Servings: 4
INGREDIENTS
- 6 large Yukon gold potatoes, peeled
- 3 cloves garlic, minced
- 3 Tbsp. butter
- 2 Tbsp. vegetable oil
- 1 each red pepper
- Pinch saffron
- 1 cup chicken stock
- 4 each bread sticks
DIRECTIONS Using a paring knife, “square off” five peeled potatoes into block form. Cut potatoes into 24- 1/2” x 1/2” x 1” size logs. (Get as close as you can, pieces need to be uniform.) Place all leftover potatoes and trimmings into boiling salted water until soft for mashed potatoes. Drain potatoes well. Add garlic and 2 Tbsp. butter and mash until smooth. Season and reserve warm. Using the last potato, cut 4 each 1/2” slices into rings, using circle cutters. Heat the chicken stock and saffron to a simmer. Slowly cook the potato rings until tender. They should be golden in color.
Remove from stock. Reserve warm. Heat the remaining butter and oil over medium heat. Sauté the 24 pieces of potato logs on all sides until golden brown and tender. Reserve warm on absorbent cloth. Equally divide the mashed potatoes on center of the plates. Stack 6 pieces each of the potato logs against the mashed to form a “staircase”. Place a golden potato ring on the top stair. Spoon the two sauces onto the plate, each covering 1/2 of the base. Stick the center of the potato mash with a bread stick. Sprinkle the Mordor sauce (green sauce) with the diced red pepper.
Mordor Sauce
INGREDIENT
- 1/2 each onion, diced
- 3 cups rich chicken stock
- 1/4 cup fresh basil leaves
- 1/2 cup spinach, picked
- 2 Tbsp. butter, cubed
- To taste salt
- To taste pepper
DIRECTIONS In a small sauce pan, sauté the diced onion in 1 tsp. of the butter until soft. Add the chicken stock and simmer until one cup remains, transfer to a blender. Add basil and spinach and blend until smooth. Add the butter slowly and pulse until blended. Season. Strain and reserve warm.
Shire Sauce
INGREDIENTS
- 1/2 each onion, diced
- 3 cups rich chicken stock
- Pinch saffron
- 2 Tbsp. butter, cubed
- To taste salt
- To taste pepper
DIRECTIONS In a small sauce pan, sauté the diced onion in 1 tsp. of the butter until soft. Add the chicken stock and saffron. Simmer until one cup remains. Transfer to a blender, add the butter slowly and pulse until blended. Season. Strain and reserve warm.