Veal “master stock” boulangere Potatoes, chili crisp garlic oil

Master Stock

Combine ingredients:

• In a large pot, combine the veal stock, shaoxing wine, light soy sauce, and rock sugar.
• Add aromatics:
• Add the chopped shallots, sliced ginger, minced garlic, cinnamon stick, and star anise to the pot.

Simmer:

• Bring the mixture to a boil over medium heat.
• Reduce the heat and let it simmer for 30 minutes.

Strain:

• Strain the stock through a fine-mesh sieve or cheesecloth to remove the solids.

Boulangeré potatoes

Preheat oven: preheat your oven to 180°c (350°f).

Prepare ingredients:

• Thinly slice the desiree potatoes and eschallots.
• Lightly fry the eschallots with a little salt until softened.

Assemble the potatoes:

• On a clean board, lay out the potato slices, slightly overlapping them.
• Place a piece of pork lardo at even intervals over the potato slices.
• Season lightly with salt.
• Spread the fried eschallots evenly over the potato and lardo.

Roll and place:

• Roll up the potato slices to form a log. Tie with string
• Place the rolled potatoes into a baking dish.

Add master stock:

• Pour master stock into the dish until it comes halfway up the sides of the potatoes.
• Brush the top with additional pork fat (or some of the rendered fat from the lardo).

Cook:

• Cover the dish with a lid or aluminum foil.
• Bake in the preheated oven for 40 minutes.
• Remove the cover and bake for an additional 15 minutes, or until the top is caramelised and crispy, and the stock has reduced to a glaze.

Serve: Let the dish cool slightly before serving.

Crispy garlic chilli oil

Prepare ingredients:

• Slice the garlic and ginger thinly.
• Slice the green onions.
• Measure out the crispy onions, chilli flakes, sweet paprika, and sichuan peppercorns.

Heat oil:

• In a small saucepan, heat the sesame oil over medium heat until it is hot but not smoking.

Combine ingredients:

• Place the garlic, ginger, green onions, crispy onions, chilli flakes, sweet paprika, and sichuan peppercorns in a heatproof bowl.

Pour oil:

• Carefully pour the hot sesame oil over the ingredients in the bowl.

Cool and store:

• Allow the oil to cool to room temperature.
• Transfer to a clean, airtight jar or bottle.
• Store in a cool, dark place.