This stunning yet simple recipe is from Chef Cameron Cansdell, Head Chef at Bells of Killcare, and is inspired by a recipe by Chef Damien Pignolet (with whom Cansdell cooked at Bistro Moncur.) I was lucky enough to attend a cookery class during the week up at the luxury property. The group collected ingredients from the garden, cooked in the restaurant kitchen (under supervision of four of the restaurant Chefs) and then sat down to at table on the verandah with the Chefs to eat our spoils.
New season potatoes with fresh garlic and saffron
1kg freshly dug potatoes or kipfer potatoes, washed
4 bulbs immature fresh garlic
1/2 cup extra virgin olive oil
good pinch saffron
large handful fresh chopped parsley
Firstly, place the saffron in a small saucepan, add the oil and heat so it is hot to touch, remove from the heat and set aside.
Place the potatoes in a pan, cover with cold water and boil until just tender. Drain (and cut potatoes if large.) Heat a large saute pan which will fit the potatoes in a single layer. When hot add the saffron oil and the potatoes. Saute for 5 – 10 minutes until golden brown. When almost ready add the garlice which has been previously sliced thinly, saute for 2 minutes longer, and serve with freshly chopped parsley.
Bells at Killcare
107 The Scenic Road Killcare Beach
Central Coast NSW Australia
+61 2 4360 2411