The Gold Coast Bulletin - Gold Coast Eye - - FOOD -

Serves: 8


100g white bread, crusts re­moved 100g tarama (undyed) 1 golden shal­lot, finely chopped 1 clove gar­lic, finely grated 200ml grape­seed oil 50ml le­mon juice Sal­mon caviar, to serve Pow­dered sea­weed, to serve


6 large scrubbed pota­toes, thinly sliced Veg­etable oil, for fry­ing Sea salt

Soak bread in wa­ter for a brief mo­ment then squeeze most of the wa­ter out with your hands. Place in a food pro­ces­sor with the tarama, shal­lot and gar­lic and process to a smooth paste. While the ma­chine is run­ning, add the oil very slowly un­til the mix­ture is thick and emul­si­fied. Next add the le­mon juice. Add a lit­tle warm wa­ter if nec­es­sary to achieve a light, soft tex­tured dip. Spoon on to serv­ing plate with caviar, dust with sea­weed and ac­com­pany with chips. CHIPS: Place pota­toes into a large bowl of iced wa­ter as they are be­ing sliced. Soak for 30 min­utes then drain well. Pre­heat fryer to 170C and fry in small batches un­til lightly golden. Drain each batch on a cake rack and sea­son with salt.

Alastair McLeod is the chefowner of Al’ Fresh Co, al­freshco.com.au

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