Avocado Tikka Served With Grilled Potato Bread, Curry Leaf Yoghurt And Herbs

Matthew Kenney, Chief Executive Officer, Matthew Kenney Cuisine

YOU NEED

Potato Bread

Approx. 4 large russet potatoes Approx. 4 cups All Purpose Flour

Handful of dill stems 2 bay leaf Salt to taste

Tikka Powder

1 cup vadouvan powder, sift to remove big pieces 1⁄2 cup curry powder

1 cup apple cider vinegar powder (available online) 1⁄4 cup salt

Curry Leaf Yogurt

4 cup soaked cashews 2 cups water

1/2 cup apple cider vinegar 1⁄4 cup agave

1⁄4 cup curry leaf oil 2 teaspoon sea salt

METHOD Potato Bread

• Peel potatoes and place in cold, salted water with dill stems and bay leaf Turn on heat and bring to a boil.

• When potatoes are fully cooked transfer to a ricer and process while still hot. Try to keep the potato warm(covered) while you work.

• With a cup measure, determine the yield on the potato and measure an equal amount of flour. Season the flour with salt to taste and begin to knead together with potato until a ball is formed. Dough should be slightly tacky but not too wet.

• Portion the dough into balls, then using a rolling pin, roll out into long oval shapes, flouring your work surface as needed. Try not to let the dough overlap as the flatbreads may stick together.

• Heat up a griddle on high heat and place flatbread on the hot surface. As the dough cooks it may begin to puff a little. Flip flatbread over and cook on each side. The cooking process takes about one minute. • Clean the griddle of any excess flour in between breads.

Tikka Powder

• Peel potatoes and place in cold, salted water with dill.

• Whisk together all ingredients until completely incorporated. Transfer into a shaker.

Curry Leaf Yogurt

• Blend 4 cups soaked almonds with remaining ingredients in blender on high speed until very smooth and yogurt consistency. Should take at least a minute to blend completely. • With blender off of the motor scrape down the sides of the blender beaker at least once during the process for best results.