Our July box is themed the 'Gut Lovin' box, so we thought this flavourful dish topped with probiotic filled kimchi was perfect! It was kindly shared with us by the awesome Shan Cooper of My Food Religion. Check out her Day On A Plate here.
- 6-8 small-med potatoes
- 3 tbs olive oil
- 1-2 good pinches salt & pepper
- 1 punnet baby tomatoes
- 2 tbs chopped herbs (any you like)
- 1 lge egg
- 150 ml macadamia oil or olive oil
- 1 tsp dijon mustard
- 1/4 cup Green Street Kitchen Kimchi Sauce (or 1/4 kimchi including liquid)
- 1-2 tbs apple cider vinegar if required
- Preheat your oven to 180C and line a baking tray with baking paper. Wash potatoes to remove any lumps of caked on dirt, don't worry about a little dirt, it's loaded with beneficial soil based bacteria which are probiotic, especially if you buy organic. Place the potatoes in either a steamer or you can boil them and cook for 20 mins to partially cook and they are just beginning to soften. It may take longer depending on the size of the spuds.
- Once your potatoes are beginning to soften (poke them with a fork to check) you can remove from the steamer and pop into your baking tray. I used the base of a glass jar to press down gently on the potatoes to smash them slightly.
- Add the tomatoes (any any other veggies you like) around the potatoes and drizzle with the 3 tbs of olive oil and give a good sprinkle with salt & pepper. Pop into the oven for 20-30 mins until the potatoes are starting to crisp and the tomatoes are blistered then remove and set aside.
- For the mayo, I prefer to use a nutribullet but you can use a food processor if you wish, you'll just need to drizzle the oil in slowly with the machine running instead of adding it all in at the start. If using a bullet, add all the ingredients to the bullet and blend until it thickens. Have a taste and adjust with salt and apple cider vinegar as required depending on your taste preference.
- Sprinkle the potatoes withe herbs and drizzle with the mayo then dig in! The leftover mayo will keep for us to a week in a sealed jar in the fridge.