CONFIT POTATO, TALLEGIO, ROMESCO SALSA, POACHED EGGS

Number of serves : 6

 
mandarin, ricotta and almond cake
 
 

Ingredients:

5-6 small/medium sized potatoes

 

1 Litre Olive oil

 

6 sprigs of thyme

 

4 cloves garlic

 

2 red capsicums

 

3 roma tomatoes, seeded and finely diced

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4 table spoons flaked almonds, toasted

 

2 shallots, peeled and finely diced

 

1 tsp chopped garlic

 

4 tbs olive oil

 

1 1/2 tbs sherry vinegar

 

2 tsp castor sugar

 

12 slices of gouda

 

12 eggs - poached

 

6 slices good quality sourdough

 
 
 

Method:

Confit Potatoes -

 
 

Peel & cut potatoes approximately 1-2cm thick

 

Place potatoes in a heavy saucepan with some salt, thyme sprigs, garlic and enough olive oil to cover the potatoes (approximately the 1 litre in the ingredients list).

 
 

Cook on a low temperature until soft, but not falling apart

 

Romesco -

 
 

Place capsicums in the oven and roast till skin blisters, cool, peel and dice finely

 

Add the diced tomato, capsicum, shallot and garlic together in a bowl and add the 4 tbs olive oil, vinegar, sugar and season to taste. Add the toasted almonds and chopped parsley just before serving.

1
 

Place potatoes in a sering pan, top with the gouda cheese and melt over the potatoes. Place romesco salsa over this, add 2 poached eggs, some fresh herb and sourdough on the side and your done!

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