1.2 kg brown onions
320 gms confit garlic
10 gms smoked paprika
5 gms dried herbs
5 gms cumin seed
3.3 kg agria potatos
350 mls water
Find two roasting trays that fit inside each other. Finely slice onions, cook with garlic, herbs and spices until very soft.
Peel potato. Line double gastro with baking paper.
Slice potatos on mandolin approximately 3mm thick. Layer potato in double gastro in rows ensuring all edges overlap by about a centimeter. Season each layer with salt and pepper.
Add a small amount of the onion mixture to each layer. Each new layer of potato should reverse direction, (e.g first layer lengthways, second layer crossways). Repeat for around 6 to 7 layers.
Gently pour in water into one corner and allow to settle. Cover with baking paper and a double layer of foil. Bake at 200 degrees for one hour. Drop temp to 170 degrees and cook for a further 90 minutes.
Once cooked remove foil and replace baking paper with new sheet. Place second gastro on top with approximately 10 kg of weight on top. Rest over night in fridge. Turn out and cut into 15 portions.
700gms peeled beetroot
1 spring onion
10 gms black sesame
25 gms toasted sunflower seeds
15gms herb spread
30mls extra virgin olive oil
30 gms chopped Italian parsley
julienne beetroot in robot coupe
Add finely sliced spring onion, sunflower seeds, sesame olive oil, lemon juice and zest, herb spread. Season to taste.
1kg peeled celeriac
1 bay leaf
2 cloves garlic
50 mls extra virgin olive oil
Cut celeriac into large pieces. Season with salt and pepper. Squeeze lemon over celeriac. Add bay leaf. Place on a sheet of baking paper and a double layer of foil.
Arap securely as to not allow moisture to escape. Cook in oven at 180 degrees for 1 hour and 20 min.
In high speed blender, puree until extremely smooth adding olive oil while machine is running. Add a little water if necessary to assist blending
Season to taste.