Prátaí Cróga - Patatas Bravas with an Irish Twist
One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. During the show Jenny shares a seasonal recipe and talks about the upcoming trends in the food world, focusing on local suppliers. Giving tips and tricks for entertaining at home. This week Jenny is sharing a delicious Patatas Bravas recipe. This week's dish is inspired by a traditional Spanish dish but, with an Irish twist. The sauce can be make as spicy or mild as you like it depends on the type of paprika used, so be brave, the “Bravas” refers to the fieriness in the heat and spice of the sauce. Jenny has added an Irish chorizo from a smokehouse in west Cork Gubbeen, plus Irish new potatoes, and some amazing Irish tomatoes from Faithleggs supplier.
Bravas sauce
Ingredients
· 200ml olive oil
· ½ tsp hot smoked paprika (pimentón picante)
· 1 ½ sweet paprika (pimentón dulce)
· 2-3 tbsp flour
· 300ml chicken or vegetable stock
· salt and pepper
Method.
· Heat the olive oil in a small saucepan over medium heat, add in both the paprikas and stir until well combined.
· Add in ½ the flour and stir until combined keep stirring for about a minute to toast the flour slightly.
· Over a medium heat add the stock very gradually stirring constantly, this is similar to a white sauce, the flour will absorb the liquid and leave you with a velvety-looking sauce.
· The sauce should thicken. only add more flour only if necessary to achieve the right consistency.
· Reduce to low heat and simmer for 3-5 minutes stirring occasionally.
· Season to taste and drizzle over your new potatoes.
This will keep in the fridge for a couple of weeks, just heat slightly and toss potatoes in. This is also nice with fish, especially prawns.
The Irish twist, you will need.
· Irish new potatoes
· slice 1 onion,
· clove garlic crushed.
· Gubbeen sausage sliced,
· Irish heirloom tomatoes and plum tomatoes 4 of each.
· Salt and pepper
· Splash of white wine
Method
· Cook the new potatoes just until you can stick a knife through them and remove them from the heat.
· allow to cool, dice them with the skin on, in a roasting tray heat some vegetable oil and toss the potatoes in with a glove of crushed garlic.
· Roast in the oven so they crisp up give them a shake to stop them from sticking.
· Heat a separate pan and add the sliced Gubbeen, oil will come out of the sausage so add the onion garlic, and tomatoes cook until soft you may need to add a splash of water with the wine to stop it from colouring to make it sauce-like texture this will be quick and done in about 5 minutes.
· In a bowl add in the crispy new potatoes and add the chorizo mix top with the patatas bravas sauce.
This is a dish you can use as a side dish to a grilled fish or meats, a real treat.
Serve with Tinto de Verano, a Spanish summer cocktail for that holiday feeling!
Enjoy!
