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Tomato Sauce

1 clove garlic crushed

1 small carrot diced

1 small onion diced

1 celery stick diced

6 bursting ripe tomatoes - or 1 can of chopped tomatoes

75 ml of Matakana Extra Virgin Olive Oil

1 teaspoon of Sherry Vinegar

1 teaspoon of brown sugar

1 teaspoon of smoked Paprika

1 bayleaf

 

Sweat the diced vegetables in a little of olive oil for about 5 mins. Add tomatoes, and the rest of the ingredients. Stir, bring to a light simmer, cover and reduce heat. Cook checking every now and then for about 45 miins. It should look and smell rich. remove Bay leaf and blend. Season with plenty of fresh cracked pepper and salt.

 

 

Roast potatoes

12 medium sized potatoes

Matakana Extra Virgin Olive Oil

 

Salt and a few springs of Thyme and Rosemary

Peel or wash and dice the potatoes into even bite size. Cover with water, add salt and bring to the boil. This should take about 10mins, then simmer for a minute or two. Potatoes should still be firm. Drain and leave to dry. Once dry toss in a bowl with olive oil and salt. Lay out well spaced on a big oven tray - don't crowd them, you wouldn't crisp if were crwoeded either - only swingers like to be in crowded spaces. Bake at 200 degrees for 10-20 minutes. Once they begin to crips and colour, shake them to get even  colour and crispness. Taste, they should burn your mouth, be crisp on th eoutside and soft on th einside. Just before serving, toss with salt and whole lightly crished springs of thyme and rosemary. You get quite a different flavour from using hard herbs this way - a nice aromatic coating.

Patatas Bravas

This delicious recipe is shared with us by our good friend and Chef at Scarecrow in Auckland, Ben Barton.

You MUST try this!

"This  potato dish is usually fried, but, in this version, the potatoes are briefly boiled, then roasted in a hot oven and left to sweat with fresh herbes. A tomato sauce and a garlic mayonnaise combine to make you go mmmh.

Timing: start the tomato sauce, then the potatoes and then you pass the time with the painstakingly worth it, garlic sauce. Result = wonderfully crisp oven potatoes with the delicate kiss of herb oils, a tomato sauce from scratch and one miracle performed. Enjoy and brag with your family and friends. You will also be able to scoff at the next plate of crap tapas bar Bravas you get slopped up!"

-Ben Barton

Serving

Pile potatoes in a bowl and top with the two sauces. Serve family style with a fork for each lucky consumer. Enjoy

Garlic Sauce

(Sub roast garlic aioli if you lack patience, but this is really worth making the traditional way in a pestle and mortar if only once)

1 large fresh clove of garlic - make sure it is super fresh new season, otherwise the results aren't worth the effort.

200ml of Matakana Extra Virgin Olive OIl

Salt

Smash the garlic with a little salt - crush with grinding blows smearing it into as smooth a paste as your pestle and mortar allow. Drop by drop, add olive oil continuously massaging it into the garlic paste. Have patience - a miracle will take place. an egg-free garlicky mayonnaise will be born. Taste and adjust the seasoning.