INGREDIENTS
1.5kg Chat potatoes
100ml chicken confit fat
Murray River salt flakes
1 Nori seaweed sheet
METHOD
1. Pre-heat Oven on Fan Plus at 160°C.
2. Place nori sheet onto a Baking tray on Shelf position 2. Bake for 5 minutes until toasted.
3. Place in a mortar and pestle and ground into a coarse powder. Reserve.
Potatoes
1. Arrange potatoes in a Perforated steam tray, place in Steam Oven and Steam at 100°C
for 20 minutes until soft enough to lightly crush.
2. Remove and allow to dry at room temperature for 10 minutes.
3. Pre-heat Oven on Fan Plus at 200°C.
4. Place in a Gourmet oven dish and using the back of a spoon flatten the potatoes to crush.
5. Pour over chicken fat and season. Place in Oven on Shelf position 2 for 45 minutes until
potatoes are brown, turning halfway through to ensure all sides are evenly cooked.
6. Transfer potatoes to a pre-warmed bowl, sprinkle over nori and salt flakes to taste.
Notes
• Nori can be purchased from Asian grocers
• Chicken fat can be substituted for duck fat
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
