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29Sep/134

Potatoes and Peas with Smoked Cheese Foam

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This was one of my favorite dishes at Radio restaurant in Copenhagen. Perfectly cooked potatoes, delicious peas and smoked cheese foam. Easy to make and delicious. Requires an iSi Whip to make the foam.

Serves 4 people

Ingredients

- 400 g (14.11 ounces) new small potatoes

- 100 g (3.53 oz.) peas

- 1/2 l (16.91 oz.) chicken stock

potato-peas-smoked-cheese

- 150 g (5.29 oz.) smoked cheese

- 150 g (5.29 oz.) egg whites

- 1 tablespoon butter

- 1 lemon, juiced

 Garnishes

Handful of all-natural plain potato chips, crushed

- 1 tablespoon pea powder

- 12 pea sprouts

Preparation

1- Boil the potatoes until tender and slice them in halves.

2- Bake them in the oven at 125°C (275°F) for about 6o minutes.

3- Blend the smoked cheese and egg whites together.

4- Add salt to taste.

5- Strain using the iSi Funnel and Sieve and put it in a iSi Whip bottle, then heat in a water bath to 60°C (140°F).

6- Clean the peas and the pea sprouts.

7- Reduce the chicken stock to a glacé.

8- Add the potatoes and the butter to the glacé.

9- Add salt and lemon juice to taste.

10- Blanch the peas in a pot with a little water.

 Assemble and Serve

1 - Put equal amounts of the potatoes in the bottom of each bowl.

2 - Sprinkle the peas around on top of the potatoes.

3 - Add 3 dots of the hot smoked cheese with the iSi Whip siphon.

4 - Garnish with crushed potato chips, pea sprouts and pea dust and serve immediately.

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  • Ly

    Do you have to heat the cheese to get it to a blend able stage with the egg?

  • Rasmus Kliim

    Hi Ly
    Sorry The late answer, it should be no problem to blend it cold.

    Regards

    Rasmus Kliim

  • Jacquie

    I’m not clear on how to mix the smoked cheese with the egg whites. Do I grate the cheese and mix with whipped egg whites? Do I use one charger and shake before putting it in the water bath? The photo looks like it has a sous vide egg yolk added to,the plate, is that correct?
    Jacquie

    • QuantumChef

      The cheese is a very soft cheese that you should let warm at room temperature so it is really soft to be able to mix with the egg whites. No sous vide egg yolk,those are the potatoes and cheese foam.