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Campari-and-orange jellies with grapefruit granita

10 minutes

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20 minutes

Patatas al Cabrales

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1/4 cup dry white wine
1 T shallots, finely chopped
2 cups demi-glace sauce
1 ¾ cups heavy cream
120 g blue cheese, crumbled into small pieces

For the potatoes:

2 cups Extra-virgin olive oil
450 g potatoes, peeled and cut into 2,5 cm cubes
Salt
Chives, chopped, for serving

Method

Heat the wine in a saucepan over a medium heat, add the shallots and cook until the wine is reduced by half, about 2 minutes. Increase the heat, add the demi-glace and bring to a boil. Reduce the heat to medium-low and allow the demi-glace to simmer and reduce by one third, about 5 minutes

Add ½ the crumbled Cabrales and stir until the cheese has melted. Stir in the cream and simmer until the sauce becomes thick and coats the back of a spoon, about 3 minutes.

Pour the sauce into a blender and purée. Strain the puréed sauce back into the saucepan through a fine-mesh sieve and keep warm.

To make the potatoes, pour the olive oil into a deep saucepan and heat to 130°C. Working in batches, place the potatoes in the oil and poach until soft, about 8 to 10 minutes. The potatoes won’t change colour but will soften all the way through.

Test for softness by inserting a toothpick: if it comes out easily, the potatoes are done. Remove them from the pan and drain on kitchen paper.

Increase the temperature of the olive oil to 180°C. Fry the potatoes in batches fry crisp and brown, about 6 minutes. Drain the potatoes on kitchen paper and sprinkle with salt to taste.

Place the potatoes on a serving dish and spoon over the Cabrales sauce. Garnish with chives.

Cook’s note: This is one of the most traditional Spanish tapas.

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Campari-and-orange jellies with grapefruit granita

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Patatas al Cabrales

Patatas al Cabrales

Ingredients

Method