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! 


Lobster in Chorizo Broth with Summer Veggies

Every time I travel back to my home in the States, near Boston, I can't believe how much more expensive things are in Sydney. Cars, houses, clothes, electronics... you name it. But nothing quite compares to how much we pay for lobster here in Sydney compared to home. The Gourmet Female still marvels when we drop into Stop & Shop and pick up a couple live lobsters for around $20US. Here in Sydney it's nearly impossible to find live lobsters outside the fish markets so options on lobster usually are limited to cooked lobster tail - at about $35 for one half tail.

Expense aside, we wanted to splurge a little bit last weekend and we picked up a half cooked lobster tail and went about creating a creative dish to make it really sing. I'd much prefer fresh lobster tail but you can still make a really tasty dish with cooked meat.

lobster peas potatoes chorizo broth.jpg

This dish uses a variation of a broth that I learned from Ben Shewry, from Attica Restaurant, that he taught at the Sydney Seafood School. It complements the lobster and the fresh veggies really round things out. And it's pretty easy to make. You'll need (feeds two):

  • 750ml water water
  • 220 gram cured chorizo, thinly sliced
  • 160 gram sliced prosciutto, diced
  • 2 potatoes
  • 2 handfuls fresh peas in pods
  • fresh tarragon, thinly sliced

With a melon ball tool cut out approximately 10 little potato balls. Shuck the pea pods and set the fresh peas aside. Remove the lobster tail from the shell and cut into bite-sized pieces.

Start the broth by bringing the water to the boil and adding the chorizo and prosciutto. Let the broth simmer for 35 minutes. Add water if necessary to finish with about a cup and a half of broth. 

Add the potatoes and cook for a further 7 minutes. Add the peas and finish for another 3 minutes.

Place equal amounts of lobster into each bowl and then fill with broth, potatoes, and peas. Sprinkle with a pinch of salt and top with a few slices of tarragon. Not much work but it's one of our new favourite dishes.

Did you make this dish? What did you think? Let us know!