INGREDIENTS
For the confit potatoes:
- 500g pink fir potato (Charlotte or British new potatoes will also work here)
- Rapeseed oil
- 5g salt
- 4 garlic cloves
- 2 bay leaves
For the Westcombe cheese sauce:
- 250g Westcombe cheddar
- 250ml water
- 80g butter
For the chicken skin topping:
- 50g chicken skin
- Salt
For the horseradish mayonnaise:
- 1 whole egg
- 3 egg yolks
- 40g apple cider vinegar
- 7g salt
- 70g Dijon mustard
- 800g vegetable oil
- 40g water
- 150g horseradish
For the roasted garlic oil:
- 250g rapeseed oil
- 60g chopped garlic
- 3g salt
For the grilled onions:
- 6 spring onions
For the shallot:
- 1 banana shallot
METHOD
For the confit potatoes:
Wash the potatoes thoroughly, then place all ingredients into a shallow dish and cover with a layer of rapeseed oil. Cook on 120 degrees in the oven until the potatoes are soft. Once cooked, drain the potatoes and reserve the oil.
For the Westcombe cheese sauce:
First, make the cheese water by combining 250g Westcombe cheddar (without the rind) and 250ml of water in a pan and heating on a low heat for 3 hours to infuse the water with the cheese. After this time, pass the mixture through a sieve into a container and leave to chill in the fridge. Once chilled, the fat will solidify on the surface, remove this with a spoon.
For the chicken skin topping:
Lay out the chicken skin on greaseproof paper, season with salt, cover with another sheet of paper and place another tray on top of the chicken skin to keep it flat. Cook at 165 degrees for 45 minutes. Once finished, leave to cool.
For the horseradish mayonnaise:
Blend the eggs, vinegar, salt and mustard either with a stick blender or by hand with a whisk. If you're whisking by hand, place your bowl on top of a tea towel to add stability. Slowly start to add in the oil, whisking (or blending) to incorporate. Once it has gotten to a thick consistency, incporporate the water and horseradish into the mix, continuously blending for one minute.
For the roasted garlic oil:
Place the garlic, salt and oil into a saucepan and place on a medium heat, slowly rise the temperature of the oil until it bubbles and the garlic begins to fry. Keep an eye on it and when the garlic is golden brown and easy to spread with a knife, strain it through a sieve and reserve the oil.
While the oil is still hot, pour it over the parsley leaves and either add into a heat safe blender and blend, or wait for the oil to cool and then blend on a high speed for 5 minutes. Once the oil and parsley is combined, strain the oil through a muslin cloth into a bowl and chill down strauhgt away to keep its vibrant green colour.
For the grilled onions:
Trim the spring onions, removing the tops and bottoms. Then, fry off in a little bit of oil on a medium heat until golden brown all over. Once cooled, cut into 1 inch long pieces.
For the shallot:
Peel the outer layer of the shallot, keeping the shallot itself in tact. Then cut out thin slices and separate into individual rings.
To finish the dish:
Arrange the potatoes in a bowl and place over the grilled spring onions, facing upwards for some height. Put your horseradish mayonnaise into a piping bag and pipe dots of it around the plate. Crush the crispy chicken skin and sprinkle over the potatoes. Then, place your individual shallot rings on the top of the potatoes and onions. Finish by warming the cheese sauce and adding in the green roasted garlic oil to split the sauce, spoon the sauce over the dish to complete.
