4 large white potatoes E.g. Maris Piper variety
250 g morcilla
1 ⁄4 bunch of parsley
2 white potatoes E.g. Rooster variety
1 medium white onion
1 clove of garlic
1 tbsp olive oil
150 g chorizo diced
400 g white potato E.g. Melody variety
1 litre of chicken stock
200 g kale
100 g butter
1 tsp ⁄2smoked paprika
Pinch of garlic powder
Pinch of saffron
1 egg yolk
1 tsp sherry vinegar
250 ml rapeseed oil
1 tsp honey
1 tbsp lemon juice
25 g peashoots optional to garnish
edible flowers optional garnish
- Cook the potatoes for the croquettes in a microwave, in their skins, on full power for 12 minutes or until cooked through. You can test by poking a knife into the centre, there shouldn't be any resistance.
- Peel and dice the onion and garlic, then sweat them off in a large saucepan with the olive oil over a medium heat with a lid.
- After 5 minutes when the onion has begun to soften add the chorizo to fry for 2 minutes.
- Peel and roughly chop the potatoes for the caldo verde, this is an ideal dish to use potato trimmings or leftovers from neatly cut or shaped potato dishes if you have any.
- Add the potatoes to the pan along with the stock and heat to a simmer with a generous pinch of salt. Simmer for 20 minutes until the potatoes are really soft.
- Preheat an oven to 200°C and melt the butter in a small pan with the smoked paprika, garlic powder and a pinch of salt and pepper.
- Line a tray with baking paper and have a second sheet of baking paper and identical tray that will stack on top to hand.
- Halve the microwaved potatoes, when they are cool enough to handle, and scoop the flesh from the potatoes into a mixing bowl.
- Brush the skins with the smoked paprika butter then lay on the baking tray as flat as possible. Cover with the other sheet of paper and sit the second tray on too. Weigh down with something heavy and ovenproof.
- Bake in the oven for 20-25 minutes until crispy and golden.
- Steep the saffron in a tbsp of hot water for 10 minutes.
- Whisk the egg yolk with the sherry vinegar, then season with salt and pepper.
- Slowly drizzle in the oil as you continuously whisk until you have a thick mayonnaise. Whisk in the saffron water, the honey and a squeeze of lemon juice, then season to taste.
- Remove the morcilla from it’s skin and roughly chop or mash, then finely chop the parsley. Push the warm, dry potatoes, now skinless, through a ricer to get a fluffy mash, then stir in the morcilla and parsley. Season to taste.
- Peel the 2 Rooster potatoes for the croquettes and turn them into long shoestrings using a spiralizer.
- Shape the potato mixture into croquettes about 5cm long and wrap in the potato shoestrings, leaving the croquettes ends exposed and making sure you tuck the shoestring end in so it doesn’t unravel.
- Heat a pan, half filled with the veg oil, to 180°C. Never leave it unattended.
- Add the kale into the potato soup to cook for 3-4 minutes, but still retain the green colour. Blend the soup in a heat-proof liquidiser, adding more hot water to get the soupy consistency you want, then season to taste.
- Fry the croquettes for 3-4 minutes, turning regularly in the oil so they get an even golden brown colour, then drain on kitchen paper.
- Serve the soup in a large, shallow bowl with 3 croquettes piled up in the middle. Garnish with a few pea shoots and optional edible flowers.
- Serve the potato skins and aioli on the side in place of bread and butter! Serves 4