Slow Cooked Potato with Goat Curd and Tarragon Flowers

Back in February we visited Attica for the first time and it was an amazing experience. In the 2012 restaurant rankings they were number 63 in the world. Since then, they have rocketed up to number 21 in the world and they certainly deserve it.

Last week Amazon finally delivered the new book, Origin, from Attica's head chef Ben Shewry. One of the dishes we really enjoyed was the dish, "Potato Cooked In The Earth In Which It Was Grown" and I was pleasantly surprised to see it in the Origin book! So with my new sous vide unit in hand I tried a new riff on his amazing recipe.


Now, if you don't have a sous vide machine you simply need to use a pot of water and monitor the temperature throughout the cooking process. And instead of vacuum sealing the potato you can simply add it to a Ziploc bag and gradually remove all the air in the bag before sealing. 

To make this dish you'll need (Thomas Dux carries some of the specialty ingredients):

  • 2 small oval potatoes (Kipfler work well)
  • 1 bunch of tarragon with flowers
  • 4 tsp duck fat
  • pinch of mountain pepper (from Herbie's spices) 
  • pinch of salt
  • 2 tbsp goat's curd
  • pinch of smoked paprika

Peel the potatoes and add them individually to a vacuum bag with five tarragon leaves, 2 tsp of duck fat, and the salt and pepper. Then seal and add to an 85C degree water bath for 90 mins. 

Just before removing the potatoes from the water place a tablespoon of goat's curd in the centre of a plate and sprinkle with paprika and some more mountain pepper. Place the potato in the middle and scatter the tarragon flowers. Enjoy! 


Slow Egg and Potato Risotto

I have been dying to try to slow cook an egg and include it in some sort of decadent recipe for some time. So recently, when I was doing some flavour pairing research, I found that eggs go well with rosemary, potatoes, and mushrooms, and that inspired me to modify one of my earliest dishes, my potato risotto.

potato risotto and slow egg.jpg

Slow cooking eggs involves getting a big pot water to 60C (140F) and maintaining it there for about an hour. So, in addition to a large pot, you'll need a cooking thermometer to measure the temperature and maintain 60C. I used my large Scanpan pot and put it on my smallest burner on low and it took about 45 minutes to get up to temperature.

Once you've reached 60C and it has been stable for a few minutes add enough eggs for the portions of risotto you are serving. I'd actually recommend cooking a couple extras, just to be safe. Monitor the temperature every few minutes - if it starts to rise you'll need to add some ice cubes to keep things stable. Let the egg cook for an hour.

In the meantime, start preparing the potato risotto. You should start to cook the risotto about 30 minutes after you have started cooking the eggs.

Once the risotto is complete and the eggs have cooked for an hour, plate individual portions of the risotto, making a little well in the middle. Then gently crack an egg per serving and slide the soft egg on top of the risotto. Sprinkle some fresh parmesan and top with truffle oil. This is an easy-to-make but fun dish. And it's definitely decadent... mission accomplished!