Baby Potatoes, Gooseberries, Elderflower & Whey
Want to create restaurant style dishes in the comfort of your home, or keen to expand your cooking repertoire?
This delicious recipe has been created by Miele executive chef, Douglas McMaster.
We hope this will inform and inspire you. enjoy.
Serves 4 to 6
This delicious recipe has been created by Miele executive chef, Douglas McMaster.
We hope this will inform and inspire you. enjoy.
Serves 4 to 6
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Preparation Instructions
INGREDIENTS 500g baby potatoes (select the smallest of the waxy variety such as Fingerling, Jersey royals etc. They should be the size of a grape or smaller) For the whey sauce 2L of non sweetened or acidic whey. This can be sourced from any good dairy or delicatessen 150g butter Fragrant floral vinegar, ideally elderflower, however lavender is another great flowery option For the Gooseberries 200g ripe/sweet gooseberries. Blackberries and blackcurrants work just as well A handful of fresh elderflower to finish the dish |
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Method
For the Whey Sauce
Reduce the whey ahead of time. Once reduced, it will last for weeks in the fridge.
If the potatoes are the perfect small size, then they take minutes to cook. If they are too big, you could cut into balls with a Parisienne scoop.
For the Whey Sauce
- Reduce the two litres of whey on the hob until you have just 200g. This should become slightly golden and thicken as the proteins caramelise. Store in the fridge.
- Simply boil the potatoes in salted water until tender. Depending on size, this shouldn’t take long at all, 5-10 minutes. Keep warm until you are ready to serve.
- Select the sweetest/ripest berries and prettiest flowers ready for garnishing. The berries should be room temperature.
- Add the butter to the whey in a small saucepan – it should be about half full. Boil this mixture until it starts to caramelise into a light golden colour and the texture becomes slightly thick and glossy.
- Finish with a generous amount of the floral vinegar. It needs to be very tart. This is important as the potatoes and fruit are rich, earthy and sweet.
- Assemble a small heap of the potatoes onto a warm plate.
- Spoon two tablespoons of the whey sauce over the potatoes.
- Add the berries to the dish, rationing three parts potatoes to one part berry.
- Finish with a sprinkling of the elderflower or other fragrant flowers.
Reduce the whey ahead of time. Once reduced, it will last for weeks in the fridge.
If the potatoes are the perfect small size, then they take minutes to cook. If they are too big, you could cut into balls with a Parisienne scoop.
