Salt-baked potatoes with chorizo mayonnaise and escabeche of vegetables

Serves 4 Starters and mains

Advertisement

Method

Preheat the oven to 180C/350F/ Gas 4. Mix the rock salt and egg whites, then cover the base of an ovenproof dish with some of the salt mixture and place the potatoes on top. Cover them with the remaining salt and place in the oven to bake for 40 minutes.

Meanwhile, to make the mayonnaise, fry the chorizo in a deep saucepan over a low heat until lightly coloured, then add the oil and cook slowly for 5-10 minutes.

Remove the pan from the heat and let it cool for 10 minutes, then pass the contents through a sieve to separate the chorizo and oil, reserving both.

Whisk the egg yolks and white wine vinegar in a bowl. Add the chorizo oil very gradually in a slow, steady stream, whisking constantly, until the mixture thickens. If it is added too quickly, the mixture will split. Set aside.

For the escabeche, using a mandoline, thinly slice the beetroot, turnip and fennel, then place in iced water.

Mix together the chardonnay vinegar and oil in a medium bowl to make a vinaigrette, then add the sprigs of thyme and garlic. Drain the vegetables and mix them with the vinaigrette.

Place a spoonful of the mayonnaise on 4 plates, place the escabeche on top and garnish with watercress. Sprinkle the chorizo over the top and season with black pepper.

Turn out the potatoes and smash the salt casing. Serve immediately alongside the mayonnaise and vegetables.