Episode 8: Bolon De Verde with Red Pepper Sauce and Chimichurri

Ingredients

Bolons

4 large Agria potatoes (original 3 frozen green Plantain)

Panko bread crumbs 100g crispy bacon (cook ahead) 150g grated parmesan cheese (or Manchego) Salt and pepper 3 eggs Vegetable oil for deep fry

Chimichurri

1/2 cup fresh coriander 1 cup fresh flat leaf parsley 1 tablespoon dried oregano 1-2 red chilis 4 garlic cloves minced 3 tablespoons red wine vinegar Juice of 1 lime 1⁄2 cup olive oil Salt & pepper to taste

Red Pepper Sauce

2 red capsicums 1⁄4 cup almond meal 1 cup sour cream 1 garlic clove 1⁄4 cup fresh coriander Juice and zest of 1 lime Salt & pepper to taste

Method

Finely cut all the chimichurri ingredients together. Or, if using a processor, mix the herbs, chili and garlic first, then add in the lime, oil, and vinegar. (don’t puree the herbs). Mix well and season with salt and pepper to taste.
Char the red capsicum on the grill until blackened – you will know when the capsicum skin separates from the flesh.
Blitz the red pepper sauce ingredients together. Salt & pepper to taste and set aside.
Wash potatoes and boil with skins on till soft right through.
Prepare two shallow bowls with bread crumbs in one and 2 whisked eggs in another.
When potatoes are cooked, drain and set aside till they are cool enough to handle, rub skins off and mash to a crumbly consistency.
Add 1 egg, finely chopped crispy bacon bits, salt and pepper to taste and 100g of finely grated parmesan. Mix thoroughly.
While still slightly warm roll into golf ball size and press small amount of parmesan into the centre pinching closed after.
Roll ball in egg mix then panko bread crumbs and set aside until ready to deep fry
Deep fry at 180degrees for approximately 5 mins or until golden.
To assemble, smear some roasted red pepper sauce on the plate/bowl, add a couple of Bolons and top with the chimichurri sauce.