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Saffron Potato with a Paprika Infused Egg


MasterChef New Zealand on TV ONE

Saffron Potato with a Paprika Infused Egg
Recipe by Fiona Read

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves 2

1 Agria potato, peeled, chopped
1 clove of garlic
3 1/2 tbsp olive oil
1 pinch saffron
salt and freshly ground black pepper
2 tbsp Italian parsley, finely chopped 
1/2 tsp red chilli, deseeded, finely chopped
1/8 tsp sweet smoked paprika
1/2 tsp orange zest
2 egg
1/2 tsp parsley, finely chopped

1. Place the potato and garlic in a small saucepan of salted water and bring to the boil. Simmer until the potato is cooked, drain and place the potatoes back in the hot pot to dry. Remove the soft garlic from the skin and add to the potato.

2. In a small saucepan, gently heat three tablespoons of the olive oil with the saffron and infuse for around five minutes. Add to the potato and mash until smooth. Season and stir in the chopped parsley.

3. Line a small tea cup or ramekin with two layers of cling film, allowing plenty of overhang. Drizzle in half a teaspoon of olive oil, and add the chilli, paprika & orange zest. Gently break in the egg. Drizzle with a little more olive oil and season.

4. Bring the ends of the cling film together and tie with string. Bring a small saucepan of water barely to a simmer. Lift the wrapped egg out of the cup, carefully place into the water and cook for eight minutes. Carefully remove from the water and sit back in to the tea cup or ramekin.

5. To serve, place the saffron mash in the centre of the plate. Untie the egg bundle and lift the cling filmed bundle out of the cup. Carefully place the egg on top of the potato. Drizzle with extra virgin olive oil and sprinkle with parsley.




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