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Potato Wedges with Rainbow Dips
Ingredients
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Wedges 500g Frozen Potato Wedges 800g Cooking Oil Homemade Mayonnaise 60g Pasteurised Egg Yolks 210g Sunflower/Canola Oil 1 Teaspoon Dijon Mustard 1 Tablespoon White Wine Vinegar 2 Pinches Fine Salt 2 Pinches White Pepper Powder Thai Sweet Chilli 5g Coriander 5g Fresh Lemongrass 60g Thai Sweet Chilli Sauce 1 Teaspoon Lemon Juice |
Lime Nacho Cheese 10g Shallots 60g Nacho Cheese Sauce 3 Fresh Kaffir Lime Leaves Curry Mayo 10g Shallots 3 Pinches Meat Curry Powder 1 Tablespoon Butter 4 Tablespoons Mayonnaise Sour Cream Spinach 25g Fresh Baby Spinach 200g Water 1 Teaspoon Lemon Juice 1 Teaspoon Salt (with excess for seasoning) 4 Tablespoons Sour Cream To Taste White Pepper Powder |
Blue Pea Truffle Mayo 5g Dried Blue Pea Flower 100g Water 1 Teaspoon Truffle Oil 4 Tablespoons Mayonnaise Sour Cream Pickled Beetroot 60g Beetroot 60g Sugar 80g Vinegar 120g Water 4 Tablespoons Sour Cream Pickled Purple Cabbage Mayo 60g Purple Cabbage 60g Sugar 80g Vinegar 120g Water 4 Tablespoons Mayonnaise |
1. Methods for Rainbow Dips
Handmade Mayonnaise
1. Attach Balloon Whisk to your Hand Blender. Into your Hand Blender Measuring Beaker, add egg yolk, Dijon mustard and white wine vinegar. Blend well to your desired consistency. While blending, add slowly sunflower or canola oil. Season with salt and pepper.
Thai Sweet Chilli
2. Chop and smash white stalk base of lemongrass then slice finely. With your Hand Blender, blend Thai chilli sauce, lemon juice, coriander and sliced lemongrass base well to your desired consistency.
Lime Nacho Cheese
3. With your Hand Blender, chop shallots. By hand, finely chop Kaffir lime leaves. Add into a small bowl, Nacho cheese sauce, chopped shallots, chopped Kaffir lime leaves. Mix well with spoon.
Curry Mayo
4. With your Hand Blender, chop shallots. In a lightly heated pan, add butter. Fry Chopped Shallots for about 2 to 3 minutes. Add Meat Curry Powder, and mix well. Set aside in a bowl for 5 minutes to cool. Add to 4 tablespoons of mayonnaise. Mix well with spoon.
Sour Cream Spinach
5. Bring water to boil. Add salt. Blanch spinach for 1 minute to soften and make blending easier. Remove spinach and squeeze off excess water. With your Hand Blender, blend sour cream, cooked spinach, lemon juice, salt and pepper well to your desired consistency.
Blue Pea Truffle Mayo
6. Lightly heat up water. Infuse with blue pea flowers for about 3 to 5 minutes. Strain to obtain blue liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise, 1 teaspoon of truffle oil and 1 teaspoon of blue liquid well, and set aside.
Sour Cream Pickled Beetroot
7. Peel, quarter and thinly slice beetroot to about 0.2cm thick. Boil water, vinegar, sugar, and stir well. Add sliced beetroot to pickle it for a tangy punch. Turn off heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend pickled beetroot and sour cream well to your desired consistency.
Pickled Purple Cabbage Mayo
8. Thinly slice purple cabbage. Boil water, vinegar, sugar, and stir well. Add sliced cabbage to pickle it for a tangy punch. Turn off the heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise and pickled cabbage well to your desired consistency.
2. Methods for Wedges
9. Into a heated frying pan, bring cooking oil up to temperature. Test with one potato wedge. The oil is hot if bubbles form. Add all potato wedges and fry for about 5 to 8 minutes until golden.
10. Serve with dipping sauces and enjoy.
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