Kestrel Potato Recipes

BBQ Atlantic Salmon with Kestrel Potato Rosti,
Grilled Asparagus & Dried Tomato Dressing.

Method:

  1. Turn your BBQ on and heat till hot with your hood down (10 minutes)
  2. Clean your Salmon fillets of any bones and cover. Set aside.
  3. Peal & grate Kestrel Potato & combine with egg, mustard, chopped thyme & salt & pepper.
  4. Cook Rosti’s like a pancake on flat grill & cook till crisp on one side (4 mins), turn over & repeat.
  5. Sear Salmon on flat grill plate, skin side down, for 3 minutes.
  6. Turn Salmon and repeat on the second side for a further 3 minutes or until done. You are best to keep the Salmon pink Rare for its peak of moisture.
  7. Blanch Asparagus in boiling salted water for 2 minutes. Refresh in iced water.
  8. At serving time, grill Asparagus for about 2 minutes on the flat grill.
  9. Have a combination of 3:1, Oil to Balsamic vinegar for the dressing & mix chop chives & dried tomatoes through.
  10. To serve, place rosti onto plate, Salmon on top & Asparagus around the plate.
  11. Finish with the dressing & garnish with chives.

Ingredients

2 x 200g Salmon fillet
1 medium Kestrel Potato
1 egg
6 sprigs Thyme
1 tsp Dijon Mustard
Salt & Pepper
4 spears Asparagus
Dried Tomatoes
Olive Oil
Balsamic Vinegar
Chives to garnish

Chefs Tip - Great served with an unwooded Chardonnay! Enjoy!

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BBQ Kestrel Potato, Asparagus and
Rocket Salad with Roast Garlic Aioli

Method:

  1. Prepare dressing by combining egg yolk, vinegar, mustard and roasted garlic (bake whole in the oven for 25mins on 180ºC then peel) in food processor.
  2. Gradually add oil to mix and season to finish.
  3. Blanch the asparagus then set aside.
  4. Slice Kestrel Potatoes to 5mm in thickness and season with Salt & Pepper and Olive oil.
  5. Grill Potatoes for about 3 minutes each side till cooked.
  6. Add to a bowl with sliced shallots, blanched asparagus, spinach leaves and Aioli. Mix to dress.
  7. Serve at once with Veal fillet.

Equipment:

BBQ or OvenChef’s Knife
Flat top or grill platesMixing Bowl
Food processorBBQ Tongs
Chopping Board 

Ingredients:

400g Kestrel Potatoes
1Bnch Asparagus
4 Shallots (thinly sliced on an angle)
100g Rocket leaves
50ml Olive Oil
Pinch Salt & Pepper

Aioli:

100ml Olive oil
2 clove Roasted Garlic (Baked in oven or BBQ)
25ml White Wine Vinegar
1/2 tsp Mustard
1 Egg yolk
Salt & Pepper

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BBQ Thai flavoured Butternut
Pumpkin & Kestrel Potato Soup

Method:

  1. Sweat off onions, garlic, ginger, chilli, lemon grass & coriander stems in vegetable oil.
  2. Add diced Kestrel Potato & Butternut Pumpkin
  3. Add coconut milk, bring to the boil then simmer for 30 - 40mins.
  4. Blend until smooth in consistency, season to taste
  5. Garnish with Coriander leaves & sesame seeds

Equipment:

Chefs KnifeFood Processor
Chopping BoardSmall pot
PeelerWooden spoon

Ingredients:

2 Onions Brunoise
300g Kestrel Potato peeled & diced
300g Butternut Pumpkin peeled & diced
50ml Vegetable Oil
1 knob Ginger chopped
1 Lemon Grass chopped
2 Cloves Garlic
2 Chillies chopped
1 bunch Coriander (stems chopped) reserve leaves for garnish
50g sesame seeds, toasted
1ltr coconut milk
Salt & pepper to taste

Tip: Chicken stock or Vegetable stock can replace the coconut milk.

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BBQ Chicken Tenderloins grilled with a Garlic & Thyme
infused Kestrel Potato & Butternut Pumpkin Rosti.

Served with a Chilli & Lime Pesto

Method:

  1. Grate Kestrel Potato & Butternut Pumpkin, add Garlic, thyme & nutmeg. Season, combine well.
  2. Heat oil on BBQ, add a circular dollop of the mixture, flatten lightly, cook until golden brown before turning over.
  3. Season & lightly oil chicken before grilling on both sides for about 6 minutes per side.
  4. To make the pesto, combine in food processor Garlic, herbs, lemon, and pinenuts, adding oil a little bit at a time. Season to taste.
  5. Present with Rosti on base, Chicken Tenderloins stacked neatly, drizzled with the Pesto.

Equipment:

Chefs KnifeWooden spoon
Chopping BoardBowl to mix
PeelerGrater
BlenderBBQ Tongs
Small potBBQ Spatula

Ingredients:

6 Chicken Tenderloins
300g Kestrel Potato
300g Butternut Pumpkin
1/2 Clove Garlic chopped
1 bunch Thyme chopped
100ml Vegetable Oil
Salt & Pepper
1 Tsp Nutmeg

Pesto Ingredients:

3 Lemons (juice + zest)
2 Red chillies (deseeded)
1/4 bunch Basil leaves
1/4 bunch Parsley
3 cloves Garlic
3 cloves Garlic
80g Pine nuts, toasted
100ml Olive Oil
Salt & Pepper

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Grilled Whiting Fillet with
Warm Kestrel Potato Salad

Method:

  1. Boil the Kestrel Chat potatoes in salted water for 15-20 minutes or until soft.
  2. Drain and place Kestrel's into bowl and drizzle 2-3 tablespoons of olive oil over potatoes with the juice of 1/2 lemon. Add 1/4 cup freshly chopped parsley and salt & pepper to taste.
  3. Preheat a griller pan on medium to high heat and lightly brush the fish with a little olive oil, season with salt and pepper. Grill for approximately 3 minutes on each side until the fillets are cooked through but are still moist.
  4. Remove from heat and rest for 2 minutes.
  5. To Serve: Place Kestrel potatoes onto a plate with the whiting fillets resting on top, garnish with parsley & chives.

Ingredients:

4 x Whiting Fillets
8 x Kestrel Chat Potatoes
1/2 Lemon
Leccino or Koroneiki Extra Virgin Olive Oil
1/4 cup of flat leaf parsley
Sea Salt & Pepper
Fresh Parsley and Chives to garnish (optional)
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2

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