Crisps with Ital­ian au­tumn truf­fle and creme fraiche

The Observer Food Monthly - - Contents - Nicola Hordern

You can play with the flavours here – us­ing dried sea­weed (nori or dulse) in­stead of ceps and trout or salmon roe in­stead of truf­fle makes an equally de­li­cious com­bi­na­tion.

Serves 4-6

floury pota­toes 1kg, suit­able for fry­ing, eg Maris Piper or King Ed­ward veg­etable oil dried ceps a few hand­fuls, or other mix­ture of dried wild mush­rooms creme fraiche 1 x 280g tub (we use Mary­belle) Ital­ian au­tumn truf­fle 1, or Wilt­shire au­tumn truf­fle

 Direc­tions

To make the crisps, peel the pota­toes and, us­ing a man­do­line, finely slice the pota­toes to around 3mm thick. Too thin and they will dis­in­te­grate when eat­ing, too thick and you won’t achieve that es­sen­tial crunch. They will all need to be of a sim­i­lar size to ensure they cook evenly.

Put the sliced pota­toes un­der run­ning wa­ter, swirling them around ev­ery so of­ten to re­move the starch and then pat dry us­ing a clean tea towel.

Ei­ther us­ing a deep fat fryer or a deep pan filled to around a third with oil, heat the oil to 165C and, cook­ing in batches, gen­tly drop in the pota­toes. Don’t over­fill the pan as they will start to steam and not crisp up. Move the crisps around gen­tly in the pan to stop them stick­ing and, once they are crisp and have suf­fi­cient colour, re­move from the pan and place

in a bowl lined with kitchen towel and sprin­kle with salt. Do this until all of the pota­toes are cooked. The pota­toes should cook quite quickly – if you leave them for too long on a low heat they be­come greasy; too hot and you will have quickly cooked, burnt crisps.

Make a cep pow­der by pop­ping a hand­ful or 2 of dried ceps into a blender – a Nutribul­let would be ideal for the job – and blitz until you have a fine pow­der.

Dol­lop some creme fraiche on a plate or plat­ter, pile some crisps on top, sprin­kle with cep pow­der and then ei­ther finely slice the truf­fle on top us­ing a man­do­line or truf­fle shaver or grate us­ing a Mi­croplane. Be gen­er­ous!

Left, clock­wise from top, sticky chicken wings, crisps with Ital­ian au­tumn truf­fle and creme fraiche, smoked cod roe, fen­nel but­ter and toast

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