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BBQ’d Potato Salad | Recipe by sousvidetools.com

BBQ’d Potato Salad

BBQ’d Potato Salad Charcoal Cooking Recipes
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

Potato Salad

  • 1kg jersey royals, scrubbed and rinsed
  • 2kg water
  • 80g maldon
  • 1 large handful of fresh soft herbs (parsley, basil, mint, wild garlic, fennel tops etc)
  • Charcoal emulsion (see recipe below)
  • Gherkins, diced
  • Pickled onions, finely sliced
  • Raw baby onions, finely sliced
  • Parsley, chopped
  • Freshly milled black pepper

Charcoal Emulsion

  • 3 free range egg yolk
  • 20g dijon mustard
  • 30g roast garlic puree (see recipe below)
  • 20g sriracha
  • 10ml chardonnay vinegar
  • 300ml charcoal oil (see recipe below)
  • 3g maldon

Charcoal oil

  • 1kg sunflower oil
  • 100g charcoal

Roast garlic puree

  • 1 bulb garlic

 

Method

Tommy Banks’ Ultimate Potato salad. The charcoal emulsion gives great depth of flavour and is the ultimate accompaniment to BBQ food.

Potato Salad

  1. Add water and salt to a pan and bring to a simmer, stirring to dissolve the salt
  2. Add potatoes and bring back to a low simmer
  3. Gently simmer for 16-18 minutes, or until just cooked
  4. Remove pan from the heat, add herbs, cover with clingfilm and leave to one side until completely cooled (approx 1hr)
  5. Discard herbs and drain potatoes, patting them with kitchen roll to ensure they are completely dry
  6. Transfer to a bowl, season with salt and dress with a little oil
  7. Char all sides of the potato on a hot bbq until skin is well blistered, but not too burnt
  8. Allow to cool then roughly dice
  9. Mix potatoes with the remaining ingredients, adjusting the ratios according to your own preferences
  10. Add charcoal emulsion to bind everything together
  11. Serve at room temperature

Charcoal Emulsion

  1. Whisk egg yolk, mustard, garlic puree, sriracha, vinegar and salt in a bowl
  2. Using a jug, slowly stream in oil, whisking continuously, until a thick emulsion is formed
  3. Adjust seasoning as necessary

Charcoal oil

  1. Light charcoal with a small quantity of natural firelighters
  2. Place oil in deep, heavy bottomed pan
  3. When the charcoal is at its hottest point, before it has turned to ash, lift carefully with a pair of tongues and drop in the pan of oil.
  4. Cover with tin foil and allow to cool completely (approx 3-4hrs)
  5. Pass of charcoal using a sieve, then pass oil through a double layer of muslin cloth to clarify further

Roast garlic puree

  1. Wrap garlic in foil and roast at 150ºC for 40 minutes
  2. Remove from the oven and allow to cool
  3. Remove bottom of the bulb with a serrated knife and squeeze out pureed garlic, being careful not to include any of the skin
  4. Transfer garlic puree to a bowl and beat until homogenous
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