Photo: Lars Blankers
Salt baked potatoes with chorizo mayonnaise and escabeche of vegetables
19 ingredients
30 min + 1 hr
Serves 4
openrecipes
As any crisp lover will assure you, salt and potatoes are a great combination - and baked spuds are no exception. Glynn does his in a salt crust for extra crisp skins and fluffy flesh.
Estimated Nutrition (whole recipe, rough)
441
Calories
14g
Protein
20g
Fat
56g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Turnip | 1 medium (122g) | 34 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 650g/1lb 7oz rock salt
- 1 tsp smoked paprika
- 2 egg whites
- 4 medium waxy potatoes
- 400g/14oz cooked chorizo
- 300ml/10fl oz vegetable or rapeseed oil
- 3 free-range egg yolks
- 2 tbsp white wine vinegar
- 1 medium beetroot
- 1 medium turnip
- 1 medium candy striped beetroot
- 1 small fennel
- 1 golden beetroot
- 100ml/3½fl oz Chardonnay vinegar
- 300ml/10½fl oz vegetable or rapeseed oil
- 3 sprigs thyme
- 1 garlic
- 1 bunch watercress
- table saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes