Potato Chips with Tofu & Chimichurri Dip


by Anna Barnett May 19, 2017

This recipe is a great alternative starter, perfect for sharing and if made up a little neater can even double up as great canapés. I’m all for simple sharing dishes that everyone can get stuck in to, especially one with this much flavour. This can absolutely be made in well in advance if you have guests, just simply reheat your potato chips and add the sauce, tofu and crème fraîche at the last minute.

Feeds 4-6

Preparation Time – 10 minutes

Cooking Time 20-25 minutes

Potato Chips with Tofu & Chimichurri Dip

Ingredients –

750g new potatoes – finely sliced into rounds

several glugs of rapeseed oil

generous sprinkle of sea salt flakes

zest of 1 lemon

200g silken tofu – roughly cubed

150g crème fraîche (can be left out to make it dairy free)

Chimichurri Dip –

3 cloves of garlic – crushed and finely sliced

1 baby shallots – finely diced

1 green chilli – finely diced

small bunch of coriander – very finely chopped or blitzed

handful of fresh parsley - very finely chopped or blitzed

several sprigs of fresh oregano – leaves plucked and finely chopped

several glugs of red wine vinegar

juice of 1 lime

several glugs of good quality extra virgin olive oil

generous sprinkle of sea salt flakes and freshly ground black pepper

Garnish –

200g Lambs lettuce

2 limes – quartered

Instructions –

Begin by preheating your oven to 200 degrees Celsius. Slice your new potatoes and place on a nonstick baking tray with a generous glug of oil and seasoning. Roast for fifteen to twenty minutes or until golden and crispy.

Next either add all chimichurri ingredients to the blender or finely chop and slice all ingredients so that it’s almost the consistency of a mint sauce. No chunky rough cut herbs here. Finally add in seasoning along with red wine vinegar and olive oil, mix thoroughly and taste checking whether you prefer more spice, pepper, salt, zest, sharpness and adjust to your preference.

Prepare the tofu, either leaving chilled or bake with seasoning for ten minute on 190 degrees Celsius. Once the potatoes are ready, roughly crumble the tofu, drizzle over the chimichurri and add the odd splodge of crème frache. Finish with a scattering of lamb lettuce, a little extra lime zest and a drizzle of olive oil and sea salt flakes. Serve while warm.




Anna Barnett
Anna Barnett

Author

Anna Barnett lives in London. She has worked in events and celebrity booking for MTV and Channel 4 and has spent many years as part of the team at British fashion label House of Holland. She released her debut cookery book ‘Eat the Week’ in 2015, spent several years writing ‘The Reluctant Vegetarian’ Blog for The Independent (newspaper), while also contributing to Vogue. More recently she has guest edited Grazias food pages and currently writes and supplies recipes for Vogue, Grazia and The Arcadia Online while also running her own website www.AnnaBarnettCooks.com. She has been featured extensively in the glossies, nationals and online. She regularly hosts pop-up restaurants, collaborates with various brands and caters private events.



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