Crab with new pota­toes and salsa macha

The Guardian - Feast - - News -

The chilli oil adds a nutty, lightly fiery and ter­rif­i­cally gar­licky spark of flavour to the salad. Chile de ar­bol can be found on­line and in good su­per­mar­kets, but sub­sti­tute with any hot, dried chilli.

Put the pota­toes in a saucepan, cover with cold wa­ter, add a quar­tertea­spoon of salt, bring to a boil and cook un­til ten­der.

Heat the vine­gar with 100ml wa­ter, the sugar and half a tea­spoon of salt. When hot, pour this over the shal­lots and set aside.

Now make the chilli oil. De-stem the chill­ies, dis­card­ing any seeds, and bash the gar­lic cloves to re­move their skins. Toast the se­same seeds in a dry fry­ing pan over a medium heat un­til pale gold, then set aside.

In a saucepan over a medi­umhigh heat, warm 200ml of the oil and add the peanuts and gar­lic, gen­tly fry­ing un­til both turn a light caramel colour. Empty the nuts and gar­lic into a bowl. Pour the oil back into the pan, add the chill­ies and fry for one to two min­utes, un­til they darken and smell nutty. Pour in the rest of the oil and turn off the heat.

Grind the se­same seeds in a blender, then add the chilli and gar­lic, half the peanuts, one tea­spoon of salt and the sugar. Blitz to a coarse crumb. Now pour in the oil and blitz for an­other minute. Add the rest of the nuts and sea­son to taste.

Cut the pota­toes into fin­ger-thick discs and toss in half the olive oil and half the lime juice, then sea­son. Stir the rest of the olive oil and the lime into the crab, and sea­son.

Wash and dry the wa­ter­cress and herbs and ar­range on a large plat­ter, with the pota­toes on top. Scat­ter with the crab, the pick­led shal­lots and a lit­tle of their vine­gar, and driz­zle with one to two tea­spoons of the salsa macha. Serve with fresh bread and more salsa on the side.

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