Shaken not stirred
Potato gaufrettes with summer-vegetable tartare
“Reduce your wine low and slow to preserve the aromatic flavours without ‘cooking’ your wine,” says Luke Ashton.
SERVES 10 // PREP TIME 30 MINS // COOK 20 MINS (PLUS SOAKING, DRYING)
The trick to making gaufrettes is to use the right potatoes – floury varieties are best. If you don’t have a mandoline with a crinkle-cut attachment, simply prepare plain-cut chips.
500 gm small potatoes, such as Maris Piper or sebago Vegetable oil, for deep-frying Nasturtium flowers, to serve
AÏOLI
1 large garlic clove, crushed
2 large egg yolks
2 tsp Dijon mustard
3 tsp white wine vinegar
250 ml (1 cup) olive oil Lemon juice (optional)
SUMMER-VEGETABLE TARTARE
2 zucchini, finely diced
2 heirloom Roma tomatoes, quartered, seeds removed and finely diced
1 tbsp finely chopped chives
1 tbsp salted capers, rinsed well, coarsely chopped
¼ small red onion, finely chopped
6 cornichons, finely chopped
1 Working with one potato at a time, run potato over a mandoline with crinkle-cut attachment in one direction, then turn potato 90 degrees and run potato over again, slicing to create a waffle effect. Continue to slice and turn potato every second slice so that each slice is a lattice chip. Transfer potato slices to a large bowl, then pour over boiling water and leave to soak for 5 minutes. Drain chips, then arrange in a single layer on paper towels and leave to dry.
For aïoli, blend garlic, egg yolks, mustard and vinegar in a small food processor until combined. With motor running, gradually add oil, a few drops at a time at first, then in a thin, steady stream until emulsified and thick (be careful not
