Crisp Potato Pavé with Porcini Duxelles and Sour Cherry Glaze

01

Ingredients

• 15 g dried porcini mushrooms
• 150 ml boiling water
• 250 g cremini mushrooms, very finely chopped
• 1 small shallot (about 50 g), finely chopped
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 tbsp tamari
• 2 tbsp plus 2 tsp extra-virgin olive oil, divided
• 900 g Yukon Gold potatoes, peeled
• 3/4 tsp fine sea salt, divided
• 1/4 tsp freshly ground black pepper
• 180 ml unsweetened sour cherry juice
• 1 tbsp pure maple syrup
• 2 tsp balsamic vinegar
• 1 tsp cornstarch mixed with 1 tbsp cold water
• 80 g kale, tough stems removed and leaves torn into 4 broad pieces
• 2 tbsp finely snipped fresh chives

02

Prepare the dish

1. Cover the dried porcini with the boiling water and steep for 15 minutes. Lift out and finely chop the mushrooms. Strain the soaking liquid through a coffee filter or two layers of paper towel; reserve 120 ml.
2. Heat 1 tbsp olive oil in a wide skillet over medium-high heat. Add the cremini, shallot and chopped porcini. Cook for 8 to 10 minutes, stirring often, until deeply browned and almost dry. Add the garlic and thyme for 30 seconds, then stir in the tamari. Scrape the duxelles onto a plate and cool completely.
3. Heat the oven to 190°C (375°F). Line a 20-by-10 cm loaf pan with parchment, leaving overhang on both long sides. Use a mandoline to slice the potatoes about 1.5 mm thick. Toss them immediately with 2 tbsp olive oil, 1/2 tsp salt and the pepper.
4. Overlap half the potatoes in tidy, compact layers in the pan, pressing firmly every few layers. Spread the cooled duxelles evenly over the potatoes, leaving a 5 mm border. Cover with the remaining potato slices and press firmly again. Fold over the parchment and cover the pan tightly with foil.
5. Bake for 60 to 65 minutes, until a skewer passes through the centre without resistance. Uncover, place a second loaf pan or a parchment-wrapped cardboard rectangle on top, and weight it with two cans. Cool for 30 minutes, then refrigerate under the weight for at least 2 hours or overnight.
6. Meanwhile, simmer the sour cherry juice, maple syrup, balsamic vinegar and reserved porcini liquid in a small saucepan until reduced to about 160 ml, 12 to 15 minutes. Whisk in the cornstarch slurry and simmer for 1 minute, until glossy enough to coat a spoon. Keep warm.
7. Raise the oven to 220°C (425°F). Brush the kale with 1 tsp olive oil and season with the remaining 1/4 tsp salt. Arrange flat on a parchment-lined tray and bake for 5 to 7 minutes, watching closely, until crisp but still green. Cool on the tray.
8. Lift out the chilled pavé and trim the edges into a neat block. Cut into four equal rectangles with a thin sharp knife. Brush all sides with the remaining 1 tsp olive oil, set on a parchment-lined tray and bake for 15 to 18 minutes, turning once, until the broad sides and edges are crisp and golden. Rest for 3 minutes before plating.