John Myers
Contents
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Ingredients
For the baked potatoes
- 6 Potatoes, small
- 2 tbsp Homemade olive oil with rosemary
- 0,5 tsp Green curry paste
- 0,5 tsp Curry powder
- 0,5 tsp Tandoori spice
- 0,5 tsp Pepper
- 0,5 tsp Salt
- 2 tsp Hoi Sin Sauce
The dip
- Milk
- Sunflower oil
- 1 tsp Tomato paste concentrated three times
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
- 1 tsp Hoi Sin Sauce
Instructions
the baked potatoes
- Mix olive oil with curry paste, tandoori spice, pepper, salt and hoi-sin sauce.
- Peel the potatoes and quarter them lengthways. Now roll in the marinade and place in a baking dish. Cook at 160 degrees convection for about 30 minutes.
the dip
- It is important that the milk and oil are at room temperature. Pour the milk into a tall container and froth up with the magic wand. Now slowly and gradually add enough oil to form a mayonnaise-like cream. I immediately made a little more than stock, because this base cream can be used for all kinds of dips.
- Remove 4 tablespoons of the cream and mix with salt, pepper, sugar, tomato paste and hoi-sin sauce.
Nutrition
Serving: 100gCalories: 121kcalCarbohydrates: 16.6gProtein: 6.7gFat: 2.9g
