Patatas bravas
This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.
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Serves 4.
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120g Brindisa Salsa Brava Spicy Tomato Sauce
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800g Maris Piper potato, peeled and diced
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Small handful of parsley
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100ml extra virgin olive oil
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Pinch of salt
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For the aioli:
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2 garlic cloves
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2 lemons
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2 eggs
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400ml olive oil
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Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 649Kcal/2713kJ
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1. For the aioli: wrap 2 cloves of garlic in foil with a splash of oil and a pinch of salt, bake at 180degrees for 40-50 minutes or until soft. Squeeze the garlic from the bulbs and blend with the lemon juice, 1 whole egg and 1 egg yolk and salt. Slowly incorporate the olive oil to make a thick emulsion and check seasoning.
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2. Bring the potatoes to the boil in a pan of salted water and cook until tender throughout.
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3. Drain and allow to steam dry.
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4. Heat the oils in a roasting tray in the oven at 220 degrees.
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5. Add the potatoes and season with salt, turn over in the oil and roast until golden and crispy,turning occasionally.
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6. Drain the potatoes well and then place them in a serving dish.
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7. Top with the salsa brava, aioli and freshly chopped parsley.