Billy and Jack cook up a potato feast
It’s amazing how creative cooks can come up with the most inspiring recipes from the most humble of ingredients. Recently, Idahoan hosted a supper club that centred on just the humble potato. Billy and Jack of Masterchef fame were tasked with designing a menu with potatoes, some with the Idahoan products and some with other potatoes.
The result was a multi course meal of sensational flavours and here are the dishes they came up with. We had to guess which product was used in which dish and it was not easy.
Potato Croquettes – Creamy potatoes in a crispy breaded shell.
Crab Gnocchi – with a sauce flavoured with some cream
“Cottage Pie” Slow cooked tender meat – deconstructed cottage pie, meltingly soft meat, topped with a creamy mash, very rich flavours in this dish. It’s quite a sensational dish and to call it a cottage pie is doing this dish a disservice. Awesome.
Potato Fried Quail, Potato biscuit, maple syrup, quails egg – This is their signature dish from Masterchef. I have not watched the programme in years so I know nothing about this. It was a really moist piece of deep fried quail sitting on a biscuit/scone made with mash. Some very precise cooking on this dish and was a real winner.
Pressed potato, three cheese sauce, truffle – This dish was quite stunning to look at, sprinkled with charcoal dust. This is a good example of how to elevate the humble potato into something special. Using the Idahoan dauphinois, adding milk and cream and of course truffle to make this quite a delight on the taste buds.
Honey potato cake, honey sorbet, figs – Using potato to make a pudding a quite a challenge. The boys made this cake and served it with fig and sorbet. This was my least favourite course as the cake was a bit too heavy for me.
Billy and Jack did a great job at producing some creative and delicious dishes with potatoes. Idahoan is a new range of easy potato products from garlic mash to dauphinois. Having tried the various flavours and textures, I’m going to keep some of this in the larder. They mash took a couple of minutes after adding some hot water and tasted really buttery and smooth. The dauphinois just need some milk added to it and baked and came out creamy and rich. A very easy way to make that dish.
You can find Idahoan in your local shops. Billy and Jack are hosting regular supperclubs around the country, see their website for the next dates.
EatCookExplore was a guest of Idahoan
