CHEESY LEEK & POTATO GEMS

SERVES 4. PREP 45 MINS. COOK 35 MINS

INGREDIENTS

• 900g even-sized sebago potatoes, peeled

• 2 leeks, trimmed

• 40g butter

• 40g (½ cup) coarsely grated smoked cheddar

• 40g (¼ cup) plain flour

• Vegetable oil, to deep fry

• 3 jalapeños, thinly sliced

• Smoky almond mayo

• 160g (1 cup) smoked almonds

• 1 garlic clove, crushed

• 1 tsp Dijon mustard

• ½ tsp smoked paprika

• 125ml (½ cup) grapeseed oil

• 2 tbsp fresh lemon juice

• 125ml-185ml (½-¾ cup) warm water

METHOD

1 To make the smoky almond mayo, place the almonds in a bowl and cover with warm water. Set aside overnight to soak.

2 Cook potatoes in a large saucepan of boiling water for 12 minutes or until tender but still firm. Drain. Set aside for 10 minutes to cool slightly.

3 Meanwhile, cut the light green parts from the white parts of the leeks, keeping both. Finely chop light green parts and place in a bowl. Cut white parts into 1cm-thick slices and place in a separate bowl.

4 Heat half the butter in a small saucepan over medium heat. Add sliced leek. Cook, stirring, for 5 minutes or until soft. Transfer to a heatproof bowl and set aside to cool. Repeat with remaining butter and chopped leek. Set aside in a bowl.

5 Drain the almonds and place in a blender with the finely chopped leek, garlic, mustard, paprika, grapeseed oil and lemon juice. Process until nuts are finely crushed. Add 125ml (½ cup) warm water and process, adding a little more water if needed, until smooth. Season. Transfer to a bowl. Cover. Place in fridge until serving (the mixture will thicken).

6 Coarsely grate potato and place in a large bowl. Add cooked white part of leek, cheddar and flour. Season with sea salt flakes. Mix well.

7 Line a tray with baking paper. Roll level tablespoonfuls of the potato mixture into 2cm-wide gems, pressing firmly to secure the mixture. Place on the prepared tray. Place in the fridge for 30 minutes to chill.

8 Pour enough oil into a large saucepan to come halfway up the side. Heat over medium-high heat until hot or until temperature reaches 180C on a cook’s thermometer. In batches, deep-fry the gems for 2-3 minutes until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel to drain.

9 In batches, deep-fry jalapeño for 30 seconds or until crisp. Use slotted spoon to transfer to plate with gems. 10 Transfer gems and chilli to a serving dish. Serve with the mayo.