Kimchi Patatas

This is a Guest Recipe by Ravinder Bhogal from The Financial Times.

This could be a light supper dish and is described as healthy comfort food!

Ingredients

500g Jersey Royals (or waxy salad potatoes) sliced in half lengthways

Sea salt

30g butter

a few drops of sesame oil

300g kimchi, shredded

30ml tamarind paste

1 tablespoon light soy sauce

5 tablespoons Mayonnaise mixed with ½ teaspoon of sugar and the juice of half a lemon

To Garnish

A large handful of roasted salted peanuts, roughly crushed

1 tablespoon of sesame seeds, toasted

8 spring onions cut on the diagonal

A handful of picked coriander leaves

A handful of spicy prawn crackers, broken up

AND THIS IS WHAT YOU DO.....

1. Boil the potatoes in salted water until tender.    Drain well.
   
   
2. Melt the butter in a pan and add sesame oi.
3. Place the potatoes in the hot fat cut side down and cook until crisp and brown, then drain on tissue paper.
   
   
4. In a bowl, stir the kimchi, tamarind and soy together.
   
   
5. Arrange the potatoes on a platter cut side up.
   
   
6. Drizzle over the mayonnaise and top with kimchi, nuts, sesame seeds, spring onions, coriander and shards of prawn cracker.
   
   
7. Serve immediately.