Crisp Potato Nests with Tarragon Peas, Blackcurrant-Shallot Glaze and Chive Oil

01

Ingredients

• 600 g Yukon Gold potatoes, peeled
• 1 tablespoon cornstarch
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper
• 1 small shallot (about 40 g), finely diced
• 1 tablespoon extra-virgin olive oil
• 300 g frozen green peas
• 1/2 cup low-sodium vegetable stock
• 2 teaspoons vegan Dijon mustard
• 1 tablespoon finely chopped fresh tarragon
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 small shallot (about 40 g), thinly sliced
• 1 teaspoon extra-virgin olive oil
• 1/2 cup unsweetened blackcurrant juice
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon vegan balsamic vinegar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
• 1/2 cup chopped fresh chives, plus 8 long chive batons for garnish
• 3 tablespoons grapeseed or other neutral oil
• 1 small pinch fine sea salt
• 1/2 cup pea shoots, for garnish

02

Prepare the dish

1. Heat the oven to 220 C. Brush four cups of a standard muffin tin lightly with a little of the measured olive oil.
2. Coarsely grate the potatoes onto a clean tea towel. Gather the towel tightly and squeeze over the sink until the potatoes release as much liquid as possible. Transfer the dry shreds to a bowl.
3. Toss the potato with 1 tablespoon cornstarch, 2 tablespoons olive oil, 1/2 teaspoon salt and the black pepper until every strand is lightly coated.
4. Divide the potato among the four prepared muffin cups. Press the shreds firmly against the base and sides to form nests with an open centre and a slightly irregular rim.
5. Bake for 22 minutes. Carefully loosen each nest with a small offset spatula, lift it out and place it directly on a parchment-lined baking sheet. Bake for another 12 to 16 minutes, until deeply golden and crisp on all sides. Keep warm in a 110 C oven.
6. For the blackcurrant glaze, warm 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the sliced shallot and cook for 4 minutes without browning. Add the blackcurrant juice, 1/2 cup vegetable stock, balsamic vinegar and maple syrup. Simmer for 12 to 15 minutes, until reduced by roughly half.
7. Whisk the cornstarch slurry into the glaze and simmer for 30 to 45 seconds, until glossy and lightly syrupy. Strain through a fine sieve, pressing the shallot gently, then keep warm over very low heat.
8. For the chive oil, blend the chopped chives, neutral oil and a pinch of salt for 45 seconds. Pass through a fine sieve and reserve the bright green oil at room temperature.
9. For the peas, warm 1 tablespoon olive oil in a sauté pan over medium heat. Add the diced shallot and cook for 3 minutes. Stir in the peas, 1/2 cup vegetable stock and Dijon, then simmer for 4 to 5 minutes, until the peas are hot and the liquid has reduced to a light glaze.
10. Remove the peas from the heat. Fold in the tarragon, lemon zest and lemon juice, then season with the remaining 1/4 teaspoon salt. The peas should be glossy but not wet enough to soften the nests.