Potatoes cooked in whey

charred buttermilk

Smoked and pickled bull kelp, buckwheat

Instructions for the buttermilk:

In a 1 litre mason jar:

  • Add 600g cultured buttermilk
  • 25g good honey
  1. Seal lid and place in a water bath then cook in 195*f oven for 12hrs
  2. Strain solids from whey, blow torch the solids until charred then add some of the residual whey to achieve the consistency of thick yogurt. Blend well and season with salt
  3. Alternatively, you can cook buttermilk and honey under vacuum with an emersion circulator

Instructions for the potatoes:

Slice a nice quality local potato in 1/3 inch coins or alternately if using a small variety potato simply slice in half or leave whole.

Then slow cook potatoes in a sauce pot with the left over whey from the buttermilk (seasoned with salt and fresh bay leaf) until barely tender. Remove from heat and allow to cool in whey

Instructions for the pickled and smoked kelp

Pickle brine

  • 500g cider vinegar
  • 300g water
  • 10g peppercorns toasted
  • 7g coriander seed toasted
  • 2 fresh bay leaves
  • 50g sea salt
  • 20g raw organic sugar

Simmer all ingredients until salt and sugar is dissolved and cool

Bull kelp instructions:

Take one piece of whole bull kelp (stipe and fronds)

With a vegetable peeler, peel the stipe and slice thin. Pour over pickle brine and allow to sit for at least two days.

Rinse the fronds well and smoke for three hours and lastly dry in a dehydrator at 95*f. Until crisp and dry

In a spice grinder, powder smoked dry kelp frond. Store Ina sealed container at room temp.

All together:

In a sauce pan simmer potatoes with a few spoonfuls of residual whey with a tsp of butter. Add a pinch of smoked kelp powder and cracked pepper.

Cooked until just they are just glazed. Remove from heat. Arrange to your liking on a plate with spoonfuls of the charred buttermilk.

With a fine mesh sieve dust the plate with a little more smoked kelp and place a few pickled kelp coins on each potato.