ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients
- 750g King Edward potatoes, peeled and cut into 2.5cm cubes
- 500ml vegetable or sunflower oil, for deep-frying
- sea salt
For the sauce
- 1 red chilli or a pinch of dried chilli flakes (plus extra flakes if required)
- 2 tbsp olive oil
- ½ large sweet onion, finely chopped
- 1 carrot, peeled and finely chopped
- ¼ large leek, finely chopped
- 1 garlic clove, finely chopped
- 500g ripe medium tomatoes (or see tip on the right)
- 1 tbsp tomato purée (optional)
- a pinch of sugar, to taste
Step by step
Get ahead
The sauce can be made up to 3 days ahead and chilled, or frozen. Reheat gently to serve.
- First, make the brava sauce. If using a fresh chilli, preheat the grill, roast the chilli for 2 minutes on each side to bring out the flavour, then leave to cool and remove the stalk.
- Heat the olive oil in a pan, add the onion, carrot, leek, garlic and the whole roasted chilli pepper, if using, and cook very slowly for 20-25 minutes, until the vegetables are soft, but not coloured, stirring from time to time to make sure they are not catching.
- Either grate the tomatoes or, if you prefer, de-skin and de-seed them. Add the tomatoes to the pan. If your tomatoes aren’t the ripest, you might want to help the colour and flavour with a tablespoon of tomato purée. If you are using chilli flakes instead of a fresh chilli, add them now. Simmer over a very low heat for about 45 minutes, stirring frequently. The sauce should be very thick, and a rich, deep orange colour. Taste and add extra dried chilli if necessary, for more heat.
- TipIf your tomatoes aren’t very ripe, the sauce can be made with a 400g tin of chopped tomatoes, along with 100ml water or stock.
- When you are happy with the spiciness, take the pan off the heat and blend the sauce in a food processor until it is as thick as mayonnaise. Taste and, if necessary, season with salt and/or a pinch of sugar.
- While the sauce is simmering, cook the potatoes in boiling water for 10 minutes until tender if pierced with the tip of a sharp knife, then drain in a colander and leave to dry really well.
- Heat the oil in a deep pan (making sure it comes no further than a third of the way up). It needs to be around 180°C, but if you don’t have a thermometer, put in a small piece of potato – if it sizzles, the oil is hot enough. Gently lower in the potatoes (cook them in 2 or 3 batches) and deep-fry for about 3 minutes or until they are golden and crunchy. Drain on kitchen paper.
- Sprinkle with sea salt and serve with the brava sauce. You can spoon this over the top of the potatoes, or do as I prefer and serve it on the side, so people can take as much or as little as they like.
Recipes adapted from Brindisa: The True Food Of Spain by Monika Linton (Fourth Estate, £29.95)
source:https://www.sainsburysmagazine.co.uk/recipes/sides/patatas-bravas
0 Response to "Patatas bravas"
Posting Komentar