Hot Potatoes
WHEN the experts gathered in the Southern Highlands to discuss the humble spud there was more than mash on their minds - and the menu writes Mel Nathan.
POTATO ice cream! Has the chef got the menu mixed up? In this case no. Teamed with lavender, the potato can be transformed into an ince cream dessert and proves the versatility of one of our staple vegetables.
It was just one of the offerings that the chef of Milton Park Resort provided when Food Companion held a discussion night inviting Bowral’s local chefs, epicureans and food writers to test-drive the latest ideas for preparing potatoes and cooking with potatoes.
The two requirements to attend: 1. Keep Monday night free. 2. Meet at The Polo Bar at 6pm.
Chefs, apprentices and the food industry professionals were cooked up a range of dishes with everything on the menu prepared from potatoes.
Tasting samples going around the room included heartwarming Minestrone Soup made from potatoes! Lavender and potato ice cream and even a pizza crust made from potato.
“You shouldn’t let potatoes fool you, there are some really interesting things you can do with them from your purveyors,” said Nathan.
Why are potatoes good for you? They are low in fat, high in fiber and high in calcium and vitamins.
What’s the best way to store potatoes? Do not store them in the refrigerator, it turns the carbohydrate into sugar.
Are potatoes expensive? Yes, they can be. It depends on the season and the weather plays a major part.
Who would be the best ambassadors for potatoes? Ten year old children! Kids love spuds.
How can we better educate epicureans and chefs about potatoes? Purveyors are the experts, but they’re not. The knowledge can be very limited and keeping up with innovations isn’t easy when there’s no constant education. The gathering suggested the culinary schools could be a good starting point in the education process. Some fruit and vegetable purveyors keep their chefs informed with comprehensive market reports and information charts.
Why do Fresh Cut purveyors use metabisulphite in the production of chips and peeled potatoes? The chemical is used to prevent browning and is not harmful in small quantities. It is usually used in the proportions in the range of about 50 parts per million.
We often see meals in a restaurant piled on top of a bed of mash. Is this a good or bad thing? It’s all about height, colour and flavour! But the flavour of a good mash can be lost in a rich or excessive amount of sauce. It’s also a quick and convenient method - remember Neil Perry tried it back in 1989.
How many potato varieties are there? Over 350 worldwide.
