INGREDIENTS
Hazelnut spice mix
75 g hazelnuts
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
1 tbsp white sesame seeds
½ tbsp dried oregano
½ tbsp dried thyme
Potato bread
500 g medium waxy potatoes skin on, well-scrubbed
1 cup rice flour
¼ cup potato flour/starch
Salt flakes, to taste
1 tsp baking powder
¼ cup melted butter, plus a little for brushing
1 egg
METHOD
Hazelnut spice mix
- Preheat the oven on Conventional at 160°C.
- Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand.
- Toast the coriander, cumin, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant.
- Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
- Mix all of the ingredients together.
Potato bread
- Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. Steam at 100°C for 25-30 minutes.
- Mix the flours, salt and baking powder together in a separate bowl.
- Roughly mash the potatoes and stir through the melted butter and egg.
- Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
- Divide into 30 g balls and shape into flat round patties about 1 cm thick.
- Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
- Preheat the oven on Intensive Bake at 170°C.
- Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes.
- Brush with more butter when it comes out of the oven, season with salt and serve warm.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
