & place in a blender with some plain oil (or light olive oil), salt, pepper, splash of water & a table spoon of mustard. Blend till smooth on high speed. Check the seasoning.

Wakame sauce (alternative to the burnt onion sauce):

Soak a handful of dried wakame in hot water, once rehydrated blend with a splash of its own water, white vinegar, salt, pepper & nutritional yeast if available, until smooth.

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      Cadeau Bar & Restaurant     

2/26 Mullumbimbi Street, Brunswick Heads, NSW 2483

reservations@cadeaurestaurant.com

telephone + 61 (02) 6685 1111