King edward potatoes/goolwa pippies/egg yolk

King edward potatoes/goolwa pippies/egg yolk

By
From
Igni
Serves
4
Photographer
Julian Kingma

Ingredients

Quantity Ingredient
2 king edward potatoes, washed and peeled
salt
200g goolwa pippies
100g roasted chicken fat
A splash apple-cider vinegar, plus extra if necessary
4 egg yolks
12 bronze fennel fronds

leek ash

Quantity Ingredient
1 leek, ends removed
extra-virgin olive oil, to drizzle

Method

  1. Cut the potatoes into long continuous noodles using a spiral cutter.

    Wash the potatoes thoroughly in cold water until the water runs clear, then transfer to a saucepan of salted boiling water and blanch for 30 seconds. Drain the potato noodles and refresh in a bowl of icecold water.

    For the leek ash, cut down the leek lengthways and separate the layers. Wash and dry, then drizzle with olive oil and season well, then place over a low fire and leave until blackened and completely dried out. Leave to cool, then transfer to a blender and blitz to a powder. Set aside.

    Heat a heavy-based saucepan until hot, add the pippies and 100 ml (3½ floz) water, cover with a lid and cook for 4 minutes. Remove the pippies from the saucepan, take the meat from the shells and divide between four deep serving bowls.

    Warm the chicken fat in a saucepan, add the potato noodles and cook until warmed through. Season with salt and add a splash or two of vinegar to taste, then pile over the pippies. Top each bowl with an egg yolk and finish with the fennel fronds and a few pinches of the leek ash.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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