Friday Food Fest: Mishtery jams with Jade

Friday Food Fest is all about celebrating good food with joy. Food Jamming with Jade by Jade de Waal does exactly that! Food jamming is a rocking and mouth watering way of preparing food and sharing it with your friends and family. In case you need a reminder of what Food Jamming is about, click here or visit her Facebook page: Food Jams

I jammed to the goodness of Patatas Bravas with a good rib eye and boy was that a hit with my other half and my dad! This is a great weekend recipe. Turn up the music and jam while you breeze through this recipe. :)

So, as I always say... Don't take my word for it, try it for yourself!

Serves 4

500 g waxy potatoes, peeled and cut into wedges vegetable oil, for deep-frying

TOMATO SAUCE

4 Tbsp (60 ml) extra virgin olive oil

1 small onion, finely chopped

1 red chilli, finely chopped

1 x 400 g tin chopped tomatoes

ó tsp (2.5 ml) sugar

ó tsp (2.5 ml) salt

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) red wine vinegar

AÏOLI

1 egg

1 clove garlic

1 cup (250 ml) extra virgin olive oil

salt and freshly ground black pepper

1 tsp (5 ml) red wine vinegar

1. Place the potato wedges in a saucepan of cold salted water, bring to the boil and cook until almost soft, about 10 minutes.

2. Drain the potato wedges and pat dry.

3. Heat a small pot half-fi lled with vegetable oil and deep-fry the potato wedges until golden brown.

4. To make the tomato sauce, heat the olive oil in a heavy-bottomed saucepan over medium heat.

5. Add the onion and brown for 7 minutes until soft.

6. Add the chilli and cook for another 2 minutes.

7. Add the tomatoes, sugar, salt and smoked paprika. Stir well.

8. Bring to a boil, then turn down the heat and simmer for about 10 minutes until thick.

9. Remove from the heat. Stir in the vinegar and adjust the seasoning if necessary.

10. To make the aïoli, place the egg in a food processor together with the garlic.

11. Add 1 Tbsp (15 ml) olive oil and blend until incorporated.

12. Add the rest of the olive oil in a thin stream with the motor running, until you have a creamy mayonnaise-style sauce. Stir in the vinegar and season to taste.

13. To serve, sprinkle the potato wedges with a little salt and serve with the sauce and aïoli on the side.

TIP: You can also use a hand blender instead of a food processor to make the aïoli, but it’s more diffi cult to add ingredients and blend at the same time.

Get it, you will love it! Available at all good bookstores.